Seasonal Cooking

Classic French Sorrel Sauce

Foraging and Cooking Thistles

Mushroom Matar (Morel Curry with Peas)

Ramp Salt

Asparagus End Soup (What to do with Asparagus Ends)

Orecchiette alla Barese

Grilled Ramps

Lamb Saag

Creamy Wild Garlic Soup

Wild Boar Sausage

French Lamb Neck Stew with Mushrooms and Red Wine

Aveluk: Armenian Dried Wild Sorrel (Dock)

Easy Birch Syrup Recipes and Uses

Maple Black Walnut Ice Cream

Creamy Rigatoni Pasta alla Norcina

Creamy Black Truffle Gnocchi with Mushrooms

Caramelle: Candy-Shaped Pasta with Squash Filling

Whole Roasted Celeriac Steak Baked in a Crust

Italian Mushroom Soup (Zuppa di Funghi)

Fermented Turnips (Sauerruben)

Pasta with Chicory, Anchovy and Pecorino

Indian Mushroom Rice

Ligurian Pansotti Pasta con Salsa di Noci

Ham and Mushroom Pizza Bianca

Fave e Cicoria (Fava Bean Purée with Wild Chicory)

Aronia Wild Berry Cider

Oyster Mushroom Soup with Soba Noodles

Classic Rowanberry Jelly

Perfect Pan Seared Foie Gras

Frozen Hickory Nut Oil and Maple Silk

Duck Soup with Wapato, Morels and Wild Rice

Shagbark Hickory Syrup

Hickory Nut Tea

Wild Rice Cooked in Hickory Nut Milk

Pasta alla Checca with Wild Mushrooms

Brown Butter-Sage Hen of the Woods

Wild Mushroom Chebureki

Wild Blueberry-Hazelnut Cake with Meadowsweet Cream

Siberian Bird Cherry Cake

Green Pumpkin Pie