Marsden Hartley, the self-proclaimed “painter of Maine,” spent much of his life traveling far from his New England roots before his death in 1943. Certain locations, from Paris and Berlin to New York and New Mexico, served as touchstones.Marsden Hartley:Adventurer in the Arts at the New Mexico Museum of Art from April 5 to July 25, 2025 traces Hartley’s lifelong search for inspiration and invention.
The New Mexico Museum of Art Showcases Marsden Hartley
“Hartley was an important figure, particularly for modern and contemporary art in the Southwest. He was a contemporary of Georgia O’Keeffe and ran in the same circles. He also spent time in New Mexico. This exhibition, developed in partnership with the Vilcek Foundation and Bates College Museum of Art, looks at all of his travels,” said Christian Waguespack, former Head of Curatorial Affairs and Curator of 20th Century Art at the New Mexico Museum of Art.
The exhibition displays postcards, luggage, jewelry and other items that give a sense of Hartley as a person, as well as an artist. The show features three paintings from the New Mexico Museum of Art’s collection among the more than 40 paintings and drawings spanning Hartley’s career.
“When you think about American culture at the time, creatives wanted to find something distinctly American they could grab onto instead of looking to Europe for inspiration. Hartley came here with that thought in mind,” added Waguespack. “El Santo, from 1919, is one of Hartley’s most important paintings and we’re proud to have it in our collection. It set the tone and articulated many of the themes artists had been working with for generations.”
This garnachas recipe comes courtesy of Multicolores, a cooperative of visionary Mayan rug makers who regularly show at the International Folk Art Market in Santa Fe. Multicolores works with groups of Maya K’iché, Kaqchiquel and Tzutujil women from the Guatemalan highlands to weave their rugs. Though this dish originates in Mexico, Multicolores’ take on it is Guatemalan-inspired.
What Are Garnachas?
Garnachas are a popular street food Guatemala and Mexico, made of fried corn tortillas topped with different fillings, including seasoned meat, beans, cabbage, cheese, and salsa. The beauty of garnachas lies in their versatility. Whether you prefer them spicy or mild, you can customize them with your choice of additions, making them suitable for any palate. Popular toppings include creamy guacamole, tangy sour cream, pickled onions, and fiery salsas that pack a punch. The base is a soft yet crispy tortilla. It creates a perfect balance of textures that complement the flavorful toppings. Guatemalan garnachas often feature a thicker tortilla than the traditional Mexican garnacha. There’s also a more prominent use of queso fresco in the toppings.
The silver filigree work of Andrea Usai and his family’s Sardinian atelier will be on view at this year’s International Folk Art Market. The art, textiles, ceramics, jewelry, and more on offer at IFAM every summer are beautiful vessels of culture. They carry the history, heritage, and personal creativity of their makers…and enable us to carry these messages home when we purchase. The Usai family, with roots in Sardinia, brought us our Costole a la Mamma Con Polenta to celebrate their heritage.
What is Costole?
“Costole” is the Italian word for “ribs,” in this case pork ribs. In Italian cuisine, costole are a popular dish for grilling or roasting. The term can also be used to describe various types of ribs, from those of lamb to beef, depending on the region and the preparation style. The spicy sauce in this dish is typical of southern Italy. The Usai family pairs the ribs with polenta, a versatile cornmeal-based dish.
Roast ribs on high flame in a pan without oil until brown. Add masala and stir until evaporated. Coat the ribs with tomato paste and stir-fry for a further minute. Now add the tomato cans, pepperoncini, salt, sugar.
Rinse tomato cans with water; add the water to the tomato sauce.
Cover and simmer for approximately 2 hours on low heat until tomato sauce thickens and ribs are tender and soft. Finally add fresh basil leaves to taste. Serve with polenta.
