Fish
How to Make Caviar
Caviar has always had a hold on me. It is a mysterious ingredient, almost otherworldy; the individual eggs look like jewels…
Recipe
Not My Mum’s Venison Lasagna
Lasagne (or is it lasagna?). Whatever, it is a bedrock staple of my childhood in New Jersey. I grew up…
Recipe
Prickly Pear Syrup
Well into my adulthood, all I knew about prickly pears was that they are the fruit of a cactus, the…
Pheasant, Grouse, Quail
Roast Grouse and Minnesota’s Glories
I’ve met many here in California who think that all good things can be had in our Golden State, where the magic…
Recipe
Preserving Peppers
Consider, for a moment, the sweet pepper. No other plant demands so much, gives so little, yet keeps us coming back…
Foraging
Experiments with Madrone Bark Tea
Not much about cooking excites me more than experimenting with a new ingredient. I get especially jazzed when that ingredient…
Wild Game
Making Hmong Sausages
The first time I ever saw a Hmong person was at the farmers market around the Capitol in Madison, Wisconsin,…
Foraging
How to Cure Green Olives
Brining olives is the oldest way to cure olives, especially green ones. What follows are instructions and troubleshooting on how…
How-To (DIY stuff)
How to Make Tomato Paste
How to make your own tomato paste, Sicilian style. Patience is needed, but if you have it, you'll be rewarded.
Recipe
Chanterelles and the Sexiest Soup Ever
Some people spend their money on gadgets, rare wines, drugs or Craftsman tools. I spend mine on mushrooms. And after…
Foraging
Too Many Figs – What to Do?
I am awash in black Mission figs. I know, this is not the worst problem to have, and I am…
How-To (DIY stuff)
The Courage to Cook with Borage
Not everyone knows that the borage plant is edible. So are borage flowers. Most people barely even know what borage…
