This cream of chicken of the woods soup is a tasty, chowder-like soup made from wild chicken of the woods (Laetiporus sulphureus) mushrooms!
This baked black walnut brie in puff pastry is the perfect wild edible dish to serve to guests as a delicious, gooey, appetizer!
This chanterelle and apricot flatbread fuses stone fruit and wild mushrooms together in one wildly delicious meal!
These potatoes Lyonnaise are a tasty French preparation from the region of Lyon, and are the perfect side for a nice big steak!
These lambsquarter spanakorizo pies were inspired by Greek spanakorizo and spanakopita and made with wild greens!
These Danish kammerjunker cardamom biscuits are great on their own, but even better when added to a cooling bowl of koldscål!
This Danish koldscål with wild raspberries is the perfect summer treat. Enjoy it during the hot summer months when berries are peaking!
This Mongolian mushroom stir fry has nothing to do with the cuisine of Mongolia, but it is coated in the eponymous sweet and salty sauce!
This asparagus and spruce tip risotto is the perfect vegetarian meal to make before springtime swings into summer!
This spruce tip marinated goat cheese is an incredible way to use up some of your spring spruce tip foraging bounty!
This curry oil recipe will give you the perfect oil to drizzle over salads, sandwiches, or meats, or to use to cook noodles or eggs!
This morel and fiddlehead pasta with ramp butter is a fantastic way to use up some of your spring foraging bounty!
This rice with wild vegetables is based on the Japanese dish sansai gohan, or rice with mountain vegetables. I used local wild edibles.
This Japanese coltsfoot gomae is a take on the series of Japanese dishes that consist of vegetables tossed into a delicious sesame sauce!
These Canadian maple leaf fritters are made from young sugar maple leaves, maple syrup, and beer. It couldn’t get any more Canadian, eh?
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