V.25 No.30 | 7/28/2016
My Beer Will Go On
Heimat House closes, farmers expect rise in produce prices thanks to the drought, pecan growers want to use banned pesticide, the best way to pack your kids’ lunches, Rancho de Chimayó wins highest esteem, vote for the best green chile cheeseburger
V.20 No.45 | 11/10/2011
Holiday snacking with a local twist
I make spicy sugared nuts at the holidays in volumes—six to eight pounds at a time—to share with friends during the holidays. Here’s my recipe. It’s very easy, and (if you don’t eat them all first) the leftover pieces are great on salads.
V.20 No.32 | 8/11/2011
Food of the Gods
Baklava goes New Mexican
I fell in love with Greek food in my high school years in Detroit’s Greek Town. Among the recipes I’ve made my own is this one for baklava—rich with butter, crispy layers of phyllo and sweet New Mexico honey. It’s one of my favorites. My friend Marissa Evans and I got on a baklava jag and, over two weeks, made piles of the stuff.