Relish

Gooey, moist Jamaican fruitcake, also known as Black cake or Christmas cake is a must at many Caribbean holiday tables. And since you cannot have Jamaican fruitcake without sorrel wine- an iced hibiscus mulled wine, baker Alreisha Foster makes alongside chef Yia Vang.

Chef Yia Vang makes Minnesota Iron Range favorite, potica, with Eveleth natives Samantha Kelly (recipe developer) and Ashley Leonard (The Darling Apron food blog.) Potica, a nut roll with roots in Central and Eastern Europe, took a surprising journey to Minnesota's Iron Range in the early 1900s.

Host Yia Vang makes egg rolls with buddy and old boss chef Bunbob Chhun. Chef Chhun’s parents stop by to help wrap them and talk about egg roll recipes and growing up in their native Cambodia.

Poison or pleasing? Apricots have a bigger story than you realize and for us, it all starts with Egyptian spice blend dukkah. Relish host Yia Vang meets up with DervishMazza owner and cook Mohamed Kotb to learn more about the seasoning and the versions cook Kotb's family made back home in Cairo.

Peter Bian shares his family's recipe and techniques for making Chinese dumplings - a staple at Chinese New Year celebrations.

Chef Imani Jackson shares recipes for a vegan Passover Seder. Combining her Jewish and Black roots, Jackson calls her style of cooking "Blewish."

When Manny Gonzalez moved to the United States from his native Mexico one of the things he missed the most was his favorite sandwich, a torta. When he couldn't find them in his new home, he decided to make them for himself - and share them with the community. In this episode he shares the recipe for his signature torta, the Manny Special.

Chef Amalia Moreno-Damgaard shares the recipe for a childhood favorite - Mole de Plátano. The popular Guatemalan dish tops fried plantains with a delicious mole sauce.