Santa Fe Reporter - Food Writing http://www.sfreporter.com/santafe/articles.sec-26-1-food-writing.html <![CDATA[What Ales, You! - A new taproom/restaurant gives the people what they want: Beers!]]>
By: Gwyneth Doland
Rowley Farmhouse Ales (1405 Maclovia St., 428-0719) specializes in the kinds of beers that European farmers historically made from the grain, hops and yeast they grew and had at hand.
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<![CDATA[Mom’s Yankee Pot Roast - An American classic]]>
By: Gwyneth Doland
My mom dropped by the other day just as I was heaving a massive chuck roast out of the freezer. It was the last package of meat from the last side of beef I bought, and I hadn’t yet decided what to do with it.
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<![CDATA[Liquid Thanksgiving - It’s not just about the turkey]]>
By: Gwyneth Doland
Last week I asked my friends on Facebook what their favorite Thanksgiving cocktails were. They did not take me seriously.
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<![CDATA[Dining Out Turkey Day - Why cook at home?]]>
By: Gwyneth Doland
After Thanksgiving dinner my house looks like its been ransacked by thieves and I feel like I’ve been beaten with a drumstick. Sometimes dining out is the easiest, most pleasant idea.
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<![CDATA[Grab ‘n’ Go - Four hip places for a quick pick-me-up]]>
By: Gwyneth Doland
Here are some new-ish places you should hit up while you’re running around town.
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<![CDATA[A New Dawn at Sunrise Springs - Rocky Durham moves on after the closure of the Santa Fe Culinary Academy]]>
By: Gwyneth Doland
Sunrise Springs Spa Resort in La Cienega has a new chef with a familiar name. Rocky Durham is now overseeing all food at the resort, which includes the fine dining restaurant.]]>
<![CDATA[Booze with a Taste of the Place - Broken Trail distillery serves up New Mexico-inspired spirits]]>
By: Gwyneth Doland
The label for Broken Trail craft distillery’s Holy Ghost vodka is a pale green topographic map. The first time I saw it I wondered: Is this named for Holy Ghost Creek?
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<![CDATA[A Recipe for Cooking with Kids - Santa Fe’s pioneering program now has a matching cookbook]]>
By: Gwyneth Doland
If your kids have been among the more than 5,000 elementary school students who have been lucky enough to experience a Cooking with Kids program, then you already have an idea of how cool this book is.]]>
<![CDATA[Seed to Stem - A kitchen garden drives the menu year-round at Arroyo Vino]]>
By: Gwyneth Doland
The winding drive from Highway 599 gives hungry patrons just enough time to adjust to the peaceful setting of Arroyo Vino, which is attached to a wine shop of the same name.
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<![CDATA[Jambo, Bwana! - No worries at this welcoming multi-culti café]]>
By: Gwyneth Doland
One of the things that makes the Santa Fe food scene great is that we have so much to brag about: the intense concentration of mom-and-pop restaurants showcasing our unique native cuisine and a plethora of exciting high-end restaurants.]]>
<![CDATA[Humble, Glorious Carrots - Raw carrots are marvelous fresh from the garden]]>
By: Gwyneth Doland
I’ve been pulling carrots out of my garden this week. I eat most of them raw, just sitting at my desk, mindlessly munching.]]>
<![CDATA[Nothing's Wrong with the Co-op - La Montañita faces grave danger from the Take Back the Co-op Movement]]>
By: Gwyneth Doland
You may have heard about a movement called “Take Back the Co-op” and you may have been asked to sign a petition calling for a special membership meeting for La Montañita Co-op. If you haven’t already signed it, I hope you’ll read this before you do.]]>
<![CDATA[Green Tomato - Don’t let your unripe harvest go to waste!]]>
By: Gwyneth Doland
The weather is cooling down as we approach October, which brings the first frost and cooler temperatures that keep tomatoes from developing flavor and ripening to full loveliness.
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<![CDATA[Bouche, There it Is - A remodel and a hint of Italy give new flavor to an old fave]]>
By: Gwyneth Doland
In preparation for our annual Restaurant Guide, SFR’s foodies have been doing a little more eating lately. You know, nibbling around the city, checking out new places and revisiting old favorites like Bouche.
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<![CDATA[Millions of Peaches - New tricks for peach pie]]>
By: Gwyneth Doland
There’s no perfect peach pie. We just have to keep baking them and keep eating them. Bummer, right? One of the best traditions I’ve created for my adult life is making a peach pie for my birthday.
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<![CDATA[So Close and Yet so Vara Way - Local guys make (not local) wine]]>
By: Gwyneth Doland
What makes something local? We think of green chile as being quintessentially New Mexican, and yet tons of the chile we eat is actually grown in California, Mexico and beyond. Is it the stuff or is it the people that’s important?]]>
<![CDATA[Sweet Goodbyes - Confectioner Chuck Higgins wants to move on, but not away]]>
By: Gwyneth Doland
I thought it was just a coincidence that two longtime Santa Fe foodies would announce their retirement at the same time.]]>
<![CDATA[Refuge on the Range - Alight for lunch at Ravens Rock Café]]>
By: Gwyneth Doland
On the day that I decided to try this new-ish café and barbecue joint, I had been running errands around town and was hot, tired and hungry by the time I got all the way out to this rustic outpost on the Turquoise Trail.
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<![CDATA[Everything Passes, Nothing Lasts - Mu Jing Lau looks back on 20 years of Mu Du Noodles]]>
By: Gwyneth Doland
After more than two decades as one of Santa Fe’s favorite Asian restaurants, Mu Du Noodles closed last weekend. I caught owner Mu Jing Lau in a philosophical mood a few days before the last night of service.]]>
<![CDATA[New Kid on the Block - Is it great? It’s in the neighborhood]]>
By: Gwyneth Doland
I give (and take) directions in Santa Fe based exclusively on restaurants, so when trying to explain to a girlfriend where to meet us for dinner at 401 Neighborhood Fine Dining (401 N Guadalupe, 989-3297), I told her, “Remember that place on Guadal]]>