When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with morels is especially lovely.
A recipe for a juniper wild ale with pine needles that I call Junipine. It’s a red ale fermented with the yeast on the juniper berries.
It should be obvious by now how much I love spring onions in all their forms. This light, lovely Italian rice dish highlights whatever wild or store-bought green onion you have on hand, spiked with fresh spring green herbs.
An Italian classic. Squash gnocchi tossed with butter and sage, and, in this case, with wild mushrooms.
A recipe for persimmon bread gone wild: Hickory nuts, acorn flour, dried lingonberries. It’s damn good for breakfast or as a snack.
A recipe for mushroom bisque using wild mushrooms. This is basically real, homemade cream of mushroom soup. You can use any sort of mushroom you like.
If you live where mesquite trees do — and that’s much of the Southwest from California to Texas — you can make a fantastic mesquite bean syrup very easily with a slow cooker. Here’s how to do it.
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.