Ohioan frontman Ryne Warner recently relocated from Portland to a remote New Mexican mountaintop, and he learned to cook some new dishes while in exile. "Life in New Mexico revolves around the green chile (and the red chile, to a lesser extent)," Warner writes. "So this is mandatory." You can find two more recipes at wweek.com.


1/4 cup oil
1 clove garlic (optional)
1/2 cup minced onion (optional)
1 tablespoon flour
1 cup water or chicken stock
1 cup roasted, diced green chile (usually "Hatch" green chiles, apparently related to the more common Anaheim, but any New Mexican will swear by the difference and superiority of local chiles)
salt to taste

Sauté garlic and onion in heavy saucepan. Blend in flour with wooden spoon. Add water and green chile. Bring to a boil and simmer, stirring frequently, for 5 minutes.

SEE IT: Ohioan plays the Sunburn Festival at Lewis & Clark College (alongside Dan Deacon, Akron/Family, MC Chris and more) this Saturday, April 10. 6 pm. $5. All ages.