Squash Pinto Beans

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August 25, 2025

ROASTED ACORN SQUASH WITH LEMONY PINTO BEANS & ZHOUG

This dish is proof that the most exciting meals often come from crossing culinary borders. Earthy roasted squash feels like classic fall comfort food, while lemon-bright pinto beans bring a Southwestern touch. Then zhoug—fiery, herb-packed, and unmistakably Middle Eastern—ties it all together with a bold, unexpected kick. The result is a vibrant plate that celebrates the way food traditions from across the world can meet, mingle, and elevate one another.

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Roasted Acorn Squash With Lemony Pinto Beans and Zhoug

Author: Julia Platt Leonard
Yield: Serves 4 as a side dish 1x

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Description

Roasted acorn squash wedges pair with lemony pinto beans and a punchy cilantro-jalapeño zhoug for a vibrant, flavor-packed side dish.

Ingredients

Scale

For the zhoug:

1 bunch cilantro, about 3–4 oz, roughly chopped
1–2 jalapeño peppers, membrane removed and roughly chopped
1 ½ tsp ground cumin
2 cloves garlic, peeled and roughly chopped
½ tsp salt
1/3 cup olive oil

For the acorn squash:

1 acorn squash
Salt and pepper
2 tbsp olive oil

For the pinto beans:

1 clove garlic
2 tbsp olive oil
2 cups cooked pinto beans (see “master recipe”)
1 lemon, zested
Salt and pepper

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Instructions

For the zhoug:

Place the cilantro, jalapeño, cumin, garlic, salt, and half the olive oil in the bowl of a food processor. Blitz, adding more olive oil as needed to form a paste. Taste and add salt as needed.

For the acorn squash:

Preheat oven to 400 degrees.
Slice the squash in half, remove the stem (if there is one), seeds, and pith–a grapefruit spoon is helpful. Cut each half into wedges, about 10-12 in total.
Place on a baking sheet, season with salt and pepper and toss with the olive oil to thoroughly coat the wedges.
Roast until nicely browned on one side–about 15-20 minutes. Turn the wedges and cook tender, about another 10 minutes.

For the pinto beans:

Sauté the garlic in the olive oil, add the beans, and finely grate the zest of the lemon over the mixture. Season with salt and pepper.

To assemble:

Place the acorn squash wedges on a platter, scatter the pinto beans around them, and dress with spoonfuls of the zhoug. Serve with the remaining zhoug on the side.

Notes

Zhoug is a Middle Eastern spicy cilantro sauce. Start with one jalapeño and feel free to add more if you’d like more heat. The zhoug can be made a day ahead and stored in an airtight container in the refrigerator. Any leftover zhoug is perfect with other roasted vegetables, fried eggs, or grilled chicken or fish.

Story and Recipe by Julia Platt Leonard
Food Photography by Dave Bryce

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Pagosa Springs Resort Spa Staycation

By

Gabe Gomez

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August 25, 2025

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Get intimate with Mother Earth’s healing powers via the geothermal waters of The Springs Resort in Pagosa Springs, Colorado. In between soaks, enjoy some delectable victuals at local eateries.

The Springs Resort in Pagosa Springs, Colorado

The guest experience at The Springs Resort begins with gratitude for the geothermal Mother Spring. More than 1,000 feet deep, the spring averages 150 degrees. At the welcome desk, guests receive a glass container of warm, fragrant water. They write their gratitude on a slip of paper, drop it in, and shake. The note dissolves into the ether with a faint sulfur scent.

The Resort spoons around the Mother Spring, which feeds 25 soaking pools along the San Juan River. Unique among mineral waters worldwide, the spring’s depth and array of healing properties draw visitors year-round. Its location in a Colorado mountain town on the New Mexico border makes it an ideal road-trip destination.

Wellness Reimagined

Over the last five years, new ownership has aligned The Springs Resort more closely with the healing powers of its geothermal waters. Wellness programs like the Gratitude Ceremony reflect this holistic approach to recharging body and mind.

“The vision is to become the number one hot springs and wellness-based resort in the United States,” says Jesse Hensle, director of marketing and sales.

For millennia, Pagosa’s waters have attracted bathers seeking healing. In 2021, the Resort embraced Balneology—the scientific study of geothermal springs—by hiring Dr. Marcus Coplin, ND, as medical director. That same year, wellness expert Sharon Holtz joined as director of resort wellness operations. Together, they craft programs that use the hot springs as a foundation for overall well-being.

From Soak to Flow

Soaking in mineral springs usually requires little effort. Guests enjoy polite conversation and perhaps a cocktail from the on-site bar. The lively, low-impact atmosphere has earned the nickname “Beach on the Mountain.” After skiing or hiking, few things beat soaking with friends and a drink in hand.

In contrast, the 8:00 a.m. Aqua Yoga class in a 106-degree pool offers quiet transformation. Like traditional yoga, it focuses on breath, stillness of mind, and grounding the body. The instructor reminds participants that the heated water has traveled directly from the earth’s depths, untouched until it fills the pools.

Pagosa Springs Spa Staycation people posing in pool

Guides for Intentional Soaking

The Resort provides guides that teach guests to soak with intention. The Science-Based Soaking Guide, Detox Guide, and Restoration Guide combine the spring’s 13 active minerals at varying temperatures. Together, they create the “blanket effect,” a cocoon of buoyancy and healing properties that envelops the body.

The Warrior Plunge

One of the most cathartic offerings is contrast bathing, also called the Warrior Plunge. Guests move between warm pools and the icy San Juan River, remaining for two minutes in each. The water temperatures can differ by as much as 70 degrees.

The cycle becomes easier with repetition, though it demands active engagement. Entering the cold river, the body panics, pooling blood toward vital organs and causing bursts of heat in the toes and feet. Breath control proves essential. Eventually, the body calms and numbs, grudgingly adapting until it is time to return to the steaming pool. A helpful tip: keep your hands above the river water.

Sound, Stone, and Spa

The Gratitude Ceremony, Aqua Yoga, and Warrior Plunge are complimentary. Additional experiences include Balancing Sound Bathing, a meditation with Tibetan singing bowls that pulse sound waves through the water for deep relaxation.

