There are few perceivable pillars of French cooking that are as widely and voraciously loved as scalding-hot onion soup cloaked in a blistering layer of melted Gruyère. Like many of the epic French dishes that canonize the cuisine of rural folk, vegetarians usually remain wholly uninvited. How does one mitigate that beef stock in every single recipe of the gooiest of soups, French onion?
In a battle over control of public land, Mexican wolves are caught in the crossfire
Debbie Miller, a hardy brunette with a butterfly tattoo on her right arm, walks past the family shooting range just outside her kitchen door. She is talking about a recent visitor to her isolated ranch house in the high desert rangeland of Catron County, N.M. "She had been in the yard 10 times in eight weeks," Miller says on a sunny July afternoon. "This was like home for her."