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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Edible New Mexico
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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Dinner Palette
As a last huzzah for the colorful bounty of the season and a celebration of local culinary talent, we asked six creative, hardworking chefs to prepare a unique dish based around a single color.
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Roasted Butternut Squash Soft-Serve Ice Cream
Roasted butternut squash delivers a sweet and nutty flavor, making it the perfect ingredient for a seasonal ice cream.
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Marigold-Infused Tequila & Margarita
Our Marigold-Infused Tequila and Marigold Margarita feature Cempasúchil, the traditional flower used to celebrate Día de Los Muertos.
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Early Winter 2024: Colors
In this issue, we celebrate local producers and makers—chefs, artists, growers, millers, master distillers, and even pollinators—who cultivate beauty.
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