In the kitchen
88 results total, viewing 1 - 10
The real centerpiece of most Thanksgiving dinners is the turkey. While some might wish for a different entree, for the majority, Thanksgiving would simply not be Thanksgiving without … more
Believe it or not, four Thanksgivings have passed since I started writing about wine for the Taos News, yet I have never written a wines for Thanksgiving column. For a holiday that is all about … more
Harissa, a bright-red chile-based sauce or paste, is most closely associated with Tunisia, Morocco and Algeria, but this indispensable seasoning got its start right here in … more
The word “spatchcock” has become popular all of a sudden. On both coasts, spatchcock chicken is offered on menus as though it is a new innovation. You can … more
There's an old saying that goes, if the wines of Burgundy and the wines of Switzerland had a baby, they would be the wines of Jura.Actually, that's not a saying at all, I just made it up. But the … more
Garum, a furiously funky sauce made from anchovies and other tiny fish fermented with salt, has been called both "the ketchup of the ancient world" and "the great-grandfather … more
I write a lot about entertaining, and it is true that I enjoy feeding family and friends. And I generally like to do everything myself.Most of the time, I look to make the food special and the prep … more
California chardonnay gets a bad rap. Sure, there are some bottles I wouldn't touch with a 10-foot pole, but that's true of most broad categories of wine. Bulk producers do everything they can to make … more
It's not only zucchini that can overflow the garden at this time of year. Tomatoes also have a way of stepping up production as if they knew that cold nights will soon be … more
Taos welcomed Peruvian Consul General Roland Denegri on Saturday, (Sept. 1) with a reception at Quechua Peruvian Restaurant.Denegri, along with vice-consul Freddie Martinez and other … more
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