Wild Game

Fancy Pigeon

A band-tailed pigeon recipe that uses ingredients from where these game birds live. Acorn spatzle, a pigeon jus, pine nuts and various pickled fruits.

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.

Salmon and Trout

Trout with Morels

Trout with morels is a classic springtime combo; you can often find the two in the same trip! Simple, pan-fried trout with bacon, morels and onions.

Recipe

Nettle Soup

A recipe for Scandinavian nettle soup; basically a nettle bisque. This recipe is based on Swedish nasselsoppa, and can be made with any vivid spring green.

Foraging

Acorn Muffins

Acorn muffins. Yep, muffins. You use acorn flour and some acorn grits plus dried fruit to make a helluva breakfast muffin.

Foraging

Acorn Grits

Another way to enjoy "oak nuts" is by making acorn grits. I love these in baked goods and soups.

Foraging

Wild Rice with Mushrooms

Wild rice, wild mushrooms, caramelized onions. What's not to love? This is a perfect side dish for wild game like venison or duck or pheasant.

Pasta, Risotto, Gnocchi

Chanterelle Risotto

A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.

Recipe

Candied Angelica

Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.

Pasta, Risotto, Gnocchi

Ricotta Gnudi

When I had Chef April Bloomfield's ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.

Foraging

Fiddleheads Stir Fry with Pork

Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They're featured here in a simple Asian stir fry with wild boar backstrap.