Buffalo was (and still is) the primary game meat of the American Indians of the Southwest pueblos. They either hunted buffalo or, if they were an agrarian society like most pueblo tribes, they traded corn and other supplies for buffalo jerky and buffalo skins. Originally, there were over 60 million buffalo or bison roaming the continental United States from the Northwest all the way to Virginia. But by the 1920s, they were almost extinct from overhunting, with only 1,200 left. Fortunately, they have been brought back through effort and careful husbandry, and there are many suppliers of buffalo meat today. When planning my fall menus, I always include buffalo and pair it with local New Mexican fruits like our excellent apples from the Velarde Valley. Any high-quality buffalo sausage will work for this recipe, or substitute a game or lamb sausage.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.