The Ozarks

Although hominy can be bought premade in a can, it can also be made at home through a process called nixtamalization. Nixtamalization entails boiling corn in an alkaline solution, which is often made of ash and water. This solution loosens the hull from the kernel and softens the corn, resulting in a more bean-like texture.

Ingredients

1 cup dried field corn (a large-kernel variety is best)
1 cup sifted hardwood ashes (hickory, oak, or pecan)
4 cups clean water

Preparation

Combine all the ingredients in a large pot (stainless steel, cast iron, or ceramic coated, not aluminum) over high heat. Use a wooden spoon (metal spoons will react with the alkaline solution) to stir the ingredients. You will have a sludgy, muddy mixture.

Allow the pot to come to a boil, then reduce to a simmer and cook uncovered, stirring occasionally. After 45 minutes, begin checking the corn for readiness; the kernels should be slightly puffed, and the outer hull of the corn will be softened and slip easily away from the kernel.

When the corn is ready, remove the pot from heat and use a spider/skimmer or slotted spoon to transfer the corn to a clean bowl. Dispose of the remaining ash and water solution in your garden beds (wood ash contains calcium, potassium, magnesium, phosphorus, and other nutrients, making it a helpful addition to vegetable garden soil) or anywhere outdoors. This alkaline solution can damage pipes, so avoid pouring it down your drain.

Rinse the prepared hominy with clean water to wash away any remaining ash, and then use your hands to rub the kernels against each other to help loosen the softened outer hull. Once the majority of the hulls have been rinsed away, the hominy can be used in any recipe. The hominy at this point is par-cooked, meaning it is still a bit dry and hard in the center. It will need further cooking until it is puffed and tender all the way through in whatever recipes you choose.

The Three Sisters are corn, beans, and squash, which are often grown together in Indigenous agricultural practices due to their ability to protect and nourish each other when grown in a shared space. Together they are full of nutrients and protein that benefit those who eat them. Chef Nico Albert Williams combines the Three Sisters and venison into a nutritious and hearty stew. Serves 12.

Ingredients

2 pounds venison stew meat (substitute bison, beef, lamb, any kind of stew meat if venison isn’t available)
2 tablespoons cooking oil (avocado oil is ideal)
3 tablespoons kosher salt
1 tablespoon ground juniper
1 tablespoon ground sumac
1 tablespoon maple sugar
2 teaspoons ground spicebush berry
2 cups yellow onion, diced
2 tablespoons garlic, minced
2 cups prepared hominy
Heaping 1/2 cup dried beans (any small to medium bean will work, such as black turtle, pinto, anasazi, etc.)
2 cups winter squash, diced into 1-inch pieces (butternut, acorn, pumpkin, or any variety available)

Preparation

In a small bowl, combine the juniper, salt, sumac, maple sugar, and spicebush berry. Mix all the spices together until evenly distributed. Place the stew meat in a mixing bowl, then drizzle it all over with the oil, tossing to coat each piece. Season the stew meat liberally with the spice mix; use at least 2 tablespoons and toss to make sure each piece is well seasoned. Reserve any remaining seasoning mix.

Heat a large (7-quart) pot with a tight-fitting lid (a Dutch oven is ideal) over high heat. Add the cooking oil. Add half of the seasoned stew meat to the pan and brown on all sides. Remove the browned pieces and set aside in a separate bowl to catch any juices. Repeat with the remaining stew meat.

Reduce the heat to medium and add the diced onion and garlic to the pot. As the onions release their moisture, use a wooden spoon to scrape the bottom of the pan to release all the browned bits from the pan. Cook until the onions are caramelized and golden, then add a cup of water to deglaze the pan, scraping up any remaining flavorful bits from the bottom.

Return the stew meat with any of its resting juices to the pot. Add the beans and prepared hominy, then fill the pot almost to the brim with clean, cold water. Bring the pot to a boil, then reduce to a very low simmer. Cover the pot and cook, stirring occasionally, until the beans, hominy, and stew meat are all tender, about 2 to 3 hours. (Cook time will vary based on the type of bean, size of hominy corn, and the meat itself, but all three should be ready at about the same time).

The beans and corn will absorb quite a bit of the water and infuse their flavor along with the stew meat to create a rich, savory broth. If too much water evaporates as it simmers, add cool water to make sure the stew ingredients are always covered by at least 2 inches of liquid.

When the beans, hominy, and meat are tender, add in the diced winter squash. Bring the mixture back to a simmer and cook until the squash is fork-tender. The amount of liquid you end up with can vary based on how the bean, corn, and meat mixture cooks and how much moisture is in your squash, so add more water if the stew seems to need more broth. Season to taste with additional salt and/or the reserved seasoning mix to add extra punch at the end of cooking.

This recipe by culinary herbalist Susan Belsinger is meant to be adjustable depending upon what is in season and growing locally. The flowers, herbs, and greens can vary each time you make it—experiment and substitute with whatever appeals to you. Ideally, this recipe should incorporate foraged ingredients! Serves 8.

Ingredients

8 cups salad greens (baby lettuces, mache, chicory, endive, rocket, watercress, spinach, or wild foraged greens)
2 cups assorted edible flowers (apple, chervil, chive, coriander flowers, johnny jump-ups, pansies, plum blossoms, scented geranium flowers, violets, etc.)
1-2 tablespoons tiny new mint leaves
2-3 tablespoons dill sprigs
2 tablespoons freshly snipped chives
1/2 cup good-quality olive oil
2-3 tablespoons balsamic, tarragon, or herb vinegar
1 clove garlic, squeezed or finely minced (optional)
1 teaspoon Dijon-style mustard (optional)
Salt and freshly ground pepper to taste

Preparation

Wash the salad greens well and pat or spin them dry. If the leaves are large, tear them into large bite-sized pieces. Wash the herbs and pat them dry. Gently rinse the flowers and pat them dry.

