In the kitchen
79 results total, viewing 11 - 20

Chili party: Easy fare for game day

As the holidays end, we think we can slow down on the eating. But the new year brings the National Football League playoffs and the Super Bowl. more

‘Leftovers surprise’

Recently, as I often do, I made breakfast using the leftovers of the evening before in an egg scramble.  The only thing was that the leftovers were a bit unusual to include in an egg dish. … more

Drink Deep: A toast to Champagne’s unique, luscious history

You’ve read it here before, but every year around this time, I find myself reminding people: Sparkling wine, that delightful, frothy beverage that elevates holidays and celebrations, was discovered by accident. Many people, especially Moët and … more

Food tip: shop smart, waste not

In a 2013 report the London-based Institution of Mechanical Engineers estimated that between one-third and one-half of all food produced worldwide is wasted every year … more

Remembrance of pizza past

As someone who grew up in Chicago, I thought I knew something about pizza. For a long time, in fact, I thought it was invented there. And why not? We have every kind: deep-dish, stuffed, thin crust, wood fired. Much to my surprise, though, there … more

Taos business offers up loads of seasonings, flavored oils

There's something of the apothecary about Taos Spice Merchants. Shelves of hand-labeled jars line the walls with powders and seeds and liquids of every color. more

For restauranteur Laura Oest, the industry provides needed flexibility

There are many reasons why people open their own businesses. For Laura Oest, the force behind the new Stella’s 210 in Taos is her eight-year-old daughter, Stella Oest Romero. “I am homeschooling Stella and want to spend as much time as … more

Sherry, cocktails or wine -- an apertif is always fine

First, I decided to write about aperitifs. Then I realized I really didn't know what an aperitif was. more

Co-op adopts farm-to-fork approach for Taos

Carl Colonius is a man who wears many hats. Some readers may remember him as a 2015 Taos News “Unsung Hero.” Colonius is also well-known as the co-founder of Rocky Mountain Youth Corps — someone who was instrumental in the organization’s … more

Warmed by the hearth, inspired by Taos

Julia Collier began her culinary career at a young age. She was only 12 years old when she started helping at The High Country, the Chama restaurant that her mother managed. She did everything … more
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