Hickory smoked ice cream was inspired by one of the greatest desserts I've ever eaten in my life. It was a dinner at Saison, a three-star Michelin restaurant in San Francisco. The tasting menu had to be about 15 courses. At the end the server brought us a little orb of white ice cream. They... Read More The post Hickory Smoked Ice Cream appeared first on Forager | Chef .| Forager | Chef
Pear shaped puffballs are common wild mushrooms every forager should know. Easy to identify with few caveats, they may not be as prized as other wild varieties, but the volume you can harvest quickly, as well as the mild flavor are good attributes. Today we'll go over what you need to know about them. As... Read More The post Gem-Studded and Pear Shaped Puffballs appeared first on Forager | Chef .| Forager | Chef
An appetizer for peak summer when the woods are hot and muggy and mushroom variety season is peaking. Cold, tart, spicy and refreshing, mushroom ceviche| Forager | Chef
One of the most underrated and overlooked fruit available to foragers, highbush cranberry fruit is something I never seem to have enough of. An edible native fruit shrub that's easy to grow and propagate, they're a great addition to a yard, landscaping as a hedge, or part of a food forest. Today we'll go over... Read More The post Highbush Cranberry & Guelder Rose appeared first on Forager | Chef .| Forager | Chef
Common yellow salsify, Tragopogon dubius (also known as oyster plant and goatsbeard) is seen as a weed in most in North America. It might surprise you that the plants are also coveted by chefs and cultivated for their edible taproot. Today we'll unearth some of the history, cover basic identification, different edible parts of the... Read More The post Foraging Oyster Plant or Yellow Salsify appeared first on Forager | Chef .| Forager | Chef
Among the many brilliantly colored mushrooms in North America, few stand out like the Frost bolete, also known as the apple bolete and Butyriboletus frostii. Among the Midwest's dizzying amount fungi that stain blue, it's one of the easiest to identify with its distinctly reticulate stem. Mostly appreciated among more serious mushroom hunters, they have... Read More The post Foraging Frost's Bolete or Candy Apple Bolete appeared first on Forager | Chef .| Forager | Chef
Relatively obscure edible plants, yellow sweet clover and the closely related white sweet clover can both be used as an herb. While some foragers will know they can make a nice tea, there's other uses for them you might like to try. Today we'll go over some background on the plants and how I use... Read More The post Yellow and White Sweet Clover appeared first on Forager | Chef .| Forager | Chef
Foraging chanterelles evokes memories of summer and long conversations about food. My former chef, William-a Milanese and former maître’d at La| Forager | Chef
A classic French breakfast or dessert, packed with wild blueberries, and served with a spoonful of whipped cream, blueberry clafoutis is a bit like a giant blueberry pancake. It's a nice way to celebrate a nice bucket of summer fruit, and easy to make with just a cast iron skillet. It also reheats better than... Read More The post Wild Blueberry Clafoutis / Flaugnarde appeared first on Forager | Chef .| Forager | Chef
Chef Alan Bergo shares his experience cooking with milkweed pods.| Forager | Chef
Once thought of as trash to put in the compost by garlic growers, garlic scapes have steadily gained in popularity over the years. I was surprised when I overheard two different groups of people puzzled over what they were at the farmers market the other week, so today we'll take a quick look at what... Read More The post Cooking with Garlic Scapes appeared first on Forager | Chef .| Forager | Chef