SPRING/SUMMER 2008 ISSUE

A p p e t i z e r s

12

Kitchen Aids
Chic, reusable shopping bags

16

Wine Buys
Wine Guy Bobby Lee’s picks for spring

17

Taste This
Bubble Tea

18

Homegrown
The pecans of the Mesilla Valley

O n T h e C o v e r
Pizza

20

Feature Food
How to make perfect pizza, at home

26

Did You Know?
Publisher Bob Skolnick explores the
premier pizza purveyors on the East Coast

F i r s t  C o u r s e :
Entertaining

28

See Jane Entertain
A White Sands picnic with Jane Steele

32

How To
Pack a picnic

S e c o n d  C o u r s e
The Food

34

Starters
Bacon-wrapped mushrooms with sea salt and cayenne pepper

36

Great Greens
Cooking with winter greens (and bacon!)

40

From The Sea
Clam chowder with leeks and bacon

42

Cuisine Continental
Poulet a la Crème

44

Healthy Eating
Anela Borrego’s 31 days to a healthier you

46

Cuisines of Mexico
Explore Puebla with Chef Alejandro Dimakis

50

Just Desserts
Two “must bake” holiday bread puddings

52

Edible Education
With the Double Eagle in Mesilla

T h i r d C o u r s e
The Places & The Places

56

Fork on the Road
Editor in Chief Kelly Jameson searches for the best slice around

60

Special
Pelican’s

62

South of the Border
Aroma in Juarez

64

Taste of Texas
Bella Napoli

66

Dining in Las Cruces
TJ Pauls’

70

Rise and Dine
The Sunday brunch at Adobe Deli

72

New and Noteworthy
2900

76

Cooking With Fire
The cooks of Central Fire Station

80

Nightlife
Wet Ultra Lounge in El Paso and
Merci’s Spirits in Meson de Mesilla

82

Culinary Traveler
Cooking with your kids in Italy

87

Chef’s Profile
Frank McNenney and his menu for diabetics

Wine & Spirits & Entertainment

88

Wine Connoisseur
Gruet: A gem in the desert

90

How To…
Decant wine

92

Cook’s Marketplace
Artisanal beers

94

In The Spirits
Drinks that warm the soul

Entertainment

96

Industry Profile
Caterer Carol Koenig

100

Feature
Where to Woo: The Border’s best spots for romance

102

Places and Events
Cinco de Mayo,Fifer’s Arena in El Paso and the
El Paso Film Festival