Fall 2024: Acequias
This issue celebrates acequias, the ditches familiar as breath to many who’ve grown up in New Mexico.
Read More
Edible New Mexico
Eggplant with Hot Honey and Basil
This dish is a healthy weeknight meal for two, seasoned with pork, basil, and spicy hot honey.
Read More
Skillet Sausages and Apples with Pecan Vinaigrette
This one-skillet dish combines spicy sausages, tender sweet apples, crisp bitter greens, and toasted pecan vinaigrette to make a simple weeknight meal or dinner to impress.
Read More
Chicos and Salted Caramel Ice Cream
Chicos and Salted Caramel Ice Cream with horno-roasted kernels combined with cream, sugar, and salted caramel make for a magical summer treat.
Read More
Mushroom “Steaks”
Pan-pressed Mushroom “Steaks” pair perfectly with Red Chile Chimichurri, a local twist on the classic Uruguayan and Argentinian condiment.
Read More
Red Chile Chimichurri
Chimichurri is a Uruguayan and Argentinian condiment usually used on grilled meat dishes—this recipe has a twist using fresh Hatch red chiles.
Read More
Sweet Corn Soup
This Sweet Corn Soup is amplified with stock made with corncobs, and its sweet creaminess is complemented by the zing of zhoug, cotija, and heirloom cherry tomatoes.
Read More
Sweet Summer Corn Bread and Red Bell Pepper Rémoulade
This Sweet Summer Corn Bread includes fresh corn kernels for an extra burst of sweetness and texture—it’s the perfect canvas for a tangy, creamy Red Bell Pepper Rémoulade.
Read More
Daikon Radish “Steaks”
Daikon Radish “Steaks” combine the milder taste of this Japanese radish with a savory Asian sauce.
Read More
