Tickled Pink Paloma
By Quinn Stephenson of Coyote Cafe & Cantina 1 1/2 ounces Roca Patrón Silver 3 ounces pink...
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Category: Drink
Internationally Acclaimed Chef Joins Hilton Santa Fe Buffalo Thunder
Hilton Santa Fe Buffalo Thunder announced the appointment of Klaus Happel as Executive Chef....
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Sandia y Pepino Margarita
Recipe by Rosewood Inn of the Anasazi Anasazi Restaurant, Bar and Lounge The Sandia y Pepino...
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Ideal Pairings: Terracotta Wine Bistro
By Jenn Shapland · Photos by Douglas Merriam Left: Catherine O’Brien and Glenda Griswold....
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Purple Basil Lemonade
Serves 4. Make ahead. 4 cups water 1/2 cup fresh lemon juice 1/2 cup loosely packed fresh purple...
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Modern General Comes to Albuquerque
Erin Wade, owner of the beloved Vinaigrette, announces that the Santa Fe cafe and mercantile,...
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First-of-its-Kind Interactive Video Projection Dining Experience, “Hello, Space.”
The local dining production company, Dig & Serve, along with Storylab Interactive and Chef...
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Cactus Heart
By Quinn Stephenson · Photo by Lois Ellen Frank Beat our southwestern heat this summer with this...
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5 In the 505: Our Early Summer Must Haves
What to Eat Right Now In this new column, edible recommends five (or so) of our favorite things we...
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Swim with Big Fish at Cutbow Coffee
A fishing lure, a vintage coffee grinder, and a trout… It’s the perfect set-up, but they’re...
Read MoreBehind the Bottle: Chef’s Talk Wine
MÁS Tapas y Vino and DH Lescombes Recipe by Marc Quiñones · Photos by Stephanie Cameron This year, edible takes you behind the bottle with chefs from around the state who are creating inspired pairings with New Mexico wines....
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Rose Hip Cordial
Makes about 2 quarts This cordial can be made with wild rose hips, fresh or dried. 1 pound fresh...
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