Our collection of refreshing salad recipes includes choices that work as first-course appetizers or as Thanksgiving sides. In addition to lettuce-based green salads, you'll find dishes centered around green beans, wild rice, and root vegetables.
Whether you do your foraging in the woods, at the farmer’s market, or in your local specialty food store, these edibles fresh from the forest floor give us a taste of nature in its purest form. Here, you’ll unearth recipes for morels, chanterelles, ramps, fiddleheads, dandelions, and other wild discoveries.
In Season: Wild mushrooms, including chanterelles and oyster mushrooms, are available in the fall at specialty groceries and farmers' markets. What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms. How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.