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Here’s how to identify and eat the wild greens of spring: Dandelions, wild lettuces and other wild chicories. These are pleasingly bitter, super nutritious and awesome with meats and pasta.
I first made this stew for my friends Joe and Dorrie in Ohio, last season. I called it Portuguese squirrel stew at the time, but I really have no idea whether this qualifies as Portuguese. All I know is that it’s damn good.
Ever since I began studying Chinese food a few years ago, I noticed how much fermented and pickled foods factor into their cooking. Most of us know about Korean kimchi and many have had Japanese pickles before, but Chinese pickles are still relatively rare here in America. One of my favorites — and one that […]
Wild onions, ramps especially, make a great pesto. This is my version, which has a little oregano in it as well as almonds and pecorino cheese.
On of my all-time favorite vegetables is broccoli rabe, also known as rapini or broccoli raab. Not actually a broccoli, it’s actually the unopened flower buds of a kind of mustard. And guess what? Wild mustard works every bit as well as garden variety.
I’ve grown sorrel in my backyard for years. How is it I never made sorrel soup? Time to rectify that.
In honor of St. Patrick’s Day, here is my take on an Irish classic: Colcannon, basically mashed potatoes with green things. In this case, the green thing is cow parsnip.
For Westerners, miner’s lettuce is a commonplace, an afterthought. But this pleasant salad green has a distinction very few other American plants share.