Good morning in this always-glorious October. As we unpack a new season of culinary delights, here's a quick cleanup of some requests yet unanswered. Readers are looking for a dependable recipe for ...

Peel the cassava and cut it into French fry-sized pieces. Rinse the cassava pieces under cold water to remove any excess starch. In a large pot or deep fryer, heat the oil. Once the oil is hot, ...

Instructions: Whisk flour and salt together in a mixing bowl. Stir in the oil and warm water until a dough begins to form. Turn the dough onto a surface dusted with cassava flour and knead until ...

Tired of spending waaay too much on a package of just eight cassava flour-based tortillas that barely have enough time to make it into the fridge before they’re gone? We feel you to the core. Yes, ...

Place plantain and cassava in pot. Cover with water. Boil on medium high covered until it's tender. Drain and serve with sauce. ** Check tenderness by poking with fork . Fork should go through without ...

Described as “the dream child” of Atlanta chef Demetrius J. Brown, the Heritage Supper Club pop-up celebrates Caribbean and African American culture, tradition and cuisine. Brown grew up in Providence ...

MILLIONS of people in Africa depend on cassava for food despite an unfortunate bitter ingredient: cyanide. Although cassava (Manihot esculenta) is processed to remove cyanide, the techniques are ...