A preview the new web series Relish featuring excerpts from all six episodes.
Chef Yia Vang and mom Pang Vang steam up her Hmong-style pork steam buns. Pang Vang shares where she was first introduced to steam buns and why she started making them herself, even though they aren't a part of traditional Hmong fare.
Chef Jose Alarcon makes tetelas and explains the importance of corn in Mexican cuisine.
Chef Ann Ahmed explains the importance of sticky rice in Laotian culture and in her own home.
Chef Brian Yazzie explains the traditional Native dish Three Sisters.
Chef Lachelle Cunningham turns soul food favorite banana pudding on its head when she incorporates black-eyed pea flour and vegan substitutes in her Black-Eyed Pea Banana Pudding.
Chef Jamal Hashi toasts whole spices for his Somali-style Gedo Masala that he uses in his Basil Holy Herb recipe.
Founder of Nordic Waffles, Stines Aasland brings Norwegian culture of Koselig to Minnesota through waffles.
Chef and best-selling cookbook author, Raghavan Iyer, talks Indian spices and curries as he recreates a childhood favorite, Smoky Yellow Split Peas.
Chef Justin Sutherland shares his grandmother's recipe for Sukiyaki, a traditional Japanese dish shared with family.
Chef Yia Vang visits chef Hassan Ziadi at Moroccan Flavors, the restaurant he owns with his wife and fellow chef, Raja Samlali, in Midtown Global Market. Chef Ziadi cooks up a Moroccan tagine with Minnesotan walleye and shares the importance communal eating in Moroccan culture.
Chef Marla Jadoonanan brings a taste of the Caribbean to Minnesota with her locally-loved jerk chicken.
A native of Trinidad and Tobago, Chef Marla Jadoonanan shares her recipe for Dhalpuri Roti, a staple of her home country.
Chef Christina Nguyen demonstrates how to make the popular Vietnamese sauce Nuoc Cham.
On this episode, a tasty Somali masala begins with toasting whole spices. Sweet and savory - in Norway, waffles aren’t just for breakfast. From Mexican maize to masa – homemade tortillas hit the grill. Plus, Hmong-style steam buns with host Yia Vang and his mom.
In this episode, a traditional Moroccan tagine with a Minnesota twist. Plus, banana pudding reimagined - a surprising take on this southern treat. An Indian curry puts potatoes and peas center stage, and from the streets of Vietnam - a flavor-packed, herb-wrapped delight. Hosted by Chef Yia Vang.
In this episode, we find sticky rice at the heart of a Laotian meal, take a taste of the Caribbean with Dhalpuri Roti, honor the history of heirloom corn in Indigenous cooking and enjoy a traditional Japanese dish passed down through generations. Hosted by Chef Yia Vang.
Chef Karyn Tomlinson creates a classic pot roast with veggies, a cast iron skillet, and hours of fun.
Chef John Sugimura cooks up Salmon on Crispy Rice to reconnect with a Japanese grandmother who lost everything when she was sent to a WW2 internment camp.
Puerto Rican Fricase de Pollo cooked on a backyard grill like you never seen featuring chef Nettie Colon and Relish host, chef Yia Vang.
Chef Jorge Guzman shares Poc Chuc, a dish from his native Yucatan. Plus, he explains how the food from that region is influenced by cultures around the globe.
Chef Gerard Klass shows chef Yia Vang how to make the ultimate Soul Food Sandwich in this episode of Relish: mac-n-cheese, collard greens, buttermilk fried chicken on the cornbread bun - the whole menu in every bite. Filmed at the Linney Studio in Lynhall.
Masooda and Mashal Sherzad make Do Piyaza (two onions), a traditional Afghan dish.
No longer just a fasting street food in India, Batata Kachori takes sweet and savory shape in the US, featuring chef Jyotiee Kistner with chef Yia Vang at Kitchen Window.
Gustavo Romero talks about the importance of using heirloom Mexican corn as he makes tamales.
Cookbook author Beth Dooley and Relish host, chef Yia Vang, visit Sharing Our Roots farm in Northfield, MN to learn about regenerative farming practices and American hazelnuts. At Kitchen Window, Dooley uses hazelnuts in three ways, flour, oil and the nuts themselves, in her recipes Apple, Cranberry and Squash Salad with a Maple Hazelnut Vinaigrette and Hazelnut Parmesan Crisps.
Heather Jansz shares recipes for curried lentils and kale mallung from her native Sri Lanka.
In this episode, Masooda Sherzad and her daughter Michal make Do Pyaza – a traditional Afghan dish, we visit Nettie Colon’s amazing backyard kitchen as she makes her grandmother’s Puerto Rican Fricasse de Pollo, and Karyn Tomlinson shows off a beloved meal from her childhood family table. Hosted by Chef Yia Vang.
In this episode, we’re deep-frying Indian street food with Jyotiee Kistner, Gerard Klass’s soul food sandwich starts with fried chicken on a cornbread bun and Gustavo Romero takes us from corn kernel to tamale. Hosted by Chef Yia Vang.
