From the cookbook On Eating Insects apples are compressed with ant-distilled gin, then plated with rhubarb, herbs, and red wood ants.
From one of Latin America’s most avant-garde chefs, this recipe uses uniquely local Chilean ingredients.
Chef Martin Morales’ causa (a Peruvian cold mashed-potato salad), excerpted from his new cookbook Andina, is a lovely balance of texture, color, and flavor.
FromThe Sioux Chef’s Indigenous Kitchen, Chef Sean Sherman shares a verstile recipe for rice patties made with overcooked wild rice.
This Cebiche de Erizos, or sea urchin ceviche, comes from Gastón Acurio’s Peru: The Cookbook .
This dish pairs one of southern Chile’s most unique ingredients with one of the region’s most emblematic cooking styles.
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