Spring Salad with Green Goddess Dressing
The great thing about this fresh, seasonal recipe is that you can mix and mingle the herbs and lettuces to match your taste.
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Edible New Mexico
Spring 2025: Restaurants
In this issue of edible New Mexico, we explore the choreography of the restaurant—its people, practices, and culture.
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Braised Steelhead Trout with Creamed Kale
This recipe gently cooks delicate trout fillets in a white white sauce, leaving perfect flakes that soak up the flavors of the braising liquid.
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Rockfish with Caper and Tomato Pan Sauce
In this recipe, we sear the fish, a method that creates a crispy crust and tender, moist interior.
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Wine-Poached Atlantic Salmon
Moist and tender poached salmon can be flaked on salads or mixed in with pasta, but it is also great served whole with lemon, butter, and roasted veggies.
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Sablefish Tacos
Creating a quick marinade and using the broiler to cook the fish makes these flavorful tacos an easy meal to put on the table.
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Red Chile Simple Syrup
Use Red Chile Simple Syrup to make killer chile-lime soda, spice up an old-fashioned, or bump up your hot chocolate or latte.
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Winter Panzanella
This warm winter panzanella is made with the fabled seeds of the granada, or pomegranate, sourdough, root vegetables, squash, fresh parsley, and a bright grapefruit juice dressing.
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Late Winter 2025: Shift
In this issue, tuning into the hidden fertility of the season, we celebrate shifts, renewal, and transformation.
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Zero Amaro
Alcohol and time help flavors integrate into amaros, but you can create a nice nonalcoholic amaro by experimenting with different bittering agents and herbs.
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