Edible New Mexico, Author at Edible New Mexico

Rockfish with Caper and Tomato Pan Sauce

Jan 25, 2025 | Late Winter 2025, Recipes

In this recipe, we sear the fish, a method that creates a crispy crust and tender, moist interior.

Wine-Poached Atlantic Salmon

Jan 25, 2025 | Late Winter 2025, Recipes, Uncategorized

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.

Sablefish Tacos

Jan 15, 2025 | Late Winter 2025, Recipes

Creating a quick marinade and using the broiler to cook the fish makes these flavorful tacos an easy meal to put on the table.

Red Chile Simple Syrup

Jan 14, 2025 | Late Winter 2025, Recipes

Use Red Chile Simple Syrup to make killer chile-lime soda, spice up an old-fashioned, or bump up your hot chocolate or latte.

Winter Panzanella

Jan 7, 2025 | Late Winter 2025, Recipes

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.

Late Winter 2025: Shift

Jan 1, 2025 | Late Winter 2025

In this issue, tuning into the hidden fertility of the season, we celebrate shifts, renewal, and transformation.

Zero Amaro

Dec 18, 2024 | Cocktails, Early Winter 2024, Recipes

Alcohol and time help flavors integrate into amaros, but you can create a nice nonalcoholic amaro by experimenting with different bittering agents and herbs.

Dinner Palette

Nov 18, 2024 | Early Winter 2024, Eat

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.