Relish

Chef Karyn Tomlinson creates a classic pot roast with veggies, a cast iron skillet, and hours of fun.

Chef John Sugimura cooks up Salmon on Crispy Rice to reconnect with a Japanese grandmother who lost everything when she was sent to a WW2 internment camp.

Puerto Rican Fricase de Pollo cooked on a backyard grill like you never seen featuring chef Nettie Colon and Relish host, chef Yia Vang.

Chef Jorge Guzman shares Poc Chuc, a dish from his native Yucatan. Plus, he explains how the food from that region is influenced by cultures around the globe.

Chef Gerard Klass shows chef Yia Vang how to make the ultimate Soul Food Sandwich in this episode of Relish: mac-n-cheese, collard greens, buttermilk fried chicken on the cornbread bun - the whole menu in every bite. Filmed at the Linney Studio in Lynhall.

Masooda and Mashal Sherzad make Do Piyaza (two onions), a traditional Afghan dish.

No longer just a fasting street food in India, Batata Kachori takes sweet and savory shape in the US, featuring chef Jyotiee Kistner with chef Yia Vang at Kitchen Window.

Gustavo Romero talks about the importance of using heirloom Mexican corn as he makes tamales.

Cookbook author Beth Dooley and Relish host, chef Yia Vang, visit Sharing Our Roots farm in Northfield, MN to learn about regenerative farming practices and American hazelnuts. At Kitchen Window, Dooley uses hazelnuts in three ways, flour, oil and the nuts themselves, in her recipes Apple, Cranberry and Squash Salad with a Maple Hazelnut Vinaigrette and Hazelnut Parmesan Crisps.

Heather Jansz shares recipes for curried lentils and kale mallung from her native Sri Lanka.