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Finding the Forgotten Feast

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Pasta, Risotto, Gnocchi

A bowl full of salmon risotto.

Salmon Risotto

By Hank Shaw on January 10, 2022 - 8 Comments

A simple salmon risotto recipe with herbs and butter that works well with leftover salmon or trout, or scraps from the carcass. You could use canned or smoked salmon or trout.

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A bowl of truffle risotto

White Truffle Risotto

By Hank Shaw on December 10, 2021, Updated May 26, 2022 - Leave a Comment

White truffle risotto is among the ritzier dishes you can make, but it’s surprisingly easy — once you have your hands on some truffles. This is a classic Italian white truffle risotto that highlights the aroma of white truffles, which is so ephemeral you need to add them only at the last minute. I use

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A bowl of pasta with sardines

Pasta with Sardines

By Hank Shaw on May 17, 2021 - 21 Comments

Pasta with sardines is a classic Italian dish called pasta con le sarde. It might sound like something you’d concoct in a dorm room after midnight. I can assure you it’s not.

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A plate of mushroom ravioli with sautéed mushrooms

Mushroom Ravioli

By Hank Shaw on December 3, 2020, Updated March 30, 2021 - 17 Comments

I started making mushroom ravioli many years ago, when I began seriously hunting mushrooms. These little parcels of love pack a ton of flavor, and are best served simply, with an herb or two, maybe some additional fresh mushrooms, and lots of butter or good olive oil. You’ll notice the pasta is brown. That’s because

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Duck ravioli in broth in a bowl.

Duck Ravioli

By Hank Shaw on May 30, 2020, Updated May 30, 2022 - Leave a Comment

When I decided to create a recipe for duck ravioli, I knew I wanted to do something besides substitute duck for beef in a standard meat ravioli recipe. So here you go, a swanky duck liver ravioli. I got inspiration for this recipe years ago, from from Mario Batali’s The Babbo Cookbook, which has a similar

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A plate of crab pasta

Crab Pasta

By Hank Shaw on May 14, 2020, Updated December 23, 2021 - 7 Comments

Sometimes simple is best. That’s the case here with this simple crab pasta.

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Two bowls of pasta primavera

Pasta Primavera

By Hank Shaw on April 9, 2020, Updated March 13, 2021 - 11 Comments

Classic pasta primavera the way Le Cirque used to make it back in the 1980s: Angel hair with fresh spring vegetables and cream.

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A bowl of shrimp risotto

Shrimp Risotto

By Hank Shaw on February 24, 2020, Updated March 29, 2021 - 10 Comments

A classic Italian shrimp risotto that uses saffron, some peas and lots of butter. It screams spring, even in winter.

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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