Taste of Clay
Micaceous Pots of Northern New Mexico By Marjory Sweet Felipe Ortega micaceous pot. Photo by...
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Category: Late Winter 2019
Foraged: Canaigre
Dessert from the Desert Story and Photos by Ellen Zachos I first saw canaigre at Chaco Canyon, but...
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Chorizo and Grits Bowl
Chorizo and Grits Brunch BowlServes 42 1/2 cups water1 cup milk1 teaspoon salt (more to taste)1/2...
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Handmade Pottery and the Locavore Movement
By Jen DePaolo Pottery from various Gathered pop-up dinners. Photos courtesy of Gathered.I’m on a...
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Sweet Potato Falafel Bowl
Sweet Potato Falafel BowlMakes 12 falafel1 medium sweet potato, roasted and skin removed1 15-ounce...
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Making Their Mark, with Love
International District Workshop Creates Opportunities and Textile ProductsBy Nora Hickey · Photos...
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Tahini Kale Salad
Tahini Kale SaladServes 48 large kale leaves, stemmed and cut into small pieces1 lemon, juiced1...
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Asian Bison Bowl
Asian Bison Bowl Serves 41 pound ground bisonFreshly ground black pepper to taste5 cloves garlic,...
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A Los Lunas Café with a Foreign Accent
Europa Coffee.Tea.Bakery Mixes Farm-raised Fare with Finds from AbroadBy Joanna Manganaro Toto ·...
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The New Mores of “Less”
How Two Local Plant-based, Gluten-free Producers Are Reimagining the Art of the TreatStory and...
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Bowl of Sunshine
Bowl of SunshineServes 4Base1 large butternut squash, halved lengthwise and seeded2 teaspoons...
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Crafted in Steel
Shehan Prull’s Long Journey Back to Santa FeBy Michael Dax · Photos by Stephanie Cameron...
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Late Winter 2019: Artisan
READ THE DIGITAL EDITION Historically, the word “artisan” has been reserved for craftspeople...
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Paloma Corn Tortilla Recipe
Makes 2 dozen tortillas Ingredients 4 cups dried blue corn (Paloma prefers New Mexico blue corn...
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