Seed to Plate, Soil to Sky
Lois Ellen Frank’s forthcoming cookbook, Seed to Plate, Soil to Sky, is a collection of plant-based recipes using ingredients indigenous to the Americas.
Read MoreAug 30, 2023 | Late Summer 2023, Recipes
Lois Ellen Frank’s forthcoming cookbook, Seed to Plate, Soil to Sky, is a collection of plant-based recipes using ingredients indigenous to the Americas.
Read MoreJan 12, 2023 | Late Winter 2023, Recipes
Many recipes use bacon or ham hocks to flavor their beans, but sticking with a basic bean recipe, we impart smokiness with chicos, some fat with the bison tallow, and spice with red chile powder.
Read MoreJan 12, 2023 | Late Winter 2023, Recipes
First developed in Mesoamerica over three thousand years ago, nixtamalization is a way of processing dried corn.
Read MoreJan 12, 2023 | Late Winter 2023, Recipes
Eat these alone as snacks, on top of salad greens, with eggs, or topped with grilled squash.
Read MoreJan 12, 2023 | Late Winter 2023, Recipes
Freddie Bitsoie exchanges the open fire for a stovetop grill in this simple-to-execute squash dish. This recipe would work with any kind of winter squash except spaghetti squash.
Read MoreJan 10, 2023 | Late Winter 2023, Recipes
Sean Sherman uses tepary beans in this recipe, but they can sometimes be challenging to source, so I substituted another bean long cultivated in the Southwest—Anasazi beans.
Read MoreJan 9, 2023 | Foodshed, Late Winter 2023
Ungelbah Dávila-Shivers explores the historical and cultural significance of beans—pintos, limas, Anasazis, and more—to her family and the Indigenous peoples of the West.
Read MoreJan 2, 2023 | Late Winter 2023, Recipes
These basic formulas are essential to completing more complex recipes featuring the Three Sisters. All of them can stand on their own or be added as side dishes to a meal—and making a pot of beans on Sunday is a great jump on meal prep for the week.
Read MoreJan 1, 2023 | Late Winter 2023
This issue of edible New Mexico shows us how the practice of intercropping squash, beans, and corn is more than a historical practice—these stories of the Three Sisters are stories in the present tense, stories where the past refracts the future.
Read MoreSep 24, 2013 | Uncategorized
Fresh red chile is one of fall’s ephemeral delights. Almost all red chile is dried, because once the chile is ripe, it begins to dry very quickly. But for a few short weeks, we can get fresh red at many growers’ markets and farm stands. Its sweet, fruity flavor is a special treat.
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