Chefs Anastassia and Mike Deuel share how cooking with edible weeds transforms overlooked plants like dandelion, plantain, and mullein into delicious, sustainable dishes...
Crispy, savory fritters made with plantain and mullein leaves...
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette...
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As part of our Chefs’ Choir(SM), Anastassia and Mike Deuel add their voices to our celebration of food and inspiration from the kitchen. ...
