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Blue Camas, camassia quamash, has been a staple of the Northwest Indians for centuries, but few modern cooks have experimented with this edible bulb. Here are the results of my experiments.
Last week I found lots of wild edible bulbs in the High Sierra, notably blue camas. But eating bulbs has twin problems: Poisonous look-alikes, and the fact that their flowers are achingly beautiful.
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
How to pick and cook salicornia, the plant of a thousand names: Saltwort, samphire, chicken feet, whatever — no matter what you call it, this is one of the finest foraged foods around.
This is my favorite way to use a surfeit of zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint.
Guanciale is like bacon or pancetta, only better: It’s made from the jowl of a hog, not its belly. And, like most charcuterie, what kind of hog you get your jowls from makes all the difference.
Inspired by a beef-and-mushroom burger I made, this version, with venison and morel mushrooms, is even better! Venison and mushrooms are a natural combination.