Published by University of New Mexico Press
Winner of the 2008 New Mexico Book Award for Best CookbookChile is the heart and soul of New Mexican cuisine, and in restaurants across the state visitors are asked, “Red or green?” Diners have strong opinions on which color best complements a dish, so much so that in 1999 “Red or Green?” was adopted as the official state question.In Red or Green, Casey invites readers to experience the bold flavors of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday cooking. Also included are a guide to New Mexico wines and wineries, a glossary, and information on high altitude cooking and where to buy chiles and chile products. With more than two hundred recipes centered on chile cuisine, Red or Green offers an enticing exploration of the traditional and the exotic in New Mexican fare.