Brown Sugar, Dried Apple, and Pecan Pie from our November 2020 Tasting article "Feast Day." Photograph by Douglas Merriam. Johnny Vee's Brown Sugar, Dried Apple, and Pecan Pie Makes 1 pie I like this…
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This recipe originally appeared in "Feast Day" by Johnny Vee…
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Quickie dinner rolls from our November 2020 Tasting article "Feast Day." Photograph by Douglas Merriam. Quickie Dinner Rolls Makes approximately 2 dozen Lillian Montoya says she’s grateful that her…
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The directions for this traditional stew are somewhat free-form. “Depending on the abundance of the harvest,” says Patricia Michaels, “it might include wild celery, wild rice, and other vegetables…
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Albuquerque-based Jillipepper offers a variety of chile-based salsas and dry rubs. Photograph by Douglas Merriam. Step into the salsa aisle of almost any New Mexico grocery store and the array of…
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The pastrami Reuben sandwich at Arable is a local favorite. Photograph courtesy of Arable. MY FRIEND LITERALLY GASPED—stunned that I was heading to Eldorado to get a sandwich. I live in the village…
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At Bar Castañeda in Las Vegas, New Mexico, red chile fires up a plateful of wings. WRITING ABOUT NEW WAYS to use New Mexico chiles means fixing for a fight. New Mexicans love to squabble over whose…
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Above: Photograph by Douglas Merriam. WHEN I TEACH NEW MEXICAN CUISINE, I always start with a discussion of the Three Sisters: corn (or maize), beans, and squash. But as I get into describing the…
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Above: Green Chile Corn Chowder with grated Tucumcari Mountain cheddar makes for a great harvest meal. Photograph by Douglas Merriam. IN AUGUST, WHEN THE CORN is as high as the proverbial elephant’s…
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Above: Some of the rotating focaccia to be found at Santa Fe's Bread Shop. Photograph courtesy of Bread Shop/ Halley Roberts Strongwater. FROM THE DAY Jacob and Mayme Brenner opened Bread Shop in…
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