The spa complements soaking with massages, facials, and treatments. The signature Pagosa Stone Massage, for example, uses heated river stones harvested from the San Juan. Therapists work them across the body with invigorating precision, melting stress and tension. Guests often leave blissfully dazed, grateful for the short walk back to their rooms.

Healing in the Ute Tradition

The word pagosa means “healing” in the southern Ute language. Over vitality tonics, guests from Texas, Kansas, New Jersey, and even Italy share why they came. Many cite relief from inflammation, pain, circulation issues, digestion, or emotional health.

Looking ahead, The Springs Resort plans to expand its pools, lodging, and in-depth wellness offerings.

Food Around The Springs Resort

Pagosa Baking Company

Just a short walk from the Resort, chef Kathy Keyes serves breads, cookies, pies, soups, and sandwiches. Her rhubarb pies—strawberry or raspberry—are local legends. Customers even bring in homegrown rhubarb in exchange for store credit. Tart, tangy, and medicinal in its own right, the pie pairs perfectly with a hot cup of coffee.

Alley House Grille

Texas transplants Martin and Joan Rose opened Alley House Grille to bring cosmopolitan dining to small-town Colorado. Located in a historic house with a modern addition, the restaurant balances fine dining with a relaxed après-ski feel.

Highlights include braised lamb shank with garlic chive whipped potatoes and sweet-and-sour Brussels sprouts. For something lighter, the Chilean sea bass comes with coconut jasmine rice, broccolini, and lemon caper beurre blanc. The Roses, avid wine collectors, curate a refined list, while cocktails flow freely at the lively bar.

Story by Gabe Gomez
Food Photography by Joe Coca

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Martha Stewart — An Influencer of Women Chefs

By

Samuel

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August 21, 2025

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A collage of Martha Stewart photos, magazine articles, and handwritten recipes.

For millions of Americans, Martha Stewart is the holy grail of hospitality and the doyenne of the dining room, providing the last word on everything from how to roast a chicken to how to lay a table. Behind the scenes, Martha has also been a positive influence on culinary professionals. Women working in the heat of the kitchen share their thoughts on Martha.

Martha Stewart — An Influencer of Women Chefs

A quarter of a million dollars was up for grabs but for Chef Emily Brubaker, there was a lot more at stake. Brubaker, like all the contestants on the NBC series Yes, Chef!, was tasked not only with cooking great food but also with working on personality traits that were holding her back in the kitchen and her career. (Spoiler alert: Chef Brubaker won!)

Chef Emily Brubaker, winner of Yes Chef!

Brubaker’s challenges? Stubbornness and insecurity, she says. “So, for me on the show, I was like, focus on what’s imperfect and try to make it perfect.” A nerve wracking goal, especially under the watchful eyes of judges Martha Stewart and Chef José Andrés. Brubaker had been under the Martha microscope before, as a contestant on Food Network’s Chopped. She remembers the first day when she saw Stewart on the set of Yes, Chef! “When she walked out and saw me, she pointed at me and said, ‘Chopped.’ So right away that made my heart flutter,” Brubaker says.

While Brubaker describes Andres as “tender, passionate, and loving” – Stewart was altogether different. “If you overcook it, she’s going to know. You under season it, she’s going to call you out. She doesn’t – pardon my French – bullshit you. She is straight up, this is how it should be. And she doesn’t waiver from that.”

It’s one of the things Brubaker and the other chefs I spoke to like most about Stewart – her complete, unflinching desire for culinary perfection. And while she held contestants on Yes, Chef! to the highest standards, they were no higher than those to which she holds herself professionally. In her lengthy and prodigious food and hospitality career that spans almost fiftyyears (she started her catering company in 1976 and her first book Entertaining was published in 1982), over one hundred books, and countless TV series, she’s made perfection the norm, whether in a recipe for her Five-Cheese Souffle (made with eggs from one of her 200 chickens) or a Frozen Pomegranate Martha-rita (served in a cut glass crystal goblet with a rim of either turbinado sugar or pink rim salt, please).

Yara Herrera of Hellbender Restaurant in Queens

When Yara Herrera – chef and co-owner of Hellbender restaurant, located in New York City and recently hailed by the New York Times as a “beacon of inspired Mexican food” – was asked by Resy – the online restaurant reservation service owned by American Express – to choose ten possible ‘collaborators’ for a dinner at her restaurant and told that “no one’s off the table,” she took them at their word. “We just threw some crazy names out there like Jeremy Allen White, Paris Hilton, and we put Martha Stewart on there.”

Several months later, Resy got back in touch with Herrera. “They contacted us with, ‘Okay, Martha Stewart said she’s going to do the dinner.’ And we were kind of like, ‘What? She’s actually going to be in the restaurant?’” It wasn’t until Stewart walked through the door of Hellbender, that Herrera believed it was happening. “And I was like, you know, she probably lives in a mansion, and my restaurant is a tiny 60-seat restaurant on a corner in Ridgewood, Queens.”

It was a pinch-me moment for Herrera who credits Stewart with much of what she knows about the art of hospitality. “She has that eye for detail and that commitment to precision and doing things right and, you know, a lot of integrity and high standards. And I think those are things that are really important for any chef who is serving food to the public,” she says.

Chef Selina Progar of Big Burrito Group

Details. Precision. High standards. These are all qualities that resonate with pastry chef Selina Progar, too, and ones she absorbed as a kid watching Stewart on television with her grandfather. “We would always watch Martha Stewart together and he would always have me write down the recipes in a little notebook, and then we would make the food together,” she says. By the time she was nine, she was shopping and making an entire Martha meal for her parents. “I thought that she always seemed like a really cool person,” Progar says, “just like she knew all of these things.”

Watching Stewart seeped into Progar’s culinary DNA. She cites her as a factor in her decision to go to cooking school and pursue a career in the culinary arts. “Everything was so mysterious. It was like you were learning something for the very first time by watching her and she explained it all so perfectly. It was awesome.” Progar is a regular contributor to TABLE, and recently developed a series of Martha-inspired recipes. Progar is now Executive Pastry Chef at Pittsburgh’s Eleven and other Big Burrito Group restaurants.