In a small bowl, combine the oil and vinegar with a fork, add the garlic and/or mustard if desired, and season with salt and pepper.

Arrange the greens on a serving platter and scatter the herbs over them. Place the flowers decoratively on top. Stir the vinaigrette well and drizzle about half of it over the salad. Toss gently, add more vinaigrette if necessary, and serve immediately.

Culinary herbalist Susan Belsinger’s creative take on sauerkraut incorporates kale alongside the traditional shredded cabbage. Funky, tangy, and a little spicy, this lacto-fermented delight is full of flavor and satisfies and stimulates the palate and digestive tract. Makes a generous quart.

Ingredients

8-10 cups shredded cabbage (savoy is recommended)
8-10 cups kale, large stems removed (lacinato, Ragged Jack, Red Russian, or any big leafy kale is recommended)
1-1 1/2 tablespoons sea salt
1 medium onion or 2 large leeks, halved and thinly sliced
3 cloves garlic, slivered
1-2 hot chili peppers, stemmed, seeded, halved lengthwise, and sliced thinly crosswise
1 tablespoon applewood smoked seaweed, finely cut (or substitute other seaweed)
1 teaspoon smoked paprika
1 teaspoon caraway seed, coarsely ground

Preparation

Toss the cabbage and kale in a big bowl and sprinkle with 1 tablespoon of the salt. Mix well, then pound with a potato masher or knead with your hands, allowing the cabbage and kale to give off juices. Once they have released some juice, add the other ingredients. Taste the mixture for salt and add a bit more as needed. If the kraut is not giving off enough juice, allow it to sit for a while and repeat the kneading process. It won’t look like much juice; however, when you pack it, it will rise above the kraut.

Pack the cabbage and kale into the jar and press very firmly to get rid of all air bubbles and so the juice rises to the top. Once the jar is firmly packed with all the vegetables, cover with a few whole leaves of cabbage and press down firmly.

Stuff the bottom of a gallon zip-close plastic bag into the jar, creating a “lid.” Fill the bag with cold water. Press down inside the bag to firmly seal it around the edges of the jar and to remove all air bubbles. Fill the bag with about a quart of water (if there is room enough) and seal the bag. Leave on the back of the kitchen counter, or someplace cool, dry, and out of direct sun for one week and up to two weeks. Add water to the bag if needed. After about one week, carefully remove the bag of water, and taste your kraut. If you want it to ferment more, just put the bag back in (you may want to rinse it off and refill it), refit the bag by pressing down to seal it around the edges of the jar, top off the water and seal, and let it go another week.

Transfer the kraut into smaller jars and store it in the fridge. Eat the kraut fresh; it is best eaten in the first few months, but it will keep in the fridge for up to a year.

Herb syrups are flavor essences that are served with fruits and used in beverages, such as sweetened teas and natural sodas. They can be added in place of the liquid in cakes, pie filling, and sorbet. Brush the syrups on pound cakes, cupcakes, muffins, or breads just out of the oven. This is a highly versatile recipe. Makes about 2 cups.

Ingredients

1 1/2 cups water
1 1/2 cups sugar
8-10 herb sprigs or a large handful of leaves (e.g. anise hyssop, basil, bay, lavender, lemon balm, monarda, mint, rosemary, sage, scented geraniums, tarragon—or whatever sounds good to you!)

Preparation

Combine the water and sugar in a small saucepan, and add the herbs, bruising the leaves against the side of the pan with a spoon. Place over moderate heat and bring to a boil. Cover, remove from heat, and let stand for at least 30 minutes.

Remove the leaves and squeeze them into the syrup to extract their flavor. Pour into a clean bottle or jar and label. This syrup can be made ahead and kept in the refrigerator for about 4 weeks.

If you want to keep the syrups for a long period of time, pour them into jars or bottles, leaving at least an inch of headspace, place on the lid or cap, and label. You can freeze them for up to one year. Remove from freezer the night before using and allow to thaw or place the bottle in a bowl of warm (not hot) water to thaw more quickly, pour out what you need, and refreeze.

A shrub is a syrup made of concentrated fruits, sugar or honey, and vinegar. Sweet yet acidic, they are traditionally enjoyed as part of a mixed drink with soda water. Shrubs have long been made with fruit, especially lemons and oranges. Nowadays, shrubs have become popular restaurant and bar ingredients, and they have become infused with everything from exotic fruits and herbs to fresh or roasted vegetables. You are only limited by your imagination! Makes about 2 quarts.

Ingredients

2 cups ripe berries, sliced fruit, herbs, or vegetables
1 quart apple cider vinegar, preferably organic
2-4 cups local honey

Preparation

Wash the berries, other fruit, vegetables and/or herbs. Remove any stems or leaves, peel the fruit or vegetable if desired (like fuzzy peach skin, tough pear skin, waxy cucumbers), and slice or chop into pieces. Put them into a clean canning jar and fill the jar with vinegar, leaving about 1/2-inch headspace. Cap with a non-metallic lid and let stand two to four weeks, shaking daily.

Mash the fruit or vegetable vinegar and strain through cheesecloth or muslin. Discard the marc (leftover skin, pulp, and seeds). Add the minimum amount of honey, blend well, and taste for sweetness. Adjust to taste with the remaining honey.

Bottle in dark glass, sterilized bottles, or jars with non-metallic lids. Label contents in bottle; keep out of reach of children. Store in a cool dark place.

