The chanterelles have been sneaky this year in southern-central Minnesota thanks to severe drought conditions. Tried and true spots I typically hit early in July were bare until just a couple weeks ago after a stint of some much-needed rain. Naturally, I was stoked when I was able to piece a few pounds together. So what to do next? Pierogi.

Pierogi are Polish dumplings and I can't think of a better way to stretch this beautiful mushroom than in pierogi filling. If you want these dumplings to really scream chanterelle, you can double the amount used in this recipe to a full pound. Traditional fillings consist of potato, cheese, sauerkraut, minced meat, onion, mushroom, or any combination thereof. The recipe I've created here combines all of my favorites into one package. But there's no reason you can't fill these pierogi with any number of ingredients, classic or obscure, so experiment and have fun.

I prefer my pierogi boiled and finished with some standard garnishes and brown butter, but you can also pan-sear them to golden crispiness after you've boiled them. You can also mix and knead the dough by hand if you don't have a standing mixer. Freeze what you don't plan on eating. Pierogies are like tamales—very labor intensive—so you might as well make a lot of them!

The chanterelles have been sneaky this year in southern-central Minnesota thanks to severe drought conditions. Tried and true spots I typically hit early in July were bare until just a couple weeks ago after a stint of some much-needed rain. Naturally, I was stoked when I was able to piece a few pounds together. So what to do next? Pierogi.

Pierogi are Polish dumplings and I can't think of a better way to stretch this beautiful mushroom than in pierogi filling. If you want these dumplings to really scream chanterelle, you can double the amount used in this recipe to a full pound. Traditional fillings consist of potato, cheese, sauerkraut, minced meat, onion, mushroom, or any combination thereof. The recipe I've created here combines all of my favorites into one package. But there's no reason you can't fill these pierogi with any number of ingredients, classic or obscure, so experiment and have fun.

I prefer my pierogi boiled and finished with some standard garnishes and brown butter, but you can also pan-sear them to golden crispiness after you've boiled them. You can also mix and knead the dough by hand if you don't have a standing mixer. Freeze what you don't plan on eating. Pierogies are like tamales—very labor intensive—so you might as well make a lot of them!

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Capers provide tiny bursts of lemony, briny flavor to dishes such as walleye meunière, pheasant piccata, or, my favorite, simply atop a bagel with lox. Commercial capers are essentially the unripe green flower buds of the caper bush, which are cultivated in Italy, Morocco, Spain, parts of Asia, and Australia. The buds are collected and brined, turning them into the product we know. I’ve always kept a jar of this versatile imported ingredient...

This simple stewed tomato sauce recipe will be the foundation of so much of your cooking once you make it for the first time. Eat it simply with homemade pasta. Use it as a base for your venison chili or make it into tomato gravy that you braise a hind hog leg in. Bake it on catfish or use in in your favorite spaghetti and meatball recipe. It can also easily transform into a tomato soup or simmer with shrimp stock and corn cobs for a hearty...

Fish curry is my favorite way to make a fish dish that is absolutely loaded with a variety of vegetables and packed with flavor. It's so easy and fast—unless of course you choose to husk, crack, and grate your own coconuts to make hand-squeezed coconut milk, which is exactly what we do in this video. I also tackle a homemade curry paste. Though this recipe might seem intimidating with its countless ingredients and various steps, you really can...

The chanterelles have been sneaky this year in southern-central Minnesota thanks to severe drought conditions. Tried and true spots I typically hit early in July were bare until just a couple weeks ago after a stint of some much-needed rain. Naturally, I was stoked when I was able to piece a few pounds together. So what to do next? Pierogi.

Pierogi are Polish dumplings and I can't think of a better way to stretch this beautiful mushroom than in pierogi filling. If you want these dumplings to really scream chanterelle, you can double the amount used in this recipe to a full pound. Traditional fillings consist of potato, cheese, sauerkraut, minced meat, onion, mushroom, or any combination thereof. The recipe I've created here combines all of my favorites into one package. But there's no reason you can't fill these pierogi with any number of ingredients, classic or obscure, so experiment and have fun.

I prefer my pierogi boiled and finished with some standard garnishes and brown butter, but you can also pan-sear them to golden crispiness after you've boiled them. You can also mix and knead the dough by hand if you don't have a standing mixer. Freeze what you don't plan on eating. Pierogies are like tamales—very labor intensive—so you might as well make a lot of them!