Veda Sankaran, Recipe Developer and Food Stylist of Jalsa by Veda

Veda Sankaran was also introduced to Stewart as a child watching her television shows. She is also a regular contributor to TABLE Magazine, and developed a series of Martha Stewart-inspired recipes. That sense of mystery and magic resonated with her as did for Progar. Sankaran was 4 years old when she moved to the United States from India and only 9 when she and her family moved to Altoona, PA. “It wasn’t really relatable to my experience,” she says of Stewart’s shows. “It was very outside the realm of what I was exposed to but in a way, it was almost magical too, right?”

But that striving for perfection comes at a price, Sankaran says. “She elevates things to such a level and then makes it seem as if that’s the norm and that it’s attainable, when it’s not necessarily so for the majority of people you know.” So yes, magic but also setting expectations that might not be realistic. “We want something outside the norm. And I think that’s what she kind of did. But the dark side of that is also, it was so normalized that we thought it was something we should attain.”

Sometimes You Have to Be Stubborn and Stand Your Ground

As Brubaker worked her way through the Yes, Chef! competition, that sense of perfection was never far from her mind — neither Stewart’s exacting standards, nor Brubaker’s own as well as the twin goals to work on her stubbornness and insecurity. But something Stewart told her stuck with her. “One of the things Martha told me is, with being stubborn, you have to understand sometimes you have to be stubborn. You have to know when it’s assertive, when it’s the right time to stand your ground…there are times when you should let things go, but you should know being stubborn is not the worst attribute.”

Definitely not the worst. When the prize was awarded, it was Chef Brubaker who took home the gold. Richer financially, yes, but also from working alongside someone she respects and admires. “I mean, what a world changing event.”

Story by Julia Platt Leonard
Recipes by Selina Progar and Veda Sankaran

Check out these 15 delicious Martha Stewart-inspired recipes:

Asparagus, Leek, and Jarlsberg Quiche

Slow Cooker Tom Kha Gai

Soft and Chewy Chocolate Chip Cookies

Stacked Eggplant Parmesan

Taco Casserole

Whole-Lemon Pound Cake with Pomegranate Glaze

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Hot Cherry Tomato Salad

Feasting on the Farm with Reunity Resources

By

Abdul Rafay

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August 21, 2025

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A large cast iron skillet filled with a colorful ratatouille, arranged in spirals of sliced squash and tomatoes.

In a world where food miles matter, an autumnal harvest dinner reduced the distance from farm-to-table to feet, not miles. What resulted was a celebration of the people and produce at the heart of Reunity Resources.

Reunity Resources and Their Farm Produce

It is possible to feel that there are few things – people, places, or organizations – that are purely good. Things that restore our faith in humanity and make us feel hope and pride in the world in which we live. But in the village of Agua Fria in Santa Fe, there is just that kind of place: Reunity Resources.

A smiling Black woman wearing a white tank stands at an outdoor table and dips a cracker into a bowl of dip. She is looking down at the food while a second woman in a sweater and orange beanie laughs, holding a wooden paddle with a white flower on it.

If you’ve been there – to pick up compost or fresh veggies from the farm stall, or to drop off your kitchen waste or your kids at the farm camp – then you know what I mean. If you haven’t been there yet, it’s a bit of heaven.

Juliana and Tejinder Ciano founded Reunity in 2011 with a goal to convert used fryer oil into biodiesel. The name comes from ‘reunite’ says Juliana, and it’s all about turning what’s considered waste into something that’s not.

A group of people standing in a field at sunset, holding a white tablecloth up in the air.

Starting a composting tradition

A few years later, they found a piece of disused farmland. A 99-year old gentleman owned it. He bought the property when he returned from World War II. When they shared their idea of setting up a composting operation, his face lit up and he gave them his blessing. They started collecting kitchen waste from restaurants and schools. They transformed something that would have ended up in the landfill into rich compost that nourishes the soil.

A halved squash filled with a thick brown soup made from squash and beans, and garnished with chopped yellow squash and fresh cilantro.

A woman with a bun and a polka dot hair tie, wearing a checkered apron, stands at a long wooden table, reaching for a slice of food from a tray of a seared leek galette.

The next step was to start their own farm. And to grow food to sell at their seasonal farm stall or to donate to local residents and organizations. As they’ve grown, so have the number of people who work at Reunity, especially seasonal summer workers and volunteers. Some keep busy in the fields or manning the farm stall. Others work with the kids who come to their summer camp. Throughout, there is an energy and camaraderie amongst them.

A rustic wooden table with a large round wooden platter holding a bowl of poached pear halves and a separate bowl of crème fraîche, both garnished with raspberries and chopped pistachios.

A Closed Loop System

The idea at Reunity, Juliana says, is to create a ‘closed loop system’. She gives me an example: “I eat a banana, I compost the banana peel. I put the compost on my garden or farm and I grow carrots in it. And the banana doesn’t really go anywhere, it just transforms, right?” It’s a simple idea but the sheer numbers are staggering. Each year Reunity Resources takes in about 1.5 million pounds of food waste, 3 million of wood waste, about a million of manure, and 350,000 pounds of used cooking oil. Annually, almost 6 million pounds of waste becomes enough compost to cover over 35 acres with an inch of compost.

A woman with long dark hair, wearing a white sweater, crouches next to a metal fire pit, blowing on a burning log to encourage the flames.

A large group of friends and family sitting around a long, outdoor table on a farm at sunset, sharing a feast.

At the dinner to celebrate the end of the growing season, you could see the farm’s ethos clearly on the plate. A charcuterie platter showcases ferments and dips made with blemished or misshapen produce. Juliana calls it a “vegetable triage system” – as they work tirelessly to figure out how to use as much as they can and discard as little as possible. “How do we honor the human labor, the offering of the land, and the water that produced all this food?” she asks.

What Do You Do With an Imperfect Tomato?

Produce that might not be suitable to sell – say a bruised tomato – finds life as tomato sauce made onsite. “A perfect tomato is perfect and everybody loves a perfect tomato. But we can see every single day on the farm that there are a gazillion not-perfect tomatoes, but they’ve been grown with the same care, love, labor, and nutrients from the soil and water, right?”

