Pasta, Risotto, Gnocchi
Barley Risotto
Barley risotto is an earthy, hearty variant on traditional rice risotto. My recipe uses barley, stock, cheese and shredded grouse.
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.
Mushrooms
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.
Essays and Stories
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.
Mushrooms
Mushroom Spinach Frittata
An easy Italian cross between an omelet and a quiche, this frittata is stuffed with wild mushrooms and wild spinach.
Foraging
Growing and Cooking Amaranth Greens
Amaranth greens, a/k/a pigweed, are some of the most nutritious leafy greens you can eat. Here's how to harvest and cook them.
Mushrooms
Polenta with Mushroom Ragu
A classic Italian mushroom ragu, made with a variety of mushrooms, wild or cultivated. Serve this with polenta or pasta.
Recipe
German JägerschnitzelÂ
Jägerschnitzel is one of Germany’s best known dishes. Also spelled jaegerschnitzel, it means “hunter’s cutlets,” meat pounded thin and served with…
Pasta, Risotto, Gnocchi
Nettle Risotto
Stinging nettle risotto rocks. It is the essence of “green,” and is super healthy, too. What’s more, blanched nettles will…
Foraging
Elderberry Liqueur
Instructions on how to make elderberry liqueur from fresh elderberries; this recipe keeps the berries whole, which makes a clean liqueur.
Mushrooms
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, Grouse, Quail
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…
