Lifestyles
In the kitchen
18 results total, viewing 1 - 10
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I don't know about you, but the recent spate of wintry weather has made me weary! One day, we're shedding our shoes in favor of sandals, getting out the gardening tools and eagerly planting basil. The next day, we're …
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By Lucy Herrman
For The Taos News | 6/1/17 |
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The battered shrimp was crispy, golden, lacy. It dissolved in my mouth, soft and slightly spicy. The dipping sauces (there were two kinds) accentuated the flavor. The dish came with a green salad, artistically …
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By Teresita Dovalpage
For The Taos News | 6/1/17 |
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A lot of us want to be better cooks, but don't have time or money to binge-watch Food Network shows, study at Le Cordon Bleu of London or experiment with five-course meals.So what are frustrated (and often hungry) would-be chefs to do?Plenty of …
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Staff report
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6/1/17
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Here in Taos, we know something about altitude. We know the thinner atmosphere gives us our stunningly blue skies and gives our visitors headaches. We know the altitude can make our baked goods go wonky and one drink feel like two to flatlanders. …
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By Molly Steinbach
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6/1/17
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Cristina Martinez felt the pull of the kitchen early on. The new executive chef at El MonteSagrado Resort & Spa has been cooking for about 17 years. "My mom used to cook for many church groups and I started helping her when I was very young," …
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By Teresa Dovalpage
For The Taos News
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5/4/17
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As someone who grew up in Chicago, I thought I knew something about pizza. For a long time, in fact, I thought it was invented there. And why not? We have every kind: deep-dish, stuffed, thin crust, wood fired. Much to my surprise, though, there …
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By Lucy Herrman for The Taos News
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5/4/17
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Every Mexican dish has a story to tell, and after five restaurant locations and more than 30 years in a business that often trades cultural traditions for culinary trends, chef Antonio Matus remains …
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By John Miller, The Taos News
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4/7/17
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To the east, the Rhine River. To the west, the Vosges Mountains. Alsace is at once a curious hybrid of French and German influences — having belonged to both at various times in history — and a …
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By Molly Steinbach
For The Taos News
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4/6/17
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In the next few weeks, many of us will have more eggs than we know how to eat. After a steady diet of hard-boiled eggs, egg salad and sliced eggs in salads, I know I always look forward to making …
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By Lucy Herrmann
For The Taos News
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4/6/17
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Recently, as I often do, I made breakfast using the leftovers of the evening before in an egg scramble.
The only thing was that the leftovers were a bit unusual to include in an egg dish. …
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By Lucy Herrman, For The Taos News
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3/8/17
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