Hot, long days mean picnics at the swimming pool, naps with cucumbers positioned delicately on our eyelids, and increasingly obsessive relationships with ice cubes. They also mean ample opportunity for sun-cooked meals. Maybe this means using a solar oven, such...
Plans: Sometimes they pan out. And other times you go to turn on the grill, all your guests milling around in anticipation of the steaks, and realize you forgot to refill the gas. Or you drive all the way to Big Bend or Joshua Tree only to find that every last...
We just want to take a moment to acknowledge Jim Wilson’s 1979 record, which stands to this day, for catching the biggest fish on record from New Mexico’s vast and mighty waters. The behemoth flathead catfish Wilson caught tipped the scales at no less than...
Yesterday was the worm moon, as the full moon of March is known. According to the Old Farmer’s Almanac, this last full moon of winter gets its name either from earthworms coming to life in the warming soils or beetle larvae doing the same in the bark of trees....
It’s been over a century since the American eel made its once-routine migration from the Gulf of Mexico to the Rio Grande Gorge in Taos. The New Mexico sunflower has eluded botanists since 1851 and the Luna County globemallow, which once grew to nine feet, now only...
For months, we’d been craving kimchi jjigae—and not just any, but the one at A-Ri-Rang Oriental Market in Albuquerque’s far Northeast Heights. So when we found ourselves in the neighborhood just before the dinner hour, we pulled into their unassuming parking lot...
For a long time, in the centuries before widespread refrigeration, freezing, and canning, the question of red or green was largely a seasonal one. Eating a meaty chunk of roasted green chile was a fall treat, and otherwise the chile was as red as the dried red pods...
Autumn is here and sorghum, that least mentioned of crops, is the star of the show at next weekend’s Rio Grande Community Farm Maize Maze in Albuquerque, which is, in fact, a sorghum maze. Only the oldest among us might remember firsthand that we once made our own...
The cascade of kernels hitting the bottom of a sizzling pot. The cacophony of pops against the lid. The house warmed by smells of oil and corn and spices. The lights dim and the credits roll. Whether it’s avocado oil or butter, turmeric or toasted coconut, fresh...
Food will never be digital. (We keep seeing announcements about video games that have digitized scent, but user reports are less than convincing.) What we love about eating is that it is so physical—from the experience of teeth sliding into a tomato to the juice on...