Chef Boy Ari
Flash in the Pan
Easter in the Garden of Good and Evil
By Chef Boy Ari
The other Sunday I was celebrating the resurrection of Jesus Christ on what used to be my front lawn. Five years ago I covered an area of the yard with black plastic. Deprived of light and water and cooked by the sunlight-absorbing shield, my lawn was toast.
When fresh isn’t available, soak these babies
By Alex Brown and Evan George
Our first kitchen mentor, a bear of a man named Joe Parks who instructed us in the college mess hall, used to describe any subpar ingredient from the freezer saying, “Not bad … for a frozen product.” It’s a mantra we’ll always remember. Consequently, we've never championed a frozen, dried or freeze-dried product. It’s fresh or nothing.
Mick’s Chile Fix
Get your licks at Mick’s
By Jennifer Wohltez
An honest-to-god good value is hard to come by these days. The Flowbee I bought for $59.95 came with a promise that I’d be able to “create the most popular haircut styles using the suction power of my vacuum cleaner.” Instead of having titillating tresses, the thing scared the crap out of me and my cats and gave me a bald spot. And then there was the credit card I signed up for, bought a bag of tomatoes with and had a balance of $185 on because of interest and fees that came with the card. So it's with complete confidence that I can assure you that Mick’s Chile Fix does, in fact, offer excellent value for your dining dollar.
Spanish Cooking Classes: Tapas at Instituto Cervantes
Learn to cook typical dishes from Spain using fresh local ingredients from New Mexico. Attendees must bring a cutting board and kitchen knife.
Nob Hill Growers Market at Morningside Park
Santa Fe Wine Festival at El Rancho de las GolondrinasMore Recommended Events ››