Adam Berkelmans

1 week ago | themeateater.com | Adam Berkelmans |Jenny Nguyen-Wheatley |Lukas Leaf |Steven Rinella

Duration 30 minutes Serves 1 to 2 Chef’s notes This recipe is the perfect thing to make after a spring outing in the forests of the Northeast. Wait for large, mature ramp leaves to make this, ensuring that you only snip off one leaf per plant when harvesting so that the plant can rebound and grow again next year. To learn more about harvesting and cultivating ramps, check out this article. Wrapping the fish can be a little fiddly, but using butcher’s twine or toothpicks makes it easier.

1 month ago | themeateater.com | Adam Berkelmans |Lukas Leaf |Jenny Nguyen-Wheatley |Maggie Hudlow

Nothing beats the excitement of finding a huge, bright orange flush of chicken of the woods mushroom (Laetiporus) growing on a stump or log in the forest. For this recipe, you’ll want to use only the freshest of specimens—no pale, dry mushrooms here. If you cut the mushroom off of where it’s growing and it begins dripping water onto your hands, you know you’ve got the good stuff. Since chicken of the woods resembles real chicken so much, it makes a great stand-in for chicken in recipes.