These seared wild goose and duck hearts are unbelievably tasty, especially with a hazelnut-sage oil drizzled over them!
Manakish is a Levantine dish consisting of pita bread, slathered in za’atar, cheese, or minced meat and baked, almost like an Arabic pizza. Giving puffball mushrooms a similar treatment makes for seasoned crunchy on the outside, tender on the inside deliciousness!
With it’s likeness to soft tofu, giant puffball mushroom works wonderfully in its place in this classic spicy Sichuan dish.
This granola is easy to make, and has the benefit of being able to accept any dried fruits, nuts, seeds, or flavourings you can throw at it!
This dish is all about getting messy and gluttonously eating with your hands. Limits on panfish are usually quite high, so if you can catch yourself a pile of them, and don’t mind some prep work, you can have your own little fish fry!
Mapo Tofu is a comforting spicy dish that originated in China’s Sichuan province. Its name loosely translates to Pockmarked Old Woman’s Tofu and points towards the dish’s creator in the city of Chengdu.
This silky and delicious Cantonese style congee is a type of a savoury rice porridge and in this case is made with freshly caught wild largemouth bass and foraged stinging nettle leaves.
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