Photography by Dave Bryce Styling by Keith Recker Recipe by the Usai Family
Taking something that’s been around for years and remodeling it into something brand new is not an easy task. There’s much to consider: what to keep, what to get rid of, what to add in, and how to stay true to an original design while letting creativity infuse its new identity. It’s because of the talent required to maintain this balance that the Santa Fe Area Home Builders Association chooses to hold their Excellence in Remodeling Awards. Their honorees have all shown incredible talent and inspiring points of view. Their most recent work redefines home design and showcases the artistry of transformation in unique and new ways. For 2025, the Santa Fe Area Home Builders Association announces 6 winners.
2025 Excellence in Remodeling Award Winners from Santa Fe Area Home Builders Association
When it comes to remodeling a 1960s Allen Stamm home, layout is one of the most important aspects to consider. To make the house under renovation more cohesive, the Praxis team expands the space by adding in more storage and better entryway spaces. Besides elevating finishes and materials, this team also adds a new electric heating and cooling system plus a solar photovoltaic array to help with electricity. This project was a complete success from the finished vision to the fact they the budget came in just 10% over the original estimate.
Why move away from your favorite house when you can have it change and evolve with you? B Constructiv put together a plan for updating this 1980s residence with a modern style that reflects today’s trends. The scope of work here included a backyard garden redesign, a whole-house remodel, and a new primary suite addition. Even its amenities are as accessible as possible to help the owners transition as they age. It’s a beautiful example of how something so nostalgic can be transformed for the future without getting rid of the past.
The kitchen is the heart of a home, and in this project Jørgensen Builders looked to connect this space with the world outdoors. In order to maximize views of the Chama River as the kitchen’s main asset, the design team opens up the space and maintains a healthy blend of traditional and modern details. Their attention to the windows allows natural sunlight to fill the space without sacrificing functionality. When you enter the area you can immediately see discern Indigenous, Spanish, and contemporary American influences.
What starts off as a basic kitchen setup is virtually unrecognizable in this remodel by DMC Construction. Starting with a layout partitioned into separate kitchen, breakfast nook, and living room, DMC Construction opened these spaces up as much as possible. Clever and effective storage facilitate this openness, but it’s the colors and textures that brings the new space to life. Bursts of orange and yellow hug the space while wood-stained cupboards provide a bit of structure and enclosure.
When tasked with an outdoor area that had not been carefully thought out, Serquis + Associates looked to meld it seamlessly with the adjacent interior. What was once hidden is now a defined driveway and parking area that leads guests straight to the courtyard. The design team then stripped back outdoor details such as the tile on the fireplace and replaced it with dark steel for a subtler, more unified presentation. Outside of these features, the team also set up a stunning boulder garden and plenty of low-growing vegetation to allow for full scenic views.
While a 1950s-era bathroom design may turn off some people, these homeowners brought an upgrade challenge to Tierra Concepts. Originally small and crowded, the team extended the primary bath to include a large corner window, new tub, a spacious glass shower, and black vanity. It takes this old-school home into the modern world with fresh tiling, sleek black accents, and a gorgeous wood grain. Tierra Concepts did not have to add any additional square footage to the home to accomplish their task.
Illustrator and product designer Java Bere bubbles with enthusiasm for food, cooking, and travel. All of which help her to find magic in the everyday. And when it comes to cooking, she approaches each meal, like this recipe for Leek, Feta, Chili, Dill Fritters, with simplicity: organic, seasonal ingredients, and when possible, locally sourced.
The eggs you use for fritters matter. Try to pick smaller eggs, because larger eggs hold more water inside of them. That means soggy, misshapen fritters. You’ll also want to mix the batter gently, because over-mixing will create more gluten and gum up the fritter mixture. Also, it’s best to drain the liquid from your vegetables before using them, so that you don’t end up with the aforementioned soggy fritter. Nobody wants that. These dill fritters should be as crispy and lively as the spring season.
1 fresh red chili chopped finely (or less, depending on the heat of your chilies!)
1 tbsp fresh dill, chopped
A glug of olive oil
1 pack of Feta cheese, crumbled
Instructions
Start by gently frying the leeks and shallots on a low heat until soft and translucent; stir continuously to avoid sticking or burning. Once cooked, leave to cool.
