59: New Native Kitchen - Cookbook Club

What this episode covers

We dig in to Freddy Bitsoie’s ode to Indigenous cuisine and ingredients on this episode, with a recap of a delicious meal we shared together with our in-person Cookbook Club. Recipes mentioned in this episode: Hominy with bacon bits (page 76) Alaskan King Salmon with crushed pecans (page 226) Spice-rubbed pork tenderloin (page 214) Chocolate bison chili (page 160) Three sisters salad with shallot vinaigrette (page 90) Red potato soup (page 50) Pumpkin bread pudding (page 262) Chocolate and piñon nutcake (page 254) Cookbooks mentioned in this episode: Cedar & Salt Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers & Eat Your Books (use code CC2023) Cook along with us! Next cookbook episode (releasing 11/29/2023): The Grand Central Baking Book, by Piper Davis & Ellen Jackson

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Frequently Asked Questions

How long is this episode of Cookbook Club?

This episode is 22 minutes long.

When was this Cookbook Club episode published?

This episode was published on November 4, 2023.

What is this episode about?

We dig in to Freddy Bitsoie’s ode to Indigenous cuisine and ingredients on this episode, with a recap of a delicious meal we shared together with our in-person Cookbook Club. Recipes mentioned in this episode: Hominy with bacon bits (page 76) ...

Can I download this Cookbook Club episode?

Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.