It’s time to harvest pinon pine nuts in America’s West, and here’s what you need to know to find, pick and process your own American pine nuts.
How-To (DIY stuff)
Here’s how to make prickly pear syrup without the sticky business of scorching and peeling the tunas, as the fruit are called. It’s all in how you strain the juice…
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.
Verjus, or verjuice, is the juice of unripe grapes – wild or cultivated. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
One of the bedrock skills you should have as an angler — or, really, anyone who cooks fish. If you can make a good fish stock, you can get more out of the fish you bring home and boost the flavors in your seafood cooking.
When life gives you big ole’ gaper clams, whether they be horseneck, Washington or just really big steamers, you need to clean them before making chowder. Here’s how to do it, complete with a video!
Mountain pennyroyal is a widespread mountain herb in the American West. Think of it as a combination of mint and marjoram. It is one of our most spectacular native wild herbs.
I’ve been making mustard at home for years, but many people don’t realize that making mustard is super easy — and can be as varied as your imagination. Do it yourself and you might never buy mustard again.