In this video by Carey Casey, we forage for porcini with chef Anna Volshonya and learn how to tell delicious porcini from deadly death cap mushrooms.

(From Forage. Gather. Feast. ) The autumn flavors of squash and chanterelles just seem right together. I like to make this while camping by cooking the whole squash directly in the hot coals of a campfire and serving the roasted squash topped with the sautéed chanterelles on a long rustic board. It disappears fast. If you don’t have the mushroom broth, just put a little butter or olive oil in the squash so it doesn’t dry out. But if you do cook it with the broth, it can be reused later to...

Marshmallows got their name from the marshmallow plant, as the root of the plant was originally used in making these. This plant has all...