Edible New Mexico, Author at Edible New Mexico

Podcast: Seasons 1–3

Hosted by Stephanie and Walt Cameron 5-Minute Fridays 5-Minute Fridays is a podcast that...

Hosted by Stephanie and Walt Cameron 5-Minute Fridays 5-Minute Fridays is a podcast that...

Sep 2, 2026 | Fall 2026

In this issue of edible New Mexico, we dive into the ways that fermentation practices survive even in this era of hypermodern food systems.

Wherever you eat lunch and however much time you can take on it, we hope that it nourishes you—and that these stories do, too.

This version of Almond Mole leans on warm spices rather than chiles, making it milder and slightly sweeter than the more chile-forward moles.

For this Crema de Aguacate (Avocado Soup), choosing perfectly ripe avocados is essential.

Asked a couple of years ago to name his favorite kitchen utensil, the popular teaching chef...

This recipe celebrates mixing mushroom varieties for layers of texture and flavor.

Just about any mushroom mix will work in this aromatic and umami-forward Sautéed Garlicky Ginger Mushrooms recipe.

In this warm salad, chestnut mushrooms bring a naturally nutty sweetness, which is balanced by charred shallots and balsamic vinegar.