Master mocktail artistry for a fresh start.

Author: Johnny Vee
John Vollertsen (aka Chef Johnny Vee) grew up on dishes that relied on sauces made from Campbell’s soup. Lucky for us, he dedicated himself to learning the culinary arts in places like New York City, Sydney, Australia, and Santa Fe. Since 1993, he has led the Las Cosas Cooking School, and his first cookbook, Cooking with Johnny Vee, recently came out in its second edition. He still remembers his first bite of a red chile enchilada at a New Mexico truck stop. Eschewing the cooling power of a sour cream garnish, he dug in. “My sinuses immediately cleared, and I tasted such complex flavors and textures that the bland food of my upstate New York youth was forever forgotten. It is that sense of discovery, surprise, wonder, and anticipation I hope to impart in all my teaching and writing.”

Winter stews are full of flavor and save money too. Chef Joseph Wrede of Joseph's Culinary Pub in Santa Fe shares his recipe for Christmas Style Chile Beef Tenderloin Stew.
Warm Up with Winter Stew
by Johnny Vee photos by Douglas Merriam

Culinary masters swear by braising for flavorful perfection. Guess what? It saves money, too.

Flavorful local liquors for holiday giving.


Holiday Cookie Recipes from Rude Boy Cookies
by Johnny Vee photos by Douglas Merriam

A champion baker and an entrepreneur team up to create a scrumptious Albuquerque empire.
Recipes for a Thanksgiving Dinner Feast
by Johnny Vee photos by Douglas Merriam

This year’s holiday still means family and food, even if our tables are far, far apart.
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