I first tasted steamed buns in Japan, although they were flavored with mugwort (also delicious!) rather than sumac. It’s a simple, versatile recipe, and once you’ve tried it with sumac, I’m sure you’ll want to play around with lots of other foraged spices. The size of your muffin tin will determine the size of the pan that holds the tin…
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When you’ve invested hours foraging for wild mushrooms it’s hard to give up even an ounce of your harvest. But not every mushroom you bring home is tender enough to eat as is. Let’s say you hit the oyster mushroom mother lode and you’ve already cooked with or preserved all the tender caps. The solid stems feel too dense and…
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I got a message from a friend this morning (thanks, Bill), saying he was going to make Japanese knotweed wine. He found my recipe on an old website, which made me realize I should update that and move it here, so all the world can find it easily. I love knotweed wine for several reasons: the flavor is excellent Japanese…
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A podcast about plants with Ellen Zachos and C.L. Fornari