Fish
This is a classic recipe from Spain's Canary Islands: Tuna, seared and then simmered gently in a rich - and slightly spicy - red pepper sauce traditionally served with little potatoes. It's a great weeknight dinner or party appetizer.
Wild Game
Cutting up a squirrel for cooking is a lot like cutting up a rabbit, but there are enough differences to warrant these step by step instructions. Never eaten squirrel? Think chicken thigh... if the chicken had been eating nuts its whole life.
Preservation Recipes
This is one of the most awesome things I've ever made: Jalapenos, fire-roasted, then smoked, then preserved with a little vinegar and oil. Put that on a taco and you will absolutely not be sorry!
Wild Game
It's dove season, and when you hunt doves, you often get pigeons in the mix. Don't feed them to the dog! Pigeons are like giant doves in flavor, and are great grilled over charcoal the way the Egyptians do. Try this recipe and I bet I'll make a pigeon-eater out of ya!
Foraging
Wild hazel nuts are everywhere, but no one seems to be able to see them. Here's how to recognize and harvest wild hazel nuts, which are in season right now.
Salmon and Trout
Think of this as a Scandinavian summertime dish: Gently poached salmon served simply, with a mixture of sour cream, horseradish and dill. Perfect with little fingerling potatoes. Simple, but seriously good.
Foraging
The Lathyrus clan, which most of us know as wild peas, get a bad rap. But I am here to tell you that wild peas are indeed edible, contrary to what you may have heard. Here's the science behind why.
Fish
Classic Louisiana redfish on the half shell, which can be made with a variety of fish species.
How-To (DIY stuff)
How to make green salt, salt from salicornia (sea beans, sea asparagus, pickleweed, saltwort) at home. It's easy with a dehydrator.
French
We had some epic frog gigging last week up at Lake Tahoe. Yeah, I know, not a place you'd associate with hunting bullfrogs. But that just made it more fun. And once we got 'em, I just had to cook the frog legs in the classic French method. Call me a frog, eh?
Preservation Recipes
This is my favorite way to eat zucchini: It's an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint. I grow zucchini almost solely for this recipe.
How-To (DIY stuff)
If you have bullfrogs near you -- and chances are you do -- you could do a lot worse than gigging yourself a bunch of frogs for dinner. They actually do taste a little like chicken. But how to go from slimy frog to yummy frog's legs? Here's how.
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