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.
FoodHistory
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
Beyond the Desert Bloom: Indigenous Foods of the American Southwest
Today, many Americans driving through the deserts of the Southwest wonder how anyone could possibly survive there. Yet for thousands of years, Indigenous peoples looked upon that same desert and saw abundance.
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.
Classic American Goulash
Somewhere between Old World stew and Italian-style baked pasta, American goulash found its permanent home on the American supper table. This casserole-style version, crowned with melted cheese and baked until bubbling around the edges, is the kind of meal that fed countless families after long workdays and school nights.
American Goulash: From Old World Kettle to Mid-Century Supper Table
American goulash, sometimes referred to as slumgullion, likely owes its origin to Hungarian goulash. About the only thing the two dishes have in common is that they both contain meat and paprika.
Stay-Crisp French Fries
French fries have a way of disappointing when they don’t hold their crunch. You’ve had them—perfect when they hit the table, but soft and lifeless just minutes later. This method solves that problem.
Western Fry Sauce
This creamy, tangy dipping sauce is the perfect accompaniment for your French fries. It’s also great on hamburgers, hot dogs, chicken fingers, and just about anything that could use a little extra flavor—you may never go back to plain ketchup again.
Oven Baked French Fries
Trying to cut back on fried foods but still want a good plate of fries. This oven-baked version delivers crisp, well-seasoned fries with a light interior—no deep fryer required.
From Pont Neuf to Main Street: The Rise of the French Fry
Roughly 80% of America enjoys French Fries on a regular basis, consuming an average of about 15 to 20 pounds per person each year.But what is the origin of this humble potato dish.
Hoppin’ John
Black-eyed peas and greens have carried more than flavor to New Year’s Day tables—they’ve carried hope. Long a symbol of coins, this humble dish has become a quiet ritual of resilience, prosperity, and new beginnings.
Country Style Collard Greens
For generations, greens have carried more than flavor to New Year’s Day tables. Rooted in history and strengthened by family tradition, this humble dish has long represented “folding money” and the hope of prosperity in the coming year.
