Chef Martin Draluck prepares a holiday feast that honors some of the earliest Black chefs in the young country.
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Berries make jewel-toned jellies that are gorgeous to look at. And if flavored correctly, they’ll taste balanced and complex and not all tooth-achingly sweet.
Roasted vegetables are served in a rich corn broth made from fresh and dried corn and green chiles in this Oaxacan dish.
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