- Wild Game
Wild hazel nuts are everywhere, but no one seems to be able to see them. Here’s how to recognize and harvest wild hazel nuts, which are in season right now.
The Lathyrus clan, which most of us know as wild peas, get a bad rap. But I am here to tell you that wild peas are indeed edible, contrary to what you may have heard. Here’s the science behind why.
I recently met a Tlingit Indian woman in Alaska who dried sea beans, a/k/a Salicornia, saltwort, sea asparagus, etc. and used it as a seasoning. It occurred to me: Why not take it one step further and make “sea bean salt.” Here’s how you do it.
Gooseberries are among the tartest, most aromatic of all our berries. No matter what variety you find, grow or buy, you can make a pretty sorbet from the juice of the berries. Perfect for a hot summer dessert.
Ah, the gooseberry, an unloved berry if there ever was one — especially here in North America. We have more than 100 varieties here, yet few people, even foragers, both with them. Pity. Here’s what you need to know to gather ye gooseberry in style.
Cattail pollen is one of the great zephyrs of the natural world: One day it’s here, the next, dried up and blown to the four winds. I finally caught it at the right moment this year, and finally got to make a dish I’ve been wanting to make for years: Cattail pollen pasta.
Don’t be fooled by the fancy name. These are your standard ricotta-spinach gnocchi, only made with wild cow parsnip greens, and the carrot consomme is fiendishly easy to make. A knockout dish that’s pure simplicity.
A Chinese style plum sauce made with wild plums. This stuff kicks the crap out of store-bought, and is even better on Peking Duck than the more common hoisin sauce. But hell, this stuff is so good it’d be awesome on an old tire.
Quail barbecued slow and low with Arizona sauce. What is Arizona sauce, you say? All that is good about the wild foods of the Southwest: mesquite honey, tequila, and wild chiltepin chiles.
I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.