Use it within one year. You can store in the refrigerator if desired.

This quick shrub is a mouthwatering blend of flavors. Although many more traditional shrub recipes are left to macerate for weeks, some of the modern-day recipes call for a brief maceration time. These are especially delicious when prepared with soft fruits like strawberries, raspberries, or peaches. This shrub makes for a thirst-quenching beverage when poured over ice and combined with equal amounts sparkling water. Makes about 3 cups.

Ingredients

2 generous cups sliced strawberries or other soft fruit (if using stone fruits, peel and pit them first)
1 cup local honey
1 1/2 cups organic apple cider vinegar
Handful of fresh herb leaves, if desired

Preparation

Wash and pick over the berries. Hull and slice them into a bowl. Mash them with a fork or potato masher along with the herb leaves and pour the honey over them, stirring well. Cover the bowl with a plate or a kitchen towel and let the maceration stand for 24 hours, or at least overnight. The berries will give off liquid. Strain the honey-berry mixture through cheesecloth or muslin; do not press on the crushed fruit. (Save the strained fruit for a smoothie or sauce.)

Measure the berry-honey syrup—there should be about 1 1/2 cups. Add an equal amount of apple cider vinegar to the syrup (if there is only 1 1/4 cups syrup then just add 1 1/4 cups vinegar). Stir well and pour into a sterilized bottle or jar with a non-metallic lid.

Label contents of the bottle and keep out of reach of children. If you are not consuming it right away, keep it in the fridge for a few weeks.

Acorns grow on oak trees all over the world and can be foraged by even the most amateur of cooks. Oak trees grow abundantly in the Ozarks, and acorns are often turned into flour and used in a variety of dishes. Chef Rob Connoley uses acorns in these sweet and flavorful financiers.

Ingredients

1/3 cup butter
1/2 cup sugar
1/3 cup acorn flour
1/2 cup cake flour
1 teaspoon baking powder
4 egg whites
Salt

Preparation

Preheat oven to 425°F. Line muffin tin with paper or spray with cooking spray.

In a small sauce pan on low heat, brown the butter until it smells nutty and the milk solids have taken on a nice toasted color. Once it has cooled a bit but is still warm, pour over sugar and mix thoroughly.

In a separate bowl, add acorn flour, cake flour, and baking powder and whisk to combine. Add to butter and sugar mixture. Stir until mostly combined.

Add egg whites and a heavy pinch of salt and stir until all dry ingredients are incorporated.

Spoon batter evenly into 12 muffin pan cavities. Bake for 6 minutes, and then drop oven to 375° and bake for 6 minutes more.

Pawpaws are a lesser-known fruit indigenous to the eastern United States and southern Canada. They have a custard-like texture and a tropical flavor reminiscent of banana, pineapple, and mango. In this recipe, award-winning chef and master forager Rob Connoley transforms this unique fruit into a light, sweet vinegar pie.

Ingredients

1 pie crust, store-bought
1 1/2 cups sugar
1/4 cup cornstarch
4 eggs
1/4 teaspoon of salt
1/2 lemon, juiced
4 tablespoons pawpaw vinegar (use the recipe below, or combine 1 part pawpaw puree with 8 parts apple cider vinegar)
2 cups water
2 tablespoons butter, unsalted, room temperature

Preparation

Bake pie crust according to the packaging instructions.

In medium mixing bowl, combine the sugar, corn starch, and salt with a whisk (to help corn starch from lumping). Add the eggs and lemon juice. Mix into a thick paste.

In a medium saucepan, bring the vinegar and water to a simmer. Pour a quarter of the hot liquid into the egg and sugar slurry and whisk until smooth.

Pour the remaining liquid into the mixing bowl and gently whisk until thoroughly combined.

Return all the mixture back to the saucepan and continue heating, gently whisking continually, until the mixture begins to thicken.

Continue for one more minute and then remove from heat. Add the butter and whisk until the butter is melted and combined. Pour into the baked pie shell and allow pie to cool. Serve at room temperature. Store in the refrigerator.

Ingredients

6 cups (or enough to fill a mason jar 3/4 full) pawpaw flesh, peel, and seed

Preparation

For the first ferment, wash the fruit and mash it. Fill the mason jar 3/4 full with mashed pawpaw. Do not fill the jar completely.

Weigh the pawpaw down. Depending on your mason jar, you might be able to use a smaller jar filled with water and capped. You can also use kitchen storage bags filled with beans. Be creative—just be sure your weight is sterile and clean so as to not introduce unwanted bacteria.

Fill the jar with bottled distilled water. The water should be an inch or two above the mashed pawpaw, but there should still be a 2-inch space between the water and the top of the jar.

Cover the jar with a paper towel and secure with a rubber band. Do not seal the jar with a lid. The vinegar needs airflow.

Store the jar out of direct sunlight for 1 to 2 weeks in a space that is ideally around 60 to 75º F. Check on the pawpaw daily to make sure it’s staying below the water line. If any fruit floats above the water, push it down.

As the ferment progresses, the water will change from clear to cloudy to clear again. Some fruit vinegars will always appear cloudy, so if your water doesn’t change from cloudy to clear, move on to the next step after two weeks.

For the second ferment, strain the fruit out of the liquid using a cheese cloth and funnel. Discard or compost the fruit.

Clean the jar and pour the vinegar back in. Again, cover the jar with the paper towel and rubber band.

Ferment for two more weeks, then store in refrigerator. This style of vinegar is not shelf-stable so it must be stored chilled.

