I think seafood and pork make the ultimate surf-and-turf. In this case, it’s bacon with big tender sea scallops, often found on The Compound’s menu. True diver scallops are hand-harvested. You may not…
Read MoreSome of New Mexico's top chefs share their recipes with New Mexico Magazine Culinary Editor Cheryl Alters Jamison. Read the full text of the story and recipes here…
Read More
I will happily eat in a dive that slings great food, but I’d rather watch adobe crumble than consume humdrum cuisine in a haute palace. Still, nothing’s more satisfying than a feast for all the…
Read More
Our shared food traditions are part of what make us all New Mexicans. Cheryl Alters Jamison and Bill Jamison trace this rich heritage. Cheryl Alters Jamison and Bill Jamison When New Mexico attained…
Read More
Winter is a stunningly beautiful and serene season in New Mexico. By late March, though, many of us residents ache for indications of spring—a crocus pushing its bright head through the snow, the…
Read More
Some of the best picks from our winter recipe list. Our picks for the best seasonal recipes featured in New Mexico Magazine. CHICOS AND PORK STEW Jay Cawley offers this version of a traditional…
Read More
Santa Fe’s Museum of International Folk Art has been among my most-beloved destinations for the 30 years I have lived in New Mexico. With the museum’s opening of an epic, yearlong exhibition devoted…
Read More
New Mexicans have many ways to enjoy the holidays through our unique food and drink. One of our gifts to you this holiday season is a recipe for making an adobe gingerbread house from our December…
Read More
A handful of red chile peppers. Photograph by Douglas Merriam. I’m fired up about a cookbook celebrating the best of New Mexico’s farms and orchards. It’s a slim book filled with big ideas for fresh…
Read MoreLight up the holidays with gifts of food and drink for your friends and family. The hottest food trend of 2012 has been preserving goodies from garden, orchard, and market. Canning jars, pickling…
Read More
