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#22 | Kimchi Jjigae, Yukgaejang, Phở, and Occasions
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...
#16 | Red or Green, Chile Pasado, and Delicious Things
For a long time, in the centuries before widespread refrigeration, freezing, and canning, the question of red or green was largely a seasonal...
#14 | Autumn, Sorghum, and Agua de Tamarindo
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...
#12 | Issue Two, Movies, and Popcorn
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...
#11 | Barbacoa Tacos, Hot Dogs, and Festivals
Food will never be digital. (We keep seeing announcements about video games that have digitized scent, but user reports are less than...
#6 | Negronis, Pop-ups & Festivals, and Delicious Things
For the purist, a negroni is a cocktail made from equal parts gin, Campari, and sweet vermouth. We don’t exactly count ourselves in that...
#5 | Aji Amarillo, Geosmin, Hail-Pocked Fruit, and Delicious Things
Even in the land of Red or Green, sometimes the answer is yellow. Here, as in most of the United States, we are used to a certain species of...
#4 | Lavender, Oaxaca, Distillations, and Delicious Things
Last Sunday, sitting on the barn patio at the lavender market in Los Ranchos, sipping a lavender spritzer and eating a lavender scone, we found...
#3 | Prickly Pears, Monsoons, Hongosto, and Delicious Things
On a recent evening, quenching a dusty thirst with a prickly pear margarita at the Mine Shaft Tavern in Madrid, we had a flashback to 1908. It...
#45 | Ginseng, Oshá Root, and Pesto
Years ago, hiking through the hillsides of western North Carolina, we came across some rare red berries that we knew better than to pick. Not because they were poisonous but because they were too precious. They grew from one of the most endangered medicinal plants...
#43 | Sun-cooked Meals, Beet Mole, and Occasions
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...
#41 | The Great Outdoors
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...
#33 | Catfish, Vegan Poke, and a Desert Dweller’s Guide to Sushi
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...
#32 | The Worm Moon, Tuna Sandwiches, and Occasions
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....
#29 | Invasivorism, Siberian Elms, and Curries
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...
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