- Wild Game
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If you want to know what I am munching as I hit the road for a very long book tour, it’s these cookies. Acorn flour makes a damn good shortbread because shortbread doesn’t really need gluten to be good. These are nutty and sweet, with a hint of vanilla and maple.
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.
Snowball cookies were my favorite Christmas cookie when I was growing up. My mum made them with regular walnuts, but my rendition of this classic cookie uses wild black walnuts, plus a little orange liqueur.
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.
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.
Black walnut season has started, and my favorite thing to do with these hard-to-crack nuts is make ice cream. My version gives you a double-dip of black walnut flavor.
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.
Buttermilk huckleberry cake. Even with frozen huckleberries, it’s as good as it looks. And I owe it all to Heidi Swanson, whose new vegetarian cookbook made even me take notice.