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    Home

    How-To

    • Easy Birch Syrup Recipes and Uses
    • Caramelle: Candy-Shaped Pasta with Squash Filling
    • Fazzoletti: The Handkerchief Pasta
    • Bladder Campion or Collejas
    • Ligurian Pansotti
    • Jack O'Lantern Mushrooms
    • How To Cook Lamb or Goat Neck
    • Chefs vs Wild: Behind the Scenes
    • Carbon Steel Pans
    • The Forager Chef's Book of Flora
    • Chef's Favorite Kitchen Tools
    • Can You Eat Wild Mushrooms Raw?
    • The Forager Chefs Book of Flora
    • Permethrin: Preventing Lyme Disease
    • Hunting the Minnesota Matsutake: II
    • My Best Tips for Successful Mushroom Hunting
    • How to Spore Print a Wild Mushroom
    • The Best Mushroom Knives
    • How to Cut up a Rabbit
    • How to Make Hashbrowns
    • How to Stuff a Rabbit Saddle
    • Cooking Bone-In Goat Meat
    • How to Cook Chanterelle Mushrooms
    • The Best Cardoon Recipe
    • How To Cook Brains
    • Wild Rice Flour Gnocchi Parisienne
    • How To Pre-Cook Risotto Like A Restaurant

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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.

    More about me →

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