Stephanie Cameron, Author at Edible New Mexico

Three Salsas

May 13, 2026 | Early Summer 2026, Game Night, Recipes

These three salsa recipes are rooted in tradition, each one distinct with just a few shifts in ingredients, bringing its own kind of brightness, heat, and character to the plate.

Blistered Cucumbers with Dukkah

May 6, 2026 | Early Summer 2026, Recipes

If you haven’t tried cooking cucumbers because it sounds weird, this recipe might change your mind.

Blue Corn and Red Chile Posole

Mar 10, 2026 | Recipes, Spring 2026

Whether born and raised in New Mexico or a recent transplant, everyone with ties to the Land of Enchantment should try their hand at making a pot of posole.

This Italian antipasto is traditionally served with paper-thin raw meat and a light dressive, but the preparation can also be used to showcase a single vegetable—and what better than this red-hued radish?

Rye Spaetzle, Root Veggies, and Gremolata

Feb 17, 2026 | Late Winter 2026, Recipes

Spaetzle—tiny, rustic dumplings made in kitchens from Germany to Slovenia and meaning “little
sparrow”—are one of the most forgiving, versatile varieties of pasta you can make and hold up beautifully for meal prep.

Loaded Sweet Potatoes with Harissa, Lentils, and Mushrooms

Feb 10, 2026 | Late Winter 2026, Recipes

These roasted sweet potatoes are filled with a fragrant, spice-forward blend of mushrooms, lentils, and harissa, brightened with lemon, olives, and warm spices.