What to Cook
Cookbook reviews and recipes to inspire your next meal.
Big Vegan Flavor
You don’t have to be vegan to find something of value in “Big Vegan Flavor,” the debut cookbook from vegan YouTuber Nisha Vora.
Robin Babb
Robin Babb is the associate editor of edible New Mexico and The Bite. She is an MFA student in creative writing at the University of New Mexico and lives in Albuquerque with a cat named Chicken and a dog named Birdie.
Smoke & Pickles
We delve into a cookbook that is more about harmonies than purity and consider, alongside the interplay of flavors, the balance of joy and grief.
Briana Olson
Briana Olson is a writer and the editor of edible New Mexico and The Bite. She lives in Albuquerque.
Twelve Recipes
Associate editor Robin Babb reviews “Twelve Recipes” by Cal Peternell.
Robin Babb
Robin Babb is the associate editor of edible New Mexico and The Bite. She is an MFA student in creative writing at the University of New Mexico and lives in Albuquerque with a cat named Chicken and a dog named Birdie.
Lessons in Mole
Thoughts on the simple and the not-so-simple recipes contained in the pages of “Oaxaca.”
Briana Olson
Briana Olson is a writer and the editor of edible New Mexico and The Bite. She lives in Albuquerque.
Recipes from the Grist Mill
Whether you’re looking for guidance into the sometimes esoteric world of grains and legumes or are already quite familiar with names like freekeh and farro, “Grist” is full of great advice.
Robin Babb
Robin Babb is the associate editor of edible New Mexico and The Bite. She is an MFA student in creative writing at the University of New Mexico and lives in Albuquerque with a cat named Chicken and a dog named Birdie.
Two Gin Cocktails and a Gin Liver Crostini
Three ways to use Los Poblanos’ award-winning gin.
Tom Hudgens
Tom Hudgens has followed multiple career tracks over the decades, including writing, professional cooking, and college academic support. The author of The Commonsense Kitchen and The Deep Springs Cookbook, he recently worked as Los Poblanos’ event chef, writing menus, toiling away with his team in the Campo and La Quinta kitchens, and creating delicious food for weddings, retreats, and other events. He now works as a donor engagement officer at the University of New Mexico Foundation, and cooks dinner at home from scratch almost every night.
Bánh Xèo
Albuquerque chef Tom Hudgens shows The Bite how to make this savory mash-up of comfort food and complex flavors.
Tom Hudgens
Tom Hudgens has followed multiple career tracks over the decades, including writing, professional cooking, and college academic support. The author of The Commonsense Kitchen and The Deep Springs Cookbook, he recently worked as Los Poblanos’ event chef, writing menus, toiling away with his team in the Campo and La Quinta kitchens, and creating delicious food for weddings, retreats, and other events. He now works as a donor engagement officer at the University of New Mexico Foundation, and cooks dinner at home from scratch almost every night.
Juicy Elk Shank Tacos with Tangy Slaw
A no-nonsense taco recipe from Christie Green.
Christie Green
Christie Green is a mother, hunter, and writer, and the principal landscape architect at radicle. Raised in Alaska and on her grandfather’s farm in West Texas, she now resides in Santa Fe. With food and water as catalysts, Ms. Green seeks to pique sensual connection and uncomfortable curiosity.
Bounty of the Nood
A whirlwind tour of the Asian noodle aisle (plus a recipe!) by Andrea Walker.
Andrea Walker
Andrea Walker is an artist, cook, gardener, and explorer throughout New Mexico and beyond.
The Last Sweet Bite
“The Last Sweet Bite” reckons with the impact of violence on foodways, arguing that culinary heritage is serious business and preserving old recipes can be a meaningful “rebellion against forgetting” for those who fear their history might be erased.
Briana Olson
Briana Olson is a writer and the editor of edible New Mexico and The Bite. She lives in Albuquerque.
Pranzo e Pronto
For the home cook aspiring to plate like a chef, or the garden enthusiast with some love and time on their hands, Guy Mirabella’s cookbook offers the path to some beautiful meals.
Robin Babb
Robin Babb is the associate editor of edible New Mexico and The Bite. She is an MFA student in creative writing at the University of New Mexico and lives in Albuquerque with a cat named Chicken and a dog named Birdie.
Enchantment
The new book from Art Pollard, assembled from countless printed sources across the decades into a dauntingly comprehensive document of culinary history.
Briana Olson
Briana Olson is a writer and the editor of edible New Mexico and The Bite. She lives in Albuquerque.
Big Vegan Flavor
You don’t have to be vegan to find something of value in “Big Vegan Flavor,” the debut cookbook from vegan YouTuber Nisha Vora.
Robin Babb
Robin Babb is the associate editor of edible New Mexico and The Bite. She is an MFA student in creative writing at the University of New Mexico and lives in Albuquerque with a cat named Chicken and a dog named Birdie.
Smoke & Pickles
We delve into a cookbook that is more about harmonies than purity and consider, alongside the interplay of flavors, the balance of joy and grief.
Briana Olson
Briana Olson is a writer and the editor of edible New Mexico and The Bite. She lives in Albuquerque.
Twelve Recipes
Associate editor Robin Babb reviews “Twelve Recipes” by Cal Peternell.
Robin Babb
Robin Babb is the associate editor of edible New Mexico and The Bite. She is an MFA student in creative writing at the University of New Mexico and lives in Albuquerque with a cat named Chicken and a dog named Birdie.
