Jodi Moreno’s first cookbook combines whole foods and big flavor
By Robin Babb
More With Less: Whole Food Cooking Made Irresistibly Simple is more of a “how to cook” book than a list of recipes, and good for someone who follows a largely whole foods and vegetarian diet, but who doesn’t want to sacrifice flavor.
These unique potato skins are perfect nibbles to bring to a party or a potluck. It turns out that peanut sauce pairs beautifully with sweet potatoes, and with the addition of nuts, basil and scallions as toppings, these are crazy delicious.
Showcasing N.M.’s emerging artisanal cider industry in a unique environment. This festival amplifies the senses, from tasting local cider to pie eating, chuckwagon cooking, film screening, photography and likely some two-stepping or line dancing.
Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.