Nettle Soup

A recipe for Scandinavian nettle soup; basically a nettle bisque. This recipe is based on Swedish nasselsoppa, and can be made with any vivid spring green.

Acorn Muffins

Acorn muffins. Yep, muffins. You use acorn flour and some acorn grits plus dried fruit to make a helluva breakfast muffin.

Acorn Grits

Another way to enjoy "oak nuts" is by making acorn grits. I love these in baked goods and soups.

Wild Rice with Mushrooms

Wild rice, wild mushrooms, caramelized onions. What's not to love? This is a perfect side dish for wild game like venison or duck or pheasant.

Chanterelle Risotto

A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.

Candied Angelica

Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.

Ricotta Gnudi

When I had Chef April Bloomfield's ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.

Fiddleheads Stir Fry with Pork

Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They're featured here in a simple Asian stir fry with wild boar backstrap.

Junipine Wild Ale

A recipe for a juniper wild ale with pine needles that I call Junipine. It's a red ale fermented with the yeast on the juniper berries.

Spring Ramp Risotto

It should be obvious by now how much I love spring onions in all their forms. This light, lovely Italian rice dish highlights whatever wild or store-bought green onion you have on hand, spiked with fresh spring green herbs.

Wild Mushroom Bisque

A recipe for mushroom bisque using wild mushrooms. This is basically real, homemade cream of mushroom soup. You can use any sort of mushroom you like.