British

Venison Mincemeat Pies

How to make traditional British mincemeat pies with venison or other meat. I use venison mincemeat with a Scottish flair, using wild berries and Scotch.

Recipe

Fig Bread

A semi-sweet, moist fig and nut bread that's great for breakfast or a snack; it's a hybrid fig bread and fig cake. Walnuts add a nice crunch.

Foraging

Elderberry Liqueur

Instructions on how to make elderberry liqueur from fresh elderberries; this recipe keeps the berries whole, which makes a clean liqueur.

Sweet Things

Elderberry Ice Cream

I love ice creams. They are my main weakness when it comes to sweets, and I specialize in weird ice…

Sweet Things

Blackberry Panna Cotta

Blackberry panna cotta is a joy of summer, and can be made in several different ways that I’ll go through…

How-To (DIY stuff)

Prickly Pear Juice

How to make prickly pear juice, known in Mexico as agua de tuna. How to juice a prickly pear without getting the spines in your hand!

Berries and Fruits

Pickled Blueberries

Pickled blueberries - blueberries or huckleberries (or really any small berry) preserved in a semi-sweet vinegar. Use them alongside meat or poultry.

Berries and Fruits

Harvesting the Red Huckleberry

I have been inordinately obsessed with red huckleberries ever since I ate a handful at a friend's house years ago. This year is epic for them, and I finally managed to pick several pounds. Here's how to find, harvest, prep and eat your red hucks.

Pheasant, Grouse, Quail

Grouse Northwoods

An ode to the ruffed grouse of the Northwoods, whether they're in Minnesota, Wisconsin, Michigan or Canada. This recipe relies on flavors familiar to this part of the world: wild rice, mushrooms, cranberries.

Berries and Fruits

How to Make Prickly Pear Syrup

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...

Berries and Fruits

How to Eat Manzanita Berries

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.