Southern-inspired macaroni and cheese, Rhode Island-style fried calamari and Korean chicken tacos are just some of the tasty dishes featured on New Hampshire PBS’ new Friday night series, The Great American Recipe. The program highlights talented home cooks sharing their signature dishes in a bid to win a national search for the next “Great American Recipe.”
The series celebrates the multiculturalism that is essential to American life, sharing stories about the connection between food, family and community.
Seacoast chef David Vargas understands this interplay between the past and the future. At his Portsmouth restaurant, Vida Cantina, Chef Vargas serves dishes reflecting his Mexican heritage, his Southern California upbringing and his time spent living — and cooking — in the U.S. Virgin Islands. But the focus of his fusion is local ingredients, underpinned by his commitment to sustainable food systems and respect for the land.
“It’s about really digging deep into a region and figuring out its heartbeat. For Mexicans, one of our biggest staples is maize — the corn — but Native Americans in New England also grew maize as a staple of their diets,” said Vargas. “We started a local company called Vida Tortilla to sell organic tortillas, and we’ve gone from growing one acre of native corn to harvesting 30 acres.”
Growing up, Vargas says his family gathered every weekend to eat — roasting a goat, grilling carne asada or slow cooking a pot of beans to serve with tortillas.
“You come over to our house, and we’re going to feed you, as that’s what we have available to show our love and respect for being part of our family or our circle of friends,” says Chef Vargas. “That’s what we try to adapt into our restaurant every day.”
Climate change, political factors, cost and supply chain issues are all impacting the viability of our food systems and the ability for people to access the food they need. “We cannot continue in the form we are going — to take and take and take. There won’t be anything left,” says the James Beard Award-nominated chef. Instead, Vargas advocates making our diets more vegetable-forward, focused on biodiversity and ingredients that are sustainable over time.
Chef Vargas sees a recent interest in Native American cooking as a welcome trend. “It’s the first cuisine of our region, and we haven’t touched one percent of it. We need to promote it on our platforms, and we need to support chefs who are sharing this cuisine,” says Chef Vargas. “And first and foremost, we need to appreciate and give thanks to Native Americans for letting us stay on their lands right now.”
For home cooks, Vargas’ advice is simple: “Start with good ingredients, and you’ll end up with something good on your plate.”
Chef Vargas shared a family recipe for Tacos de Papa (potato tacos) with NHPBS viewers. His family would buy potatoes at local markets or grow their own for this inexpensive meal. See the recipe or share your own family recipe at our food page, nhpbs.org/food, and win a prize!
Learn more about local restaurants in NH through our Flavors of Our Neighbors project at nhpbs.org/neighbors! And tune in to The Great American Recipe, Fridays at 9 PM through Aug. 12th and on-demand for NHPBS Passport members.
Christer ventures into Majavatn, the heart of the Sami People's cuisine and culture.
In Hardanger, Norway's apple county, Christer tastes local ciders and bakes apple cake.
Christer samples Trondheim's finest local produce and visits the iconic Britannia Hotel.
Adam Puchta Winery - the oldest, continuously-owned family farmed winery in the US.
At Yoli Tortilleria, they use local ingredients and traditional techniques.
At Foeder Crafters of America, they handcraft massive beverage barrels.
Visit a Missouri distiller handcrafting top rated spirits.
Chef Christer travels to Bamle in Eastern Norway and cooks with a handmade stone oven.
Lumpiang Shanghai with Vinegar, Crispy Cacio e Pepe Bites; all about apple products.
Caldo de Siete Mares, Albondigas en Chipotle; recommended induction cookware.
Chraime, Coconut Macaroons with Chocolate and Almonds; bitter herbs; copper skillets.
Triple Berry Slab Pie with Ginger Lemon Streusel, Chocolate-Cherry Pie Pops;baking tools.
