Still Hungry? August 2017

DeborahMadison_Cover In My KitchenTo food—and especially vegetable—lovers, kitchen dwellers, cookbook collectors, New Mexico locals and beyond, Deborah Madison needs no introduction. The veteran food writer and chef is, for many of us, a household name, and her recent cookbook, In My Kitchen : A collection of new and favorite vegetarian recipes, is bound to become another kitchen staple. It’s a beautiful homage to, and revisiting of, Deborah’s favorites, recipes that have survived, thrived and evolved over the decades—among many new additions.  

“I started cooking for others decades ago,” Deborah—who has cooked in the kitchens of the San Francisco Zen Center, Chez Panisse and Santa Fe’s Café Escalera—writes in the book’s introduction. “I began cooking when vegetarian food was weird.” These days, of course, “vegetarian food is part of a great mash-up of taste, values, and experiences.” Much has changed in the decades since she began cooking—“from values to ingredients” to ourselves, and Deborah’s dishes, like time, culture and individuals, are the result of a fluid, organic evolution. In My Kitchen shares over 100 recipes “that have settled happily into my kitchen and my life,” she writes. “So in a sense, these are all new albeit familiar dishes. Sometimes they’re recipes that have been forgotten or overlooked but that deserve to be revisited and brought to light.”

This month, we share three recipes from In My Kitchen that exemplify Deborah’s gift for simple yet creative dishes with fresh, seasonal ingredients that we might pluck right out of our own gardens, or purchase from our local farmers. As Deborah puts it in the book’s introduction, “I hope you find these—some of my favorite recipes and approaches—delicious and that they enhance your life as they do mine.” Continue reading

Still Hungry? June 2017

Photo-Credit_Douglas-Merriam Harsh and frigid, scalding and cracked, ancient with fossils of the inland sea that once was, and fresh with shoots that somehow rise from the earth’s snow-quenched crevices. The sky is huge and open enough to cradle both the bright, searing sun and the drenching monsoons and billows of snow that stumble in, early or late, never apologetic, each summer and winter season. Soft from afar, jagged up close; seemingly dead as a fossil, crystalized—but, just there, a fragile shoot. Part of the magic, the miracle of this place, the high desert, is the paradox of, the contrast between, the aliveness that bursts through what seems to be the uncaring, solid stillness of earth.

And then there are the people who cultivate this earth’s soil. All year at the Santa Fe Farmers Market, these men and women from their various plots of Northern New Mexico land sell the creations they’ve nurtured with their own hands. “Life for such a creation in northern New Mexico is unlike anywhere in the world,” writes Lesley S. King in photographer Douglas Merriam’s 2016 cookbook—a book born of, inspired by and in ode to the Santa Fe Farmers Market. The book, A Farm Fresh Journey Santa Fe Farmers Market Cookbook, is a gorgeous testament to the stark beauty of New Mexico as well as to Doug’s artistic talent, his ability to capture the earth, its fruit, its people. It’s the portrait of the contrast to and relationship between the New Mexico landscape, the plants that grow from it, and the people who cultivate and make these delicacies thrive. Ultimately, it’s a taste of our local earth. Continue reading