In the kitchen
74 results total, viewing 26 - 50
Although celebrated in many countries around the world, here in New Mexico, and especially in Taos, Day of the Dead is special. For some private, and for others public, Día de los Muertos is welcomed with festivities all around town. Ofrendas (altars) spring up, decorated with flowers, sugar skulls, photographs, candles, tissue paper flags and the favorite foods of the departed. more
A few years ago, my husband spotted a sign along the Rim Road in Des Montes: "FREE!" Not one to pass up a bargain, he stopped the car and discovered a large box filled with zucchini … more
Wine grapes have been grown in what is now Austria for thousands of years, cultivated by Celtic tribes even before the Romans infiltrated the region. And with a history that long, there have to have … more
Now that fall is coming, and we have eaten enough fresh salads and enjoyed our share of healthy smoothies, it’s time for a little indulgence in the form of … more
Some friends recently gave us about five pounds of freshly picked apricots. I used half of them for cobbler and made the rest into jam. Everyone in Taos seems to be overwhelmed by the … more
For most of humanity's two-million-year or so existence, we were hunter-gatherers, whose main diet consisted of protein, tree fruits, roots and nuts -- the original Paleo diet. Only since the … more
Apricots, which probably originated in China, have been cultivated for more than 5,000 years. In "Gardens of New Spain," a comprehensive study of the movement … more
Stone fruits are coming into season in Northern New Mexico -- and the spring rains should deliver abundant summer crops of apricots, peaches, nectarines and … more
Ya llega la estación de las frutas con semilla al norte de Nuevo México --y las lluvias de primavera … more
I was standing in the wine shop this afternoon, completely at a loss as to what to write this month's article about. Of course, I'll never run out of ideas--there are as many topics as there are … more
With Father’s Day coming, I thought it would be fun to propose a festive dinner menu that the whole family can engage in creating for Dad’s special day more
Almost everything you pick up in a grocery store these days, from dried herbs to eggs, canned goods to fresh meat, has at least one date on the label. But it's … more
The Vietnamese Buddhist monk and mindfulness teacher Thich Nhat Hanh tells a story about sitting down with a friend under a tree to eat a tangerine. But his friend is eating so quickly and talking … more
Most wine regions in the United States - and the world - tend to be associated with select grape varieties. Think Napa and cabernet sauvignon comes to mind. Malbec from Argentina. Riesling from … more
While Northern New Mexico is not yet safe from random freezes and rogue snows, the warmer temperatures and shifting light make us long for some early greens to … more
By Lucy Herrman Mother's Day is just around the corner, and for me that means memories of my Greek mother's cooking. To say that she was a great cook is an understatement. Although we lived in a … more
You may have noticed that riesling crops up quite frequently in this column. There are a number of reasons for this. One, riesling is incredibly food-friendly, with enough body and acidity to stand … more
Recipes for Asian Bowl, Ranchero Bowl and Mediterranean Bowl. more
'Where do you keep your red blends?" This is a question anyone in the wine business hears multiple times a day. Red blends are a booming trend these days, as any … more
Some Irish American gardeners plant potatoes in their gardens on March 17, the traditional death date for St. Patrick, the Roman British missionary believed to … more
Negroamaro. A compound word meaning, depending on who you ask, black and bitter, or just black. A dark-skinned grape from the heel of Italy's boot that makes a deeply colored, often rustic red wine. … more
The national dish of Brazil is undoubtedly feijoada (fay-zho-AH-da), a thick stew of black beans and a variety of pork meats. Feijoada represents the blend of cultures that is Brazil. more
This year, my menu features grilled bone-in pork chops, which my husband just loves. more
Some of the more popular aphrodisiacs (like chocolate, chile peppers and maca, a Peruvian root) have a scientific basis for their claims more
It’s cold out; why drink cold wine? But whether the dish you’re serving doesn’t lend itself to red, or it’s all you have in the house, there is still a place for white wine, even in the depths of winter. more
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