The New Native Kitchen: Celebrating Modern Recipes of the American Indian (Freddie Bitsoie, ames O. Fraioli) Restaurants and seaweed salads

and seaweed salads

A showpiece created entirely from sugar is truly a work of art

and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro

Creep Stew

The New Native Kitchen: Celebrating Modern Recipes of the American Indian (Freddie Bitsoie, ames O. Fraioli) Restaurants and seaweed saladsFrom Freddie Bitsoie, the executive chef at Mitsitam Native Foods Caf at the Smithsonians Natural Museum of the American Indian, and James Beard Awardwinning author James O. Fraioli, The New Native Kitchen is a celebration of Indigenous cuisine. Offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history from