Kale Pesto Pizza
Loaded with veggies and protein-packed garbanzo beans, this Kale Pesto Pizza is a healthy alternative to the usual cheese-laden options.
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Edible New Mexico
Zia Ginger Ale Mocktail
This Zia Ginger Ale Mocktail is made with cooling mint and cucumber to balance the zing of ginger and red chile.
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Gluten-Free Pizza Dough
When cooked, the gluten-free crust will have the consistency of a thin-crust pizza.
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Cabbage Carbonara Pizza
This edition of Last Bite, brought to you by Rio Grande Credit Union, features a gluten-free Cabbage Carbonara Pizza.
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Early Summer 2024: Neighborhoods
In this issue of edible New Mexico, we kick off summer with a celebration of neighborhoods around the state.
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Charred CherryWood Ice Cream
This recipe for Charred Cherrywood Ice Cream involves dropping a burning piece of wood into heavy cream—sure to delight your sixth sense in a way you’ve never experienced before.
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Salt-and-Ash-Baked Celery Root
The ancient culinary technique used to make this Salt-and-Ash-Baked Celery Root results in a creamy interior, with smoky undertones.
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Ashy Grapefruit Mocktail
Ash salt is used to garnish the rim of this Ashy Grapefruit Mocktail, and ash syrup and grapefruit mimic the citrus and smokiness of a mezcal paloma.
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Coal-Roasted Pumpkin Fondue
Our Coal-Roasted Pumpkin Fondue features an ash-charred pumpkin that becomes the serving dish for bubbly melted cheese studded with savory mushrooms.
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Roasted Romanesco with White Bean Dip
Our Spring edition of Last Bite, brought to you by Rio Grande Credit Union, features a budget-friendly recipe for Roasted Romanesco with White Bean Dip.
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