Recipe: Watercress Dumpling

I love watercress. Whenever I see them at the market, I buy them. They have a refined fresh grassy taste that’s reminiscent of spring – not as fibery as nettles nor as dull as spinach.

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Wild Mushroom Risotto

This wild mushroom risotto recipe is adapted from “Cooking Wild in the Northwest“, by Seattle chef John Sundstrom.

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It delivers a creamy texture and is packed with rich flavors.

Ingredients:
For the mushroom stock:
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