Alibi V.17 No.47 • Nov 20-26, 2008 
Michelangelo perfects the art of pasta sauce.

Food Lover's Gift Guide

Buon Appetito!

Michelangelo's fresh pasta renaissance

I'm starting to notice a pattern: If it's interesting or good, and it’s in New Mexico, it's usually at the end of a dirt road. Whether it's people living on the fringe of society, stunning vineyards or, in this case, fresh pasta, I find myself turning off the pavement to bounce along dusty alleys in search of what's hidden from beaten-path travelers.

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Bite

Some Have Traditions, Others Have Tradiziones

My friend Lisa likes to talk about her Italian family's Christmas tradition. Every year her parents prepare a dish called bagna cauda, a hot dip made from olive oil, butter, garlic and anchovies. The dip is served like a fondue with accompanying vegetables such as cauliflower and peppers, and occasionally meats.

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Courtesy of Big Jim Farms

EVENT HORIZON ()

I-Pick, U-Pick, We All-Pick Chiles

U-Pick Green Chiles and Farmers' Market

Enjoy an afternoon on the farm and pick green chiles, ranging from mild to extra hot with onsite roasting. Other fruits and vegetable are also for sale.
calendar

Chowtown Restaurant Guide

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.