Spaetzle—tiny, rustic dumplings made in kitchens from Germany to Slovenia and meaning “little
sparrow”—are one of the most forgiving, versatile varieties of pasta you can make and hold up beautifully for meal prep.
These roasted sweet potatoes are filled with a fragrant, spice-forward blend of mushrooms, lentils, and harissa, brightened with lemon, olives, and warm spices.
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These Chile-Sumac Meatballs and Sauce deliver high-impact flavor on a modest budget.
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This issue of Edible New Mexico is dedicated to food access: not only where food comes from but how food flows and whom it feeds.
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These Sumac-Roasted Delicata Squash Focaccia rolls use a trusty old muffin tin for a new take on popular sheet-pan focaccias, where the bread becomes a canvas for seasonal produce.
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This hearty soup combines the gentle heat of paprika, the deep aroma of smoked salt, and the comfort of butter, cream, and sweet potatoes.
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In this issue, tuning into the hidden fertility of the season, we celebrate shifts, renewal, and transformation.
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This edition of Cooking Fresh celebrates the culinary color wheel one dish (or drink) at a time.
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