Beat the eggs with the créme fraîche, slowly fold in the gram flour, then add the leek and shallots, and finally the chili and dill, mixing well. The consistency should be like a batter, so it can slide off the spoon but doesn’t drip like liquid.
Heat the olive oil in a pan on medium heat and drop spoonfuls of the batter into small patties and shape with a spatula if needed. Cook on both sides until golden brown and heated through, remove from the pan and dab with kitchen paper to remove any excess oil. If needed, they can then be transferred to a baking tray and kept warm in the oven set to a low heat.
Story by Deborah Eydmann Beau Photography and Styling by Java Bere
We recently met up with one of our favorite bartenders, Cecil Usher of Mindful Hospitality, to see what he had percolating as the weather warms up. After a little simmering, shaking and sipping, a new spring drink, the sweet pea cocktail, came into existence. It’s ideal for the green of the spring season.
About the Sweet Pea Cocktail
The Sweet Pea cocktail is not just about great taste. It’s also about the experience, which Mindful Hospitality specialize in. This drink’s pale green hue makes it visually appealing, while the smooth, aromatic flavors offer a refreshing alternative to traditional cocktails. Whether you’re hosting a garden party or enjoying a quiet evening, this cocktail is sure to impress your guests. This cocktail is also perfect for those looking to explore creative, floral-inspired drinks. The combination of Bluecoat Gin, lime juice, sweet pea syrup, and Lillet Blanc creates a harmonious blend of flavors that’s both refreshing and elegant.
Known as Gyeran-jjim, Steamed Eggs are a popular Korean dish for their velvety custard mouthfeel brimming with an umami flavor profile. The Garlic Scallion Confit brings this variation to new levels. This easy and delicious recipe is a adapted from Korean Bapsang: A Korean Mom’s Cooking.
The History of Korean Steamed Eggs
Steamed eggsdate back to the Joseon Dynasty (1392–1897). During this period, eggs were a luxury food. Dishes like gyeran jjim were a treat for royalty and the elite, but now anyone can enjoy them. Over time, they became a staple in households across Korea due to its simple ingredients and quick preparation.
The traditional preparation of Korean steamed eggs involves whisking eggs with water or broth, adding seasoning, and gently steaming the mixture. The dish is often served in a hot stone pot, where the eggs continue to cook, achieving the signature soft and fluffy texture. Variations of gyeran jjim include adding vegetables like onions, mushrooms, or even seafood for added flavor. In modern times, some Korean homes use a microwave to speed up the process. It’s a delicious and convenient comfort food!
⅓ cup of garlic cloves, 2/3rds sliced thinly, 1/3rd whole cloves
⅓ cup thinly sliced scallion greens (approx 8–10 scallions)
1 tsp gochugaru (adjust to your heat preference)
⅓ cup neutral oil (rice bran oil)
⅓ cup + 2 tbsp olive oil
For the steamed eggs:
4 large eggs
1 cup anchovy broth or dashi broth
2–3 scallion greens
½ tsp fish sauce
salt
pepper
gochugaru (optional)
1 tsp sesame oil
Instructions
For the confit:
Preheat the oven to 250 degrees. Place all the ingredients in a heatproof dish, making sure that the ingredients are fully submerged under the oil.
Cover with foil and cook for 1 hr. Uncover, stir, then recover and cook for an additional hour. Place in a tightly sealed container in the refrigerator and use within 2 weeks.
For the steamed eggs:
Crack the eggs into a bowl and beat. Then, in order to get a silkier texture, pour it through a strainer into a bowl, using a spoon to help push the beaten eggs through.
Add the scallions, fish sauce, salt, pepper, and gochugaru (if using) to the eggs and stir together. Rub the sesame oil on the inside of a traditional Korean stoneware pot (ddukbaegi) and pour in your egg mixture.
Place on top of the stove on medium heat. Cover until the bottom begins to set, then lower the temperature to low and stir the eggs. Cover and let cook, checking every 2-3 minutes to stir and recover. The eggs should be cooked in approximately 7 minutes.
