In a pinch you can make this comforting supper or brunch dish with frozen corn, but fresh is, of course, far tastier. (registration required)

These cool, slippery noodles are just the thing on a hot day. They don't require cooking, and they only get better as they marinate in the refrigerator. (registration required)...

Because the dough is so short, it’s virtually impossible to overwork it. (registration required)

This calm soup is measured solely by instinct, unhurried, not worried over, and somehow just right.

Foods cooked long and slow in a traditional horno exude a fragrant blend of earth, ash, adobe, and fire—the essence of New Mexico.

When is an ingredient not an ingredient? When it’s a micaceous clay pot—a traditional Southwestern cooking vessel that improves the character of any food.

Deborah Madison likes to say the sauce is to New Mexico what pesto is to Liguria—it’s everywhere.

Salad brightened with mint.