Chicken Teriyaki, Nikujaga (Beef and Potato Stew); all about potatoes
Multicooker Chicken in a Pot with Lemon-Herb Sauce; Multicooker Hawaiian Oxtail Soup
Jamaican Stew Peas with Spinners, Jamaican Pepper Steak; kitchen gear maintenance.
Chicken Pot Pie with Spring Vegetables, One-Pot Weeknight Pasta Bolognese; garlic powder.
Keith makes Braised Lamb Shanks, Lan makes Profiteroles; Jack talks about cooking wines.
Swiss Chard Pie, Soeupa alla Valpellinentze (Savoy Cabbage Soup); milk frothers.
Dan makes Hot Ukrainian Borscht, Erin makes Deli Rye Bread; review of bread lames
NY Strip Steaks with Potatoes & Parsley Sauce, Classic Caesar Salad, New York Cheesecakes.
Mushroom Bourguignon, White Bean and Mushroom Gratin; veggie burger tasting.
Air-Fryer Spicy Chicken Sandwich, Parmesan, Rosemary & Pepper French Fries; tonic water.
Lidia cooks up a Citrus Fennel Salad, Smashed Garlic Potatoes, and Roast Pork Shoulder.
Winter Minestrone and a Roasted Squash & Carrot Salad with Chickpeas & Almonds.
Lidia cooks Fettuccine with Caramelized Onions, Bacon & Olives, a Spritz & Roast Chicken.
Lidia cooks Sheet Pan Pork Chops & Broccoli, Revive Leftover Soup, Apricot Jam Half-Moons.
Let's go to the Dolomites with Lidia to enjoy Mushroom Ragu, Moka Coffee & Kaiserschmarrn.
Pork Guazzetto with Beans and Matalotta-Style Mixed Fish Stew are meant to be shared!
Lidia cooks up some Bruschetta, Crespelle Manicotti & Chocolate Chip Ricotta Cookies.
Lidia cooks up Mussel Bruschetta, Olive Oil Tasting & Spaghetti in Lemon Cream Sauce.
Lidia cooks Cheese Crisps, Bucatini with Broccoli Walnut Pesto, and Turkey Stuffed Peppers
Lidia cooks up Olive Pesto Penne with Cauliflower and Poached Chicken & Giardiniera Salad.
Lidia cooks up an Artichoke, Spinach & Mortadella Salad then Mussels, Sausage & Potatoes.
Lidia cooks a Pesto Bean Dip, Spaghetti Primavera and Spinach, Bread & Ricotta Frittata.
Lidia cooks Broccoli Cannellini Salad and Skillet Tuna with Puttanesca Sauce.
Lidia cooks up a Seafood & Leek Risotto and Barley Risotto with Cabbage & Sausage.
Let the ingredients do the work with Summer Panzanella and Shrimp & Squash Salad.
Sara goes to Arkansas to make Catfish and Rice balls with a local farmer.
Holiday showstopping dishes for everyone: vegetarians and meat-lovers alike.
Two meals morph into four for easy weeknight cooking.
In Valencia, Spain, a showstopping Paella made over an open flame.
Easy, foolproof fish recipes.
Lidia cooks Focaccia di Recco, Pecorino & Pear Salad and Rigatoni with Sausage & Cabbage.
Lidia cooks Four Cheese Baked Macaroni, Spritzes, and Spicy Vinegar Ribs & Potatoes!
Lidia cooks up an Italian Cheeseboard, Skillet Sausage & Peppers and St. Joseph's Zeppole.
Lidia cooks a Grilled Vegetable Salad, Spicy Lobster Linguine and eats lobster with Ethan.
Let's celebrate the Lidia way with Winter Panzanella, a Crespelle Bar, and Farina Gnocchi.
Lidia cooks up a Kale Salad with Avocado & Pistachios & Cheesy Baked Chicken Wings.
Let's celebrate the Lidia way with Winter Panzanella, a Crespelle Bar, and Farina Gnocchi!