This edition of Cooking Fresh features hearty salads that travel well and can either complement an epic feast of charcuterie boards, deviled eggs, local wine, lemonade, and sweet treats, or play the leading role.
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Orzo makes a great pasta salad base because it has a firm and toothsome texture (as long as you don’t overcook it), but you can substitute fusilli, orecchiette, or any other short pasta that’s in your pantry.
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The addition of charred corn, cumin, lime, and paprika make this bean salad reminiscent of Mexican street corn.
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Black rice, often referred to as forbidden rice, has a nutty flavor and a chewy texture and is packed with fiber, protein, and antioxidants, and it pairs wonderfully with seasonal fruits.
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This cucumber salad is a spin on the classic Sichuan dish—simple, spicy, crispy, savory, and...
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The flavor combos with cake and frosting are endless, but with these Prickly Pear Cupcakes, we are celebrating New Mexico’s abundant food artisans who work with this succulent treasure.
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Common green beans are called for in this recipe, but numerous varieties of heirloom bush, pole, and runner beans are available from local farmers or, if you’re industrious, from your own garden.
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In preparation for an abundance of tomatoes, we’re arming you with a handful of super-quick recipes to help you make good use of these summer treasures before you begin canning and freezing them to savor year-round.
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Balsamic Roasted Cherry Pops combine the ultimate sweet treat of vanilla ice cream with dark sweet cherries made slightly tart with high-quality balsamic vinegar. The Chocolate-Coco Paletas can be made with Oaxacan chocolate or high-quality local chocolate, such as Eldora in Albuquerque or Chokolá in Taos.
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Adding cheese foam topping to iced coffee or tea drinks takes your beverage experience to the next level, and the same goes for these Thai Tea and Cheese Foam Paletas.
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In this recipe, the jamaica (hibiscus) petals imbue their bright, ruby-red hue with a punch of tanginess that puckers your lips and keeps you longing for more.
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In this issue of edible New Mexico, we take an expansive view of the watershed, from Gallup to the banks of the Zuni River, from the Santa Fe River to the acequias of Dixon, from a Las Cruces farm to the drinking water of Bernalillo County.
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The only thing more refreshing than a margarita poolside on a hot summer day is a frozen margarita in Popsicle form.
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Chicos and Salted Caramel Ice Cream with horno-roasted kernels combined with cream, sugar, and salted caramel make for a magical summer treat.
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Pan-pressed Mushroom “Steaks” pair perfectly with Red Chile Chimichurri, a local twist on the classic Uruguayan and Argentinian condiment.
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Chimichurri is a Uruguayan and Argentinian condiment usually used on grilled meat dishes—this recipe has a twist using fresh Hatch red chiles.
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This Sweet Corn Soup is amplified with stock made with corncobs, and its sweet creaminess is complemented by the zing of zhoug, cotija, and heirloom cherry tomatoes.
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This Sweet Summer Corn Bread includes fresh corn kernels for an extra burst of sweetness and texture—it’s the perfect canvas for a tangy, creamy Red Bell Pepper Rémoulade.
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