Whether you call it Grifola frondosa, Maitake, or Hen of the Woods, here's how to cook it right.
The Whimsical World of Fungi-Foraging Winemakers
It's morel season, and your vintner is out in the woods. Meet some of America's mushroom-obsessed winemakers in this story for Wine Enthusiast magazine.
With a Chef’s Ramp Kimchi Recipe, West Goes East
How a chef in West Virginia first fell for Allium tricoccum and the new heights she’s taking them to.
Where Wildfires Once Blazed, Mushroom Hunters Thrive
High-tech mapping has made foraging easier and faster. What’s gained — and lost — in the hunt? I reveal just that in this story for
Hunting Burn Morels and Getting (Sea) Beans
On a dark desert highway, Idaho burn morels get traded for Washington sea beans. Plus: One recipe for a crunchy, saline Salicornia salad.
Stuffed Morels: Out of the Wildfire and Into the Oven
Sure, it may be gilding the lily, but this easy morel mushroom recipe is the stuff of dreams.
A Brief Affair With Hen of the Woods
Oven roasted maitake with celeriac recipe.
Hunting Morels and Ramps in North Carolina
A hunt for morels and wild leeks in the Blue Ridge Mountains outside of Asheville leads to a host of edible discoveries.
So I Gather is On the Road
After years of threatening to do it, I’ve hit the road for a very long foray. Over the next several months I’ll be traveling the
The Scent of a Yellowfoot Chanterelle
The yellowfoots surprise me. I’m down at the creek, between the trail and the creek, really, when I stumble upon them. Call them winter chanterelles,