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Tama Matsuoka Wong

Tama Matuoka Wong forages for the restaurant Daniel. She wrote Foraged Flavor with Daniel chef de cuisine Eddy Leroux.

Tama Matsuoka Wong appears in the following:

Winter Foraging

Friday, December 13, 2013

Tama Matsuoka Wong, author of Foraged Flavor and forager for the restaurant Daniel, explains how to forage for wild plant ingredients, even in the winter, using juniper, pine, hickory bark, barberry, and wild onion.

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Springtime Foraging

Friday, March 29, 2013

Tama Matsuoka Wong discusses foraging in spring and what you can pick in the wild to use in your kitchen. She’s the author of Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes.

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How to Forage

Wednesday, October 24, 2012

Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of chef Daniel Boulud, talks about foraging—finding edible plants in the wild. She explains which plants are her favorites, where and how to find them, and how to cook with them. Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, written with Eddy Leroux, includes 71 favorite plants, which are easy to identify and can be harvested sustainably across the country, and also includes simple recipes.

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Last Chance Foods: Taking the Sting Out of Nettles

Thursday, May 10, 2012

Forager and author Tama Matsuoka Wong explains how to safely eat stinging nettles and how they may help with seasonal allergies. Try a recipe for Nettle and Asparagus Pizza from the book she wrote with Daniel chef de cuisine Eddy Leroux.

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