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Author: Sophie Putka

Hotel for Hens

Animal Welfare Approved Eggs at El Pinto photos by Stephanie Cameron Today is a special day at El Pinto. The hens have started laying green eggs. One pastel-hued specimen sits on the table in front of Jim Thomas, co-owner of the New Mexican food powerhouse, as he describes El Pinto’s recent egg-laying program and their new Animal Welfare Approved (AWA) certification. El Pinto Restaurant and Cantina, long a beloved favorite of tourists and local chile-lovers alike, is the first restaurant in the nation using their own on-site Animal Welfare Approved pasture raised eggs. The AWA certification has extremely high...

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Rustic Galette With Winter Vegetables

Galettes, or free-form pies, are beautiful because they are imperfect. As someone who has struggled with attaining the perfect pie crust shape time and time again, the galette is a slightly more forgiving yet equally delicious circular centerpiece. While summer’s bounty of berries and stone-fruit make sweet pies spectacular, hearty winter vegetables in a flaky crust make a comforting savory meal that disappears just as fast. Try it with root vegetables, greens, or any other vegetable hiding in the fridge. Then just fold, bake, and delight in the uneven edges of your all-in-one winter meal. This recipe has been...

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Beer Dinner at Bathtub Row Brewing Co-op with Pig + Fig

photos by Stephanie Cameron For those hesitant to venture outside the Albuquerque-Santa Fe bubble, wait no more. Tucked away in a strip mall not two miles away from the legendary Los Alamos National Labs is a pint of beer to rival your favorite local craft brewery. Bathtub Row Brewing Co-op., Los Alamos’ first craft brewery, partnered with Laura Hamilton of Pig + Fig to design a specially tailored menu for their monthly beer dinner. Last weekend the edible team trekked to snowy Los Alamos for their “winter wonderland”-themed January Food and Beer Pairing at the Bathtub Row Brewing Co-op....

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Soba Noodle Bowl

It’s that phase of the winter. Soups and stews are in full throttle, making dinners a parade of muddy concoctions with nary a fresh vegetable in sight. If you’re longing for a bit of color with your comfort food, the Japanese, as always, have the solution. Their answer to New Years food revolves around the soba noodle, a thin pasta made out of buckwheat and rich in fiber and protein. Traditionally, the Japanese will eat soba noodle soup called toshikoshi, which literally means “year-passing”. Soba noodles have historically symbolized good fortune. And fortunately for your New Years diet, buckwheat...

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