Recipes Archive

The beauty of this salad is that you can add whatever your heart desires to this base. Moromiso is a...

Breadfruit (ulu) is a staple food in Hawaii, the Caribbean, South Asia, and Polynesia. It’s similar to jackfruit and has...

Yuca, or cassava, is like the potato of Costa Rica—it can be mashed, fried, boiled, or baked. This root vegetable...

This cabbage dish is a good one to make ahead—the cabbage is even better when it has a few hours...

A staple of Native diets throughout the region, succotash was a brothy, long-simmered dish consisting primarily of two critical ingredients:...

Low in fat and packed with fiber and protein, beans and pulses (a term for edible legumes including lentils and...

The Ikarians possess a unique talent for blending herbs with humble ingredients; this salad in particular combines the heartiness of...

Inspired by North Africa’s couscous, Sardinians created fregula, their own version of semolina pasta. To make fregula, they rub semolina...

These falafel-inspired patties are full of flavor and spice but are lighter and easier to make, as they aren’t deep-fried....

Recipes