Yucca Blossoms
Ellen Zachos highlights the versatility of New Mexico’s state flower in “Yucca Blossoms: They Taste As Good As They Look.”
Read MoreApr 11, 2023 | DIY, Foraging, Spring 2023
Ellen Zachos highlights the versatility of New Mexico’s state flower in “Yucca Blossoms: They Taste As Good As They Look.”
Read MoreDec 14, 2022 | Cocktails, DIY, Early Winter 2022, Game Night, Recipes
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!
Read MoreNov 15, 2022 | DIY, Early Winter 2022, Foraging
Three simple recipes featuring fir needles, an ingredient that has long been valued for food, medicine, ceremony, and household uses.
Read MoreOct 12, 2022 | Cocktails, DIY, Late Summer 2022, Recipes
This edition of Cooking Fresh celebrates the versatility of DIY bitters.
Read MoreJun 26, 2022 | DIY, Early Summer 2022, Foraging
Ellen Zachos writes about the New Mexico locust—an understory tree native to the southwestern United States. Includes Locust Sorbet recipe.
Read MoreNov 9, 2021 | DIY, Early Winter 2021, Recipes
Words and Photos by Ellen Zachos The dandelion (Taraxacum officinale) may be the most easily...
Read MoreJul 1, 2021 | DIY, Late Summer 2021, Recipes
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.
Read MoreJun 25, 2021 | Cocktails, DIY, Early Summer 2021, Game Night, Recipes
In this edition of Cooking Fresh, we show you how to create several mixers to build a mocktail repository that you can enjoy as is or spike on the weekends for cocktail hour.
Read MoreJun 23, 2021 | Cocktails, DIY, Early Summer 2021, Recipes
The possibilities with simple syrup are endless. Equal parts water and sugar is the standard...
Read MoreJun 23, 2021 | Cocktails, DIY, Early Summer 2021, Recipes
Making shrubs is easy, the flavor possibilities are endless, and it is a great way to preserve...
Read MoreMar 25, 2018 | DIY, Late Winter 2018, Recipes
Three Basic Ingredients Story and photos by Maurizio Leo Flour, water, salt. That’s it. Nothing...
Read MoreMar 9, 2018 | DIY, Game Night, Late Winter 2018, Recipes
By Marjory Sweet · Photos by Stephanie Cameron In the United States, cow’s milk “does a body...
Read MoreJun 24, 2010 | DIY
By Lorelei Kellogg Kefir, like yogurt, is a cultured, enzyme-rich food filled with friendly...
Read MoreJun 24, 2010 | DIY
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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