Recipes

Also called pukkai, this is always served at the Tamil festival of Thai Pongal, held in mid-January at the time of the rice harvest.

No-Rooz, the ancient Persian festival honoring spring and the Iranian new year, is celebrated with an open-air picnic and the eating of a thick round egg-cake the color and shape of the sun.

A perfect choice for Karamu, the central feast of Kwanzaa, this fragrant, slow-cooked chicken casserole is served at weddings, initiations, and other tribal gatherings by the Senegalese people of Equatorial Africa.

This colorful assortment of vegetables is low in carbohydrates and completely grain-free. With this much…

This deceptively simple salad is loaded with crisp fall flavors, especially when made with fresh arugula or other cool-weather greens.

This recipe by Chef Timothy E. May of Clayoquot Wilderness Resorts takes advantage of freshly caught salmon from Clayoquot Sound on Vancouver Island’s Pacific side.

This recipe by Chef Jim Garraway of the Wickaninnish Inn, which is located on the rugged west coast of the island, was inspired by potlatches given by the inn’s namesake, a well-known chief of the Ahouset Nation.

This hearty soup is a wonderful remedy for cold winter days and can either stand alone as an entrée or work as the perfect companion for most meat, poultry, and fish dishes.

Team these calcium-rich beans with barbecued dishes, or use them as a topping for baked potatoes.