I look for an impressive entree that I can prepare ahead: something I can combine with a couple of elegant but easy side dishes and create a memorable meal that tells my companions how important they are to me. more

Five Taos students share their creative recipes for side dishes, breads, and cakes. more

The Canary Islands, a Spanish territory, is an off-the-beaten path wine region today, but it has a rich history of viticulture, even meriting a mention in Shakespeare's "Twelfth Night"... more

It's not too late to make a few simple, last-minute gifts from the kitchen. Packaged prettily in fancy glass jars or decorative bowls, tied with ribbons and topped with a tiny … more

The real centerpiece of most Thanksgiving dinners is the turkey. While some might wish for a different entree, for the majority, Thanksgiving would simply not be Thanksgiving without … more

Believe it or not, four Thanksgivings have passed since I started writing about wine for the Taos News, yet I have never written a wines for Thanksgiving column. For a holiday that is all about … more

Harissa, a bright-red chile-based sauce or paste, is most closely associated with Tunisia, Morocco and Algeria, but this indispensable seasoning got its start right here in … more

The word “spatchcock” has become popular all of a sudden. On both coasts, spatchcock chicken is offered on menus as though it is a new innovation. You can … more

There's an old saying that goes, if the wines of Burgundy and the wines of Switzerland had a baby, they would be the wines of Jura.Actually, that's not a saying at all, I just made it up. But the … more

Garum, a furiously funky sauce made from anchovies and other tiny fish fermented with salt, has been called both "the ketchup of the ancient world" and "the great-grandfather … more