Tasting NM Blog

Cheryl Jamison is among the nation’s most lauded food writers, with four James Beard book 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 dreams of traveling the globe in search of great meals and adventure. Nothing thrills Cheryl more though than life in New Mexico, having 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 the upcoming Tasting New Mexico (Museum of New Mexico Press, 2012). Cheryl has crafted food adventures such as the Green Chile Cheeseburger Trail and Culinary Treasures Trail. Cheryl teaches cooking classes internationally and has instructed Matt Lauer to make French toast, Al Roker how to grill chicken, and Bobby Flay how to make a New Mexican breakfast. Now, she is the contributing culinary editor of New Mexico Magazine writing the monthly Tasting NM column.