Side Dish

Sample a supplement to the annual Restaurant Guide

In recognition of the fact that the SFR Restaurant Guide's 40 Favorites are, in the end, a motley matter of taste, it makes sense to solicit and celebrate the opinions of others. Here, on the topic of their favorite local dishes, some of the area’s finest chefs and food authorities dish up, spill the beans and, sometimes, offer seconds.

Caramel Chameleon

Autumn calls for a user’s guide to the ultimate sugar

Consider butter, fire and the unfailing magic of alchemy. It’s fall and caramel is as apt and autumnal as the season itself. It’s as mutable as the aspens’ change to copper, as flaxen as sugar’s hue over a flame and as anticipated as the year’s first wood-stove fire

The Peanut Gallery

From humble to high art, peanut butter is a national obsession

Sometimes I’ll ask someone if they like peanut butter, and they’ll say that they prefer some other nut butter—almond, usually. That’s all well and good, but it’s not the same thing.

Verdant Works

Erin Wade is charmingly self-deprecating and idealistic. Her restaurant, Vinaigrette, Santa Fe’s greenest sprout, is set to open on Oct. 18, but it is winding up the night to sleep amid the farm

Eat It: Slow Down

Stop and smell the produce

Anasazi Redux

A revived classic surprises and delights at every turn

Chef Oliver Ridgeway energizes the Anasazi experience in the wake of Martin Rios.

Harvest Crusade

Farm to Restaurant Project creates some special treats

Buying local food helps to preserve our farmsteads and cropland, thereby improving our quality of life. Today’s consumers are more aware and concerned about the sources of their food supply. The promotion of local foods serves both the restaurant and the farm, while helping to enrich our rural economy. So why does this exciting movement not have more chefs on board?

Fast Approaching

Ramadan, a time for reflection and restraint, is now upon us

I don’t fast anymore, but I’ve felt no more tender sense of cultural or religious solidarity than I did back home during Ramadan.

Eat It: Something's Fishy

Don’t fear desert seafood

Belles in Hell's Kitchen

Santa Fe chefs share insights and experiences

Salary survey reports indicate that as of August 2008, women still comprise only 10 percent of the Executive Chef positions in the US and make an average of 17 percent less than male peers in the same position. But does the industry push women out of leadership roles in the kitchen, or are women self-selecting themselves out?