recipe


V.27 No.23 | 6/7/2018
Jessica O’Brien’s drink inspired by the first rain
Jessica O’Brien

Try This at Home

After the Rain

Jessica O’Brien’s monsoon season cocktail

After the Rain came from the Jayo’s Cocktail Pop-Up on May 21, when we got our first monsoon of the season.
V.27 No.22 | 5/31/2018
Thai Peanut Sweet Potato Skins
From More with Less: Whole Food Cooking Made Irresistibly Simple by Jodi Moreno © 2018 by Jodi Moreno. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.

Try This at Home

Thai Peanut Sweet Potato Skins

A simple and tasty recipe from More With Less

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.
V.25 No.23 | 06/09/2016

Literature

Taos Painter Presents Memoir at Page 1

Anita Rodriguez, painter and adobe plasterer from Taos, will be at Page One Books at 3pm on Sunday, June 19, to talk about and sign her memoir of stories and recipes, Coyota in the Kitchen: A Memoir of New and Old Mexico.

The book is described as such: "This book of stories and recipes introduces two eccentric families that would never have eaten together, let alone exchanged recipes, but for the improbable marriage of the author's parents: a nuevo mexicano from Taos and a painter who came from Texas to New Mexico to study art. Recalling the good and the terrible cooks in her family, Anita Rodríguez also shares the complications of navigating a safe path among contradictory cultural perspectives. She takes us from the mountain villages of New Mexico in the 1940s to sipping mint juleps on the porch of a mansion in the South, and also on a prolonged pilgrimage to Mexico and back again to New Mexico. Accompanied by Rodríguez's vibrant paintings—including scenes of people eating on fiesta nights and plastering an adobe church—Coyota in the Kitchen shows how food reflects the complicated family histories that shape our lives."

Rodríguez is an award-winning painter who is also widely known as an enjarradora, or plasterer and finisher of adobe buildings. Her family on her father's side goes back 10 generations in her beloved Taos valley. Her art training began in childhood, and she eventually went to Colorado College for formal training. She lives in Taos.

V.24 No.11 | 3/12/2015
Mike Licht via flickr CC by 2.0.

Flash in the Pan

Parsnip Party

Forget the corned beef. Parsnips are the classic Irish dish.
V.24 No.7 | 2/12/2015
Ari LeVaux

Flash in the Pan

A Bone to Pick

Whether used as a base for stew or drunk on its own, bone broth is a wonderful thing

BoneMan the Brotharian dishes out some bone broth tips.
V.24 No.3 | 1/15/2015
"Tofu-beijingchina". Licensed under CC BY-SA 2.0 via Wikimedia Commons

Flash in the Pan

This Just In: Tofu Doesn’t Suck

In defense of the bean curd

Ari LeVaux reacquaints himself with the bean curd of yore.
V.23 No.48 | 11/27/2014
Tapioca coconut pumpkin pudding

Flash in the Pan

Indians, Pilgrims and Pudding

But not in that order

With these two pudding recipes, you can skip the crust and focus on the best part of the pie: the filling.
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.”

Kale is succeeding where spinach and other green things have consistently failed: getting swallowed by children. The key is to bake the kale into crispy chips. In a series of taste tests conducted in Montana, it was determined that kids will eagerly turn their mouths green with extra helpings.

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

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.)