Recipe: Stuffed Acorn Squash
From the Your Nuts, New Mexico article in the November 2016 issue. New Mexico chefs have devised various ways to bring the piñon nut’s mellow flavor into main dishes, sides, and desserts. We asked a…
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Category: Web Extra
Recipe: Pine Nut Soup
From the Your Nuts, New Mexico article in the November 2016 issue. New Mexico chefs have devised various ways to bring the piñon nut’s mellow flavor into main dishes, sides, and desserts. We asked a…
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Recipe: Piñon-Crusted Pork Tenderloin with Piñon-Basil Pesto
From the Your Nuts, New Mexico article in the November 2016 issue. New Mexico chefs have devised various ways to bring the piñon nut’s mellow flavor into main dishes, sides, and desserts. We asked a…
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Recipe: Grilled Organic Lamb Ribs
From the That's Entertainment! article in the October 2016 issue. Chris Maher teaches a class called New Mexican with a Twist at his Cooking Studio Taos. “It means modernizing the cuisine to a certain…
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Recipe: Grilled Copper River Salmon with Green Chiles
From the That's Entertainment! article in the October 2016 issue…
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Recipe: Red Chile–Infused Chicken
From the That's Entertainment! article in the October 2016 issue. Chris Maher teaches a class called New Mexican with a Twist at his Cooking Studio Taos. “It means modernizing the cuisine to a certain…
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Recipe: Red Chile Sauce
From the Red Chile-Infused Chicken recipe from the That's Entertainment! article in the October 2016 issue. Chris Maher teaches a class called New Mexican with a Twist at his Cooking Studio Taos. “It…
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Recipe: Pimientos Asados con Ajo (Red Peppers with Garlic)
From the That's Entertainment! article in the October 2016 issue. Chris Maher teaches a class called New Mexican with a Twist at his Cooking Studio Taos. “It means modernizing the cuisine to a certain…
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Recipe: Sparky’s Green Chile Milkshake
From the Homemade in Hatch article in the September 2016 issue. Sparky’s Green Chile Milkshake Serves 1–2 20 ounces soft-serve ice cream (or substitute regular ice cream, slightly softened) 1/4 cup…
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