Mulberry Sorbet

A chance encounter with a mulberry tree just a few hundred yards from my home sparked me to pick what, for me, had been an unloved fruit for many years. Now I am a changed man...

Foraging Mallow – Hiding in Plain Sight

An offhanded remark leads me down the rabbit hole in search of the mysterious - yet ubiquitous - mallow plant. Who knew how important this weed was to the Eastern Mediterranean?

Beachcomber’s Risotto

Sometimes foraging, fishing and clamming at the seaside only results in a few of anything - clams, crabs, fish, etc. What to do? Make a mixed seafood meal.

Spaghetti alla Chitarra

Some men have cars as toys, others electronics. My toys are pasta-makling gadgets, and the Italian chitarra is one of my favorite - it lets you play your pasta like an instrument.

Sardinian Hare Stew

Hares and jackrabbits are almost always poor man's meat, and this Sardinian hare stew takes simple ingredients and makes them special. It's good cold weather food that can stretch a long way in tight times.

Preserved Lemons

Preserved lemons are not just the province of Morocco. Methods of preserving or pickling lemons exist wherever they are grown, including 19th century America.

Venison Swedish Meatballs

What could be better than authentic Swedish meatballs? Authentic Swedish meatballs made with moose meat and sauced with highbush cranberries and cream, that's what.

Duck Meatballs

How to make the quintessential Italian meatball, from any meat - including some wild ducks and geese not normally known for good eating. It's all in the method...

Portuguese Braised Deer Shank

Nothing like a nasty winter rainstorm to get me braising meats -- in this case a Portuguese style braised venison shank, with fresh nettles and celery root puree mixed with mascarpone cheese.

The Mechanics of Eating Acorns

Everything you need to know using acorns for food. When to collect, what kind of oaks are best, how to leach out the bitter tannins, how to store the acorns, make acorn flour - and acorn flour pasta.

How to Make Caviar

Caviar has always had a hold on me. It is a mysterious ingredient, almost otherworldy; the individual eggs look like jewels…