HOME > recipes

Category: recipes

Queen Anne's Lace Tonic

Naturally Effervescent Queen Anne’s Lace Tonic

I never know what to call this kind of beverage. A cordial? A soda? To some people, the word cordial means a liqueur, but this drink is alcohol-free. And the word soda brings up mental images of two-liter bottles of Coke (at least to me!), so that’s not right either. This is an effervescent, naturally fermented, non-alcoholic beverage that will knock your socks off. So I’m calling it Queen Anne’s Lace Tonic, and here’s how you make it. Read more

black raspberry pudding cake

Black Raspberry Pudding Cake Recipe

The black raspberries are coming in strong! Crazy strong. So strong there’s no need to ration this delicious fruit. I can eat it every day if I want to, and still have plenty to dip into next winter when fresh foraged fruit isn’t a possibility. Which means I’m experimenting with a whole bunch of recipes, and this black raspberry pudding cake is number one on the runway. It’s not too sweet, very fruity, and has the consistency of a thick clafouti. Breakfast, lunch, dinner, and in between…it’s low sugar, low fat, and comes together quickly and easily. Read more

cattail flower breakfast

Cattail Flower Breakfast: Recipe

I can’t REALLY call this a soufflé, but it’s pouffy and light and egg-based, so I consider it a pseudo-psoufflé. Cattail flowers have a brief season, and for this recipe you’ll need to catch the male flowers before they open. Look for long, slim cylinders near the tips of the cattail leaves. Those are the young flowers, and they’re divided into two parts: male flowers on top, female flowers on the bottom. The male flowers, before they ripen and produce pollen, are a lovely, naturally sweet vegetable, with a flavor vaguely reminiscent of corn. This cattail flower breakfast recipe is a great way to enjoy a fleeting, seasonal flavor. Read more

foraged spring rolls

Foraged Spring Rolls for Spring: Recipe

I love it when food looks fancy and difficult but is really super easy to make. Who doesn’t like to impress friends and family with delicious, gorgeous food that actually comes together in a flash? These foraged spring rolls can be made with whatever you find in your ‘hood, plus a few grocery store items. And while they’re called spring rolls, you could easily make a different version for each season. Let’s start with spring. Read more

Magnolia Blossom Cream Cake

Magnolia Blossom Cream Cake: Recipe

Magnolias are glorious. Period. When they’re in bloom, they punctuate the landscape with gigantic bursts of color and fragrance, and some of these flowers are quite wonderfully delicious. This past weekend was a magnolia bonanza, and there will be LOTS OF recipes coming your way. But the very first (and yes, my favorite) is this Magnolia Blossom Cream Cake. It’s a surprisingly simple recipe with a unique flavor that no one will be able to guess without a clue from the cook. Read more

dock and yogurt dip

Dock and Yogurt Dip (It’s like a Foraged Tzadziki)

In case you didn’t know it, I’m Greek. Well, half Greek. The half of me that cooks is Greek.

My point is that I love Greek food, and tonight I’ll be serving a foraged version of tzadziki at my monthly girls’ night dinner. Traditional tzadziki is made from cucumbers, garlic, and yogurt, but this foraged version substitutes curly dock leaves for cucumbers. The tart flavor and crunchy texture of the dock leaves combined with creamy, thick yogurt make an excellent dip. Read more

plum blossom panna cotta

Plum Blossom Panna Cotta Recipe

The fragrance of plum blossoms is intoxicating, and something I look forward to every spring. Plum blossom season is brief, usually lasting only a few days. Early spring snow, wind, and rain wreak havoc on these delicate blooms, so get out there and harvest as soon as you see them. Usually I make plum blossom liqueur, but this time I thought of infusing the flowers in cream for a floral panna cotta. What a good idea! Read more

dandelion colcannon

Dandelion Colcannon Recipe: Two Ways!

Colcannon is a classic Irish dish. The name is Gaelic for white-headed cabbage, and it’s usually made from cabbage or kale combined with mashed potatoes. Traditionally colcannon is served in fall, when cabbage and kale are in season, but not being a cabbage or kale lover (who’s kidding whom, I can’t stand the stuff!), I make foraged colcannon in spring when I can use fresh, tender dandelion greens. Their flavor and texture nicely complement smooth mashed potatoes. It’s a perfect dish for St. Patrick’s Day (because it’s green!) or any other spring meal. Read more