In the kitchen
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Recently, as I often do, I made breakfast using the leftovers of the evening before in an egg scramble.  The only thing was that the leftovers were a bit unusual to include in an egg dish. … more
The aroma of freshly made bread wafted across the room. While waiting for Andre Kempton, my nose led me to the kitchen, where handmade loaves were baked. There was a sheet of chocolate chip … more
I don’t usually go for wine tourism. Sure, as a wine professional, it can be fun to visit the places where the products I sell are made. But, really, going to wineries on vacation sometimes … more
Cooking for friends gives me much pleasure. Whether simple or sublime, the food for a dinner party can express friendship and affection. I love to create special menus for my guests, coordinating … more
Julia Collier began her culinary career at a young age. She was only 12 years old when she started helping at The High Country, the Chama restaurant that her mother managed. She did everything … more
Cristina Martinez has joined the El Monte Sagrado Resort & Spa in Taos as its new executive chef.  Martinez, a Native New Mexican, opened her own catering company at 18 years old, … more
The holidays are over. After weeks of cooking breakfast, lunch and dinner and taking care of others, I am left with the leftovers and dishes after everyone has gone home. And while I enjoyed watching movies and playing a host of board games, I now … more
You’ve read it here before, but every year around this time, I find myself reminding people: Sparkling wine, that delightful, frothy beverage that elevates holidays and celebrations, was discovered by accident. Many people, especially Moët and … more
My Mexican friends boast that their Christmas season lasts for almost a month. Celebrations start on Dec. 12, the feast day of the Virgin of Guadalupe. They continue with Las Posadas, a nine-day re-enactment of Mary and Joseph’s journey to … more
No holiday season in New Mexico would be complete without the biscochito. Recipes vary, of course, but you can usually count on a lard or butter base and cinnamon and anise to spice it up. Rob Hawley, president of Taos Herb Co., hosted his … more
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