This recipe is a delightful ode to summer’s bounty. Fresh-caught trout are stuffed with fresh green herbs, stone fruits, and dried currants steeped in pomegranate molasses. A drizzle of saffron butter adds floral complexity, and they lay on a bed of rice pilaf filled with the fresh forest flavors of tender conifer tips and toasted pine nuts. A saffron and spruce tip aioli is the perfect finishing touch for this summertime feast.
Read MoreWelcome to the Blog!
Welcome to the Wondersmith's Writings! Here you can find magical recipes featuring foraged ingredients, musings on food and ceremony, and meaningful rituals to explore your own everyday magic. Though I have been focused on other writing pursuits, I am keeping all of my blog content up as a resource for you. You can use the search bar below to find what you are looking for. (Please note that sometimes you need to refresh the page to see the search results.) Happy reading! If you'd like to support my goal to spread magic far and wide, consider contributing to my patreon program!
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Happy Wondercrew Wednesday! Today I am sharing a recipe that is very dear to my soul: it's what I used to make for myself every time I went to visit my beloved Pacific Ocean.
Read MoreFluffy, buttery rolls with a delicious herbal garlic flavor are all dressed up for the feast! They’re not empty-handed, though: they’ve also got a fun activity rolled right into them.
Read MoreCome here for a laugh. Come here for a brief art history lesson. But most of all, come here for a vibrant, summery bowl of pasta full of dynamic flavors and textures! Mugwort basil noodles have a wonderful herbal flavor that goes wonderfully with a cold fresh corn salsa, perfectly spiced.
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Join me for a little winter night magic as we bake this cake full of rich seasonal flavors and black cocoa!