Santa Fe Reporter - Food Writing http://www.sfreporter.com/santafe/articles.sec-26-1-food-writing.html <![CDATA[Honey, What’s for Dessert? - With a lot of help from the bees, the possibilities are endless]]>
By: Rob DeWalt
From pouring it straight over fried chicken to whipping it with butter to spread on hot, fresh sopaipillas, honey is one of those rare ingredients that easily earns the title of “superfood.” ]]>
<![CDATA[The Canninary Arts - Marijuana-infused edibles offer a tasty alternative to smoking]]>
By: Rob DeWalt
In the world of legal cannabis production, “canna cooks” hold a special place of honor among gastronomes who also partake in the herb.
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<![CDATA[Love Eats - Newish dining spot offers intriguing mind-body-spirit fare]]>
By: Rob DeWalt
Don’t let the outside fauxdobe façade and the strip-mall signage fool you. Once you step inside the café, you’re transported to a different, much more calming space. ]]>
<![CDATA[Paper Chasin’ - Popular pop-up gets own digs]]>
By: Rob DeWalt
Before chef Paulraj Karuppasamy and his partner in life and work Nellie Tischler began offering the chef’s South Indian cuisine around town about a year ago, a lot of Santa Fe diners didn’t have a clue what a dosa was, and very few had ever seen one on a local menu. ]]>
<![CDATA[They’re the Best Around? - Exploring some Santa Fe restaurants that bestow the title upon themselves]]>
By: Rob DeWalt
There are some restaurants in Santa Fe that call themselves the “best” at one thing or another without attaching the accolade to any decision based on an actual voting public.]]>
<![CDATA[Making Soup the Star - Beat the spring blahs with some of the best slurp in Santa Fe]]>
By: Julie Ann Grimm
I don’t know what it’s been like around your office, but the SFR newsroom has felt a bit like a plague zone during the last few weeks. Half the staff was down with the kind of cold that makes you want to pull the covers over your head and wake upSometimes you’ve got to grab the DayQuil, drink a cup of tea and buck up, little cowgirl. When that happens, soup is essential.
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<![CDATA[Web Extra: An Apple Amber a Day - Irish Cream? Psssh! Try something different to satisfy your St. Patrick’s Day sweet tooth]]>
By: Rob DeWalt
Whiskey pie, Baileys mousse/ice cream and Guinness cake are fine examples of desserts you may find on special menus celebrating St. Patrick’s Day. To some extent, these desserts are steeped in true Irish history, although some of that history may be a bit younger than you realize.]]>
<![CDATA[When Irish Hands are Baking - Try your hand at an Emerald Isle staple that’s as quick as it is delicious]]>
By: Rob DeWalt
Tuesday, March 17, is St. Patrick’s Day, which means a lot of people will be celebrating at home or out on the town with a plate of corned beef, cabbage and potatoes.]]>
<![CDATA[Triangulate Your Holiday - Try a traditional Jewish cookie with a side of history]]>
By: Rob DeWalt
The rituals, customs and traditions tied to Jewish cuisine are certainly more deeply felt and acknowledged by the faithful during the Jewish holidays, but I’d like to think that most marginally functioning non-Jewish adults also understand that latkes and matzo are highly symbolic foods.]]>
<![CDATA[Yo Quiero Taco Bonsai - The local Asian taco drought has ended]]>
By: Rob DeWalt
The long wait for a steady stream of Asian/Mexican fusion street food in Santa Fe has finally come to an end. Sure, we have plenty of taquerías and fusion joints, but for some reason, the Asian taco has remained somewhat elusive. This is surprising]]>
<![CDATA[Lunch Launchpad - Santa Fe’s food-truck landscape gets a lift from the Street Food Institute]]>
By: Rob DeWalt
On Friday morning, the east-facing side of the New Mexico Roundhouse became a launching pad for something both sides of the aisle tend to agree on without much heated debate: great food. The Stre]]>
<![CDATA[Resolution: Get Your Goat (or Lamb) - Ditch that tired sweet-and-sour nonsense for the Lunar New Year]]>
By: Rob DeWalt
On Thursday, Feb. 19, the Chinese lunar calendar puts the Year of the Horse back in the stable until 2026 to make room for the Year of the Goat, and some restaurants in town are ready to party down for the occasion.]]>
<![CDATA[Drunk in Love - Booze up Valentine’s Day dessert with some local flair]]>
By: Rob DeWalt
I miss many aspects of the restaurant business, but I don’t miss working in one on Valentine’s Day.
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<![CDATA[Come on Pipil Now - Smile on your plátanos at Restaurante El Salvadoreño]]>
By: Rob DeWalt
Although it would be more fun to imagine that there is cache of magic deliciousness crystals buried beneath the blacktop expanse at Cerrillos and Siler roads the truth is a bit more practical. ]]>
<![CDATA[Wingin’ It - Because hot sauce is for Super Sunday, suckers]]>
By: Rob DeWalt
When I was a much younger lad, the voracious consumption of Buffalo-style hot wings was one of the few ways I thought I could assert my burgeoning manhood in front of those I wished to impress.
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<![CDATA[Dumpling Dream - Talin Market pop-up will dissolve your case of the Mondays]]>
By: Julie Ann Grimm
When it comes to dumplings, it’s no contest. Asian beats American, hands-down.
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<![CDATA[Peppering the Landscape - Jalapeño’s has relocated again, deliciousness intact]]>
By: Rob DeWalt
If anyone gets to claim the current title of restaurant-hopscotch champion of Santa Fe, it has to be Raul Aboytes, the brains behind Jalapeño’s.]]>
<![CDATA[A Year in Mad Flavor - A look back at Santa Fe’s 2014 food scene is reason enough to keep celebrating]]>
By: Rob DeWalt
In any American town the size of Santa Fe or larger, the restaurant/food scene is commonly a fluid, ever-shifting beastie.]]>
<![CDATA[They Got Game (and More!) - Culinary Academy pop-up feasts keep students—and chef-instructors—on their toes]]>
By: Rob DeWalt
Located inside the Santa Fe Culinary Academy (SFCA), The Guesthouse, as it is aptly called, serves as the academy’s student-run restaurant: a stylish, fully functioning dining room and kitchen manned primarily by students in the academy’s professional culinary program.]]>
<![CDATA[A Trinity of Tamales - Unwrap the goodness]]>
By: Enrique Limón
Much like the scent of green chiles tumbling in a roaster indicate summer’s halfway point, the stockpiling of tamales rings in the holiday season at many a Hispanic household and beyond.
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