Food

A love story suitable for Valentine’s Day — or any day that needs sweetening

How do the pros taste their chocolate? As slowly as possible.

The traditional flavor pairing of chocolate and chili with the novelty and sumptuousness of a truffle is hard to pass up.

Farmstead goat cheeses of the West are showing up on tony tables everywhere.

A new kind of ice cream on the market may get your goat — milk, that is.

The cowgirl way to host a dinner party is to keep it simple with a food a cowboy could love.

From the first slice into a crisp white onion to the last scraped spoonful out of a big rustic bowl, soup is both comforting and transformative.

We made this homemade soup really special by adding extra heat and smoke with chipotle peppers.

Has anyone watched that horrifying new show on the Animal Planet network entitled Monsters Inside Me, which shows highly graphic images of how all those nasty bugs, worms, and bacteria wend their icky way through our bodies? If you haven't, don't. At least not before your next trip.

Native Americans, especially in the Southwest and in Central and South America, have always believed their gods are intimately connected to — and even embodied by — the corn and wheat and fish and animals they consume.

Everyone who puts down restaurant stakes in Santa Fe seems to catch the Southwestern spirit, putting their own twist on New Mexican and Native American cuisine. Who better to provide a party menu for an Indian Market get-together than the chefs who call Santa Fe their culinary home?

Owning a popcorn shop wasn't something that either former model Tara Staglik, 37, or former corporate secretary Katherine Graves, 55, had planned on. Not a kernel of an idea had popped into their minds along those lines — until two years ago, that is.

The Cowgirl Chef shows photo-by-photo how to make this smoky salsa recipe she created while living in Paris.

Pork or beef? Wherever you come down on the barbecue debate, it's time to get your grill on.

C&I's Western Gourmet, John Mariani, finds that not trimming the pork fat is good for the belly.

These pulled-pork nachos are a fantastic way to use leftover barbecue pork, and they're a great new twist on the classic halftime snack. So, here's what you do.

Chile consumption goes back at least 6,100 years. The hot little numbers were probably first grown in the Equador/Peru area before finding their way to Mexico, making chiles one of the oldest cultivated crops in the Americas.