Crème de violette is a classic cocktail ingredient with a floral perfume and a deep purple hue. It’s a lovely…
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New Mexico is on fire.
It’s funny how little time it takes to fall in love with a place. We have only had our cabin…
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Crabapple Pastila: A foraged twist on a classic Russian treat
I’m always looking at old recipe books for interesting foods I can put a foraged spin on, and when I…
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Sumac Steamed Buns: Tart & Tasty
I first tasted steamed buns in Japan, although they were flavored with mugwort (also delicious!) rather than sumac. It’s a…
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Wild Plum Mousse Recipe: Light, Fluffy, and Low Carb
This was a great year for stone fruits in Santa Fe, and I harvested a lot of plums both from…
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