In this episode, traditional Guatemalan ingredients are at the heart of Amalia Moreno-Damgaard's Mayan stew, Heather Jansz has us put down our forks to dig into the colorful cuisine of Sri Lanka and we head to the fish market with John Sugimura to find the perfect piece of salmon. Hosted by Chef Yia Vang.
In this episode, Jorge Guzman heats things up with Mayan-style grilled pork, Ann Kim shares family memories tied to the traditional Korean dish kimchi, 93-year-old home cook Frances Olson shares the story behind her sweet sorghum cookies and we learn about the American hazelnut with cookbook author, Beth Dooley. Hosted by Chef Yia Vang.
Gooey, moist Jamaican fruitcake, also known as Black cake or Christmas cake is a must at many Caribbean holiday tables. And since you cannot have Jamaican fruitcake without sorrel wine- an iced hibiscus mulled wine, baker Alreisha Foster makes alongside chef Yia Vang.
Chef Yia Vang makes Minnesota Iron Range favorite, potica, with Eveleth natives Samantha Kelly (recipe developer) and Ashley Leonard (The Darling Apron food blog.) Potica, a nut roll with roots in Central and Eastern Europe, took a surprising journey to Minnesota's Iron Range in the early 1900s.
Host Yia Vang makes egg rolls with buddy and old boss chef Bunbob Chhun. Chef Chhun’s parents stop by to help wrap them and talk about egg roll recipes and growing up in their native Cambodia.
Poison or pleasing? Apricots have a bigger story than you realize and for us, it all starts with Egyptian spice blend dukkah. Relish host Yia Vang meets up with DervishMazza owner and cook Mohamed Kotb to learn more about the seasoning and the versions cook Kotb's family made back home in Cairo.
Peter Bian shares his family's recipe and techniques for making Chinese dumplings - a staple at Chinese New Year celebrations.
Chef Imani Jackson shares recipes for a vegan Passover Seder. Combining her Jewish and Black roots, Jackson calls her style of cooking "Blewish."
When Manny Gonzalez moved to the United States from his native Mexico one of the things he missed the most was his favorite sandwich, a torta. When he couldn't find them in his new home, he decided to make them for himself - and share them with the community. In this episode he shares the recipe for his signature torta, the Manny Special.
Chef Amalia Moreno-Damgaard shares the recipe for a childhood favorite - Mole de Plátano. The popular Guatemalan dish tops fried plantains with a delicious mole sauce.
Chef Yia Vang tries his hand at making some holiday favorites like Slovenian and Iron Range potica to a vegetarian Passover meal, and so much more, with Minnesota chefs in this season of Relish.
In this episode, Altreisha Foster shares her family recipe for Jamaican Fruitcake and Sorel Wine, we learn the secrets to a perfect Pierogi, plus Potica, a holiday staple with Slovenian roots that's a mainstay on main street in Minnesota's Iron Range.
In this episode, chef Peter Bian shares his mom's recipe for dumplings, chef Imani Jackson does Passover with a vegetarian twist and Mexican tortas with chef Manny Gonzalez.
In this episode chef Bunbob Chuung makes his family's Cambodian style eggrolls, Chef Amalia Moreno-Damgaard channels her Guatemalan heritage via a childhood favorite mole de platano, and Chef Mo Kotb makes an Egyptian staple spice mix, dukkah. With host Yia Vang.
A first look at a delicious new season of Relish, featuring new food and stories.
Portable, filling and easy on the wallet, unwrap the Cornish pastie with Alec and Fiona Duncan of Potter's Pasties and Pies and Argentine empanadas with Belén Rodríguez of Quebracho. Learn why these grab-and-go hand pies were developed and how they've spread throughout the world.
Through food brand Maazah, the Sajady sisters bottle their mom's beloved Afghan chutney, while at El Burrito Mercado, the Silva siblings carry on the family legacy bringing Mexican and Latinos ingredients of home, including freshly made guisados using their mom's recipe.
The unique flavors of two of the most popular noodle dishes in the world with a surprising shared history. Featuring Chef John Ng making Chompon Ramen and Chef Hai Truong making Pho with Meatballs.
Created for longevity and survival, preserved foods sausage and lutefisk have rich stories and reveal surprising cross-cultural connections. Nels Thompson shares the Scandinavian tradition of lutefisk at Bethlehem Lutheran Church Twin Cities, while the Kramarczuk family preserves their Ukrainian heritage, as well as traditions of many others, with their sausage at Kramarczuk Sausage Company.
CARNIVORE: COLLARDS AND KELAGUEN Sister and brother duo Aubry Walch and Kale Walch of The Herbivorous Butcher and Herbie Butcher's Fried Chicken recreate their Guamanian grandma's recipe for Chamorro kelaguen with chicken and beef alternatives. Chef K Taylor and Mariam Omari of Chef K's Revolutionary Catering make American and Kenyan styles of collard greens without meat, proving that plants do indeed taste good.
From centuries-old traditional techniques, like foraging with ethnobotanist Linda Black Elk and harvesting manoomin (wild rice) with expert ricers Veronica Skinaway and Michaa Aubid, to a modern meal of fried wild rice with chef Sean Sherman, you will taste the rich history of Indigenous food in Minnesota.