Dec. 19, 2014

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Home » Articles »   By A Qasimi

Red, Green or Christmas?

SFR raises a half-baked toast to our town

Food Writing How lucky we are to live in Santa Fe. To meander, shortly after dawn, in search of Gemini Farms produce or to hike amid vanilla-scented Ponderosa pines or to break fast on the flawless breakfast quesadilla at P...

Wednesday, December 24, 2008 A Qasimi

Acid Jazz

Santa Feans get shown how to make a perfect Vinaigrette

Food Writing If salad is rabbit food, Vinaigrette is Watership Down, an Elysian kingdom that doesn’t begin or end with greens but, rather, exalts them.

Monday, December 15, 2008 A Qasimi

Brought To The Table

¡A la Mesa! reminds us why we love restaurants

Food Writing This is real food, not surrealistic food. What a relief. For the jaded palate thwarted by too many cheap tricks pulled out of hats elsewhere in town, consider this your dual antidote and gustatory Viagra.

Tuesday, December 9, 2008 A Qasimi

Kakawa Man Can

Chocolatier Mark Sciscenti mixes it with love and makes the world taste good

Food Writing Last month, I was hovering in Mark Sciscenti’s workshop, spellbound and drifting off on a cloud of citrus. Pots of fat orange and lemon peels sat caramelizing over the stove, releasing wisps of scented st...

Wednesday, December 3, 2008 A Qasimi

Hot Buttered Love

Butter makes the world better

Food Writing If buttering up is what you have in mind, here’s a thought: use butter. Everyone likes olive oil, and for daily cooking many of us turn to it most often. But this is about butter and the particular fruits...

Wednesday, November 19, 2008 A Qasimi

Warming Up to Winter

Seasonal libations keep our pilot lights going

Winter Guide What makes the ultimate winter drink? Well, that’s a matter of chemistry and is as personal as a craving and as fleeting as perfection itself. Some prefer dark, complex and brooding. Others favor the swee...

Wednesday, November 19, 2008 A Qasimi

Bread Alone

Take a peek into the restaurant tradition of bread service

Food Writing Just what part of "staff of life" don't restaurants understand?

Tuesday, November 11, 2008 A Qasimi

Terra Nova

Encantado redefines Santa Fe as a culinary destination

Food Writing There is a half an hour window when the molten coral sunset bathes the bar and dining room of Terra in a burnished copper glow. Here, at Encantado, the latest jewel in a modest lineup of Auberge Resorts’ ...

Wednesday, November 5, 2008 A Qasimi

Commencement Feast

Graduating chefs compete in a celebratory showdown

Food Writing This week, Michelle Roetzer's culinary arts class at Santa Fe Community College hunkers down for its final showdown: an Iron Chef-style battle of the boards. The class is a motley crew, an International House o...

Tuesday, October 28, 2008 A Qasimi

Side Dish

Sample a supplement to the annual Restaurant Guide

Food Writing 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 fav...

Tuesday, October 21, 2008 A Qasimi
 
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