Recipe: Go-to Quick Pickle
From the "Class Act" article in the April 2018 issue. Go-to Quick Pickle Use this formula to pickle any combination of julienned jalapeño, carrot, daikon, jicama, fennel, or red radish. Cut the…
Read MoreTag: Douglas Merriam
Recipe: Korean Black Bean Refrito
From the "Class Act" article in the April 2018 issue. Korean Black Bean Refrito Look for the Korean ingredients used here in jars or tubs at an Asian grocery store. Serves 6 2 (15-ounce) cans cooked…
Read MoreRecipe: Chicken Mole
From the "Class Act" article in the April 2018 issue. Chicken Mole When you hear the Spanish word mole, you probably think of chocolate, Swenor says, but mole comes from the Nahuatl word for “sauce,”…
Read More
Om on the Range
Allisun Hull leads an Orange Yoga class in Abiquiú. ON A SUNNY MORNING with a slight breeze and just a few white clouds in a bright blue sky, we park at a Santa Fe National Forest trailhead. Stacy…
Read MoreRecipe: Green Rice
From the "Culinary DNA" article in the March 2018 issue. Green Rice Also from Coyote’s Pantry, this is a side dish that I have made many times for close to three decades. It can accompany everything…
Read MoreRecipe: Southwestern Harissa
From the "Culinary DNA" article in the March 2018 issue. Southwestern Harissa When Miller and Kiffin wrote Coyote’s Pantry, few folks stateside knew what harissa was. The Moroccan chile condiment is…
Read MoreRecipe: Tangy Citrus Salsa
From the "Culinary DNA" article in the March 2018 issue. Tangy Citrus Salsa Citrus is at its peak in the late winter months. This one comes from the Miller-Kiffin collaboration Coyote’s Pantry. Makes…
Read More
Recipe: Coyote Cafe’s Classic Cowboy Steak with Red Chile Onion Rings
From the "Culinary DNA" article in the March 2018 issue. Coyote Cafe’s Classic Cowboy Steak with Red Chile Onion Rings This hearty steak has been on the Coyote menu from the beginning, and you can…
Read More
A Moving Feast
Above: Tour guide Nick Peña takes his foodies to their next stop: Upper Crust Pizza, in Santa Fe. FOR ME, travel is almost exclusively about the food. I’m that tourist who jabbers away about the…
Read More