Forager | Chef
Honeyberries / Haskap Berry
Beef Tagliata with Chive Blossom Dressing
Honey-Lilac Lemonade
Foraging and Cooking Maple Seeds
Spring Vegetable Risotto Verde (Primavera)
Smoked Wild Turkey Legs
Magnolia Flowers: Edible Tree Blossoms with a Spicy Aroma
Savory Rhubarb Sauce / Compote
Curly Dock Plants, and Other Edible Rumex
Roasted Hazelnut Milk
Virginia Pepperweed / Peppergrass
Italian White Bean, Sausage and Dandelion Soup
Maple Walnut Bars
Dandelion Ice Cream
Chicory & Dandelion Coffee: More Than A Novelty
Common Mallow Plants (Cheeseweed) and Friends
Pane Cotto: Italian Cooked Bread with Wild Greens and Parmesan
Lobster Sauce
35 Essential Wild Mushrooms Every Forager Should Know
Thai Mushroom Soup with Shrimp and Coconut Milk
How to Make Sauerkraut in a Crock
Creamy Roasted Garlic & Shiitake Mushroom Soup
Homemade Mushroom Jerky (With a Dehydrator)
Łazanki: Polish Pasta with Cabbage and Mushrooms
Homemade Elderberry Vinegar
Persimmon-Pudding Cake with Dried Fruit
Goose Soup with Wild Rice and Mushrooms
Spicy Candied Maple Pecans
Mushroom Scallops
Dried Wild Mushroom Stuffing
Classic Pork / Hogs Headcheese (Fromage de Tête)
Fried Chicken Mushrooms
Evening Primrose
Shaggy Parasol Mushrooms
Banana Walnut Pancakes
Bronze Fennel
Hickory Smoked Ice Cream
Gem-Studded and Pear Shaped Puffballs
Highbush Cranberry & Guelder Rose
Foraging Oyster Plant or Yellow Salsify
Mushroom Ceviche
Foraging Frost's Bolete or Candy Apple Bolete
Yellow and White Sweet Clover
Wild Blueberry Clafoutis / Flaugnarde
Chanterelle Risotto
Cooking with Garlic Scapes