To serve, spoon some garlic scallion confit over the steamed eggs.
Recipe and Styling by Veda Sankaran Photography by Dave Bryce
Growing up, we always had tons of food on Easter. My mom would make lasagna, ham, turkey, potatoes, salad, and desserts. When you are young, you don’t really understand how much effort goes into that, but now that I cook a lot more for myself and know what it takes to put a meal together, I appreciate it fully. This inspired me to develop a stress-free recipe for Pomegranate Molasses Roasted Lamb Shoulder that would allow me to spend time hanging out with my mom and enjoying spending time with family.
What is Pomegranate Molasses?
Pomegranate molasses is a thick, dark syrup made by reducing pomegranate juice with sugar and sometimes lemon juice. It has a sweet and tangy flavor, with a hint of tartness. Pomegranate molasses commonly appears in Middle Eastern cuisine, in dishes like fattoush or makaanik. The seasoning adds a complex flavor to dishes like salads, marinades, stews, dressings, and even cocktails. Its unique balance of sweetness and acidity makes it a versatile ingredient in savory recipes like this Pomegranate Molasses Roasted Lamb Shoulder.
A lamb dish to celebrate Mother’s Day, Easter, or just appreciation for your family and friends.
Ingredients
Scale
For the lamb:
5–6 lb bone in lamb shoulder
Pomegranate molasses
For the spice rub:
2 tbsp cumin
2 tsp pepper
4–5 ish tsp salt
1 tsp nutmeg
For the garnish:
1 1/2 cups fresh pomegranate arils
3/4 cup toasted pine nuts
5 or 6 sprigs of fresh cilantro
For salad dressing:
1/2 cup extra-virgin olive oil
1/2 fresh lemon juice
Salt and pepper to taste
1 1/2 tbsp Dijon mustard
1 tbsp honey
2 tbsp white wine vinegar
1 large clove garlic, grated
Instructions
Cover the lamb in the spice rub and put in roasting tray, dutch oven or similar pan, covered with a lid or foil. Bake at 300 for 3 to 3 1/2 hrs, then brush the lamb with ½ cup pomegranate molasses and bake another 30-40 minutes uncovered at 375. The lamb should be tender inside and will pull apart easily with a fork, but crispy on the outside from the higher bake temp.
After cooking, rest the lamb for 20-30 minutes prior to slicing.
Place thin slices on a platter and garnish with pomegranate seeds, toasted pine nuts, and fresh cilantro.
Serve with a leafy salad of mustard greens, arugula, radicchio, and diced shallot, dressed with a imple dressing you can make ahead of time by whisking the above listed ingredients together.
We’re back with another installment of Cookbook Club featuring Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin. As I touched on in our first cooking adventure from the book, Tipton-Martin combed through over 400 cookbooks dating to 1827 to create a more accurate historical account of African American cooking that goes well beyond “southern” and “soul” cooking. The book also includes original recipes to show launching points for the dishes the author created. To see such skeletal outlines of ingredients and directions speaks to the skills and knowledge previous generations had.
In a mouthwatering analogy, Toni Tipton-Martin expresses this goal for her book, “I hope that by the time you finish cooking your way through Jubilee, you will think of African American cooking like a sultry gumbo: built, perhaps, on a foundation of humble sustenance, but layered with spice, flavors, and aromas embellished by the whim and the skills of the cook, served with grace and richness as well as love.”
All About Toni Tipton-Martin’s Lamb Curry
On that note, let’s continue cooking! This Lamb Curry pays homage to South African curries, which themselves blend Malay and Indian influences. From there, curries traveled to the Caribbean, where Jamaicans added gamey mutton or goat. This recipe combines a hearty base of tomatoes with fork-tender lamb, and a few surprise twists: stewed apples, a splash of rum, and a burst of lime. Serve with whole-grain emperor’s rice for the visual contrast of its deep purple hue. Then dog-ear the page, because if you’re anything like me, you’ll want to return to this recipe again and again.
Warm yourself up with a spiced curry featuring tender lamb.