A man with a beard and a baseball cap, sitting at a dinner table and talking, with his hands gesturing.

In the skillful hands of Lucia Maher-Tatar, who prepared the feast, the meal reflected the bounty of the late season harvest in New Mexico, from sun-ripened eggplant for the ratatouille, to pears, gently poached and then served simply with generous dollops of crème fraîche and a dusting of New Mexico pistachios.

Beyond the Wildest Dreams

As the sun started to set and goodbyes were shared, it was clear that everyone present felt they were part of something important … something that mattered. And, also how far Reunity has come, since the early days when they only recycled cooking oil. “It’s amazing,” Juliana says. “You know, it’s beyond our wildest dreams.”

A group of people enjoying a dinner at a long table underneath a lit, rustic wooden pergola at sunset. A fire pit glows to the right of the table.

Recent federal funding cuts are jeopardizing several programs at Reunity Resources including vital community food access and educational programs. To support their work, you can donate at reunityresources.com.

What They Ate:

The fruits of the farm were in the capable hands of Lucia Maher-Tatar who prepared a vegetarian feast. She let the ingredients shine – nothing tricksy or ‘cheffie’. It’s part of her approach to food and cooking. “The closer the food is to the earth and the place that it came from, the more I want to let it speak for itself,” she says.

The privilege of working with just-picked produce is not lost on her. “It was this undeniable honor that happens where I had the space and familiarity of the farm to be able to go down and be like, I actually need another tomato, so I’m going to the field and get one,” she says. Maher-Tatar was aware that people who sat at the table were the same ones who had planted the seeds, weeded the beds, and harvested the food. “I have no interest in taking the thing they cultivated and grew and turning it into something else.”

Salad Toss

The freshest, most lovely lettuces and vegetables are placed into a parachute (aka a clean tablecloth) and then given a gentle ‘toss’. It’s a favorite activity at the Reunity Resources Summer Camp and equally popular with the adults.

Vegetable Charcuterie Platter

A board that is overflowing with fresh and fermented vegetables, hummus, and feta dip.

Ratatouille

Layers of squash and tomatoes with a generous glug of olive oil for a taste of Provence in Santa Fe.

Seared Leek Galette

Buttery pastry topped with just-picked leeks that are seared for a hint of char and smoke.

Focaccia

Studded with herbs, a sprinkle of sea salt, and served hot from the oven.

Squash Soup

A true taste of autumn, made with a mix of squash and beans and then served in a hollowed-out winter squash.

Poached Pears with Crème Fraîche

Pears from the farm are gently poached then topped with chopped pistachios for color and crunch.

Story by Julia Platt Leonard
Photography by Esha Chiocchio
Production and Styling by Parasol Productions
Shot on Location at Reunity Resources

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Kay Contemporary Art Celebrates Fifth Anniversary

By

Abdul Rafay

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August 21, 2025

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A square, wrinkled, off-white piece of paper is suspended on a textured adobe wall.

A warm, early autumn evening beckoned a well-curated group of artists, gallerists, and art lovers to a fifth anniversary celebration at Kay Contemporary Gallery, nestled off Canyon Road. Heather Hunter takes us into the gallery’s secret garden for the festivities.

Kay Contemporary Art Celebrates Fifth Anniversary in Their Secret Garden

The juxtaposition of a 300-year-old adobe house with contemporary art was not lost on me. It is the contrast of old and new that inspired gallery owner,
Karla Winterowd, to open Kay Contemporary Art Gallery five years ago. Working with a bevy of nationally known, local contemporary artists including Rick Stevens, Kate Rivers, Kevin and Jennifer Box, and Kelly Cozart, Winterowd knew this distinctive space would allow artists’ work to shine in a whole new light.

A medium close-up of two smiling women outdoors. One woman on the left, with long curly hair, wears a white blouse and holds a glass of white wine, with her left arm resting on the shoulder of the woman on the right. The woman on the right, with a long braid and glasses, is also holding a wine glass and has her arm around the first woman's shoulders.

“These artists all have a deep desire to share with others the human connection to nature and our desire to be connected to nature, which is one of the most important things Santa Feans have in common,” says Winterowd. “In a world with all this visual information, we find that nature is the antidote to that cacophony. It also helps us get back to our core of our own being.”

A large group of people mingling in a lush, outdoor space at sunset, holding drinks and chatting.

More Surprises!

Slipping through the back door, there was another surprise. The metal origami sculptures created by Kevin Box of Box Studio punctuate the serene backyard. It was also the welcoming scene for the gallery’s five-year anniversary celebration. A glorious apricot tree provided generous shade. Under it, we sipped wine and nibbled on canapes by Jackson Ault, aka Santa Fe Chef.

While mingling with the artists and guests, I marveled! Among my favorites: the origami art by Box and his wife and business partner, Jennifer Box. In 2014, they launched a wildly successful outdoor traveling exhibit, “Origami in the Garden.” It began at the Santa Fe Botanical Garden and for the past decade has travelled all over the country.

It’s Not All About Origami

“While my art is origami, it’s not about origami,” Kevin revealed. “It’s a roundabout way to guide people to the blank slate concept: Anything is possible. When we unfold it, every single choice is remembered by the paper and it truthfully describes every choice that was made.”

Of Kevin’s art, Winterowd said, “Kevin’s work explores the outside objects of what we look like but also what we are on the inside. His work unfolds — every origami shape when unfolded tells a story of the journey of the life of that shape. Most origami, when unfolded, is a star and this connects us to the universe.”

Kate Rivers – another artist represented by the gallery – was also on hand for the party. Rivers’s work is in corporate and public collections, including The University of Texas at Austin and University of Virginia Hospital. Winterowd succinctly captured Rivers’s unique approach to creating art: “She uses mixed media ephemera. It’s subtle, but it’s rich in content and context.” Rivers cuts words and phrases from books and sews them together to create a tapestry of story

“With Kate, the books help us engage in what is important to us. The work references back to man’s connection to nature. And we were in the garden and the food came from the earth … it’s all part of this interconnected web of life,” said Winterowd of Rivers’s mesmerizing visual creations.