Notes: If you see scum forming, simply scrape it off. As long as it smells fine, it is fine. If you see mold instead of white scum, you need to toss it out and try again. This most often happens because of dirty supplies or a room that is too warm.

The American persimmon grows wild across the Missouri and Arkansas hills. Larger than their Asian counterparts, American persimmons ripen between October and February, and the best time to pick them is after the first frost of the year. In this recipe, Rob Connoley uses these underappreciated fruits to flavor a homemade ice cream.

Ingredients

3 egg yolks
1/4 cup sugar
1/4 teaspoon salt
2/3 cup of persimmon vinegar
2 tablespoons maple syrup
2 tablespoons butter
3 egg whites, room temperature
Pinch cream of tartar
1 cup sugar

Preparation

In medium mixing bowl whisk yolks, sugar, and salt until lightened in color.

In medium saucepan, bring vinegar and syrup to a simmer. Pour 1/3 of the hot vinegar and syrup over sugar yolk mixture, whisking constantly. Return hot yolks to the remaining liquid in the saucepan, and heat over medium heat until thickened slightly, whisking constantly.

Pour hot mixture through a mesh strainer into the original mixing bowl. Add the butter and whisk until homogenous. Chill.

Either by hand or stand mixture, whisk egg whites and tartar, gradually adding the sugar until medium peaks are formed.

Carefully fold the meringue into the ice cream base, then transfer the ice cream to a freezer-safe container. Freeze 6 hours or overnight until firm.

Sorghum grows all over the world and has been used for cooking in the Ozarks for generations. The cereal grain can be juiced, boiled, and made into a sweet, syrupy substance, which can be used for a variety of recipes. Chef Rob Connoley pairs it with cornbread and collard greens to make an Ozarks-style array of side dishes.

Ingredients

Collard greens:
1 pound fresh collard greens
1/2 cup sorghum syrup (or molasses)
1 cup broth (any)
1 clove garlic, smashed
1/2 onion, chopped
1/2 teaspoon cayenne
1 teaspoon salt

Cornbread:
2 cups of cornmeal
1 cup of all-purpose flour
3 tablespoon sugar
1 tablespoon salt
2 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 cup buttermilk
1/2 milk
3 eggs
2/3 cup butter, melted and at room temperature
2 tablespoons butter, solid and at room temperature

Sorghum butter:
1/2 cup butter, softened
1 tablespoon sorghum syrup (or molasses)

Preparation

To make the collard greens, chop collards into large, bite-sized pieces. Combine all ingredients in pressure cooker. Seal cooker. Cook on high for 30 minutes. Release pressure carefully and enjoy.

To make the cornbread, place 9” cast-iron skillet into oven and preheat to 500°F or highest temperature possible. Combine all dry ingredients and mix until dry ingredients are thoroughly combined. Carefully toss solid butter into the hot skillet and allow to melt. Pour batter into skillet, level slightly, and return to the oven. Immediately drop the temperature to 375°. Bake 35 minutes or until set in the center.

To make the sorghum butter, mix the butter and sorghum until combined.

Winner of “Best Overall Pie” at the 2023 Arkansas Pie Festival, this lavender, lemon, and coconut pie is truly the Bee’s Knees. It is based on a classic drink from Pink House Alchemy, a northwest Arkansas simple syrup and bitters company founded by Emily Lawson. This recipe goes beyond traditional pie flavors to bring you a lightly floral, citrusy, and delicious summer treat!

Ingredients

Pie crust:
1 1/4 cup all-purpose flour
1/2 teaspoon kosher salt
3 tablespoon granulated sugar
2 tablespoon toasted coconut crumbs
8 tablespoon unsalted butter, cold and cubed
1/2 cup water, ice cold

Lavender lemon curd:
5 egg yolks
1/2 cup fresh lemon juice
Zest of one lemon
3/4 cup granulated sugar
1/4 cup Pink House lavender syrup
1/2 cup butter, cold

Toasted coconut pudding:
14 oz can unsweetened full-fat coconut milk
1 1/2 cups whole milk, divided
3/4 cup sugar
4 tablespoons cornstarch
1/4 cup Pink House toasted coconut crumbs
1 teaspoon salt

Preparation

For the pie crust, add flour, salt, sugar, and coconut crumbs to a bowl. Cut in butter with your hands or pastry cutter until coarse crumbs form. Slowly add in water until a dough forms (be careful not to overwork the dough).

The dough will be slightly dry, but that is okay! Chill the dough in plastic wrap in the refrigerator for at least 30 minutes.

Roll the dough into a 12-inch circle and add to a pie pan. Crimp the edges of the pie crust. Chill the crust in the freezer for at least an hour.

Bake at 375°F degrees for 40 minutes with pie weights.

To make the lavender lemon curd, combine egg yolks, lemon juice, granulated sugar, and lavender syrup in a medium saucepan over medium-low heat. Whisk everything together until the mixture thickens. Curd should coat the back of a wooden spoon. Add in the cold butter and whisk until the butter is completely melted.

Once the curd is thick and the butter is melted, remove from heat and strain the curd with a fine mesh strainer. Let it cool for 10 minutes before adding it to your pie crust.

Place the lemon curd-filled crust into the fridge and let it cool for at least an hour before you add the coconut pudding.

To make the toasted coconut pudding, combine coconut milk, one cup of whole milk, and sugar in a medium saucepan over medium-low heat. Bring to a slow boil.

Mix cornstarch and 1/2 cup of whole milk in a separate small bowl. Slowly add the cornstarch slurry to the coconut milk mixture. Bring everything to a boil until the mixture is thick. Remove from heat. Add in salt and toasted coconut crumbs.

