- Wild Game
Pasta, Risotto, Gnocchi
Ruminations on how the Italians make grain an art form, with recipes
“Ever eat a pine tree? Many parts are edible.” That may be the most famous quote from the father of modern foraging, the late, great Euell Gibbons, who spoke those words in a Grape Nuts commercial back in the 1970s. He’s right, of course, and I’d like to walk you through just which parts he’s talking […]
When life gives you mushrooms, make tortellini out of them. OK, maybe tortellini are not everyone’s first thought when it comes to cooking fresh mushrooms. But I love these little packets of love, and making them with morels is especially lovely.
Cardoons are an old relative of the artichoke, tasting like a mash-up of artichoke hearts, celery and endive. They can be tricky to work with, so when I found a recipe for cardoon risotto I had to try it.
My mom makes a mean lasagna. It was one of our staple meals when I was a kid. This is essentially her recipe, handed down to me, only I use ground venison instead of ground beef. I hope you like it, ’cause I sure do!
No matter if you are foraging, fishing or hunting, everyone wants a bonanza. Well, I had a day like that last week clamming with fellow forager Kirk Lombard. And when it was over, there was really only one dish I could make: Classic pasta with white clam sauce.
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.
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.