A year ago my friend Chris and I hunted ruffed grouse in Minnesota. Since then we’ve decided to chase every grouse species in North America — this year’s quarry? Sharptails in North Dakota.
I had a few questions about the pici pasta with tomato-fennel sauce I made last week, so I thought I’d do step by step instructions on how to make pici by hand.
It’s hot. I don’t feel like cooking outside much. And I have lots of wild game in the freezer still. What to do? BBQ! Been meaning to try beer can pheasant for a while – and it works!
On Independence Day, what better wild ingredient to feature than Sassafras? The aromatic bark, leaves and roots were the first plant exported from North America to Europe.
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…
Not every gnocchi is made with potatoes: This is a Sardinian semolina and saffron gnocchi that is as tasty as it is pretty.
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?
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.