Let the pudding cool for 15 minutes in the pot. After 15 minutes, add the pudding to the top of the curd and let the pudding set in the fridge for two hours.

Top the pie with fresh whipped cream, lavender buds, and dehydrated lemon slices. Serve cold and keep any leftovers in the fridge.

Kanuchi is a sweet Cherokee hickory nut soup that is an excellent source of healthy fats, protein, and complex carbohydrates. The Cherokee people often harvest hickory nuts in the fall and eat kanuchi during the wintertime due to its nutritional value. Since hickory nuts can be difficult to harvest, Chef Bradley Dry uses pecans in this simple and delicious kanuchi recipe!

Ingredients

3 cups pecans, shelled
2 cups white rice, cooked
1/4 cup brown sugar
1/2 teaspoon salt
1/4 cup maple syrup
4 tablespoon butter

Preparation

In a food processor, blend the pecans in batches until they resemble course peanut butter. Set aside.

In a medium pot, add butter and sugar on medium heat. Stir until the sugar melts. Add cooked rice and stir. Add pecans and remaining ingredients. Add 5 cups of water and summer on low for 25 to 30 minutes. Serve warm.

Corn cakes are a common Appalachian staple that Chef Bradley Dry grew up cooking with his grandmother in Oklahoma. The forced migration of the Cherokees led this Appalachian dish to be brought to the Ozarks. Although it is a simple recipe, corn cakes have a long and complex history.

Ingredients

1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups whole-kernel corn, fresh or frozen and thawed
1/3 cup white sugar
1/4 cup cornmeal
2 tablespoons heavy whipping cream
1/4 teaspoon of salt
1/2 teaspoon baking powder

Preparation

Preheat the oven to 350°F.

Beat butter in a medium bowl until creamy. Add masa harina and water and beat until well mixed.

Pulse corn kernels in a food processor, but leave it chunky. Stir into butter mixture.

Mix sugar, cornmeal, cream, salt, and baking powder in a separate bowl. Add to masa harina mixture and stir to combine. Pour batter into an ungreased 8x8” baking pan.

Smooth batter and cover with aluminum foil. Place the pan into a 9x13” baking dish filled a third of the way up the side with water.

Bake in the oven for 50 to 60 minutes. Let cool for 15 minutes to set.

A part of the mustard plant, mustard greens are widely used throughout the American South. They have a peppery taste and are packed full of antioxidants. They can be sautéed, steamed, or boiled, and they are delicious in any form.

Ingredients

1 pound cleaned mustard greens, roughly chopped
1 cup yellow onion, medium diced
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon apple cider vinegar
3 of slices bacon, cooked
1 cup chicken broth

Preparation

In a deep pan or small stock pot, cook onions with oregano, thyme, and parsley for 3 to 4 minutes. Add cleaned greens and cook until wilted. Add bacon, vinegar and chicken broth. Lower heat and cover. Cook for 30 minutes. Salt and pepper to taste.

Potatoes are found across the Americas and are a staple food in many different cultures. Chef Bradley Dry fries potatoes to create a savory and crispy dish that can be served with breakfast, lunch, or dinner.

Ingredients

3 russet potatoes, diced
1 yellow onion, diced
3 cloves garlic, minced
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons oil (olive or canola)

Preparation

On low heat, sweat onions for 12 minutes. Add garlic, potatoes, and spices. Cover and stir for 15 minutes. Serve.

Hominy is a staple food in many Mesoamerican and Native American cultures. Hominy is made through a process called nixtamalization, in which corn is soaked or cooked in an alkaline solution, washed, and hulled. Hominy can be eaten by itself or incorporated into a variety of dishes, and Chef Bradley Dry uses hominy to make a hearty and delicious soup.

Ingredients

3 cans hominy, drained and rinsed
2 cups chicken broth
1 cup heavy cream
1 white onion, rough chopped
3 cloves garlic, minced
1 bunch parsley, fine chopped
2 carrots, medium diced
1/2 pound ground beef or bison
1/2 tablespoon paprika
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 stick of butter

Preparation

In a large stockpot, brown beef and add onion, garlic, carrots, and hominy. Add spices and parsley. Add butter, broth, cream, and 1 cup of water. Cover and simmer for 30 minutes.

Chicken soup recipes are often prescribed for healing across cultures, and it’s no different for the Hmong community. This popular traditional dish from Laos is a staple postpartum meal for new mothers, but it is also used in various shaman recipes, new year celebrations, and just anytime anyone has the sniffles. The herbs change from family to family, and while most of these medicinal herbs are not found in American supermarkets, Hmong chicken soup starter herb packs can be found online for avid gardeners or lovers of this soup.

Ingredients

1 whole chicken (store bought is okay, but freshly butchered or the ones from the Asian supermarkets are much better), cut into parts
3 quarts water
1 stalk lemongrass, chopped
2 tablespoons pawj qaib (Acorus gramineus, or Japanese sweet flag)
2 tablespoons hmab ntshav liab (red malabar spinach)
1 small stalk kav yws (taro plant, elephant ear)
2 tablespoons ko taw os (Artemisia lactiflora, or white mugwort)
2 tablespoons tshuaj rog (Okinawa spinach)
2 tablespoons cilantro
Salt to taste
Pepper to taste
MSG, optional

Preparation

In a medium pot, bring 3 quarts of water to a rolling boil. Add the chicken, lowering heat and water to a simmer. Skim the foam off the top. Simmer until the chicken is almost cooked halfway, about 15 to 20 minutes.

Add all the herbs and greens and cook for 10 to 15 minutes, until chicken is cooked through.

