Hopi Blue Corn Tamales
These simple blue corn dumplings, known as someviki, are traditionally wrapped in corn husks and steamed or boiled. They celebrate the rich, nutty flavor of one of the Southwest’s most treasured grains.
Latest Recipes
Three Sisters Stew
For centuries, Indigenous peoples throughout much of North America planted corn, beans, and squash together in a remarkable agricultural partnership known as the “Three Sisters.” Together, these three crops also created a hearty, nutritious meal that sustained generations.
Prickly Pear Syrup
Inspired by the traditional prickly pear harvests of the Tohono O’odham, this syrup is a sweet, vibrant, ruby-colored staple made from the magenta “tunas” (fruit) of the prickly pear cactus. For generations, Indigenous peoples have transformed its sweet, jewel-like flesh into refreshing drinks, syrups, and preserves that capture the essence of the Sonoran Desert
Momma’s Country-Style Pinto Beans
With little more than beans, water, onion, and a smoky ham hock, cooks created a hearty dish that could feed a family for days.
Olive and Cream Cheese Tea Sandwiches
The combination of cream cheese, olives, and pimientos was a staple of bridge clubs, church socials, and afternoon gatherings throughout much of the twentieth century.
Classic Beef Tongue Sandwich
Tender, flavorful, and surprisingly mild, beef tongue made one of the finest sandwiches money could buy.
Montreal Melon Granita
While true Montreal Melons remain difficult to find, this recipe works beautifully with cantaloupe or honeydew as well. What those melons lack, however, is the faint nutmeg-like fragrance that made the legendary Montreal Melon famous.
Chilled Montreal Melon Soup
Blended with creamy Greek yogurt, fresh lime juice, olive oil, and mint, this refreshing soup strikes a balance between sweet and savory that feels equally at home at a garden luncheon or a summertime supper table.
John’s Tomato Pie
This recipe was given to me by my dear friend during a visit to his South Carolina home. I have since baked this version of tomato pie several times and was quite taken back by how delicious it is. Hopefully, you’ll enjoy it as well.
Southern Farmhouse Tomato Pie
This recipe was adapted from one credited to James Beard, chef and culinary icon in the world of American cuisine. This version utilizes biscuit dough to absorb the juices, and is baked in a casserole dish for a more rustic, homey, cobbler-like feel.
