New Native Kitchen celebrates the Indigenous heritage of American cuisine with recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce (*tummy growl*). Author Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, combine traditional ingredients while experimenting with modern methods. It covers a wide variety of flavors and culinary histories from coast to coast, providing modern interpretations of 100 recipes that have long fed North America.