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Food

MATTHEW MEAD/THE ASSOCIATED PRESS
Don’t fuss with pie crust when you can concoct a pumpkin cannoli.

Pumpkin meets cannoli for dessert

Who says the Thanksgiving pumpkin dessert has to be a pie? We decided to tinker with tradition just …

Tight end Chris Edling, left, talks with Becky Freeman, who consults individually with players on the football team, as well as other sports.

Dietitian ‘fuels’ UNM’s athletes

Since Becky Freeman began her job as the University of New Mexico’s first full-time Athletics Depart …

This colorful salad features Tri-color Quinoa, from Sierra Nut House in Fresno, Calif., where owner JoAnn Sorrenti has long been a believer in the ancient grains. (John Walker/Fresno Bee/MCT)

Grain check

Kick-start a healthy diet by cooking with nutrient-rich quinoa, farro and freekeh

Whether mirepoix, soffritto or sofrito, cooking bases help build flavor in cuisines around the world. Three of the most popular ingredients are celery, carrots and onions. (Bill Hogan/Chicago Tribune/MCT)

Well-made bases key to flavor

Chopped and simmered aromatic vegetables can transform your cooking

Cookbook celebrates everything chile

Need recipes for red chile roux, flame-roasted green chile, green chile goddess dressing or cactus green chile salad?

Sweet ‘n’ creamy surprise

Admittedly, it sounds like a Halloween trick. Chocolate hummus.It’s either disgusting …

Tarragon can be used as a bright punctuation to chicken, such as in this grilled or baked chicken with Dijon mustard and fresh tarragon. (Roberto Rodriguez/St. Louis Post-Dispatch/MCT)

Tarragon of virtue

Versatile herb, with a flavor reminiscent of licorice,
goes with everything

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