Richard Hetzler | The Splendid Table

Richard Hetzler is executive chef at the Mitsitam Cafe, located at the Smithsonian National Museum of the American Indian in Washington, D.C. He is also author of The Mitsitam Cafe Cookbook.

Recipes and Stories by Richard Hetzler

Roasted Sunchoke Salad with Ginger Vinaigrette
Native to North America, the sunchoke is a tuber with a mild flavor similar to that of new potatoes or chestnuts. In many Native communities, sunchokes, which grow from the roots of a sunflower species, are dug up in fall after the first frost, and are eaten raw or cooked like a potato. Cherokee cooks make sunchoke pickles and preserves.

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