Video – This Scottish grouse and oatmeal soup, inspired by the hearty soups of Scotland, is the perfect thing to warm you up on a cold rainy day!
Video- This jerk wild pork and pineapple fried rice is an amazing way to use up leftover rice in an impressive way. Use can wild or farmed pork.
Video – This goose breast carpaccio with smoked paprika aioli is tasty and impressive way to serve up a wild goose breast!
Video – These easy Middle Eastern flatbreads are done in under an hour and were inspired by Turkish lamacun and Levantine manakish flatbreads.
This springtime pike chowder makes use of spring-caught northern pike, fiddleheads, pheasant back mushrooms, and other spring treats!
This spruce tip marinated goat cheese is an incredible way to use up some of your spring spruce tip foraging bounty!
This Bengali pike heads with lentils (machhur muro dal) is a thick lentil stew made with fish stock and pike heads!
These mashed potatoes with a spruce tip swirl are a delicious and impressive dish to present to guests during the spring time!
These pheasant back and kasha knishes are baked goodies stuffed with wild mushrooms and buckwheat, done in the New York style!
This spruce tip pickled pike is the perfect thing to make with smallish pike that are biting hard in the spring when the spruce are budding!
This venison alla pizzaiola is a wild riff on the famous Neapolitan dish known as “pizza makers steak” or bistecca pizzaiola.
These ginger scallion bear dumplings are a wonderful way to eat ground bear meat. Always make sure the dumplings are cooked past 145°F on the inside!
These roasted spring veggies with curry oil are a medley of fiddleheads, hosta shoots, and pheasant backs, roasted and served with curry oil!
This creamy tarragon pheasant and pheasant back mushrooms uses both the bird and mushroom with the bird’s namesake in a dreamy rich dish!
This spring forager’s curry uses bullhead catfish and plenty of foraged spring treasures to augment its Thai-inspired coconut curry base!
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