Season with salt, black pepper, and MSG if desired. Turn off the heat and let the soup rest for 5 minutes. Taste again to adjust seasoning.

This is a slow cooked, stew-like pork dish that was a great way to cook and preserve pork, especially when a pig was freshly butchered. Shoua and Xue’s version uses pork belly, feet, and shoulder, as well as a pressure cooker. When this dish was made in Laos, the large resulting amount would be stored in jars underground and could be eaten over the span of three to four days. Nowadays, Shoua stores it in ice-cream buckets in the freezer, making it easier to pull out for weekday meals.

Ingredients

3-5 pounds of pork, various cuts
3 cups mustard greens, chopped
2-3 teaspoons salt, or to taste
1 teaspoon MSG, optional

Preparation

Season the meat with salt and place in a pressure cooker. Cook for about 20 minutes before checking to see if the meat has softened (this will depend on the cuts and the amount). If it is not soft, then pressure cook for an additional 10 minutes. Once the meat is fully cooked, shred into fine pieces with a fork.

Add the mustard greens, salt, and optional MSG. Pressure cook for 15 minutes. Once fully cooked, the dish will have a stew-like consistency.

Larb is a traditional dish from Laos, with its flavors influenced by Lao and Thai cultures. This version features cooked steak instead of raw meat. In the past, when a cow was freshly butchered, the men would oversee making the larb as it connects to the butchering, while the women assisted by preparing the seasonings. To make use of all the parts of the animal, some versions of larb also contained the offal cuts, which were handed to the women to clean and prepare.

Ingredients

2 thin beef sizzle steaks
1 tablespoon lemongrass, minced
1 tablespoon mint
1 tablespoon Thai basil
1/4 cup cilantro
1/4 cup green onions, finely copped
1 tablespoon Dragonfly Laab Namtok Seasoning Mix
2 teaspoons of Vietnamese Seasoned Roasted Rice Powder
2 teaspoons salt, or to taste
1 teaspoon MSG, optional
1/2 lemon, or to taste
1 small head of green leaf lettuce

Preparation

Grill the sizzle steak to desired doneness. Remove and cut into thin 1-inch slices.

In a large mixing bowl, place the beef along with the lemongrass, mint, basil, cilantro, and green onions. Add the laab seasoning, roasted rice powder, salt, and optional MSG. Squeeze in lemon juice and stir everything together. Adjust seasoning to taste.

To plate, lay down green leaf lettuce on a plate and place a scoop of larb on the lettuce. Eat with steamed sticky rice and seasoned chili peppers.

This is a comforting dish made of seasoned pork belly, boiled eggs, ginger, lemongrass, and brown sugar. The meat is cook until golden, then simmered with the rest of the ingredients for a sweet and aromatic dish. Developed within Hmong communities in the United States, it is cooked for weddings, funerals, new year celebrations, shaman ceremonies such as white strings blessing (similar to the Laotian Baci ceremony), and ceremonies for children, newlyweds, and parents.

Ingredients

4 eggs
1/4 cup soy sauce
1/2 cup brown sugar
2 to 3 cups pork belly, chopped into 1” slices
3 stalks lemongrass, cut into large pieces
1 stalk Thai basil
1-inch piece ginger, thinly sliced
1 tablespoon salt
1 tablespoon Golden Mountain seasoning
1/4 teaspoon MSG, optional

Preparation

Boil eggs for about 10 minutes. Remove from water and peel once cooled. Soak the peeled eggs in the soy sauce.

In a small sauce pot, melt the sugar and set aside.

In a large sauté pan, cook the pork belly for about 10 minutes, or until golden. Add lemongrass, basil, ginger, salt, and optional MSG to the pork and sauté for 2 minutes. Add the eggs in soy sauce and the melted brown sugar to the pork. Add the Golden Mountain seasoning, mixing well.

Simmer everything together for about 20 minutes. Adjust seasonings as needed. Serve with rice.

In Mexico, barbacoa is often cooked by placing the meat in a pit and covering it with hot coals for several hours, but it can also be made with a steamer. In Oaxaca, the meat is wrapped in avocado leaves before being cooked. Chef Rafael Rios ties his barbacoa into rolls to create a delicious and flavorful dish.

Ingredients

Menjurje:
3 ounces (82.5 grams) garlic cloves
3 tablespoons (17.5 grams) dried Mexican oregano
5 teaspoons (31 grams) kosher salt
2 cups (500 ml) water

2 1/2 pounds chuck roast
2 1/2 pounds bone-in short rib
Water, as needed
Avocado leaves, as needed
Kosher salt, as needed

Preparation

Blend all the menjurje ingredients together until very fine. Strain and use to marinate barbacoa for a minimum of 5 hours, preferably overnight. After removing the meat, soak the avocado leaves in the same menjurje.

Filet the meat as thin as possible. On a cutting board or other large, flat surface, layer the meat in a rectangular shape, approximately 10x14”. The short rib layer should go last.

Roll the barbacoa, with the short rib layer on the inside. Tie the roll with butcher twine. Cut a large piece of aluminum foil (two to three times the size of the rectangle) and line one side with the soaked avocado leaves.

Place the barbacoa on the leaves and wrap the roll with the foil. Roll tightly. Wrap the roll in at least 3 more layers of foil.

Prepare a steamer with water over low heat on the stove. Flavor the water with additional avocado leaves and salt. Place the roll in the steamer and cook on low heat for 5 hours.

After 5 hours, remove from heat and save the steamer water. Reduce the water to make a jus and serve with the roll.

