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V.23 No.43 | 10/23/2014
Chile verde in the raw
Ari LeVaux

Flash in the Pan

Reconsider the Tomatillo

Embracing a forgotten fruit

Ari LeVaux embraces this often-forgotten fruit and uses it in his killer chile verde recipe.
V.23 No.40 | 10/2/2014

Flash in the Pan

Viva las Calabacitas!

Cooking with a Mesoamerican trinity

Autumn is the perfect time for this Southwestern squash dish.
V.23 No.10 | 3/6/2014

news

The Daily Word in bitcoins, bugs and brain tumors.

The Daily Word

Russia is becoming a real problem.

Who won at the 2014 Academy Awards? Did Devin O’Leary guess right?

Sleep and longevity are closely linked.

A baby’s brain tumor had teeth.

You should eat more bugs.

Iranian law allows for creative sentencing.

How’s that bitcoin thing working for you?

Watch a cute panda cub play with a ball.

Try this new deep-fried confection.

Springsteen does Lorde.

Pecans like this weather, at least.

Texting while driving is now illegal in New Mexico.

Rio Rancho votes tomorrow.

What’s happening today?

Happy birthday, James Doohan.

V.22 No.32 | 8/8/2013

Flash in the Pan

Carrots and Garlic, Summer and Winter

Ari LeVaux on the simple delights of two common vegetables.
V.22 No.30 | 7/25/2013
Create your own “Margaritaville” with the refreshing, tasty scallop ceviche margarita from Prarie Star.
Eric Williams ericwphoto.com

Summer Dining

Cooling Down the Kitchen

Two recipes from Chef Chris Olsen

Prairie Star’s executive chef Chris Olsen shares two refreshing recipes.
V.22 No.17 | 4/25/2013
Pictoscribe-Home Again (CC BY-NC-ND 2.0)

Feature

Gardening at Night

An ode to the growing season

Brendan Doherty waxes poetic agout the growing season, seed catalogs and Italian kale and shares a recipe for colcannon.
V.21 No.26 | 6/28/2012
Hale and hearty kale
Joyosity / CC by 2.0

Food for Thought

Kids and Kale Chips

Scientifically proven not to make them go, “Eeeeew.”

[ more >> ] [ permalink ]

V.21 No.23 | 6/7/2012
Scapes on the plain
Ari LeVaux
Scapes on the plain

Food

Scapes on a train

No, not snakes on a plane. Scapes on a train—or more specifically, garlic stalks stir-fried with pork and oyster sauce in the dining car of a Chinese train bound for Ulaanbaatar, Mongolia. In this week’s Food Section, globetrotting food critic Ari LeVaux talks about the pulse-quickening moment he first encountered garlic flowers and stalks—collectively called scapes. Scapes are in season right now, and preparing them at home is inexpensive and easy. (Unlike some of the other international train rides Ari has taken.)

Food for Thought

Great Scapes

The loveliness of garlic flowers

The first time I ate garlic flowers was for breakfast on a train from Beijing to Ulaanbaatar, Mongolia. The dining car didn't have a menu: You just sat down and they brought you food. A server delivered a plate of stir-fried chopped green things with pork and oyster sauce, along with a bowl of rice. It was years before that I realized that the pencil-thick green things were pieces of garlic flowers and flower stalks, collectively known as scapes.
V.21 No.20 | 5/17/2012
Saucy!
JO-H / CC BY 2.0
Saucy!

Food

Hollandaise for dummies

The chickens are laying again, the greens and onions are up, and the days are getting longer: Brunch season is here. I've been practicing a simple dish of poached eggs served on a bed of spinach and asparagus, garnished with crispy pieces of salt pork or bacon. Sometimes I drench the whole business in a blanket of hollandaise sauce. Or more often, it’s a blanket of failed hollandaise that I resurrect to perfection with mayonnaise and a microwave. Read all about it in this week’s Food section.

Tomorrow's Events

Bassekou Kouyate & The Ngoni Blues Band at Outpost Performance Space

Bassekou Kouyate
Courtesy of artist

Zumba(R) Fitness with Sabrina's Z CREW at Maple Street Dance Studio (Alley Entrance)

Cozy Up at Story Time! at Bookworks

More Recommented Events ››
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