Wild Springtime Japanese 7-Herb Rice Porridge
This simple recipe, inspired by Japanese mountain cuisine, is the perfect thing to make for lunch after a spring stroll when you return home with pockets full of foraged vernal odds and ends.
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rice
Cajun Venison-Ham and Venison Andouille Jambalaya
Brandon Dale knows that a good jambalaya is the heartbeat of Cajun cooking. This dish is a flexible one, but certain rules still apply: a well-seasoned base, perfectly cooked rice, and layers of smoky spice.
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Stinging Nettle Biryani
Adam Berkelmans used wild spring-foraged, blanched, and then frozen stinging nettles to make a version of one of his favorite dishes in the world – biryani!
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