Cassava Custard (Bibingka)

In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.

Eggs and Scallions with Toasted Cassava Flour

Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz’s The Brazilian Kitchen (Kyle Books, 2010).

Pão de Queijo

If you can’t find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. Get the recipe for Pão de Queijo »
This hearty soup is made with cassava, beef, chicken, and pork.

Tapioca Pudding

Meringue adds lightness and body to classic vanilla-scented tapioca pudding.
Cassava with Garlic and Citrus In this recipe for Yuca con Mojo, starchy cassava, boiled until tender and brightened with a citrusy marinade, makes a great side dish for grilled or roasted meats. See the recipe for Cassava with Garlic and Citrus » __Back to Taking Root: Cassava Claims Its Place On The American Table »_ Todd Coleman