Of all the wild edible plants that grow in our country, the ancient fiddlehead ferns are the most unique and flavorful. They are the unfurled new leaves of a fern. Reproducing through spores, not ...

For most of us, turkey season is also fiddlehead season. So, while you’re tromping the woods—whether the hunting is slow or not—keep your eyes peeled for these ephemeral edibles. Why? Because they are ...

In this week's share: fiddlehead ferns, carrots, beets, English peas, lettuce, onions, cherry tomatoes, cucumber. To try Anastatia's recipe for pasta with peas, asparagus, and fiddlehead ferns, click ...

4 cups fiddlehead ferns 4 tbs. extra-virgin olive oil Kosher salt, to taste 4 tbs. thinly sliced green garlic (white and light-green part only) Freshly ground black pepper, to taste 2 lemons (1 for ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

It used to be said, only half in jest, that if a Russian immigrant coming off the plane at Ben Gurion airport wasn’t carrying a violin, it meant that the new oleh (immigrant to Israel) was a pianist.

Chef Matthew Decker has been with Franklin Oyster House since it opened its doors years ago. As the Chef to Cuisine at Franklin, Decker makes sure the restaurant is always using the latest and ...

We are going to talk about ramps and fiddleheads on this Sunday's show. Ramps and Fiddlewhat? No, I am not going to strap on my skates and start doing one-half pikes while playing a banjo in the ...

Constantine Rafinesque, a young French botanist, came to Philadelphia in 1802 and soon set off for Appalachia, walking at least 8,000 miles on foot in search of previously unclassified flora. He would ...