Wild Ginger Ice Cream
A surprisingly wonderful ice cream from a surprisingly wonderful wild plant. Wild ginger grows on the forest floors of much of the United States, and, when eaten in moderation, is different – yet just as good – as the ginger you buy in the store.
Crepinettes with Wild Boar
I love crepinettes. Think of them as sausage patties wrapped in a blanket of fat. Alas, I rarely get to make them, as I don’t really buy meat much anymore. But when I shot a wild pig this past spring, I got myself a surprise: wild caul fat!
Loving the Unloved: Bat Rays
If there is a fish in California waters more hated than a bat ray, I don’t what it is. “Everyone” says the lowly bat ray is inedible, but I know better. After all, a ray is merely a narrow-tailed skate. And skate sells for $20 a pound — when you can find it.
Grilled Quail, South Carolina Style
Quail are one of the best game birds for the grill, and respond well to either high heat grilling or slow-and-low barbecue. Here I barbecue them slowly, basted with a South Carolina-style mustard sauce.
Elderflower Fritters
Elderflower fritters are wonderful, but most recipes for them have a serious flaw: They simply dip the flower heads in batter, leaving the toxic stems attached. How to fix that problem? Make a beignet instead.
How to Preserve Garlic
Garlic is available all year long, so why preserve it? This is why. This method for preserving garlic in oil will change your life. Imagine having roasted garlic at hand whenever you want. Yes, imagine it.
Thai Green Curry with Fish
One of the best things to make when you have firm fish such as shark, swordfish or sturgeon is a stew. And in summer, I love me some Thai green curry when I catch sharks and sturgeon.
Grilled Deer Heart with Peppers
Grilled venison heart. Yep, you heard me right. And don’t look away. It’s as awesome as it looks. High heat, great meat and a good marinade are the keys.
Morel Risotto
I make a lot of risotto, but I love mushroom risotto most of all. This is what I do when life gives me a basket of pretty fresh morels, and life’s been good to me this season.
Bison Bresaola
Bresaola, an Italian air-cured eye round or loin, is normally done with beef. But it works with any large animal, in this case a bison.
