Cheryl Jamison is among the nation’s most lauded food writers.

Our contributing culinary editor, Cheryl Alters Jamison, writes Tasting New Mexico. Cheryl has four James Beard Foundation awards and numerous other honors to her credit. With her husband Bill, she’s authored enough books on food and travel to endow a small library, all the while living out nearly everyone’s dream of traveling the globe in search of great meals and memorable experiences. Nothing thrills Cheryl more though than life in New Mexico. She moved to the state over 30 years ago, drawn by its beauty, multiculturalism and, of course, food. She’s written about it for publications such as Saveur, Cooking Light, and Bon Appétit and in books including The Border Cookbook, The Rancho De Chimayó Cookbook, American Home Cooking, and Tasting New Mexico, available in our online store. Cheryl has crafted food adventures for the New Mexico Tourism Department, including the Green Chile Cheeseburger Trail and the Culinary Treasures Trail. Cheryl teaches cooking classes internationally and has taught Matt Lauer to make French toast, Al Roker how to grill chicken, and Bobby Flay how to make a real New Mexican breakfast.