Seasonal Cooking

Wild Greek Salad with Purslane and Stonecrop

Green Coriander or Unripe Cilantro Seeds

The Ultimate Berry-Infused Vinegar

Green Walnut Molasses

Milkweed Bud Huazontles

Sesame Baked Chicken of the Woods

Wild Spinach Dip (Borani Esfenaj)

Richard Olney's Stinging Nettle Frittata Recipe

Foraging and Cooking Solomon's Seal Shoots (Polyganatum biflorum)

Sochan with Potatoes and Venison Bacon (Bottom Greens)

Foraged Pine Pollen and Honey Truffles

Rainbow Trout with Fiddleheads and Pheasant Backs

Baked Morels with Garlic Butter (Escargot)

Morilles à la Crème (Morels with Cream)

Pheasant Back-Spring Vegetable Soup

Simple Fiddlehead Fern Salad with Mint

White Wine Pheasant Backs

Pine Cone-Cider Jam / Varenye

Goldenrod Shoots

Foraging and Cooking Dandelion Hearts or Crowns

Crispy Gyromitra Mushrooms

Foraged Greens with Walnut Sauce

Virginia Bluebells (Mertensia virginica)

Japanese-Style Violet Greens Salad (Gomae)

Cutleaf Toothwort

Green Stinging Nettle Crepes

Black Walnut Ketchup / Catsup

Sopa de Ortiga from Extramadura

Turkish Nettles With Cheese (Isirgan Buğulaması)

Italian Bread and Stinging Nettle Gnocchi

Spring Beauty (Claytonia virginica)

Grouse Scaloppini with Bacon Vinaigrette

Fiddlehead Soup with Vegetables and Pesto

Traditional Potato Gnocchi with Herbs

Rabbit Ragu with Foraged Herb Gnocchi

Venison Osso Bucco with Dried Wild Mushrooms

How to Cook Venison Flank Steak

Blackened Venison Steak Tips

Wild Berry Wóžapi Sauce

Homemade Blueberry Leather