Up on the Roof
Grilled Pizza with Fire-Roasted Tomato Sauce Pizza-oven pizza is wonderful in restaurants, but not many of us have a special high-heat oven at home to get similar results. Using a grill, either…
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Category: Tasting NM
Food for the Soul
IN THE RESTAURANT WORLD, “new” always grabs headlines. Vintage dining establishments, though, can build on their classic character, day after day, decade upon decade, and show the arrivistes that aged…
Read MoreThings That Go Better with Beer
Here are some classic dishes, updated with local brews. Pair them with the beer that went into these dishes, or other brew in the same style. Salud . Red Chile Stew with Brew You might call this carne…
Read MoreSweethearts’ Retreats
My husband and I enjoy nothing more, when traveling, than a great meal in our hotel. Being within sauntering distance of our room allows us to drink wine or cocktails without worry—perfect for a…
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Indian Summer Celebration
Bring home the local color with calabacitas and Navajo tacos In New Mexico, August is for savoring summer’s bounty and celebrating Native traditions. This month, food stands across the state will be…
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Now You’re Cooking!
Learn to do it yourself at these classes given by top chefs. By Cheryl Alters Jamison | Photography By Douglas Merriam One of the most immediate ways to delve into a culture is through its food, and…
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Recipes for a Happy Holiday
Seasonal Greetings in Albuquerque Photos by Eric Swanson At Los Poblanos, in pastoral Los Ranchos de Albuquerque (a rural island in Albuquerque’s urban sea), executive chef Jonathan Perno cooks…
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Early-Bird Breakfast
When the birds call, answer. But don't forget to pack a picnic breakfast of green-chile pastries and blue-corn muffins for your migration. Photography by Douglas Merriam Some say that native New…
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Cooking with Farmers Market Freshness
No meat? No problem! Create classic New Mexican recipes with fresh, vegetarian ingredients. Photography by Douglas Merriam To most people, New Mexican food may seem meat-driven and lard-laden. Not…
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No Stone Unturned
Michele Ostrove cherry-picks her favorite recipes using local stone-fruit. Photography by Douglas Merriam. “Peachy keen.” “A bowlful of cherries.” “A plum assignment.” “It’s the pits!” Our…
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