Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.
Manzanita berries are ripening all over California right now, but few know that they are not only edible, but are well worth your time to collect. The secret? Grind the dry, apple-like berries to make a sort of manzanita sugar.
It’s huckleberry season here in the West. And while my favorite way to eat hucks is in a bowl with cream, I also love huckleberry muffins. My version has a bit of a tang to it from sour cream.
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.
Paw paws, the Hoosier banana, custard apple or Indiana banana. America’s largest native fruit, is indeed a little bit like a banana — and it makes a great ice cream.
It’s nut season all over the country, and one of my favorites is the butternut, a relative of the black walnut. These cookies are by far my favorite way to eat them — and yes, they are wonderful with black walnuts, too.
Elderberries are in season here in California, and one of my favorite ways to enjoy them during our hot summers is in ice cream. Here’s how to make it.
I don’t eat a lot of sweet things, but I do have a soft spot for cookies. These I call “Bacchus Biscuits,” and they’re my take on a Greek fennel seed cookie. It’s like a shortbread cookie, not too sweet, with toasted fennel seeds in it. They last a while and are great as a quick snack.