Smokin’ Oil Q: Dear Chef,I hear you’re not supposed to use olive oil for frying. But I’m vegan, so my oil options are limited, and [...] Chef Boy Ari \ Apr 03, 2008 Read More
Stone Soup For The Hobo Soul Captain Salty Spins A Yarn Life on the rails is full of adventure and occasional strife. There’s not much money in it, but, as I learned, it’s full [...] Captain Salty \ Mar 27, 2008 Read More (Norman Rockwell)
Street Fare Grill What You Kill One of our favorite jokes here in the Backwoods Kitchen goes a little like this: Why did the armadillo cross the road? To [...] Skeeter Jenkins and One-Armed Joe \ Mar 27, 2008 Read More
The Wino Connoisseur Nice Jugs In the world of wine, namely easy to transport wines, one has many options. Popularly, a simple brown bag enrobing a slender vessel [...] Cletus Oswald Smythe III \ Mar 27, 2008 Read More Carlo Rossi and one of his good friends (Michael Procopio of www.kqed.org)
Pacific Rim Asian Bistro And Buddha Lounge Review Oh So Good In sixth grade, living in Ulm, Germany, I hung out exclusively with Koreans. It was initially because they were the only ones who [...] Maren Tarro \ Mar 20, 2008 Read More Sushi Chef James Oh shows off a nigiri sushi plate with salmon, yellow tail, "Big Eye" tuna and sea urchin. (Tina Larkin)
Tea Party Reserved for the swankest occasions, the tea party is a gilded gift of spring. We go goo-goo over few party precepts like the [...] Alex Brown and Evan George \ Mar 20, 2008 Read More
Empire Burritos And Santa Fe Peppers Review Where Burritos Come Smothered In Déjà Vu By and large, I’m not a fan of chain restaurants. I just can’t get onboard with corporate-formulated burgers and pasteurized food “experiences.” But [...] Maren Tarro \ Mar 13, 2008 Read More In this case, an "Empire" steak burrito ($5.85) comes stuffed with lean brisket, brown rice, black beans, corn-and-jalapeño salsa, sour cream and cheese. (Tina Larkin)
The Wine Geese Another Reason To Kiss The Irish The wines of Bordeaux are touted around the world as brilliantly complex, stunningly powerful and, of course, staggeringly expensive. They are the pride [...] Maren Tarro \ Mar 13, 2008 Read More
Cult Of The Curry Carrot Quick preface: We bow low before the soup kitchen altar of our friend Astara, soup wizardess and ancient soul, who throws together far [...] Alex Brown and Evan George \ Mar 13, 2008 Read More
Smart Lunch Unm Food Service Partners With Local Farmers The University of New Mexico is getting fresh with local farmers—in the kitchen, that is.University food service staff has wised up to student [...] Kate Trainor \ Mar 06, 2008 Read More A poster gives UNM diners the backstory on these New Mexico potatoes. (Tina Larkin)
