This recipe, which Turkell credits to Damon Boelte of Grand Army bar and restaurant in Brooklyn, New York, riffs on two northern Italian classics: the Negroni cocktail and a dessert of ripe, aromatic strawberries doused with aged balsamico. An inexpensive, off-the-grocery-store-shelf balsamic will not deliver good results.

A traditional aged Italian-style organic aceto balsamico is made in Monticello, CQNew Mexico, by Jane and Steve Darland. For more information, or to order online, go to organicbalsamic .com. Email jane@organicbalsamic.com if you have questions.

The once popular steak and seafood house in Tesuque Village remained dark and shuttered until two local couples — Anthony and Wendi Odai and Rob and Michelle Bowden — decided to resurrect the restaurant, the myths, and the camaraderie it once brought to the community. Open since 2017, El Nido Restaurant seems to have found its culinary footing with Randy Tapia, a native Santa Fean, at the grill.

Once you’ve had a meal or two at Yamas — the new Greek rotisserie tucked between the Lamplighter Inn and India House on Cerrillos Road — it’s easy to imagine an uncle or grandmother behind the scenes in the kitchen — the kind who’d insist on making you something to eat even though you’ve just declared that you’re not hungry.