[Photograph: Caroline Russock] Sautéed greens are a dish that rarely requires a recipe. No matter what green you have on hand, the process is relatively similar: Heat oil or butter, allium of your choice (onions, garlic, and shallots are popular...
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"It's similar to tortilla soup, but with a richer, deeper broth." [Photograph: Nick Kindelsperger] I had no idea what sopa tarasca was before yesterday. Honestly, I'm still not sure if I completely comprehend the exact definition, but I can confirm...
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Greens have been experiencing something of a renaissance at my house recently. For some reason all we have been eating for the last few weeks are leafy greens, collards, kale, mustard, and dandelion greens. The usual preparation is a quick...
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Note: You may know Lisa Fain as the Homesick Texan. She joins us each Thursday this summer with a new salsa recipe for you to try. Have at it, Lisa. Previously Habanero Hot Sauce » All Serious Salsa recipes »...
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This time of year in Santa Fe–chile-roasting marks the beginning of the end of summer with smoky aromas of charred skins nearly everywhere around town. Giant gas-fueled chile-roasters are situated in grocery store parking lots, along roadsides, and in the...
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Photograph from R.B. Boyer on Flickr Last summer I grew some New Mexican green chiles in my backyard. Hatch chiles are pretty hard to come by on the East Coast, plus the crop wasn't all that plentiful so they...
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Note: You may know Lisa Fain as the Homesick Texan. She joins us each Thursday this summer with a new salsa recipe for you to try. Have at it, Lisa. Previously Serrano Salsa Verde » All Serious Salsa recipes »...
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I have to pace myself with Rick Bayless recipes, or this column would quickly turn into a forum exclusively dedicated to his work. But as I was watching his Mexico: One Plate at a Time program on a lazy...
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Note: You may know Lisa Fain as the Homesick Texan. She joins us each Thursday this summer with a new salsa recipe for you to try. Have at it, Lisa. This serrano salsa verde is extremely versatile, but it's especially...
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Note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper magazine, drops by to drop some Serious Heat. During my time pursuing a culinary degree, school didn't provide all my food-related lessons. I worked as a live-in nanny for a...
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