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.
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.
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.
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.
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.
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, New Mexico, by Jane and Steve Darland. For more information, or to order online, go to organicbalsamic .com. Email firstname.lastname@example.org 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.
- 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
- Hibernation time: Root 66 goes on hiatus
- Where the chile is always hot
- Flatirons Food Film Festival highlights