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SLIDESHOWS: Onions


Pickled Wild Onions with Honey and Wild Rosemary

Chef Joshua Skenes of San Francisco's Saison employs a full-time forager to find ingredients like the wild onions Skenes pickles and serves alongside house-made rabbit terrine. The garnish: wild rosemary blossoms and fried foraged greens—chickweed, oxalis, miner's lettuce. The recipe here is a simplified version.

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