Servings: 4 Here in the Pacific Northwest, the temperatures have begun to fall. A late-summer variety of oyster mushrooms found a host in the Tillamook State Forest, so I served them in a creamy chowder with corn, sweet onions, poblanos,…
Servings: 1 I returned home from late-summer fishing at the Deschutes with a smallmouth bass in tote. In this dish, this whitefish is poached in butter and EVOO to deliver a rich fillet, complemented with bittersweet grapefruit, caramelized shallots, and…
Servings: 2 When my parents met me on the Appalachian Trail, they took me to The Tavern in Abingdon, Virginia; there, I learned how well berries pair with poultry. Sautéing huckleberries with onions and fond creates a sweet, hearty sauce…
Servings: 9 On special Saturday mornings, my mom would open a tin of recipe cards and pull out my grandma’s recipe for æbleskiver, a Danish treat like pancakes; served with or without fruit in the center and powdered sugar on…
Servings: 2 Packed with nutrition, dandelions are an accessible plant for new foragers. This hearty dish gives dandelion greens a Southern flare by balancing their bitterness with sweet onions and tomatoes, stewing the vegetables in the savory undertones of bacon.…
Servings: 1 Harvesting steamers before a low tide is a timeless activity with a mouthwatering reward. This minimalist dish emphasizes the shellfish by brightening their brininess with citrus and fresh herbs; a velvety butter-sauce marries everything together. To prepare live,…