This meatball stroganoff with chanterelles is a beautiful and hearty way to incorporate wild mushrooms into your weeknight dinner routine!
This Cantonese ginger and scallion lobster mushroom stir fry is an incredible way to enjoy a nice little haul of lobster mushrooms!
This Chinese stir fried lambsquarters with fermented bean curd has such a unique and delicious flavour. It’s a perfect side to any meal!
This Sichuan milkweed pod salad is at once refreshing and bracingly spicy. Pick young milkweed pods about the size of your thumb.
These buckwheat crepes with eggs, lambsquarters, and chanterelles make for an incredibly wild, filling, and delicious breakfast or dinner!
This lake trout-stuffed rigatoni with pesto sauce is a bit fiddly to make, but so worth it. The stuffed noodles are an absolute delight!
This lambsquarters jap chae is a delicious dish to make as a main, or as a side to a larger Korean-themed meal!
This gochujang grilled Spanish mackerel was inspired by both Mexican and Korean recipes dealing with different types of mackerel!
This tandoori style wild turkey is made on the grill rather than in the tandoor, after marinating in a delicious spicy yogurt sauce!
This summer wild vegetable tempura is an incredible way to use up a couple handfuls of odds and ends during summer foraging!
These bourbon-brown sugar beaver baguettes are incredibly delicious and epic sandwiches made out of, believe it or not, seared beaver loin!
This venison chop suey recipe makes for a great weeknight meal. Featured on the Outdoor Edge Knives website!
This creamy ramp and feta dip uses pungent wild ramps (leeks) to compliment the saltiness of the feta cheese in an incredibly tasty dip!
These purple dead nettle devilled eggs are stuffed with a play on spinach and artichokes, but with dead nettle instead of spinach!
These wild turkey pesto melts are the perfect thing to serve at a party or to those who may be dubious about eating wild game!
© 2020 All rights reserved
