Consider some atypical gifts that are sure to please your hosts for the season's holiday parties.
Blame it on Hallmark Channel movies and the Thanksgiving plays we appeared in over the years. What we take for granted about the beloved holiday isn’t all true.
There’s another, less direct way to incorporate beer into a Thanksgiving meal — marinating the food, instead of the guests.
A family business in the heart of Napa Valley focuses on making a few wines very well.
Rum. It isn't just for mixing. There are some great sipping rums out there for the connoisseur of the out-of-the-ordinary, the funky, and the refined.
The manager of Santa Fe Spirits Downtown Tasting Room shares his martini knowledge.
Somehow, food always seems to taste better outside, and plenty of options are available for outdoor dining in Santa Fe.
Sweetwater Harvest Kitchen feeds the body, mind, and spirit.
Katharine Kagel opened Café Pasqual’s in 1979, not long after moving to Santa Fe.
Chef Angel Estrada brings his many years of experience in Santa Fe fine dining to Midtown Bistro.
Executive Chef at Sassella, Cristian Pontiggia, was named Chef of the Year. He brings an authentic taste of Italy to the mountains of New Mexico.
Santa Fe resident Hannah Day asked her friends to contribute to a cookbook of foods they've made during quarantine. The proceeds benefit Know Your Rights Camp, a racial justice organization.
Tune Up Café is an unassuming little place in the Railyard neighborhood. The food has always been solid. Now, they have a pizza oven. Pasatiempo spoke with Tune Up's owner, Jesus Rivera.
There's more to kosher wines than the sweet, unsophisticated sacramental offerings available at your local grocery store, and the kosher wines from Israel and around the world can hold their own with their non-kosher competitors. Get a a taste of the best in kosher wines, not to mention kosher cuisine, at the Kosher Food & Wine Experience this month, and sip along with the experts.
Root 66 heads into hibernation, but not before offering its customers more menu and grocery items over Valentine's Day weekend.
Welcome to Plaza Café Southside, where spirits are high and the chile is always hot. Brother and sister team, owner Leonardo Razatos and general manager Belinda Marshall, take us on a trip down memory lane and imagine a future where patrons can return safely.
The films in the Flatirons Food Film Festival cover a broad range of topics, from the recovery of Indigenous knowledge of food culture to the impact of waste reduction, to the neglected heritage of African American cooking our nation's cookbooks.
Banana cream bread pudding, tiramisu, strawberry shortcake, and apple crisp served in a mason jars? Yes, please. Coquette, recently relocated from Long Island, New York, offers a variety of reasonably priced confections to the discerning tastes of Santa Feans.
Santa Fe's Paper Dosa, already a local favorite for their South Indian food, is getting a little creative during the pandemic. The restaurant now offers take-home kits so you can try to make a dosa yourself.
Red or green? Take a journey around the world with Dave DeWitt, the "Pope of Peppers," as he introduces his new book, Chile Peppers: A Global History.
Guest writer Hannah d'Errico of Arroyo Vino offers a sample of splurge-wrothy wines to mark the holiday season.
Hanukkah starts at sundown on Thursday, Dec. 10. Get cooking with Alex Hadidi, chef-owner of Marquez Deli.
Local restaurants have you covered if you're looking for a to-go meal for your family this Thanksgiving. But hurry: some restaurants require orders in advance of next week's holiday.
Since its origins, in 17th-century Loire Valley, cabernet franc has taken a backseat to cabernet sauvignon and merlot. But DNA evidence has shown that cabernet franc i…
There's nary a recipe in Deborah Madison's new memoir, An Onion in My Pocket, but there's plenty of insight, personal and universal, to nourish the foodie in you.
Here are some tricks to make a tasty alcohol treat for Halloween. Don't worry, they aren't particularly scary.
Energetic and experienced, chef Paddy Rawal is a whirlwind. Now running his second restaurant in Santa Fe, Rawal is preparing for an eventful new decade.
Chef Kiko Rodriguez infuses Japanese izakaya-style bar food with the spice of Spanish tapas at Izanami, the restaurant at Ten Thousand Waves.