Don’t Follow Trends

As the sun was setting, I savored another canape of Sicilian curried shrimp with Israeli couscous and kaffir lime and spoke with Jamie Garrison-Withrow, the gallery’s director, who helps customers and art collectors identify pieces that speak to them. Her advice? When it comes to collecting art, she said, “Don’t follow trends. Purchase what you love and what brings you joy.”

Another featured artist was Kelly Cozart, who has been creating art for 40 years and serves as the gallerist at Kay Contemporary Art. She said, “Today, as a gallerist and an artist, I guide art patrons to find incredible artwork that inspires them, while my artistry allows my creativity to flow.” Cozart feels this combination is invaluable for collectors seeking artistic insight and inspiration.

A close-up of two metal origami crane sculptures.

Attendees:

Karla Kay Winterowd, Owner, Kay Contemporary Art Gallery
Kate Rivers, Mixed media artist
Kelly Cozart, Gallerist and artist
Kevin and Jennifer Box, artists
Jamie Garrison-Withrow, Director, Kay Contemporary Art Gallery
Hunter Chomer, Fine art delivery service and installation expert
Rachel Zell, Doña Luz

Story by Heather Hunter
Photography by Tira Howard
Food by Santa Fe Chef

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Home Color Tips from Top Designers

By

Abdul Rafay

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August 21, 2025

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A woman with long, curly brown hair, wearing a vibrant red tunic with intricate white and blue embroidery on the sleeves.

In a world in which beige and neutral seem to rule – whether in interiors or fashion – is there a place for a bright pop of color? The answer is a resounding yes. We talk to top designers to find out the pros and perils of using color and for tips for getting the most out of color in southwestern homes.

Top Designers Give Southwestern Home Color Tips

V&R

A wide shot of a mudroom with vibrant orange walls. A dark wooden cabinet with intricate carvings is placed below a small, rectangular window. A wooden clock sits on the left side of the cabinet, and a red bull statue stands in the center.

John Hare, co-owner of V&R, describes this mudroom in a modern Spanish revival home as a jewel box. “Since these types of rooms are likely the most well-traveled of spaces in a home,” he says, “I wanted to treat the passerby with a pleasing and energetic color as they arrived and departed.” Color is picked up and repeated to beautiful effect, like the match between the bow tie in the painting with the wall color. “Using vibrant colors can bring energy and life to a room, making it feel dynamic and engaging. For example, a bright wall color can serve as a focal point, drawing attention and creating a sense of excitement.”

Chandler Prewitt

A powder room with vibrant turquoise-colored walls. A white oval mirror is mounted on the wall with black lamps on either side. A carved, gray, stone pedestal sink sits below the mirror.

“Our client wanted a fun and unexpected powder room in their traditional pueblo style home,” says designer Chandler Prewitt. “I used saturated turquoise on the upper walls to create a bold, immersive backdrop that contrasts beautifully with the earthy saltillo tiles, hand-painted tile wainscoting, and carved stone pedestal sink.” The challenge was to balance vibrancy with serenity. “The teal offered a strong emotional punch — fresh, confident, and slightly unexpected — while the natural textures and graphic tile provided rhythm and structure,” he says.

David Naylor

An antique bronze vase with a green, oxidized patina. The vase is sitting on a dark wooden table in a well-lit space.

“I access color accidentally,” says designer David Naylor. “Lots of designers like to start with a color conversation with their clients. I start to accrue pieces that I think are perfect for a job and then the color story comes from that,” he says. “I like neutrals on big pieces of furniture, like sofas, because I want the art pieces to speak about color.” For this hallway – what Naylor calls a spine of the house – antique bronze pots that had a verdigris pattern from oxidation that comes with age inspired him. “It has to be kind of mystical and accidental like that. If it’s too forced, it shows.”

Three Roots

An existing rug that was a lush, dark gold color was the starting point for this room by designer Steven Whitehouse of Three Roots Design. He picked up on that color with a curved headboard in “Tulum Gold” velvet. “The client enjoys nature, which is reflected in the scenic green-patterned wallpaper,” he says. Whitehouse feels the southwest welcomes the use of color. “Editing the tones and finding the right balance is the key,” he says.

Susan M. Stella

A bedroom with a large bed in the center. The bed has a white and black patterned headboard and is covered in white, gray, and black bedding. — Photo credit Thomas J Story

“I wanted to bring the stunning earth tones of the rocky hills around Santa Fe into this interior. To do so, I chose a colored plaster from American Clay and let the terra cotta brick floor blend with the rose, as it does in the hills. I kept the bedding in creams and black for contrasting neutrals.” The interplay between color and neutrals comes from her fine art background, she says. “Often I will throw in strong colors against a more neutral palette for distinction and to draw the eye around the room,” she says. For Stella, the natural light of a region, always plays into color choices. “New Mexico has a very particular, warm light to me. Working with the colors of the stone and dirt of the surrounding hills invites nature inside and gave this room a very grounded and organic feeling.”

French & French

A bathroom with bright yellow patterned wallpaper. A marble countertop with two sinks and brass faucets sits atop a dark wooden vanity with multiple open shelves holding decorated ceramic pots.

“Aesthetically, our primary goal in designing this home was to infuse it with color, joy, and warmth. This transforms an outdated space that was stuck in a 1990s haze of pale pink-washed wood,” says Heather French of French & French. “In the bathroom, we chose a bold, sunny yellow to contrast beautifully with deep espresso-stained cabinetry. The combination adds both vibrancy and depth, making the space feel both energizing and grounded.” It’s an approach to color that is a cornerstone of their work. “We approach color with boldness and intention, embracing it where others might shy away. That said, we’re thoughtful about the palettes we introduce.”

Jane Smith

When designer Jane Smith purchased her 1930s adobe home in the historic Eastside of Santa Fe, she bought a large Navajo weaving for her new living room. “The weaving is coral with natural browns and grays, so I decided I would use the coral color for the start of my home and garden,” she says. That one piece helped her focus and move forward. “The challenges were to keep the feeling without pieces or colors becoming too overpowering,” she adds. “My walls and vigas are painted white, the floors are a pale grey, both are a blank canvas for adding decor. I love to add color but not take away the overall feel and comfort of a home.”

