CRAFT by Under My Host® Issue No. 17 Made in America: Part II

W W W. C R A F T BY U M H . C O M COOKS By Erin J Photography by 1.Yogurt by Molly Yeh • $14 Real yogurt is indispensable in my kitchen, and after Molly Yeh’s latest for Short Stack, I’m sure it will be in yours, too. With recipes ranging from the simple Lazy B Mac & Cheese to Chewy Pitas made with yogurt, this is a handy little tome. I’m especial- ly partial to the Harissa Braised Chickpeas with Feta, Grilled Lemon & Yogurt. Trust me on this. O 1 4. Sioux Chef’s Indigenous Kitchen by Sean Sherman • $35 When the colonialism ran roughshod across the con- tinent, indigenous foodways were all but destroyed. Chef and member of Oglala Lakota, Sean Sherman has dedicated himself to reviving these foods and edu- cating the public on them through delicious food. This James Beard Award winning (Go Sean!) cookbook fea- tures recipes such as, Three Sisters Mash and Kneel Down Bread which are joined by modern favorites like Indigenous Tacos and Bison Tartare. There is a reason this book won the most prestigious award among all cookbooks. Buy it. Learn. Eat. 4 O

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