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Finding the Forgotten Feast

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How-To (DIY stuff)

Stuffed mallow leaves.

Foraging Mallow – Hiding in Plain Sight

By Hank Shaw on April 4, 2010, Updated April 22, 2021 - 29 Comments

An offhanded remark leads me down the rabbit hole in search of the mysterious – yet ubiquitous – mallow plant. Who knew how important this weed was to the Eastern Mediterranean?

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Chile pasta ready to cook

On Making Homemade Pasta

By Hank Shaw on February 8, 2010, Updated July 19, 2016 - 45 Comments

Making pasta at home is a soothing process I find utterly absorbing: knead, roll, cut, fill, shape. Pasta-making has become a journey for me, with endless combinations of flours and ingredients.

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Jars of preserved lemons

Preserved Lemons

By Hank Shaw on February 4, 2010, Updated June 24, 2020 - 52 Comments

Preserved lemons are not just the province of Morocco. Methods of preserving or pickling lemons exist wherever they are grown, including 19th century America.

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acorn flour cake

Acorn Cake and Acorns Around the World

By Hank Shaw on January 3, 2010, Updated May 19, 2020 - 57 Comments

One of the first questions I had as I began researching acorns years ago was what do other groups do with them? The literature is dominated by roughly hewn recipes from either various American Indian groups or hippies. Neither, quite frankly, are recipes I am overly jazzed about. Oaks live all over the world, from Asia

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how to make caviar

How to Make Caviar

By Hank Shaw on December 2, 2009, Updated June 24, 2020 - 136 Comments

Caviar has always had a hold on me. It is a mysterious ingredient, almost otherworldy; the individual eggs look like jewels from an alien planet. Caviar tastes briny and vaguely floral, and the textural surprise of the pop in your mouth has led more than one writer to liken it to Pop Rocks for adults. I’ve

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madrone tea egg

Experiments with Madrone Bark Tea

By Hank Shaw on October 18, 2009, Updated October 27, 2020 - 35 Comments

Not much about cooking excites me more than experimenting with a new ingredient. I get especially jazzed when that ingredient is not only new to me, but new to the rest of the culinary world as well. It’s a rush, that feeling — real or imagined — that I am adding something new to our collective knowledge of

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cured green olives

How to Cure Green Olives

By Hank Shaw on October 11, 2009, Updated May 31, 2021 - 371 Comments

Brining olives is the oldest way to cure olives, especially green ones. What follows are instructions and troubleshooting on how to cure olives with a brine. There are other ways I’ll get to below. This post assumes you have access to fresh, green olives off the tree, which are pretty but inedible — they are

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Homemade tomato paste on a plate.

How to Make Tomato Paste

By Hank Shaw on September 14, 2009, Updated February 5, 2019 - 42 Comments

How to make your own tomato paste, Sicilian style. Patience is needed, but if you have it, you’ll be rewarded.

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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Featured Recipes

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Pine Nut Cookies

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