Blue Corn and Red Chile Posole
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.
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Stephanie Cameron
Radish Carpaccio
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?
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Rye Spaetzle, Root Veggies, and Gremolata
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
These roasted sweet potatoes are filled with a fragrant, spice-forward blend of mushrooms, lentils, and harissa, brightened with lemon, olives, and warm spices.
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Quesadillas with Greens and Beans
Words and Photo by Stephanie Cameron Serves 4 Hearty greens—whether collards, chard, mustard,...
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Chile-Sumac Meatballs and Sauce
These Chile-Sumac Meatballs and Sauce deliver high-impact flavor on a modest budget.
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Pomegranate and Balsamic Shrub
Shrubs are one of the easiest nonalcoholic cocktail bases to make and a great way to preserve seasonal produce.
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Bean Tortilla Soup
This vibrant tortilla soup turns your pot of cooked pintos into an entirely new meal that can be stretched into multiple meals.
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Pear and Pecan Dutch Baby
This Pear and Pecan Dutch Baby, a dramatic, puffed pancaked derived from a German pastry, perfectly showcases cast iron’s magic.
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