Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers. She is part of a rising generation of Indigenous cooks and scholars trying to preserve and spread the food culture of their ancestors.
Tender braised duck, earthy lentils and an assortment of root vegetables make for a warming winter meal.
Give the classic brownie a sophisticated update with caramel and a sprinkle of sea salt.
A whole roasted cauliflower behaves very much like a roast of meat, in the oven and on the table.
Grits cakes with country ham and bourbon mayonnaise.
Put tomatoes, zucchini and squash to good use in this summer gratin.
The classic banh mi contains pâté, ham and roasted pork, but miniature pan-fried crab cakes are a clever twist on the original.
The videos mine a vast gastronomy archive, which includes a 1611 book by Francisco Martínez Montiño.
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