Teriyaki-Glazed Cornish Game Hens
This recipe originally appeared in "Feast Day" by Johnny Vee…
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Tag: Douglas Merriam
Recipe: Quickie Dinner Rolls
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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Taos Pueblo Buffalo Stew
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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Essential Recipes: Red and Green Chile Sauce
How to make New Mexican chile sauce from scratch. Photograph by Douglas Merriam. SECRET SPICE BLENDS and special techniques may mark some cooks’ pots of divine goodness, but these two recipes will get…
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The Mystery of Big Jim
IN THE EARLY 2000s, Mesilla Valley chile farmers brought a conundrum to Paul Bosland. “Our chile doesn’t taste right anymore,” they told him, “not like what we grew up with, not our chile.” Since…
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Big Cheese In Tucumcari
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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Get Your Pick of Moriarty Sweet Corn
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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Grill the New Mexico Way
Smoked potato salad and pork fajitas—and no heating up the kitchen? Yes, please. Photographs by Douglas Merriam. ONE OF THE MANY BLESSINGS WE ENJOY in New Mexico is our lengthy grilling season. The…
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The Best Doughnuts in New Mexico
SOMETHING ABOUT FRIED dough activates the primitive pleasure sensors of our lizard brains. Tell me this hasn’t happened to you: Someone walks into your office and raises the lid on a dozen still-warm…
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