THE RANCHLANDS BURGER
We crafted this recipe after falling in love with the 'smash burger' but always felt like it needed something more. We combined Ranchlands Ground Beef with five staple ingredients to...
The Ranchlands Review
- All
- Art
- Beefmaster
- Beginnings
- Birding
- Bison
- Books
- Branding
- Chico Basin Ranch
- Conservation
- Conversations
- Expertise
- Food
- FP Ranch
- Horses
- In Conversation
- Land Management
- Land Stewardship
- Made by Hand
- Mercantile
- Migration
- MP Ranch
- Music
- Natural History
- Paint Rock Canyon Ranch
- Passage
- Place
- Playlist
- Ranching
- Recipe
- Scale
- Symbiosis
- Time
- Transition
- Travel
- Video
- Women
- Women in Ranching
- Zapata Ranch
LOS POBLANOS: A FAMILY FARM
A highly diversified program that grows everything from lavender to roses and pumpkins to green beans, the farm itself is at the heart of a whole ecosystem of complementary businesses...
MASTERY
I never got to learn from my maternal great grandmother how too cook or how to harvest food from the wild, I never got to learn from my paternal great...
HEALTHY EARTH 80 YEARS IN THE MAKING
António Garcia has been farming successfully for over seven decades. His guiding principle? Topsoil. Meet one of the local farmers whose produce supplies the Zapata Ranch kitchen.
5 HOMESTEADING TIPS FROM A HOLISTIC MANAGEMENT EXPERT
Don’t start until you finish, don’t be afraid to ask, and other advice on starting a small-scale growing operation from consultant and educator Kirk Gadzia.
PLANTING SEEDS: THE BEGINNINGS OF THE ZAPATA RANCH GARDEN
Meet Abby, a member of a seventh-generation Colorado agricultural family who has planted our first Zapata garden.
CELEBRATING THANKSGIVING AT THE END OF AN UNCERTAIN YEAR
This year holidays may be taking a different form than usual, so we asked some of our ranch staff how they would be spending Thanksgiving this year and have compiled...
FROM LOCALS, FOR LOCALS
For six years, Nick Chambers, aka Chef Funghi, has managed Valley Roots Food Hub, a distributor of locally grown produce located in Mosca, Colorado. Besides supplying truly local produce to...
FROM OPEN RANGE TO ZAPATAS TABLE
Feeding hungry guests after a long day of ranch work is no small task, but Chase Kelley is no stranger […]
SMOKING QUES AND HOW TOS
Welcome to your new favorite introduction piece on the oh-so delicious thing that we call barbecue! I’m going to walk you through some dos and don’ts when it comes to...
BUTTERMILK FRIED CHICKEN
The addition of rice flour to the dredge in this recipe creates a nice crisp double dredged breading.
RHUBARB COMPOTE ICE CREAM
We have a wild rhubarb plant growing behind an old building at Zapata, so last week I harvested some of the rhubarb and made a simple compote that goes great...
HARPER’S BERRY MUFFINS
These muffins work well with any type of juicy berries. The muffins look very impressive if you use a jumbo […]
SALTY FLATBREAD
This is the easiest and most versatile dough we work with at Zapata. We usually keep a batch of this […]
CARAMELIZED ONION TART
This onion tart is made up of two versatile parts, both of which can be adapted for many other uses.
ZAHAV HUMMUS
This hummus recipe is slightly modified from the incredibly popular Zahav cookbook by Michael Solomnov.
URBAN GARDENING
Living in New York City has amazing cultural advantages, but having outdoor garden space is extremely rare. In the 14 years we’ve lived here we’ve figured out creative hacks for...
CLASSIC CORNBREAD
Anyone familiar with cornbread seems to have a preferred version, usually derived from the region they’re from or the type they grew up eating. This version seems to be a...
A CHARRED SALSA RECIPE
This salsa can be made two ways. One version is chunkier and only uses six ingredients. The second version is smoother, spicier, uses sevenish ingredients, and takes a few more...