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    Sweets

    • Hickory Smoked Ice Cream
    • Persimmon-Pudding Cake with Dried Fruit
    • Frozen Hickory Nut Oil and Maple Silk
    • Shagbark Hickory Syrup
    • Hickory Nut Tea
    • Wild Blueberry-Hazelnut Cake with Meadowsweet Cream
    • Green Pumpkin Pie
    • Green Black Walnut Jam / Preserves
    • Spruce Tip Key Lime Pie
    • Traditional Hickory Nut Milk (Kanuchi)
    • Maple Black Trumpet Mushroom Jam
    • Maple and Acorn Flour Torte
    • Homemade Rowanberry Liquor
    • Spicebush Cream Cheese Frosting
    • Apples Poached in Wild Grape Juice
    • Green Walnut Molasses
    • Foraged Pine Pollen and Honey Truffles
    • Pine Cone-Cider Jam / Varenye
    • Wild Berry Wóžapi Sauce
    • Homemade Blueberry Leather
    • Wild Blueberries with Cream
    • Butterscotch Box Elder Pudding
    • Wild Blueberry Molasses / Reduction
    • Hackberry Bonet
    • Pollen Pancakes with Conifer Syrup and Berries
    • Candy Cap Tres-Leches Cake
    • Candy Cap Mushroom Marshmallows
    • Almond Candy Cap Mushroom Cookies
    • Candy Cap Mushroom Flan (Creme Caramel)
    • Hackberry Souffle / Spoonbread
    • Sweetfern Cookies
    • Cassis: The Blackcurrant Liqueur
    • Mugolio: Pine Cone Syrup
    • Candied Black Trumpet Mushrooms
    • English Cream for Berries with Amaretti
    • Wild Berry Frango
    • Serviceberry-Maple Leather
    • How to Cook Angelica Blossoms (Zavirne)
    • Classic Spruce Tip Syrup
    • Spruce Tip Panna Cotta

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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