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.
Read More
Category: Spring 2024
TROUT WARRIORS
Through Comanche Creek Brewery, we meet a group of disabled veterans finding recovery in fly fishing.
Read More
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.
Read More
The Many Facets of Whiskey Creek Zócalo
At Whiskey Creek Zócalo, Jennifer C. Olson finds a constellation of garlic- and tree-growing, rural community building, pizza baking, and art making.
Read More
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.
Read More
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.
Read More
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.
Read More
Savory Cheese Tart with Onion and Mushroom
This Savory Cheese Tart with Onion and Mushroom is a perfect appetizer for parties or serving as a main course for Sunday brunch.
Read More
SPRING GREENS FRITTERS
Ellen Zachos shares a recipe for “Spring Greens Fritters” that you can adapt to whatever greens you have on hand.
Read More
A Wild Dish from Holy Ghost Creek
We follow Ellen Zachos up Holy Ghost Creek, where she guides us in foraging for early spring greens.
Read More
Until The Sheep Come Home
Weaving apprentice leticia gonzales talks with sheep farmer Elena Miller ter-Kuile about regenerating land in the Mountain West.
Read More
A Brother’s Tribute
On Taos Pueblo, Dawn Butterfly Cafe’s foods and practices are grounded in remembrance.
Read More
Fireshed-Watershed-Foodshed
Taking stock of the impacts of fire in Mora and around the state, ecologist Charles Curtin argues for a foodshed-centered approach to managing our drying forests, all likely to confront more fire.
Read More
Vegetable Ash
This recipe for Vegetable Ash can be a finishing sprinkle on soups, cooked veggies, cheeses or meats, and is also great for adding flavor to sauces.
Read More
Spring 2024: Mountains & Creeks
This issue of edible New Mexico is devoted to life in the mountains, to the place-based ways to tend our lands and forests through whatever comes.
Read More
