Perch recipes make the most of wild-caught perch each year. A firm and flaky panfish, it is suitable for a number of cooking methods. Perch are a pleasing and eagerly sought-after fish that populate the waters all across North America. These fish may be lesser known to casual consumers, but they are quite common. In fact, perch can be found in all states in the continental U.S. except for Louisiana.  Yellow perch are an accessible fish, found in a diverse set of habitats including lakes, rivers, reservoirs and the brackish waters of the shoreline in which they seek food and spawn.  ..read more

Lilac recipes make the most of edible lilacs in season.  Lilacs are a highly scented spring flower, beautiful in bouquets, gardens, and atop a host of culinary creations.  Lilac bushes (Syringa spp) are part of the olive family. These deciduous bushes bloom in the springtime between April and June. Their smell is perfumey, strong and heady – an abundance of bushes can produce an almost overwhelming sweet, floral aroma.   A warm spring can bring flowers out early though, causing a shorter bloom period. In such cases, you may need to hurry and pick those fragrant floral blos ..read more

Chamomile flowers are edible and delicious, and they can be made into a lot more than just tea! Chamomile flowers are delightful to behold lining gardens and rock walls, but this flower is also a versatile ingredient that can be infused into much more than tea. Chamomile blooms in both the spring and summer with the main picking season between June and September. Chamomile loves sunny locations and partial shade and grows well in USDA zones 4 to 8, with some varieties spanning as far as zones 2 to 9. There are actually about 25 species in the chamomile genus Matricaria, but the type most popu ..read more

Sourdough Bread with Roasted Garlic and Rosemary is a classic flavor combination that works wonderfully on your dinner table. Sourdough bread is always welcome on my dinner table, but adding the savory flavors of rosemary and garlic makes it extra special.  Those classic seasonings go so well in this rich and tangy loaf, and you’ll enjoy every single crusty bite. I particularly love making this loaf alongside a hearty beef stew, but it works well with lighter spring fare as well. This particular recipe comes from the book Artisan Sourdough Made Simple, and that title just about sums it a ..read more

Spruce tips are the delectable treat that appears at the ends of spruce tree branches in the early spring months. A briefly available foraged find, just a few spruce tips will go a long way to flavor dishes, drinks and desserts. Spruce Tips During the cold winter months, spruces bide their time, but in spring new growth emerges. This new growth is the flavorful feature known as spruce tips. The best months for finding spruce tips vary by area, but many find spruce tips are past their prime by mid-June, having turned too woody to eat. Prime picking months are often from late April to mid-May ..read more

Sourdough Pullman Loaf is a toothsome sandwich bread that’s much easier to make than a standard sourdough loaf.  Sourdough Pullman Loaf (Pain de Mie) Sourdough bread is absolutely delicious, but making a crusty loaf with sourdough can be a bit tricky.  This simple sourdough sandwich bread is MUCH easier, and it allows you to turn an everyday sandwich into something extraordinary. A pullman loaf pan is a square pan (with a lid) that allows you to bake a perfectly shaped loaf every time (without the complicated shaping steps involved in most sourdough baking).  Since it’s fully ..read more

Goat ribs are tender and delicious if cooked properly.  They need a long, slow roast, and in the end, they’re fall off the bone and melt in your mouth tender. If you aren’t among the initiated, the idea of making and eating roast goat ribs for dinner might seem a little bit strange. For many of us, goat tends to be outside the comfort zone of conventional cooking. However, goat is a staple in all kinds of delicious dishes – and roast goat ribs offer the perfect way to savor everything this tender, succulent meat has to offer.  Goat meat offers a distinctive flavor profile that’s oft ..read more

Goat chops are one of the very best cuts from this often overlooked (but delicious) meat. How to Make Goat Chops Goat meat, a staple in various cuisines across the world, is slowly carving out its niche in modern gastronomy. If you’re looking to expand your culinary repertoire or simply enjoy a rich, savory dish, goat chops are an excellent choice. They’re tender, flavorful, and they absolutely deserve a spot at your dinner table! Yet many people shy away from goat chops, thinking they’re hard to cook. That’s not the case! Today, we’re diving into the rustic and aromatic world of Garlic and H ..read more

Ramps are a reliable spring perennial popping up for a brief and ephemeral season of 6 to 8 weeks in the early spring. They are considered a delicacy and they’re a real treat in season. Ramps, also known as wild leeks, are a spring foraging favorite. These small woodland onions possess a distinctive garlicky, green onion-like flavor that works exceptionally well in a wide range of savory condiments and dishes.  Often called a spring ephemeral due to its fleeting period of availability, ramps are in season briefly in the spring months of April and May. Ramps (Allium tricoccum) are native ..read more

Ramp compound butter is an easy way to use fresh, wild-foraged ramp leaves in spring.  Ramps, also known as wild leeks, have an incredible flavor that pairs perfectly with the richness of butter, and it’s perfect in any savory recipe where you’d use butter.  Personally, I love it on top of rare steak, and if you really want to fancy it up, you can serve it with other in-season wild edibles. Ramp compound butter is a culinary treat that’s admired by many – but foraged by only a lucky few. This versatile butter blends the pungent, earthy flavors of ramps with the richness of high-qual ..read more