Yucca Blossoms
Ellen Zachos highlights the versatility of New Mexico’s state flower in “Yucca Blossoms: They Taste As Good As They Look.”
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Category: DIY
French Quarter Manhattan and DIY Praline Liqueur
Keeping with our holiday pecan theme, we created a praline-inspired cocktail and a praline liquor that you can gift to your guests if you have leftovers—or want to double the recipe!
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DIY Bitters
This edition of Cooking Fresh celebrates the versatility of DIY bitters.
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New Mexico Locust
Ellen Zachos writes about the New Mexico locust—an understory tree native to the southwestern United States. Includes Locust Sorbet recipe.
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Don’t Diss the Dandelion
Words and Photos by Ellen Zachos The dandelion (Taraxacum officinale) may be the most easily...
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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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SIMPLE SYRUPS
The possibilities with simple syrup are endless. Equal parts water and sugar is the standard...
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Making Shrubs
Making shrubs is easy, the flavor possibilities are endless, and it is a great way to preserve...
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Creating a Sourdough Starter
Three Basic Ingredients Story and photos by Maurizio Leo Flour, water, salt. That’s it. Nothing...
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G.O.A.T. Cheese
By Marjory Sweet · Photos by Stephanie Cameron In the United States, cow’s milk “does a body...
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EDIBLE DIY: KEFIR
By Lorelei Kellogg Kefir, like yogurt, is a cultured, enzyme-rich food filled with friendly...
Read MoreEDIBLE DIY: CANNING
water bath canning By Lorelei Kellogg For many of us, the art of putting food by is a labor of love with which we are no longer familiar. And for a few, like yours truly, when we first hear the phrase “putting food by”, we...
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