Backyard forager Ellen Zachos crafts savory and sweet recipes and mouthwatering cocktails from wild foods, many of which can be found without making a trip to the store or leaving the city limits.
Don’t worry, the tasting experience is virtual but the wine is real and so is the food.
Here's our best information at press time on the restaurants, cafés, and other spots that offer indoor and outdoor service, takeout, curbside, and delivery.
On Aug. 26, the governor announced that New Mexico restaurants may return to indoor dining at limited capacity. Here, you’ll find our best information at press time on…
Mark Kiffin, chef and owner of The Compound, is celebrating 20 years with the Santa Fe mainstay.
Many restaurants have opted to reopen indoor dining with limited capacity. Others continue to offer curbside, outdoor dining, and delivery during the coronavirus pandemic.
Local restaurants continue to offer dining, carryout, and delivery services during the coronavirus pandemic. Some restaurants plan to reopen limited-capacity dine-in services after the governor eased restrictions this week.
Chef Martín Rios sees food first as a visual experience. He owns Restaurant Martín, which is a progressive American, not-quite-molecular dining experience.
Restaurants continue to offer patio dining, curbside, carryout, and delivery services during the coronavirus pandemic.
On July 13, New Mexico restaurants shuttered dine-in services, per order of the governor. Here, you’ll find our best information on the restaurants and cafés that offe…
John Gerwin is the chef-owner of Dr. Field Goods Kitchen, a farm-to-table eatery where everything is made from scratch, from the sausages to the sodas.
On July 13, New Mexico restaurants shuttered dine-in services, per order of the governor. Here, you’ll find our best information on the restaurants and cafés that offe…
Pasatiempo asked wine buyer Barbara Bjorn and Eva Moldovanyi, co-general manager, at Susan’s Fine Wines and Spirits for recommendations that stretch way beyond a go-to chardonnay or pinot gris.
Local restaurants continue to offer patio dining, curbside pick-up, and delivery options during the coronavirus pandemic.
On July 13, New Mexico restaurants shuttered dine-in services, per order of the governor. Here, you’ll find our best information on the restaurants and cafés that offe…
Locally sourced meats and seasonally fresh produce are on the menu at Paloma, a not-quite-fine-dining Mexican-inspired eatery in the Railyard District.
Local restaurants continue to offer patio dining, curbside pick-up, and delivery options during the coronavirus pandemic.
Local restaurants continue to offer patio dining, curbside pick-up, and delivery options during the coronavirus pandemic.
A list of restaurants and cafés that offer outdoor service, takeout, curbside, and delivery
On Monday, New Mexico restaurants will abandon dine-in services, per order of the Governor. Here, you’ll find our best information on the restaurants and cafés that of…
Restaurants continue to operate during the coronavirus pandemic. Many are now open for indoor and patio dining, in addition to takeout, curbside, and delivery.
Market Steer Steakhouse serves celebratory steaks with sense of camaraderie.
Restaurants continue to operate during the coronavirus pandemic. Many are now open for indoor and patio dining, in addition to takeout, curbside, and delivery.
CHILE PAGES
Culinary Arts
- Gifts for the discerning host that are (mostly) not fruitcake
- Giving thanks for beer
- Beer-brined bird from The Beeroness
- Treat the fruit well: Rombauer Vineyards
- The underdog of spirits
- Elements of a classic: the martini
- Dining outside the box: Restaurant patios worth checking out
- Soul nourishment: Sweetwater Harvest Kitchen
- ‘I never want to stay home again’: Restaurateurs on the pandemic era
- 'Eating is the major sport of having a body': Cafe Pasqual's Katharine Kagel
- Off the beaten track: Midtown Bistro
- Authentic Italian cuisine capita a Santa Fe: Chef Cristian Pontiggia
- You can't wreck this sauce: ‘Kitchen Meets Quarantine’
- This way to Flavor Town: Tune Up Café
- New wine in a new wineskin: The Kosher Food & Wine Experience