22 fiddlehead recipes

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.

A spring forager's pizza with a crust of pureed fiddleheads, egg, and cheese instead of dough, topped with tomato sauce, bacon, more cheese, and whole fiddlehead ferns. Unusual, seasonal, and grain-light.

Fiddlehead quiche pairs spring fiddlehead ferns with crispy bacon, Swiss cheese and a creamy egg custard in a flaky pie shell. A short-season New England brunch dish with a nutty, asparagus-like green flavor.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Fiddlehead puff is a savory egg and cheese casserole baked with fresh fiddlehead ferns and biscuit mix. A simple springtime brunch dish that showcases this seasonal wild green.

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Fiddlehead quiche with foraged fern shoots, mushrooms, sharp cheddar, scallions, and crisp bacon in a flaky crust. A celebration of spring forest flavors.

Fiddleheads on toast turn early-spring foraged fern shoots into a brunch dish with white sauce three ways: with hard-boiled eggs, crispy bacon, or rolled in ham and broiled.

Creamy fiddlehead fern soup with chicken stock, milk, and lemon zest. A seasonal spring soup that showcases foraged fiddleheads in a simple, brothy bowl ready in 35 minutes.

Pan-fried whole trout in a crispy flour-cornmeal coating served alongside buttered fiddlehead ferns. A classic springtime catch-and-cook meal that celebrates wild ingredients at their seasonal peak.

Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.

Fiddlehead and ham casserole layered with a parsley-chive white sauce and topped with buttered bread crumbs. A classic springtime casserole showcasing foraged fiddlehead ferns.

Springtime New England quiche filled with tender fiddlehead ferns, leeks, and sharp cheddar, crowned with whole fiddleheads. A seasonal pie that celebrates the fleeting wild harvest.

Tender whitefish fillets baked in white wine and Dijon mustard, topped with earthy fiddlehead ferns and finished with a swirl of butter. Spring on a plate in just 25 minutes.

Veal fricassee with fiddleheads gently simmers cubed veal in white wine and cream with onions and fresh chervil, finished with tender spring fiddlehead ferns. Elegant French country dinner.