Story by Julia Platt Leonard
Photography Courtesy of the Designers

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Genovese Classico

By

Keith Recker

-

August 20, 2025

0

A white serving dish filled with rigatoni pasta and a rich Genovese sauce, topped with grated cheese.

The beginning to our Genovese Classico sounds cliché: it was indeed a dark and stormy night. Our soggy start notwithstanding, the ending was nonetheless fantastic…because we had our first plate of Genovese Classico, a deeply traditional Neapolitan dish.

Genovese Classico Recipe

We may think of pizzas and nonna-made ragus when we think of Naples, but Genovese Classico pre-dates the 16th-century arrival of the tomato in Italy. Its primary ingredients are ancient: beef, pancetta, onion, wine, carrots and herbs. The secret to a successful Genovese rests with the cook…it’s patience. The best recipes often involve slow and steady braising, and Genovese Classico is no exception.

Try your hand at this oh-so-satisfying recipe. You will love it as much as we did on that dark and stormy night in Naples.

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Genovese Classico

Author: Keith Recker

Print Recipe

Ingredients

Scale

3 lbs. onions, sliced very thin
1 carrots, minced fine
2 stalks of celery, minced fine
2-pound chuck roast, bone-in
1/2 pound pancetta, cubed
1 bottle of dry white wine
2 bay leaves
1/4 teaspoon fresh thyme leaves
1 ½ teaspoons salt
2 teaspoons freshly ground black pepper
Zest of 1 lemon (no pith)
Juice of 2 lemons
1/2 cup olive oil

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Instructions

Add olive oil to a large pot. When hot, add cubed pancetta, Saute until the edges are slightly golden. Add onions, carrots, and celery. Lower the heat and let the mixture cook until the onions are translucent. Stir occasionally.
Add half the wine, bay leaves, thyme, and lemon zest—season with salt and pepper. Stir to combine. Nestle the chuck roast into the mixture so that it is submerged.
Cover and let simmer over very low flame for about 3 hours. Stir occasionally. Add wine if the liquid evaporates and the mixture looks too dry. When the meat is fork-tender, remove it from the pot and set it aside. Let the onion mixture continue to cook until it has jam consistency. Add lemon juice. Turn up the flame. Stirring frequently, caramelize the mix to a deeper golden brown. Lower the flame.
Pull the beef into bite-size chunks with a fork. Add to mixture and let warm again slowly. Taste the sauce: you can add salt, pepper, or a little extra lemon juice to taste.
Toss with al dente ziti or rigatoni cooked in well-salted water. Sprinkle with freshly grated pecorino cheese.

Notes

Hint: If you prepare the sauce the day before your meal. and let it sit overnight in the refrigerator, it is even better.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Top Bread and Pastry Bakeries in Albuquerque

By

Abdul Rafay

-

August 17, 2025

0

A metal baking sheet shows two loaves of bread topped with seeds, a croissant, and a few round crackers and cookies. — Your 411 to the doughy, the decadent, and the downright delicious at Albuquerque’s 8 essential bakeries.

“How can a nation be great if its bread tastes like Kleenex?” Julia Child had a point. Luckily, Albuquerque isn’t the problem. This city is baking with soul! Its rising class of bakers are putting flavor, texture, and local flair front and center. From chewy, pull-apart bagels to crackling sourdough and croissants so meticulously crafted they deserve their own art exhibit, Albuquerque is making one thing clear: world-class bread and pastries are thriving in the high desert.

Top Bakeries in Albuquerque

Los Poblanos Farm Shop

4803 Rio Grande Blvd. NW

Nab a crusty French baguette at the Los Poblanos Farm Shop. Or take home a loaf of green chile sourdough, a buttery croissant, or a dark, gooey chocolate chip cookie. Everything is small-batch and made daily, just next door at the Campo restaurant bakery. While you’re at it, pick up a jar of green chile jam. It’s the perfect partner for a toasted slice of their Sonora wheat bread.

Sunday Bagels

1433 Central Avenue NW

Sunday Bagels is quietly redefining weekend breakfasts — one hand-rolled, perfectly boiled bagel at a time. Step inside. You’re greeted with the warm, yeasty smell of doughy perfection and a case full of golden, glossy beauties. The bagels strike that rare balance: soft and airy inside, with just the right amount of chew and a crisp shell. It’s a bite that’s deeply satisfying and dangerously addictive. Local love shows up for the green chile and cheese bagel — spicy, toasty, and totally New Mexico. Try it slathered in the scallion cream cheese. Hours/days at the storefront can change on the whim, so check their instagram for the latest.

Must Try: Don’t sleep on the biscochito bagel — a sweet, cinnamon and anise-coated nod to the Land of Enchantment tradition that melts in your mouth.

Wewadee’s Red Barn Bakery

2825 Chanate Avenue SW

Red Barn Bakery blends mom’s homemade goodies with old-fashioned neighborly trust. In a rural South Valley neighborhood, this self-serve bakery stand, helmed with repurposed red metal sheets salvaged from an old barn, features a rotating roster of items, like fresh tortillas, Dr. Pepper brownies, bear claws, homemade jams — and even root beer floats in the summer from the next-to freezer.

“A lot of my family told me that I have too much faith in people,” says Red Barn Bakery founder and baker Lisa Dudasik, “but I have just enough faith that people will do the right thing.” She’s only been stolen from once since opening last August — Dudasik’s faith in humanity is clearly paying off. In an age of 10-minute pour-over coffees and lines at trendy bakeries that feel more like concert queues, Red Barn Bakery is a breath of fresh, flour-dusted air — just grab, pay (cash in a lock box or digitally), and go.

Must Try: The legendary Gold Bar — a rich, peanut butter-chocolate square that’s pure Albuquerque Public School nostalgia in every bite.

Coda Bakery

201 San Pedro Drive SE

Relocated next to El Mesquite Market last November, Coda Bakery lives up to the buzz — and its 2025 James Beard nod for “Outstanding Baker.” Lines form early for Vietnamese specialties like green pandan cake, sesame balls, and pâté chaud — flaky pastries filled with slow-cooked pork. The all-day star is the bánh mì: savory pork, pickled veggies, fresh herbs, and just the right heat on crackly, house-baked bread that’s light and crisp. Pair it with a soursop or durian smoothie for a cultural culinary win.

