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Pickled walnuts? Yep, you read right. Pickled unripe, green walnuts is a British thing that originated because in parts of Britain the climate’s too harsh for walnuts to fully ripen. They take a while to make, but once you do, they are a great sweet-sour condiment to cheeses as well as cured and roasted meats.
Fall has finally hit, and I find myself in the Upper Midwest: wild rice country. It seems amazing that after all these years, I don’t have a recipe pairing wild rice and duck, which is a classic. Well, better late than never.
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.
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.
Foraging for bulrush shoots gave me the inspiration to make a truly unique duck fried rice – almost every ingredient is from North America, and most live all in the same marshes.
There is absolutely nothing like this ice cream. Black walnuts are so much more flavorful than regular walnuts that you will be blown away by this recipe. I harvest my own black walnuts, but you can buy black walnuts online as well. The reason this recipe is so good is because I do a black […]
Of all the things I hunt, fish or forage for, nothing requires as much effort as shelling black walnuts. But it’s worth it. Black walnuts are to regular walnuts as a diamond is to cubic zirconium.
Pestos are a mainstay of my cooking. They are so rich, so vibrant and yet so easy to make that I’ve come up with dozens of variations over the years. This one is a traditional Italian winter pesto that features walnuts and parsley — only I am using wild black walnuts here. What’s the difference? […]