Posts Currently viewing the category: "Restaurants + Chefs"

A good bar serves a proper pint. But a great bar has soul. Here are two new pilgrimage-worthy bars where the walls, the bartenders and the drinks all tell a story. By Jen Murphy   Bread Bar Silver Plume, Colorado Owners Stephen Fenberg, Rob DuRay, Casey Berry and Sam Alviani approached Bread Bar with…(Read More)

Guacamole, 3 Ways


Make your tacos tasty and party dips fresh with these simple and delicious takes on guac By Ashley M. Biggers Before avo on toast was the must-have breakfast item, humble guacamole was a staple of Southwestern cuisine with its creamy, piquant flavor. Purists pair it with tortilla chips, but it can also top dishes…(Read More)

These four restaurants are turning Arizona’s favorite mountain town into a true dining destination Brix Restaurant and Wine Bar This cozy restaurant and wine bar serves a menu of seasonal, farm-focused American cuisine built around ingredients from the farmers and ranchers in the Four Corners region. Dish to try: Cavatelli with calabrase sausage…(Read More)

Celebrate the Seasonal


Susan L. Ebert shares seasonal field-to-table recipes and classic holiday traditions while focusing on two things: the food and the guests Despite mild temperatures — it’s Texas, after all — impending winter announces itself in a multitudinous tumble. Hurricane season succumbs to the north wind, on which skeins of migrating ducks and geese surf…(Read More)

Jen Murphy joins Dunton Hot Springs chef Karlos Baca and finds that foraging for your food is as hard as it sounds — but far more delicious than you’d ever imagine Photography by Erin Kunkel The first time I met Karlos Baca, I was convinced he had a sixth sense. Dawn had just broken, and…(Read More)

Your guide to this year’s James Beard-nominated Southwest restaurants Southwest cuisine has its own fire and flavor — and its fair share of shining stars. If your cuisine routine is in a rut, here’s a cheat sheet for where to eat (and what to drink) right now, courtesy of those who have made…(Read More)

From sweet prickly pear margarites to fresh salsa and spicy sausage, Austin master chef Jesse Griffiths and his crew forage a feast Photography by Jody Horton “Cow.” Mando, our adroit and soft-spoken guide, calmly points directly in front of the roofless Suburban. A beige head with tall, twitching ears pokes up above the waist…(Read More)

Home On the Free Range


Two Spaniards are bringing the world’s best ham to the States, via a free range pig farm in small-town Texas By Ellen Ranta Olson Two years ago, Sergio Marsal made pigs fly. On a mission to bring traditional Spanish ham to the United States, Marsal loaded 150 Iberian pigs onto a commercial flight…(Read More)