Must Try: The Bánh Nho or cinnamon coconut raisin roll.

The Bakehouse Off The Wheaten Path

515 Wyoming Boulevard NE

Dealing with celiac disease or a gluten sensitivity? No worries — The Bakehouse Off The Wheaten Path has you (deliciously) covered. This 100% celiac-safe gem, founded by Heidi Moir, proves indulgence doesn’t have to mean discomfort. “I started experimenting with making gluten-free comfort foods for my son over 20 years ago,” says Moir. “I now specialize in staples, like cinnamon rolls, that most people with wheat allergies haven’t had in a long time.” The bakery serves up over 20 rotating treats weekly, including vegan options — key lime tarts, strawberry rose donuts and raspberry white chocolate brownies. They also specialize in gluten-free celebrations, offering Instagram-worthy custom cakes made without nut flours or soy products — perfect for allergy-friendly birthdays and beyond. The vibe is warm, the flavors playful, and the baked goods? So good, even gluten-gourmands won’t miss a crumb.

Must Try: Try a bundt cake — flavors rotate every two days, like the S’mores bundt or Almond Red Apricot bundt.

Golden Crown Panaderia

1103 Mountain Road NW

Open since 1972, Golden Crown Panaderia is an Old Town Albuquerque legend with serious street cred — including a spot on Food & Wine’s Top 100 Bakeries list and an appearance on Food Network’s Diners, Drive-Ins and Dives show. Tucked off the plaza, this cozy panaderia feels like your abuela’s kitchen, serving up olfactory happiness the New Mexican way — where the air is rich with the aromas of green chile, anise, and fresh-baked bread. At the heart of it all is 87-year-old baker and co-owner Pratt Morales, still going strong and charming regulars daily. The place is also known for its playful twist on tradition like biscochitos in flavors like cappuccino and chocolate, bread sculptures (look for turkeys during the holidays!), and fruit-filled empanadas and flautas.

Must Try: Green chile bread — spicy, cheesy, and pure New Mexico magic. The bread is available 24/7 from New Mexico’s only bread ATM (no joke), along with the state’s official cookie and empanadas, because late-night carb cravings are sacred.

The Le Bakery

1924 Juan Tabo Boulevard NE

Ready for a flavor adventure? The Le Bakery, opened in April, isn’t afraid to push boundaries. The menu features French pastries and Vietnamese sandwiches, for a menu that’s as creative as it is crave-worthy. Think ube-coconut frangipane brioche, signature tiramisu coffee, and bánh mì with a twist.

Must Try: Almost too beautiful to eat, the spiral-shaped Strawberry Matcha Croissant is filled with earthy matcha cream and housemade strawberry jam then topped with fresh strawberries and matcha chocolate ganache.

Ihatov Bread and Coffee

3400 Central Avenue SE

Opened just days before the world shut down due to the pandemic, Ihatov is the quintessential American dream — built on determination, a successful Kickstarter campaign, a robust take-out business and, of course — ridiculously good sourdough bread and pastries. In Nob Hill, this charming café from Nobutoshi “Nobu” Mizushima and Yuko Kawashiwo has earned national buzz, including an “Outstanding Bakery” James Beard semi-finalist nod. “Our carefully crafted croissants and the buttermilk croissant featured in the New York Times are especially popular,” says Kawashiwo. With its calming coffee shop vibe and bold bakes, Ihatov — named after Japanese author Kenji Miyazawa’s imagined “dreamland” — is proof that artful passion and pastry make a beautiful pair.

Must Try: The Nigella Sativa baguette, slow-cooked in the oven with freshly ground spices, caramelized onions and topped with black onion seeds, is a flavor-packed standout. But don’t skip the newest addition: the Fruit Croissando, a made-to-order fruit and fresh cream filled croissant.

Burque Bakehouse

640 Broadway Boulevard SE

Where else can you score a grapefruit cruffin, artichoke danish, strawberry shortcake croissant toast, cocoa crispy cookie and more — all from a tiny walk-up window that draws lines before 8 a.m.? Burque Bakehouse has earned not one but two James Beard nominations for “Outstanding Bakery,” cementing its status as Albuquerque’s cult pastry destination and magnet for visiting food lovers. Co-owner and head baker Sarah Ciccotello crafts over 20 artisanal bakes weekly, some featuring seasonal produce, such as rhubarb, kumquats and asparagus. Come early and be ready to swap pastry recs with fellow devotees in line.

Must Try: The green chile croissant — a flaky masterpiece filled with roasted local chile, Tucumcari Jack cheese, house-made green chile jam, shallots, chile flakes, and dusted with tomato powder.

Story by Lanee Lee
Styling by Julia Platt Leonard
Photography by Tira Howard

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Slow Cooker Chile-Rubbed Beef & Beans

By

Ethan Chmura

-

August 16, 2025

0

This chile-rubbed beef and beans recipe is a true celebration of slow cooking, where time and gentle heat transform humble short ribs into deeply flavorful, fall-apart tender meat. The bold spice rub infuses every bite with smoky warmth, balanced by the earthy creaminess of pinto beans. Add your favorite garnishes—from crisp radishes to creamy avocado—and you’ve got a dish that feels equally at home on a festive table or a cozy night in.

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Slow Cooker Chile-Rubbed Beef and Beans

Author: Julia Platt Leonard
Yield: Serves 4

Print Recipe

Description

Tender, spice-rubbed short ribs slow-cooked with pinto beans make a hearty, flavor-packed dish perfect for piling into warm tortillas with your favorite garnishes.

