This crab and ramp soft-scrambled eggs on toast is an absolute dream. Sexy soft eggs, earthy wild garlic, and briny crab, all in one!
This bullhead and ramp fried rice uses Chinese techniques with wild ingredients and is a delicious way to enjoy wild springtime delicacies.
This ramp (wild leek) cream cheese spread is the perfect spring treat to spread onto a bagel, stuff into an omelette, or add to a dip!
This oyster mushroom shila plavi is a vegan Georgian dish which is somewhat similar to a risotto, though it plays by its own rules!
This chaga-dashi sipping broth was made to accommodate a liquid diet post-surgery, but it was so tasty, I’ll be making it again!
This turkey tail and venison bone broth is made from foraged turkey tail mushrooms and is a delicious drinkable health tonic!
This baked mushroom rice is an easy and delicious side dish that can be made with pretty much any wild or store bought mushroom!
This Azerbaijani kükü with borage is a delicious frittata-esque egg dish made with borage greens and served with garlic yogurt!
This Turkish borage in yogurt (jajik) is a delicious way to enjoy blanched borage from the garden when the bees are all finished with it!
These oyster mushrooms with orzo, kale, and salmon is the perfect thing to make for a hearty, healthy, and quick weeknight dinner!
These Chinese style oyster mushrooms braised in oyster sauce is a wild riff on the classic Chinese braised shiitake mushroom dish.
These Japanese style mushrooms make for an excellent side dish to go with a Japanese inspired meal, or a delicious wild lunch!
This chicken of the woods Alfredo pasta bake is the perfect meatless, homey, comforting, and delicious wild casserole!
This wild mushroom boscaiola is beautifully smokey, woodsy, earthy pasta and is a great way to use mixed wild or store bought mushrooms!
This cod and wild mushroom soup with coconut, corn, and Asian greens is what weeknight cooking is all about!
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