Cafe Pasqual’s Sour Cherry Pie delivers summer in a bite. IN THE COOLER CLIMES of our fruit-laden state, cherry season strikes in June. That’s when the fruits burst forth in orchards and backyards…
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This combination of chile and chocolate is a match made in heaven (from Now You're Cooking, May 2021). Photograph by Douglas Merriam…
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Green chiles give this classic recipe a New Mexican kick. (from Now You're Cooking, May 2021). Photograph by Douglas Merriam…
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Try this recipe for Korean BBQ ribs with a fried egg on top. (from Now You're Cooking, May 2021). Photograph by Douglas Merriam…
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No-Knead Bread goes New Mexican with a kick of green chile. FOURTEEN MONTHS AGO, nobody dreamed that something could drive us out of our favorite restaurants and into what, for some, is the least…
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Farmers’ markets are a great place to find new ingredients. Photograph by Douglas Merriam. OVER THE PAST YEAR, many of us have found ways to get closer to our food, including at the excellent…
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Chef Ray Naranjo’s Pante Project highlights Indigenous ingredients such as salmon, nixtamalized blue corn, and sunflower seeds. WHEN RAY NARANJO took over as executive chef at the Indian Pueblo…
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Keeping garlic handy in the kitchen has never been easer. Photograph by Douglas Merriam. YOU MIGHT NEVER THINK of peaches and garlic in the same sentence, much less the same recipe, but for Peaches…
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Beck & Bulow owners Tony Beck (left) and J.P. Bulow (right) feature quality ingredients at their Santa Fe butcher shop. Photograph by Douglas Merriam. THE FREEZER CASES AT BECK & BULOW'S butcher shop…
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Flora Taco To-Go serves up a collection of tacos in Albuquerque's Sawmill Market. Photograph by Douglas Merriam. How We're Eating Now The pandemic fundamentally changed the way we break bread—and we…
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