April 24, 2017
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¡Pour Vida!

What I talk about when I talk about sustainability

Food Writing More and more of my customers are asking about organic wines, and I’m delighted to have a dialogue about them. Some are suspicious. Is it a trendy marketing gimmick or a demonstrably better way to make wine?

Wednesday, April 19, 2017 Mary Francis Cheeseman

Here Comes Easter

Must be jelly, ’cause jam don’t shake

Food Writing There are certain times of the year that many American families have “traditional” meals.

Wednesday, April 12, 2017 Michael J Wilson

Today and Tomorrow

Pie Quest 2017 Update

Food Writing The odd little space between Pink Adobe and Rio Chama has housed a number of different businesses over the years. I worked there 14 years ago when it was Café Pink, the Adobe’s failed attempt at a coffee sho...

Wednesday, April 5, 2017 Michael J Wilson

¡Pour Vida!

Reinas de la Vid

Food Writing It’s a truth universally acknowledged that the world of wine, in all its vastness and diversity, is still a man’s world.

Wednesday, March 29, 2017 Mary Francis Cheeseman

Both Sides

Dueling locations in a city of 70K

Food Writing I recently had a long conversation with a visitor from Denver about how Santa Fe has a north/south divide. For us, this isn’t shocking or new to say.

Wednesday, March 22, 2017 Michael J Wilson

+5 Taco of Mighty Nourishment

You come into a room, there’s food on a table, what do you do?

Food Writing Dinner parties. Do you fill with fear at the idea? I love them, but I hate preparing for them.

Wednesday, March 15, 2017 Michael J Wilson

Where Everybody Knows Your Name

Some basketball team lost and all I got was this amazing red chile

Food Writing You know those days when nothing feels quite right? Saturday was one of those for me. I’ve been working a ton and not taking the time to de-stress properly and, outside a spa weekend, there are few ways out o...

Wednesday, March 8, 2017 Michael J Wilson

¡Pour Vida!

Say hello to our new monthly wine column— written by a real-life sommelier!

Food Writing When I was first approached to do a column on wine for SFR, I was flattered but skeptical. People’s tastes are deeply ingrained, and most people know whether they want some sort of decadent epicurean experien...

Wednesday, March 1, 2017 Mary Francis Cheeseman

Let's Make a King Cake

Get your krewe together

Food Writing Ash Wednesday is coming up quickly, and some of you have probably decided to give something up for Lent. Let’s celebrate by making a dessert that represents everything opposite of that: Mardi Gras king cake!

Monday, February 27, 2017 Michael J Wilson

Rouge Rooster Roots

Even the dirt kept breathing a small breath

Food Writing In November, chef Greg Menke quietly opened The Root Cellar (101 W Marcy St., 303-3879), a new restaurant to join his other business adventures along the block.

Wednesday, February 22, 2017 Michael J Wilson
 
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