Cookbook Club

59: New Native Kitchen

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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
        • ...more
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