SantaFe.com

• 5 cups chopped onion (medium dice)
• 10 cloves chopped garlic
• 2 1/2 cups chopped celery
• 10 oz butter
• 2 1/2 cups chopped apples
• 2 cups chopped red bell peppers (medium dice)
• 1 cup chopped Italian parsley
• 1/2 cup chopped fresh sage
• 1/2 cup chopped cilantro
• 4 cups chopped artichoke hearts
• 6 eggs
• 1 tablespoon ground black pepper
• 2 tablespoons kosher salt
• 1/4 teaspoon cayenne
• Corn bread cut into one inch cubes
• 1 cup Cognac

1. In large sauté pan or sauce pot sweat the onions, garlic and celery in the butter. Set pan aside to cool.
2. In a large mixing bowl mix the apples, bell...

from localflavor magazine

• Cooking Time: 1 hour (1-2 Days for stuffing)
• Temperature: 375º

Louis Moskow, king of comfort food at The Railyard and 315, is also a major ski hound. I asked him for a veggie side dish recipe. How about traditional green bean casserole? he offered. You make it from scratch and it’s really delicious. You want the sautéed onions to be hot and crisp, so even if you prep some of it ahead of time, cook the onions just before serving.

• 3 3/4 cups corn meal
• 2 cups all purpose flour
• 1 tablespoon kosher salt
• 1 1/2 tablespoons baking powder
• 5 eggs
• 1 1/4 cups buttermilk

from localflavor magazine

My mom always had a huge stack of tortillas, but there were fourteen of us. So we had to grab one quick, or they were gone. She always had a big pot of beans, another of red chile and a big pan of fried potatoes. That’s basically all we ate. Robert Abeyta, Sr.

• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon oil
• 1/2 to 3/4 cup warm water

1. Stir together dry ingredients in large mixing bowl.
2. Blend in oil until mixture resembles cornmeal.
3. Add 1/2 cup water and mix until dough can be gathered into a ball; add more water if needed.

from localflavor magazine

• 4 packages active dry yeast
• 2 cups warm water
• 1/2 teaspoon ground ginger
• 12 tablespoons sugar
• 4 large cans evaporated milk
• 4 teaspoons salt
• 8 tablespoons salad oil
• 16 to 18 cups all purpose flour

1. Dissolve yeast in water, blend in ginger and 4 tablespoons of the sugar. Let stand until bubbly.
2. Let stand until bubbly.
3. Stir in remaining ingredients, except flour.
4. Add flour two cups at a time. The dough should be too sticky to knead.
5. Place the batter in 8 well-greased 1-pound tin coffee cans. Let dough rise until it is about one inch over the top of the cans.

from localflavor magazine