Barley Risotto

Barley risotto is an earthy, hearty variant on traditional rice risotto. My recipe uses barley, stock, cheese and shredded grouse.

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.

Chanterelle Pasta

A fun, summertime recipe for chanterelle pasta: Pasta with chanterelle mushrooms, sweet corn, cherry tomatoes and basil. You could use other mushrooms, too, found or bought.

Sierra Spring

Wild ingredients can link you to time and place on a plate in ways far stronger than supermarket food. Here's one example of doing exactly that.

Mushroom Spinach Frittata

An easy Italian cross between an omelet and a quiche, this frittata is stuffed with wild mushrooms and wild spinach.

Polenta with Mushroom Ragu

A classic Italian mushroom ragu, made with a variety of mushrooms, wild or cultivated. Serve this with polenta or pasta.

German Jägerschnitzel 

Jägerschnitzel is one of Germany’s best known dishes. Also spelled jaegerschnitzel, it means “hunter’s cutlets,” meat pounded thin and served with…

Nettle Risotto

Stinging nettle risotto rocks. It is the essence of “green,” and is super healthy, too. What’s more, blanched nettles will…

Elderberry Liqueur

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

Roasted Mushrooms with Garlic

This is a simple roasted mushroom recipe that works with any meaty mushroom, from porcini to shiitake to regular button mushrooms.

Pheasant with Mushrooms and Cream

Pheasant with mushrooms is a perfect combination of fall flavors, is easy to make and comes together in less than…