From “Local Dirt” article in the October 2017 issue. Carrot Salad with Harissa, Feta, and Mint This recipe is one of my favorite ways to show off the pure flavor of red chile. It represents the…
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In response to Albuquerque Lee Higbie’s plea that New Mexico declare an official state pie (see Editor’s Letter), Kathy Knapp of the famous Pie-O-Neer Café in Pietown offered up her New Mexico Apple…
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From “Bounty Hunting” article in the September 2017 issue. Apple Crisp Pie Serves 8 For crumb topping: 3/4 cup flour 1/2 teaspoon baking powder 3/4 cup brown sugar 3/4 cup oatmeal (regular, not…
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From “Bounty Hunting” article in the September 2017 issue. Apple Butter Pumpkin Pie Serves 8 3/4 cup packed brown sugar 1 tablespoon cornstarch 3 eggs 1 cup canned pumpkin 1 cup apple butter 1 cup…
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From “Bounty Hunting” article in the September 2017 issue. Goat Cheese Pizza with Figs Serves 1 1 small onion 1 5-ounce container Figs n Cream (the dairy’s own chèvre with fig preserves) 1 ounce…
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From “Bounty Hunting” article in the September 2017 issue. Heidi’s Raspberry Lavender Shrub This sweet-tart elixir shows off the fruity, floral notes of the jam and follows them with a pleasant zing…
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From “The Beauty of the Feast” article in the August 2017 issue. Brown Sugar Vanilla Ice Cream with Red Chile Caramel Swirl Makes 1 pints 2 cups heavy cream 1 cup half-and-half 6 egg yolks 1 cup…
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From “The Beauty of the Feast” article in the August 2017 issue. Not My Grandma’s Quesadillas Serves 6–12 2 pounds mixed herbs and vegetables (e.g., carrots, onions, garlic, beet greens, broccoli or…
Read MoreFrom “The Beauty of the Feast” article in the August 2017 issue. Norma’s Green Chile Stew Serves 6–8 2 scallop (or patty-pan) squashes, sliced 2 yellow squashes, sliced 2 zucchini, sliced 2 cups…
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From “The Beauty of the Feast” article in the August 2017 issue. Norma’s Pico de Gallo 6 fresh tomatoes 1 medium red onion 1 bunch cilantro 1/2 cup chopped green chile 1 small avocado Cut tomatoes…
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