Magazine

A great day fishing? Not so much for this writer. But she still netted some tasty recipes for trout, whether wild-caught or store-bought.

How a quintessentially Mexican street food jumped the border and gained official red-or-green cred

Photographer Douglas Merriam planted a seed in his home garden that grew into a new cookbook based on the Santa Fe Farmers’ Market.

Georgia O’Keeffe’s palate inspires chefs, just as her palette inspires artists.

High-altitude baking guru Susan G. Purdy uses kitchen science to rescue blown-out cakes and flatten muffins—and help woo your Valentine.

Acclaimed artist Roxanne Swentzell celebrates a culinary lifestyle at the heart of Puebloan New Mexico.

Josie Gallegos has sated chile-heads for 50 years from a two-story house in downtown Santa Fe. To get a taste of her kitchen magic, you need to know a few tricks.

The nut of the official state tree—the piñon—packs tradition, culture, and incredible flavor into one notoriously tough shell.

As a working Hollywood actor and former restaurateur, chef Chris Maher knows how to add sizzle to his cooking classes.

Cook like a local with these harvest-ready dishes.