total posts: 55
Wild Bibimbap, with bracken fern, oyster mushrooms, and stinging nettles.
Devil's Club Stir-fry - Have your revenge on this bane of the off-trail bushwhacker!
Pimentón Clams & Pig Face - A limit of manila clams with linguini and smoked pork jowl...Iberian goodness!
Sea Scallops with Maple Blossom Pesto, Morels & Asparagus
Don't mow your dandelions—make jelly! A sweet taste of spring.
Shellfish steamed in wine, tomatoes & sausage. So good and so simple.
One word, one pot, one heckuva meal: Laksa!
Gobo Mojo: Forage your own burdock root to make Kinpira Gobo.
Go wild: Try miner's lettuce in your favorite salad.
Tempura Razor Clam Sushi...Itadakimas!
Learn more about Oregon white truffles...
When the world gives you stinging nettles, makes Nettle Gnocchi!
What I learned at a recent food photography workshop...
Easy Szechuan Pickled Fungi & Vegetables
Favorite new canape: Chanterelle & Fig Crostini
Citrus & Blackberry Must Cured Salmon
Salmon Head Soup: Honor your catch by using every last bit.
Pickled sea beans make a tasty garnish all year round.
A Sweet Taste of Summer: Blackberry Crumble
Louisiana Style Crawfish Boil
Wild Mushroom Stuffed Brook Trout
Fettucini with Porcini, Pancetta & Tomato Cream Sauce.
Alaskan Cod with Porcini and Chard Saute
Want the deep, earthy flavor of porcini year-round? Dry your own!
A Spring Northwest Classic: Grilled Porcini Salad
Spring Porcini: A Good Excuse for Early Season Camping and a Gourmet Camp Dinner.
Forage a handful of pineapple weed to make a thirst-quenching iced tea.
Fillet Mignon with Devil's Club Bordelaise and Wild Wood-Sorrel
Putting up a taste of spring: Pickled Fiddleheads!
Devil's Club Chocolate Sauce...wild, woolly, and decadent.
Puget Sound meets Dixie with this salty-sweet Oyster & Sea Bean Succotash.
Dandelions getting the best of you? Fry them up in a crispy delicious Dandy Tempura!
Chickweed Chimichurri over Tuna Poke: Perfect for a warm spring evening outside!
Pick dandelions before you mow! Then make Dandy Bread...