New Mexico Harvest
Local Hero: Best Specialty Grocer An Interview with Thomas Swendson, Founder/President Thomas...
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Category: Late Summer 2021
Laura Crucet: Pig + Fig
Local Hero: Best Chef, greater New Mexico An Interview with Laura Crucet, Executive Chef and Owner...
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The Farmacy
Local Hero: Best Café, Albuquerque An Interview with Jacob Elliot, Owner Photos by Stacey M. Adams...
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LATE SUMMER RATATOUILLE
Ratatouille is a French Provençal stewed vegetable dish that originated in Nice. Recipes and...
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NASU DENGAKU
This classic Japanese dish, nasu dengaku (miso-glazed eggplant), is inspired by Joan Itoh Burk’s...
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Solanaceae Recipes
This edition of Cooking Fresh celebrates solanaceae and the abundance of nightshades in our gardens and at farmers markets this summer.
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TOMATILLO GAZPACHO
Gazpacho originates from Iberia. Although most recipes call for tomatoes, we are making a tangy...
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CRISPY SMASHED POTATOES WITH CHIVE DIP
These twice-cooked potatoes create the ultimate crispy texture, complemented with a creamy dip....
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ROMESCO SAUCE
Romesco is a versatile tomato-based sauce that originated from Tarragona, Catalonia, in Spain....
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The Town at the Top of the River
Getting Grounded in Chama By Michael J. Dax Late-afternoon view of the Chama River north of...
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Late Summer 2021: Travel
This issue of edible meets you at the height of summer. Still healing from a difficult year, we celebrate the bounty of the season’s harvests with a sense of gratitude for those who have sustained our food community, working on our local farms, in our grocery stores, and in our restaurants. In this spirit, we move forward with hope for the possibilities, appearing like the welcome sight of a monsoon cloud on the horizon, of a reopening state.
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Sun City: An @TravelNewMexico Photo Essay
In “A Gastronomic Tour of El Paso,” publisher Stephanie Cameron set off with Amy Tischler
and Caitlin Jenkins, founders of @TravelNewMexico, to discover what has become one of our new favorite destinations. With suggestions from several locals, we got the lowdown on where we should eat, imbibe, shop, and stay.
When in Drought
Gardening Practices to Save Water and Beat the Heat By Marisa Thompson Prickly pear cactus. ...
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Jambo Cafe
Local Hero: Best Restaurant, Santa Fe An Interview with Ahmed Obo, Founder and Chef-Owner Photos...
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MUSHROOM AND PEPPER FAJITAS
This recipe is a great way to showcase colorful bell peppers, and mushrooms are a meaty vegetarian...
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Guide to Ice Cream Around the State of New Mexico
We have your sweet tooth covered, whether you love ice cream, custard, gelato, or sorbet. In our Guide to Ice Cream Around the State, we focus on hand-crafted and homemade ice cream with creative twists on flavors, many of which take inspiration from ingredients easily sourced in New Mexico.
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Tomatillo and Melon Sorbet
This recipe does require an ice-cream maker, which we think is well worth the investment. But if...
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Sour, Savory Sumac
New Mexico has several native species of edible sumac. Rhus trilobata (a.k.a three-leaf sumac) is native to most of the state and is a popular landscape plant, valued even more for its exceptional red fall foliage than for its tasty fruit. R. glabra (a.k.a. smooth sumac) is native to about half of New Mexico’s counties, and is also found as a feral and cultivated shrub throughout the state. R. lanceolata (a.k.a. prairie sumac) is native to Doña Ana and Eddy Counties, and the rare R. virens (a.k.a. evergreen sumac), is native to a few southern counties. All of these species produce edible, tart fruit.
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New Home, Sweet Home
In the small village of Magdalena, owners Michal Gola and Osiris Navarro have integrated with the community as they have rejuvenated the diner. Transplants from Seattle with international roots, they have crafted their menu with feedback from the locals, and, in the process, have created a local gathering place that has offered connection in isolation times.
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