Mole is a sauce traditionally used in Mexican cuisine that varies in taste and color. Oaxaca is known for its many varieties of mole due to varying climates that produce different chilis and herbs. Mole estofado typically includes olive, tomatoes, onions, sesame seeds, and other ingredients that give it a distinctive flavor.

Ingredients

Chicken:
1 whole chicken (preferably young and free range)
15 grams hoja santa or yerba santa
1/2 white onion
15 grams fresh garlic
50 grams kosher salt

Estofado:
7.5 grams whole cloves
7.5 grams whole allspice
4.25 grams Mexican cinnamon stick
10 grams whole cumin
10 grams Mexican oregano
1 piece sweet, yeasted roll (brioche or Hawaiian roll)
60 grams fresh garlic
125 grams whole, untoasted almonds
125 grams sesame seeds
125 grams red raisins
1 plantain, super ripe
225 grams tomatillos
750 grams tomatoes, very ripe
500 grams white onion, sliced
60 grams pitted green olives
40 grams capers
1 bunch parsley, washed and chopped
500 kg pickled jalapenos
200 grams pork lard
15 grams sugar
25 grams kosher salt
12.5 grams sea salt

Preparation

In a medium pot filled with water, boil the chicken with the onion, salt, and hoja or yerba santa leaves. Remove the foam as the chicken cooks. Once cooked, remove the chicken and save the broth.

Meanwhile, boil the tomatoes and tomatillos with just enough water to cover them.

In a clay pot, toast the almonds in a little lard until dark brown but not burnt. Remove from the pot.

Add more lard to the pot and toast the following ingredients together: sesame seeds, whole cloves, allspice, cinnamons stick, cumin, and oregano. Remove from pot.

Toast the raisins. Remove from pot.

Brown the garlic and onions. Remove from pot.

Slice the plantain in rounds and fry until golden brown. Remove from pot.

Toast the bread. Remove from pot.

Using a stone metate or molino, grind the parsley together with the sesame seeds, garlic, onion, almonds and raisins, cloves, bread, banana, tomatoes and tomatillos and other spices four to five times until smooth and silky.

Fry the paste in a bit more lard and let the mixture boil, stirring constantly so that it does not stick.
Gradually add the reserved chicken broth to the desired consistency. Salt to taste.

Add the olives and capers. Simmer for 5 minutes.

Serve the chicken on a plate with white rice and bathe the chicken with the estofado. Eat with charred nixtamalized memelas and eat with your hands!

This fresh apple cake recipe demonstrates how Dutch ovens on an open flame can be used to make desserts as well as hearty meals. Apples grow abundantly in the Ozarks and are delicious in cakes such as Phyllis Speer’s. Paired with sweet cream cheese frosting, this apple cake is perfect for a summer’s day treat!

Ingredients

1 1/2 cup oil
2 cups sugar
3 eggs
3 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla
4 medium apples, peeled and cut into 1” cubes

Frosting:
8 ounces cream cheese, softened
8 ounces crushed pineapple, drained
2 tablespoon butter, softened
1 box powdered sugar

Preparation

To make the cake, mix oil and sugar in a large bowl. Add eggs one at a time and beat well.

In a small bowl, mix 1/4 cup of flour with pecans. Set aside.

In a separate bowl, mix together remaining flour, baking soda, and salt. Gradually add to sugar mixture. Add floured pecans and vanilla. Fold in apples.

Grease the inside of a 12” Dutch oven, then add the cake batter. In an active firepit or charcoal grill, arrange the Dutch oven with approximately 9 hot coals on bottom and 15 coals on top for about 1 1/2 hours. Replenish coals as needed. Test for doneness before carefully removing from heat—a wooden skewer poked straight down should come out clean. Cool in open oven for about 30 minutes.

To make the cream cheese frosting, combine all ingredients and blend until fluffy.

Run knife around outside of cake and turn out on oven lid. Let cool completely, then frost. Decorate as desired.

This one-pot spaghetti recipe is perfect for a camping trip or when you have a whole family to feed. It is also a tasty, hearty meal that can easily be made at home! Phyllis Speer’s Dutch-oven spaghetti is full of Arkansas flavor and charm.

Ingredients

1/2 pound ground venison
1 onion, chopped
1 green pepper, chopped
1 10-ounce package spaghetti
1 can whole-kernel corn
1 28-ounce can diced tomatoes
1 can sliced mushrooms
4 beef bouillon cubes
1 teaspoon Italian seasoning
1 8-ounce package grated cheddar cheese
Salt and pepper to taste

Preparation

Spray Dutch oven with vegetable spray. Add 2 tablespoons oil. Brown meat. Add onions and green peppers and cook until soft.

Break the spaghetti into smaller pieces. Add spaghetti and all remaining ingredients into the Dutch oven, reserving 1 cup of cheese until later.

Mix ingredients and cover. Place coals underneath and on top of Dutch oven. Cook at 350°F degrees for 30 minutes.

Check for doneness and remove from heat. Add remaining cheese to top of spaghetti. Replace lid to melt cheese. Serve.

This Mule-Skinner Chili uses ingredients that most wouldn’t expect in a traditional chili like beer, celery, and hominy. Phyllis Speer was inspired by an Alaskan cookbook to make this unconventional dish, which is cooked with venison in a Dutch oven. Although Mule-Skinner Chili features many uncommon ingredients, one thing that it does not actually feature is mule!

Ingredients

2 pounds ground venison
2 large onions, chopped
1 head garlic, sliced
3 teaspoons chili powder
1 tablespoon cumin seed, crushed
1 teaspoon paprika
1 teaspoon oregano
1 chipotle pepper, chopped
2 cups celery, chopped
1 15-ounce can crushed tomatoes
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons honey
1 12-ounce bottle dark beer or ale
1 can black beans, drained
1 can hominy, drained

Preparation

Spray large Dutch oven with vegetable spray. Brown meat. Add onions and garlic, and cook until soft.

