Swedish Spring Salmon with Vattlingon and Peas
Behold, one of the most vividly beautiful recipes I’ve made in a long time. Salmon Swedish style, with vattlingon. It screams Christmas, right? Wrong. This dish can only be made in springtime. Read more to find out why…
Partridges with Cranberries and Rosemary
This dish, inspired by Swedish chef Magnus Nilsson of Faviken, is nothing short of a revelation in its simplicity and in the technique of cooking the partridges. If you are an upland bird hunter, or like to eat Cornish hens or quail, you must read this.
Dorado a La Paz
Let’s face it: It’s cold in most of the country. But down here in California, both avocados and prickly pear fruits are in season. So why not combine them with some mahi mahi — dorado in Mexico — and make a dish dedicated to sunny Baja?
Wild Cranberry Sauce
Cranberry sauce has been part of the American holiday tradition for more than two centuries. It is a perfect accompaniment to roast turkey or venison, pork, wild boar or bear. And while this is a pretty classic recipe, it is made with real wild cranberries from New England.
Wintergreen Ice Cream with Chocolate Chips
Wintergreen ice cream. Why not? I love regular mint ice cream, and after my friend Nate and I foraged for a bunch of wintergreen berries on Cape Ann in Massachusetts a couple weeks ago, I reckoned this would be a cool way to use them… no pun intended.
Huckleberry Grilled Doves
Grilled doves basted with homemade huckleberry (or blueberry) barbecue sauce. You want this. Yes you do.
How to Make Elderberry Wine
If you want to make your own fruit wines – wines worthy of the snootiest wine snob – this is how to do it. I’ve been making fruit wines for 20 years, and here is my method. It requires some special equipment, a lot of patience, and a little math. But the result is more than worth it.
The Great Hollyleaf Redberry Mystery
Hollyleaf redberry is sweet, pretty and abundant. It is also a mystery. I am confident about eating this berry now, but it took some research — the kind of research anyone who dares eat something unknown ought to do before popping it into your mouth.
Dessert, from the Mountain
I rarely make elaborate desserts, but the abundance of my foraging spot in the high Sierra has been so amazing I made an exception: Almost every ingredient on this plate comes from within a few miles of every other.
How to Make Elderberry Syrup
It’s elderberry season, and making elderberry syrup is the first thing I do once the berries turn ripe every year. After all these years running this blog, I thought I’d finally write down the recipe.
