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.
An Italian classic. Squash gnocchi tossed with butter and sage, and, in this case, with wild mushrooms.
A recipe for persimmon bread gone wild: Hickory nuts, acorn flour, dried lingonberries. It’s damn good for breakfast or as a snack.
A recipe for mushroom bisque using wild mushrooms. This is basically real, homemade cream of mushroom soup. You can use any sort of mushroom you like.
If you live where mesquite trees do — and that’s much of the Southwest from California to Texas — you can make a fantastic mesquite bean syrup very easily with a slow cooker. Here’s how to do it.
I have been inordinately obsessed with red huckleberries ever since I ate a handful at a friend’s house years ago. This year is epic for them, and I finally managed to pick several pounds. Here’s how to find, harvest, prep and eat your red hucks.
In this episode of Hunt Gather Talk, I team up with Minnesota’s Sean Sherman, the Sioux Chef, to talk about native American cooking and cuisine, and what everyone can learn by paying attention to how the various Indian groups worked the land for thousands of years.
Beer with spruce or fir tips? Sounds crazy, but it isn’t. Spruce tip beer was a thing in Colonial America, and many craft brewers are making modern versions. This is my recipe. It’s an amber ale with enough Sierra Nevada fir tips to act like dank, Northwestern hops.