A three-spice seasoning of mustard seeds, turmeric, and asafetida forms the aromatic foundation of everyday Maharashtrian ...

The American Indian Center’s new Food is Medicine program marks a generational and culinary shift — through braised bison with a blackberry mole sauce, and a venison dip sandwich with giardiniera — ...

In the waiting room at Sean Sherman’s Minneapolis restaurant, Owamni, a crowd gathers around the front desk. A seat doesn’t ...

The fight for Native food sovereignty is more than just a return to traditional diets — it's an act of resistance, resilience and reclamation. Centuries of colonization, which methodically dismantled ...

“Historically, Native American genetics weren’t made to properly digest and metabolize non-Native cuisine, i.e., sugar, flour and trans fat,” Dupuis explains. Her goal is to help Flathead Indian ...

SA TODAY Network Tennessee Columnist Cameron Smith is a Memphis-born, Brentwood-raised recovering political attorney who worked for conservative Republicans. “Wear a shirt you can get dirty, bring a ...

In the 55 years since the landmark restaurant Indian Rice Factory opened, a vast and varied culinary movement has taken root in the city. One of the best-read newspaper columnists in Canada for two ...