Recipe: Bulgogi
From the NM's Wide World of Forks article in the July 2016 issue. Bulgogi Serves 4 Korean barbecue makes a great summer dish. If you want to try the current food-truck sensation, the Korean taco, use…
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Category: Web Extra
Recipe: Spicy Ahi (Tuna) Salad
From the NM's Wide World of Forks article in the July 2016 issue. Spicy Ahi (Tuna) Salad Serves 4 Shohko Café doesn’t share its recipes. However, Ayame Fukuda smilingly gave me her blessing to create…
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Recipe: Paper Dosa's Onion Pakora
From the NM's Wide World of Forks article in the July 2016 issue. Paper Dosa's Onion Pakora Serves 4 as an appetizer Onion pakora are akin to onion rings. The more exotic-sounding ingredients can be…
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Recipe: Warm Bing Cherry and Almond Crust Tart with Coconut Ice Cream
From the Spring into Summer article in the June 2016 issue. Warm Bing Cherry and Almond Crust Tart with Coconut Ice Cream Gluten-free Almond Shortcrust 3⁄4 cup almond flour 3⁄4 cup all-purpose…
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Recipe: Lamb T-Bone with Roasted Yukon Potatoes, Snap Peas, and Herbed Garlic Pesto
From the Spring into Summer article in the June 2016 issue. Lamb T-Bone with Roasted Yukon Potatoes, Snap Peas, and Herbed Garlic Pesto 4 lamb T-bone steaks 1 pound snap peas 2 ounces pea shoots…
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Recipe: Tortilla Soup
From the Spring into Summer article in the June 2016 issue. Tortilla Soup 3 bulbs garlic 1 medium sweet onion, diced small 2 teaspoons dried oregano 2 teaspoons cumin 1⁄4 cup Chimayó red chile…
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How to Make a Tuscan Kale Salad
From the Spring into Summer article in the June 2016 issue. Tuscan Kale Salad 1 bunch Tuscan kale, de-stemmed and cut into 1⁄4-inch slivers 3⁄4 cup pine nuts 1 cup ricotta salata, coarsely grated 1…
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Recipe: Roasted Beets with Radishes and Farmer's Cheese and Tarragon Aioli
From the Spring into Summer article in the June 2016 issue. Roasted Beets with Radishes, Farmer's Cheese and Tarragon Aioli 2 golden beets, tennis ball–sized 2 red beets, tennis ball–sized 1 bunch…
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Recipe: Frijoles de Olla
From the Back to Basics article in the May 2017 issue. Frijoles de Olla Serves 6 to 8 Bolitos, Anasazis, favas—any of these beans can be simmered simply in salted water with tasty results. For pintos…
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Recipe: Calabacitas
From the Back to Basics article in the May 2017 issue. Calabacitas Serves 6 In high summer in New Mexico, people eat this sauté by the bowlful. The preparation for calabacitas is fast, easy, and…
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