- Wild Game
Browse: Home / Foraging
When you forage, fish or hunt, it takes a toll on your hands. But in this age when we are so divorced from the natural world, so distant from finding our own food, it’s becoming ever more important to earn some of those cuts and scrapes on your own hands.
Blackberry syrup was my favorite at the International House of Pancakes when I was a kid. It’s still one of the few syrups I still make every year, mostly to mix with seltzer water (or vodka) for drinks. Here’s how to make it.
Mint ice cream is pretty common, but usually it’s made with mint extract. But if you make your ice cream by infusing the mint leaves into the cream overnight, you get a much stronger, more herby mint flavor you will not forget.
Mountain pennyroyal is a widespread mountain herb in the American West. Think of it as a combination of mint and marjoram. It is one of our most spectacular native wild herbs.
Called strangolapreti — “priest stranglers” — in Italian, these dumplings made with breadcrumbs, cheese and a green thing (spinach, amaranth, chard, etc) are easy to make and are a great vegetarian main course or side dish for something meatier.
It should be obvious by now how much I love spring onions in all their forms. This light, lovely Italian rice dish highlights whatever wild or store-bought green onion you have on hand, spiked with fresh spring green herbs.
Fried morels. Where have you been all my life? Seriously. I have eaten morels for decades, but only recently have I experenced the glory of the fried morel. I am not looking back.
Wild onions, ramps especially, make a great pesto. This is my version, which is pretty classic — but you can play with pesto a lot, changing the nuts, cheese and herbs at will.