Tag Archives: New Southwest Cookbook
By Carolyn Niethammer When I was interviewing chefs for my book The New Southwest Cookbook back in 2005, tomatillos were the vegetable du jour — every chef had them on the menu, usually “blackened” or roasted to heighten the flavor. … Continue reading
This baked French toast is served by the Big Yellow Inn Bed and Breakfast in Cedar City, Utah. Carolyn Niethammer chose it for her New Southwest Cookbook. The inn typically serves it with berries and sour cream on top; poached … Continue reading
This simple recipe, from Pastiche Modern Eatery in Tucson, Arizona, was selected for The New Southwest Cookbook by Carolyn Niethammer. Eat this salad by itself or as a vegetable side dish for dinner. Black Bean Salad Serves 8 2 cans … Continue reading
This delicious dessert from the Yavapai Restaurant at the Enchantment Resort in Sedona, Arizona, makes great use of fresh berries. Carolyn Niethammer chose this recipe for The New Southwest Cookbook. Brown Butter Berry Tart Makes one 8-inch tart Uncooked pie … Continue reading
Congratulations to Janet Taylor (The Healthy Southwest Table), Carolyn Niethammer (The New Southwest Cookbook), and Marilyn Noble (Southwest Comfort Food)! Their books were included in Amazon’s list of 500 hot regional cookbooks!
This delicious vegetarian main dish from Hilton of Santa Fe in Santa Fe, New Mexico, was selected by Carolyn Niethammer for The New Southwest Cookbook. Mild and flavorful poblano chiles are stuffed with a cheese filling made even richer with … Continue reading
This delicious crustless quiche recipe comes from the Garden Cottage Bed and Breakfast in Cedar City, Utah, near Zion National Park. Carolyn Niethammer collected this recipe for The New Southwest Cookbook. Tomato Basil–Swiss Cheese Quiche Serves 6 4 eggs 1 … Continue reading