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 generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.