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RoseMary Diaz (Tewa)

Articles From This Author

Steven Lewis Simspon -- director of 'Neither Wolf Nor Dog' -- on the set with Native actor Dave Bald Eagle. Novelist Kent Nerburn observes from the background.
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A Conversation with 'Neither Wolf Nor Dog' Director and Writer Steven Lewis Simpson

By RoseMary Diaz (Tewa)
Native American chefs Lois Ellen Frank and Walter Whitewater are seen here making some no-fry Fry Bread. You’ll find a no-fry fry bread recipe here.
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Native American Chefs Share Scrumptious Fry Bread Recipes

By RoseMary Diaz (Tewa)
Sweet tooth frybread
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Gourmet Frybread: Sweet and Savory

By RoseMary Diaz (Tewa)
The Plains Taco features elk meat and duck fat. It can be garnished with a plethora of tasty ingredients.
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Frybread: Gourmet Edition

By RoseMary Diaz (Tewa)
The Creek version of frybread calls for flour, baking powder, and buttermilk.
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Frybread 101: Yummy Recipes from Four More Tribes

By RoseMary Diaz (Tewa)
Traditional Bannock frybread was adopted from the Scottish fur traders’ griddle cakes recipe and often incorporates dried fruits, nuts, and jerked meats, including venison, elk, and buffalo.
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Frybread 101: Yummy Recipes from Five Tribes

By RoseMary Diaz (Tewa)
A basic frybread recipe only calls for five ingredients. Give this one a try!
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Frybread 101: A Basic Recipe and Timeline

By RoseMary Diaz (Tewa)
It's time to forage in the Eastern Seaboard, and this season's recipe includes oysters, mussels, Chestnuts and Cranberries.
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Turning Over a Few New Leaves: Salads By Season—Focus on the Eastern Seaboard

By RoseMary Diaz (Tewa)
There are so many possibilities for fall ingredients. This wild rice, pumpkin and parsnip toss is just one option.
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Turning Over a Few New Leaves: Salads By Season—Focus on Northern Plains

By RoseMary Diaz (Tewa)
If you decide to prepare the purple cabbage shred, it might look like this.
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6 Reasons to Add Raw Food to Your Diet [2 Recipes]

By RoseMary Diaz (Tewa)
The bright, fresh ingredients for the Sonora Sunset Salad include cactus, habanero peppers, prickly pear, tomatillos, and chayote squash.
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Turning Over a Few New Leaves: Salads By Season—Focus on the Pacific Northwest Coast

By RoseMary Diaz (Tewa)
Fresh ingredients for high desert spring salad include rainbow trout, asparagus, dandelion greens, watercress, spring onion, lemon, quail eggs, and sunflower shoots.
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Turning Over a Few New Leaves: Salads by Season—Focus on the Southwest

By RoseMary Diaz (Tewa)
Chef Freddie J. Bitsoie is owner of FJBits Concepts and he’s recently been seen on his own show "Rezervations Not Required."
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You’ve Met the Master Chefs: Now Sample Their Must-Taste Recipes, Part 3

By RoseMary Diaz (Tewa)
Chefs Lois Ellen Frank and Walter Whitewater making Indian No-Fry Bread. One of Whitewater's recipes is featured here.
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You’ve Met the Master Chefs: Now Sample Their Must-Taste Recipes, Part 2

By RoseMary Diaz (Tewa)
Chef Nephi Craig shares one of his recipes with readers, as do a number of other Native chefs.
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You’ve Met the Master Chefs: Now Sample Their Must-Taste Recipes, Part 1

By RoseMary Diaz (Tewa)
Chef Freddie J. Bitsoie is owner of FJBits Concepts and he’s recently been seen on his own show "Rezervations Not Required."
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Four Native Culinary Geniuses: Meet the Masters, Part 3

By RoseMary Diaz (Tewa)
Walter Whitewater, Navajo, chef at Red Mesa Cuisine in Santa Fe, with his business partner Chef Lois Ellen Frank, Kiowa.
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Four Native Culinary Geniuses: Meet the Masters, Part 2

By RoseMary Diaz (Tewa)
Diné chef Bertina Cadman
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Meet the Masters: A Taste of Who’s Haute in Native Cuisine, Part 1

By RoseMary Diaz (Tewa)
The Oneida corn harvest, like all Indian food traditions, enriches the human experience and nourishes the body and spirit alike.
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A Renaissance of Native Culinary Philosophy

By RoseMary Diaz (Tewa)