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Food

Baked cod in parsley sauce is redeemed from flavorless oblivion by drawing on French and Argentine influences. (AP Photo/Matthew Mead)

Sauce and beans banish flavorless baked fish

Here’s the thing about baked white fish, such as haddock or cod: We know we should eat more of it because it’s such a healthy choice.

Fresh fix, local picks

September is prime time for locally grown food in New Mexico.

State Fair cooking contests begin

Competitive culinary folks, be advised: This year’s New Mexico State Fair will feature a few new food competitions: gingerbread house making, cake decorating for young people and a New Mexico favorite: a green chile stew competition.

Torinos’ @ Home chef Maxime Bouneou prepares a salade Niçoise with grilled tuna and fresh, organic heirloom tomatoes. (Adolphe Pierre-Louis/Albuquerque Journal)

Heirloom tomatoes star in salad

Fresh, local heirloom tomatoes star in salade Niçoise, a classic dish from the South of France

BILL HOGAN/CHICAGO TRIBUNE
Sorrel, a sour, tangy lettuce that often gets ground down to fish sauce, is brilliant when used for salad.

Cook is schooled in sorrel

Sorrel provokes pucker. It’s lemon-sour, tangy tart. Which is why the bold green with the bold plan …

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