Add spices and chipotle pepper. Mix well and cook until bubbly. Add celery, crushed tomatoes, salt, pepper, honey, and beer.

Cover with lid and simmer slowly about 1 hour. Remove lid and add black beans and hominy. Cook an additional 30 minutes.

Serve in warm bowls. Add grated sharp cheddar cheese if desired.

The Ozarks are home to world-renowned trout streams that people come to visit from all over the country. Trout are not native to Arkansas but are the result of dams that caused cold-water discharge and allowed trout to thrive in places like the White River. These trout cakes are a delicious and simple way to utilize this fish.

Ingredients

1 pound smoked trout
3/4 cup finely chopped onion
1/4 cup chopped celery
1 1/2 cup Panko breadcrumbs
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried thyme
2 eggs, beaten
1/4 cup vegetable oil

Tartar sauce:
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons sweet relish
1 tablespoon capers
2 teaspoons fresh dill, chopped
1 teaspoon coarse ground mustard
1/2 teaspoon hot sauce
Salt, to taste
Pepper, to taste

Preparation

To make the trout cakes, flake smoked trout in a large bowl. Add onion, celery, breadcrumbs, salt, black pepper, thyme, and eggs. Mix well and form into patties.

Heat oil in heavy skillet. Add trout cakes and cook until golden brown.

To make the tartar sauce, mix all ingredients well. Serve on the side with trout cakes.

There are many different trout species in Arkansas, including rainbow, brook, brown, lake, and cutthroat trout. A creative way to incorporate trout into your meals is to use it in this smoked trout spread. Phyllis Speer recommends that it be eaten with any crackers, chips, or biscuits you like.

Ingredients

1 pound smoked trout
8 ounces cream cheese, softened
1 lemon, juiced
1 tablespoon horseradish
1 1/2 teaspoon dill weed

Preparation

Put half of the smoked trout in a food processor and process until fine.

Add cream cheese, lemon juice, horseradish, and dill weed. Process until well blended and then transfer ingredients to a bowl.

Cut remaining trout into bite-sized pieces and add to bowl with dip.

Serve with favorite crackers, chips, or as hors d’oeuvres on small biscuits.

Although not native to the United States, curly dock (Rumex crispus) is a weed that grows all over North America. It is known as curly dock due to the wavy edges of its leaves. Forager Rachael West uses this invasive species to make a sweet and creamy curd that can be eaten with desserts such as angel food cake.

Ingredients

3-4 cups curly dock leaves and stems (equal to half a cup of juice)
8 tablespoons butter
1 cup white sugar
4 large egg yolks
Pinch of sea salt

Preparation

Juice the curly dock into half a cup of liquid.

In a food processor, blend the butter, salt, sugar, and cream for one minute. Add in egg yolks one at a time, incorporating them fully before adding another. Lastly, add the curly dock juice and process for another minute.

It will begin to curdle, but have no fear: it will come back together once heated. Transfer your mixture to a small stock pot, and simmer for 7 to 10 minutes.

The mixture should be thick enough to cover the back of a spoon. Transfer curd to a bowl to cool. Store up to 3 weeks in the refrigerator. Thaws well from frozen.

Wild garlic grows throughout the Ozarks and can be used in many different recipes. Although it is considered a weed, it can add much flavor and depth to food. Forager Rachael West uses wild garlic in this unconventional gnocchi recipe.

Ingredients

2 large potatoes (yellow or gold)
1 cup diced garlic grass leaves and/or bulbs
2 cups all-purpose flour
1 egg
Butter or coconut oil for skillet

Preparation

Bring large pot of salted water to a boil. While it’s heating, peel, and dice potatoes.

Once the water is boiling, add potatoes and cook until tender, about 15 minutes. Drain, cool, and mash with a fork or potato masher until fluffy.

In a large bowl, combine one cup of mashed potato, flour, garlic, grass, and egg. Knead until it forms a dough. Shape it into a ball.

Pinch off small portions of the dough into long “snakes” on the counter. Cut into 1- to 2-inch pieces.

Heat butter or oil in a skillet over medium heat and brown the pieces in batches, flipping halfway, about 3 minutes on each side until golden and crispy. Serve hot.

Dandelions are a prolific plant in the Ozarks as well as throughout the United States. They are commonly foraged in the Ozarks and can be used in salads, teas, or even noodles! Rachael West demonstrates how foraged plants such as dandelions can elevate a simple meal.

Ingredients

1 1/2 cups dandelion greens
2 tablespoons water or broth
1 large egg
1 1/4 cup flour (more as needed for dusting)
Salt and pepper to taste

Preparation

Place the dandelion leaves and water or broth in a saucepan. Cover and cook until the leaves are tender and bright green. Allow the greens to cool.

Add greens to a food processor or bowl with an immersion blender. Add the egg, 1 cup of flour, and salt and pepper. Mix or blend to combine. If the mixture is too soft to touch without it sticking to your hands, add the remaining flour.

Turn dough onto a lightly floured surface and knead for about one minute until soft and smooth. Roll dough out very thin using a rolling pin, wine bottle, or pasta roller. Allow fresh-rolled pasta to sit for 10 to 20 minutes while you bring water to a boil.

Once your soup or broth is boiling, cut sheets of noodles and drop into boiling water until al dente, about 2 minutes. Serve fresh with a simple herb and butter sauce and enjoy.