Dec. 18, 2014

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Home » Articles »   By Rob DeWalt

Book ’em, Raaga

For new cookbook, chef “Paddy” finds inspiration close to home

Food Writing Santa Fe is lucky to have so many great chef/restaurant owners and pen-wielding gastronomes at its disposal. We are spoiled, really, by the breadth of cuisine to be eaten and celebrated in a mid-sized, landlock...

Tuesday, December 16, 2014 Rob DeWalt

Take a Post-Thrill Chill Pill

After a hard day of shredding pow pow, you’ve earned a relaxing night on the town

Food Writing I have to confess something: I have not been on a pair of skis—or anything that flies down a snowy hill with a breakable human being intentionally attached to it—since about 1983.

Tuesday, December 2, 2014 Rob DeWalt

Sip into Winter

Ditch the cloying eggnog sameness and revel in some of Santa Fe’s finest cold-weather liquid comforts

Winter Guide A good winter beverage is like a cozy state of mind blended with a small but carefully curated collection of ingredients.

Tuesday, December 2, 2014 Rob DeWalt

Loafing Around: Jive Turkey Edition

Satisfying vegetarians at the contemporary holiday table means more than mashing up some extra potatoes—although that probably wouldn’t hurt

Food Writing When SFR asked me to come up with an alternative to the turkey as a central component of the holiday table I settled on navigating completely unfamiliar territory: the vegan “roast.”

Tuesday, November 25, 2014 Rob DeWalt

Let’s Get Stew-pid

With these three local versions of green-chile stew, a cup or bowl will soothe your soul and warm your frozen heart

Food Writing Northern New Mexico’s affinity for green chile stew knows no particular season.

Tuesday, November 11, 2014 Rob DeWalt

Essential New Mexican

The Big Chill & The Best Chile

Restaurant Guide 2015 Whether it’s for red, green or Christmas, smothered or salsa en el lado, Santa Feans’ love for New Mexico chile only deepens with the changing seasons Chile’s grip on the psyche of Santa Fe and New Mexico...

Wednesday, October 22, 2014 Rob DeWalt

Origins of Southwest Food

All Mixed Up

Restaurant Guide 2015 Santa Fe’s culinary scene is, always has been and always will be a melting pot Oh, what a tangled, chile-smothered, pinto-flecked, cheese-covered, squash-sided, corn-kissed, globally appropriated web we we...

Wednesday, October 22, 2014 Rob DeWalt

Squash the Squash Spectacle!

The seasonal onslaught of pumpkin-spice-flavored items has got to stop. Here’s how you can help

Food Writing Can we have an honest discussion about the dehumanizing and demoralizing nature of the pumpkin spice craze?

Tuesday, October 21, 2014 Rob DeWalt

Mother Truckers

The best deals for food on wheels

Restaurant Guide 2015 The food-truck/stand scene in Santa Fe has expanded greatly in recent years, and while only a handful of permits exist for eateries that can hop from location to location on the same day, a fantastic meal is ne...

Tuesday, October 14, 2014 Rob DeWalt

We Got the Beets

Make REAL red velvet cupcakes like a boss

Food Writing Before red food dye became a popular coloring agent for the cake and other dishes, bakers used red beet juice and cooked beet pulp to add color and sweetness to their red velvets.

Wednesday, September 24, 2014 Rob DeWalt
 
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