Ask Chef Boy Ari
Q: I'm preparing for the economic apocalypse, but I suspect the 15 cans of pickled beets, bag of dried morels and half-dozen jars of unidentifiable tomato-based something-or-other in my pantry aren’t going to last very long after the Super Wal-Mart shelves are looted. What do I need to do to start preparing a garden now, so when spring comes I'll be ready to farm my way into another year of existence? Any seed suggestions or other preparations for a year-one raised-bed garden? —Apocalypse Chow
In Downtown, it’s business as unusual
Looking over Zohra’s menu was frustrating. My issue wasn't limited to classifying, or perhaps clarifying, a rundown of far-reaching Middle-Eastern cuisines. Attempting to separate Indian dishes from Pakistani dishes from Afghani dishes from Iranian dishes is challenging enough; try adding Navajo tacos, hamburgers and spaghetti to the mix. Zohra does, apparently covering its bases by offering anything a Downtown diner could possibly want. It’s a lot to consider. The menu comes off as muddled, but the broad claim of “authentic cuisine” covers a little bit of everything. Don't concentrate too hard. Just point somewhere and start chewing.
U-Pick Green Chiles and Farmers' Market
The Magnificent Cider Fest
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.