Ingredients
Scale
2 lb lamb shoulder or leg, cut into 1-inch cubes
Salt and black pepper
2 tbsp olive oil
2 tbsp butter
1 cup coarsely chopped onions
2 tbsp minced green bell pepper
2 tbsp minced celery
2 tsp minced garlic
2 tbsp curry powder, to taste
1 tbsp tomato paste
1 ½ cups diced tomatoes (I used canned tomatoes in lieu of sad off-season varieties)
2 cups chicken stock
1 bay leaf
2 medium green apples, peeled and cubed
2 tbsp rum (optional)
1 tbsp fresh lime juice (optional)
Freshly cooked rice
Instructions
Place the lamb on a platter and pat dry with paper towels. Season all over with 1 ½ teaspoons salt and ½ teaspoon pepper. Let stand for 2 hours.
In a large Dutch oven or deep skillet, heat the oil over medium-high heat until sizzling. Working in batches to avoid crowding the pan, add the lamb and sear until browned and crusty, turning to cook on all sides, 5 to 8 minutes. Use a slotted spoon to remove the lamb to a plate.
Add the butter to the pan and saute the onions, bell pepper, celery, and garlic until the onion is translucent, about 5 minutes.
Sprinkle the curry powder over the vegetables and cook, stirring constantly until fragrant, about 30 seconds. Return the lamb to the pan with the tomato paste, tomatoes, chicken stock, and bay leaf.
Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce is thick, about 1 ½ hours. Add the apples to the pan during the last 30 minutes of cooking time. Remove and discard the bay leaf. Stir in the rum and lime juice, if using, and heat for 1 minute.
Serve with rice.
Recipe by Toni Tipton-Martin Story, Photography, Styling by Quelcy Kogel
If you’ve never tried a Buckwheat Blini then you’re in for a real treat when you bite into this freshly-fried appetizer or side dish. Think pancakes but somehow softer and even better with the capacity for sweet and savory toppings alike. For our recipe we crown these small rounds with a dollop of homemade creme fraiche and trout roe or caviar. It’s a little luxurious while still having that cozy home feeling. Try it for breakfast, brunch, or alongside a light dinner.
What is a Buckwheat Blini?
A Buckwheat Blini is a small, thin and lighter pancake that traditionally uses buckwheat flour. This special ingredient gives these delicious bites a distinctive nutty and almost earthy flavor. Originating in Eastern European cuisine, mostly Russian, blini are often yeast-risen. This means the result is a lightly spongy texture. Buckwheat flour, despite its name, is actually gluten-free so even those with dietary restrictions can enjoy this dish. If you’re looking for a savory topping we recommend smoked salmon, caviar, and sour cream. But for a sweet effect you can use jams or honey too.
This Russian pancake-like dish is even softer than regular pancakes with a delicious creme fraiche on top.
Ingredients
Scale
2 tsp yeast
1 tsp sugar
2 cups warm milk
1 3/4 cups flour
1/4 cup buckwheat flour
1 tsp salt
4 egg yolks
For the creme fraiche:
1 cup heavy cream
1 tbsp buttermilk
Instructions
Activate yeast in warm milk. Whisk together dry ingredients and add into liquid ingredients. Let ferment lightly in a sealed container for at least an hour. Make sure the container you chose is double the amount of batter because it will expand in size. Whisk one more time before making.
To make, use a nonstick pan and pan spray. Spray the pan and warm over medium heat. Dollop one tablespoon of the batter into the pan – as many dollops as you can fit – and cook as though you are cooking a pancake.
When cooked on one side, flip and allow the other side to cook. Continue until you have used all of the batter.
Serve immediately with trout roe or caviar & creme fraiche.
For the creme fraiche:
In a clean, plastic container, mix heavy cream and buttermilk. Cover with a tight-fitting lid and set aside for at least 24 hours until set. Refrigerate immediately. Use within 7-10 days.
Recipes by Csilla Thackray Styling by Keith Recker Photography by Laura Petrilla
