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.
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Tag: Cooking Fresh
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.
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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.
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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.
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Milk Punch
Our version of Milk Punch is both sinfully creamy and refreshing, with a fullness of flavor from the bourbon and brandy.
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Margarita Cookies
Spiked frosting makes these Margarita Cookies perfect for game night.
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Gluten-Free Pumpkin Spice Pancakes
Dionne Christian makes these Gluten-Free Pumpkin Spice Pancakes during the holidays to tide her family over until dinner is ready.
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Bread Soup with Swiss Chard
Inspired by the sopas de pan from Chiapas, Mexico, this Bread Soup with Swiss Chard recipe, uses the abundance of swiss chard growing in our fall garden.
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Atapiño and Apple Cake
This Atapiño and Apple Cake recipe is our twist on an apple brandy cake using Santa Fe Spirits Atapiño Liqueur.
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Sweet Potato “Noodles” with Chile Butter Sauce
In this quick and easy Sweet Potato “Noodles” with Chile Butter Sauce recipe, garlicky strands of sweet potato replace traditional pasta for a nutrient-packed main course or side.
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Miso-Roasted Butternut Squash and Harvest Salad
Our recipe for Miso-Roasted Butternut Squash and Harvest Salad features two of our favorite autumn ingredients, squash and apples, and checks all the boxes for seasonality and layers of texture and flavor.
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Caramelized Garlic and Onion Bisque
In our Caramelized Garlic and Onion Bisque recipe, we cook the onions and garlic slowly over low heat to allow them to caramelize and develop a lovely nutty flavor.
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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.
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Tomatillo Cucumber Summer Soup
This cool and refreshing Tomatillo Cucumber Summer Soup can be made well ahead of time and served cold.
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Tomato Ice Cream with Candied Basil
In our recipe for Tomato Ice Cream with Candied Basil, the sweet tanginess of tomatoes combined with cream and sugar is a marriage made in heaven.
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Pasta al Pomodoro
Pasta al Pomodoro is our go-to recipe when we have fresh tomatoes; pasta is the perfect vessel to make them shine, and the pomodoro sauce can also be used in a variety of other recipes.
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Bok Choy with Miso Ginger Dressing
A well-stocked pantry ensures you can pull together this simple Bok Choy with Miso Ginger Dressing on short notice.
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Hakurei Turnips with Spicy BONITO Lemon Dressing
Our recipe for Hakurei Turnips with Spicy Bonito Lemon Dressing highlights the sweetness of these root veggies, which are mild enough to be eaten raw but are also delightful when roasted.
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Beans and Chicos
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.
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