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.
With a highly aromatic
flavor somewhere between onion and
garlic, ramps infuse this pasta dish with
the essence of spring. Unlike their commercial counterpart, the green tops of
these leeks are tender and piquant.