Ingredients

Scale

For the spice rub marinade:

1 tbsp ancho chile powder
¾ tsp cayenne (chile de arbol) powder
½ tsp ground coriander
½ tbsp ground cumin
½ tsp oregano
½ tbsp garlic powder
½ tbsp sugar
1 tsp salt

For the beef and beans:

2–2.5 lb bone-in beef short ribs, cut into 5–6 pieces
1 ½ tbsp olive oil
2 cups cooked pinto beans (see “master recipe”)
½ cup bean cooking liquid

For garnish:

Chopped radishes
Chopped avocado
Diced tomatoes
Crumbled cotija cheese
Sour cream
Chopped cilantro
Warm corn tortillas

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Instructions

In a small bowl mix together the ancho chile, cayenne, coriander, cumin, oregano, garlic powder, sugar, and salt.
Rub the marinade into the ribs, covering all the sides thoroughly. Place in a container or resealable bag and refrigerate overnight.
The next day, take the ribs out of the refrigerator and allow to come to room temperature. Heat a frying pan over medium-high heat, add the olive oil and sear the ribs on all sides being careful not to let the spice mix burn.
Place the seared ribs in a slow cooker, add a cup of water, and cook until the meat is tender and falling off the bone, about 4 or more hours.
Take the meat out of the slow cooker, remove the bones and fat, shred the meat, and set aside. Pour the cooking juices into a glass measuring cup and refrigerate to allow the fat to solidify on the top. Discard the fat and place the remaining juices back in the slow cooker along with the shredded meat, the beans, and bean cooking liquid.
Heat until warm and season with salt as needed. Serve with your choice of garnishes.

Story and Recipe by Julia Platt Leonard
Photography by Dave Bryce

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Pumpkin Picking and Carving in New Mexico

By

Abdul Rafay

-

August 15, 2025

0

Two young girls are carving pumpkins on a wooden table outdoors, with a pile of various gourds and pumpkins next to them.

It was not lost on me that I had half a century on the tweens I hosted at my home for a pumpkin carving party. To them, I must have seemed somewhere in age between the pyramids at Giza and the signing of the Magna Carta. But surely things haven’t changed that much since I spent Halloween racing around like an Olympian to score as many treats as possible?

How to Plan a Pumpkin Picking and Carving Party in New Mexico

And excess, it turns out, is still the key to an autumnal celebration for not-quite teens. Bowls of candy dotted around the table ensured a suitable sugar spike. Yes, they sniffed out a red pepper-hued hummus as far too healthy, but copious amounts of orange and black tortilla chips softened the blow. Mini pumpkins – scooped out, then baked, and filled with a pumpkin bisque – even had a few converts.

The trick to keeping a group of tweens happy is lots – and I mean lots – of activities. Err on the side of too many and you’ll probably find they whip through them all without batting an eye. And be prepared for some activities to capture their imagination more than others. (The make-your-own mask with loads of ‘diamonds’ and rhinestones and topped off with fake eyelashes was far and away the favorite.)

A girl with a white and black mask over her eyes is holding a small diamond-like sticker in her hand to add to the mask

A plate of red pepper hummus topped with seeds is surrounded by orange and black tortilla chips, with a large, textured pumpkin and gourds in the background.

Then there is the pumpkin carving itself. Don’t worry about scoring ‘perfect’ curcurbita, as the wonky ones are most prized. If there is a slightly disturbing trend to leave a knife embedded in the pumpkin like a B-slasher movie, pretend you don’t notice. It’s just “how they do it” nowadays.

A group of young people are seated at a table on a covered patio, carving pumpkins and decorating cookies.

Decorating store-bought cookies with store-bought icing was a winner and an easy one to pull off without even having to pre-heat the oven. Tie-dying t-shirts in orange and black was perhaps overkill, but it meant I could dye one for myself, which was the goal all along.

A group of decorated sugar cookies with orange and black icing are arranged on a platter.

Keep the candy coming and don’t eavesdrop on whispered conversations and you’ve got a winner. And if you play your cards right, a new tie-dye t-shirt to boot.

A black cloth is tied with rubber bands and soaked in orange and black dye on a white cloth surface.

Special thanks to photographer Tira Howard, as well as her daughter Pippa and friends for taking part.

Where to Pick Pumpkins in New Mexico

Yes, you can snap up pumpkins at the supermarket but a visit to a pick-your-own farm is a lot more fun. Here are some spots where you can nab the perfect pumpkin, ideal for the spookiest of jack-o-lanterns.

Big Jim Farms

3521 Rio Grande Boulevard NW, Albuquerque

Pick your own pumpkins from mid-September through October. You can pick your own flowers and green chile, too.

Five Heart Farms

371 Curry Road 10, Texico

Seasonal flowers, local provisions, farm produce, and of course pumpkins, abound. On weekends there are local musicians on hand, with beer and food trucks to keep you fed and watered. (Treat yourself by saying Texico, New Mexico out loud a few times!)

Story by Julia Platt Leonard
Photography by Tira Howard

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Table Magazine

Description

Ingredients

For the zhoug:

For the acorn squash:

For the pinto beans:

Instructions

For the zhoug:

For the acorn squash:

For the pinto beans:

To assemble:

Notes

The Springs Resort in Pagosa Springs, Colorado

Wellness Reimagined

From Soak to Flow

Guides for Intentional Soaking

The Warrior Plunge

Sound, Stone, and Spa

Healing in the Ute Tradition

Food Around The Springs Resort

Martha Stewart — An Influencer of Women Chefs

Chef Emily Brubaker, winner of Yes Chef!

Yara Herrera of Hellbender Restaurant in Queens

Chef Selina Progar of Big Burrito Group

Veda Sankaran, Recipe Developer and Food Stylist of Jalsa by Veda

Sometimes You Have to Be Stubborn and Stand Your Ground

Reunity Resources and Their Farm Produce

Starting a composting tradition

A Closed Loop System

What Do You Do With an Imperfect Tomato?

Beyond the Wildest Dreams

What They Ate:

Salad Toss

Vegetable Charcuterie Platter

Ratatouille

Seared Leek Galette

Focaccia

Squash Soup

Poached Pears with Crème Fraîche

Kay Contemporary Art Celebrates Fifth Anniversary in Their Secret Garden

More Surprises!

It’s Not All About Origami

Don’t Follow Trends

Top Designers Give Southwestern Home Color Tips

Genovese Classico Recipe

Ingredients

Instructions

Notes

Top Bakeries in Albuquerque

Description

Ingredients

For the spice rub marinade:

For the beef and beans:

For garnish:

Instructions

How to Plan a Pumpkin Picking and Carving Party in New Mexico

Where to Pick Pumpkins in New Mexico

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