Here's a quick and dirty barbecue sauce recipe that just goes to prove necessity really is the mother of invention. During a late summer camping trip on Fire Island National Seashore, I realized we had forgotten a whole cooler of supplies back on the ferry dock on Long Island. Aside from swimming back in the dark choppy ocean, there was no way to get to the mainland until the next day. We needed a sauce for the chicken and ribs we brought along for dinner that night, so we made one with what we had. Here is what we came up with. We called it superior barbecue sauce. It's simple, but tasty.
Chuck wagon classics served in a comfortable setting
By Scott Sharot
This is the kind of old-fashioned breakfast/lunch spot that's disappearing from the scene as quickly as land on the west mesa is being gobbled up by hungry developers. I'm talking about the kind of place where everybody knows your name, or at least calls you “hon'” until they do.
Showcasing N.M.’s emerging artisanal cider industry in a unique environment. This festival amplifies the senses, from tasting local cider to pie eating, chuckwagon cooking, film screening, photography and likely some two-stepping or line dancing.
Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.