For a flame-cooked twist on Entenbrust mit Knödel, a classic German dish of duck breast with dumplings, this recipe from Bavarian grilling enthusiast Dominic Stettner is one to try. Using fresh, high-quality ingredients will make the standout flavors of this dish pop — from fresh asparagus spears to succulent, organic duck breasts. The bacon-wrapped green beans add a salty kick to the tender duck breasts, which are served with an earthy root vegetable sauce that's heated with butter for a velvety finish.

Tradition holds that the duck breasts are served with potato dumplings (Kartoffelkloesse) . Soft and filling, potato dumplings are the ideal feel-good comfort food; even better, they’re easy to make at home. Made from butter, flour, eggs, and mashed potatoes, the ingredients are such staples, you probably already have them all on hand. If you’re in a pinch, store-bought packets of instant potato dumpling mix are a quick and effective substitute. (If you’re based outside the EU and instant boxes aren’t as readily available, try visiting your local specialty grocery or an online European store.)

James Beard award-winning Oglala Lakota chef, Sean Sherman, is on a mission to make delicious, decolonized dishes that showcase Native American cuisine in fresh and authentic ways –– and this tasty masa flatbread, created specifically for Ooni is no exception. A tamale batter is used as the base, and rather than steaming the masa, it’s pressed into a cast-iron skillet and cooked at a high heat to make a tasty flatbread that’s both crisp and chewy. Serve it with a spicy charred vegetable salsa, and you’ll have an appetizer that’s hard to stop eating.

Sherman is the Minneapolis/Saint Paul-based founder and CEO Chef of The Sioux Chef, a company dedicated to honoring and revitalizing Native American cuisine and re-identifying North American cuisine ––and this dish is right in line with those values. With a short list of ingredients, the masa harina is made of nixtamalized corn––corn alkalized with wood ash and ground into a fine paste––is the star and an integral part of Indigenous cuisine. 

“Corn has been a staple of all of the Americas for so long, and the significance of these regions and connection to corn covers a vast area  [in both North and South America] So many of our Indigenous communities are deeply connected to corn,” Sherman told us.

In Owamni by The Sioux Chef, a modern Indigenous restaurant in Minneapolis, Sherman and co-owner Dana Thompson showcase Native ingredients like elk, bison, tepary beans and crickets, while other supposed staples are absent. Because Sherman features the true flavors of North America and aims to decolonize his dishes, he doesn’t use ingredients that originated from Europe like wheat flour, dairy, cane sugar, beef, pork and chicken, and he prioritizes purchasing ingredients from Indigenous food producers. In 2022, just about a year after opening, Owamni won a James Beard Award for Best New Restaurant, and the positive reviews continue to pour in. 

To keep the Indigenous spirit of the dish alive, we highly encourage you to use duck fat, which can be found at your local butcher, but pork fat can be used as a substitute in a pinch. We’ll be adding Chef Sherman’s masa flatbreads and salsa to our Thanksgiving menus this year. As an appetizer or an alternative to a dinner roll, the crisp wedges of the flatbread combined with the acidity of the salsa will be a welcome addition and compliment to any holiday table laden with heavier dishes.

As the winter holidays approach, there’s nothing more French than foie gras and porcini mushrooms. Here, chef Manon Santini (@manon_santini) combines the earthy flavors of porcini mushrooms, with rich, gooey cheese and fresh herbs for a truly delectable pizza. 

This pizza uses a light, crispy dough, topped with Albufera sauce – a popular sauce in French cuisine, often paired with poultry – which is made of a port and cognac reduction, onions, shredded porcini, olive oil, butter, cream, chicken stock, and, of course, foie gras. 

The pizza is then topped with tasty roasted porcini mushrooms, herbs, stracciatella, foie gras confit (foie gras seared in duck fat) and garlic flowers. It is the perfect pie for celebrating with friends, family and fellow gourmands!