Neon Nights in Nob Hill
By Robin Babb Photos by Stephanie Cameron Although historic Route 66 spanned the entire state, I’d...
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Category: Spring 2026
Roasted and Pickled Mushrooms
This recipe celebrates mixing mushroom varieties for layers of texture and flavor.
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Limited-Edition Coffee, Long-term Partnerships
Nina Katz tunes in to one of the newer trends in coffee and finds that co-fermentation derives as much from human partnerships as from pairing honey with beans.
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Inventing a New Mexican Dolma
Learn to create a one-of-a-kind New Mexican Dolma recipe that combines vibrant ingredients and robust flavors.
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THE RAW & THE SAUCED
At Leo’s in Santa Fe, we’re reminded that on top of beautiful vegetables, top-shelf spices, and local lamb, the key ingredients for the making of any solid restaurant include the people
Read MoreSautéed Garlicky Ginger Mushrooms
Just about any mushroom mix will work in this aromatic and umami-forward Sautéed Garlicky Ginger Mushrooms recipe.
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Tulsi Ushers In the Sensation of Spring
Sudha Rani Kailas shares an ode to tulsi, an herb sacred to Indian and Ayurvedic tradition that has found its way to more than one high-desert garden.
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Roasted Mushroom Salad
In this warm salad, chestnut mushrooms bring a naturally nutty sweetness, which is balanced by charred shallots and balsamic vinegar.
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Pan-Fried Oyster Mushrooms
Oyster mushrooms are ideal here for their tender, meaty texture and ability to soak up bold spices.
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History and Hybridity
In a brief history of local grape growing and winemaking, Joe Scala talks with local growers and winemakers about the merits of hybrid grapes—and the challenges of working with them in a region long dominated by European vines.
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Blue Corn and Red Chile Posole
Whether born and raised in New Mexico or a recent transplant, everyone with ties to the Land of Enchantment should try their hand at making a pot of posole.
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Letting Ingredients Lead
In a story that’s equal parts restaurant news and kitchen philosophy, Sarah Wentzel-Fisher revisits an old conversation with Chef Jonathan Perno about an underappreciated culinary technique: listening.
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Radish Carpaccio
This Italian antipasto is traditionally served with paper-thin raw meat and a light dressive, but the preparation can also be used to showcase a single vegetable—and what better than this red-hued radish?
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Spring 2026: Ingredients
This issue of edible New Mexico is an exploration of ingredients, the core components from which food and drink are made.
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