Blue Camas, camassia quamash, has been a staple of the Northwest Indians for centuries, but few modern cooks have experimented with this edible bulb. Here are the results of my experiments.
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
How to pick and cook salicornia, the plant of a thousand names: Saltwort, samphire, chicken feet, whatever — no matter what you call it, this is one of the finest foraged foods around.
This is my favorite way to use a surfeit of zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint.
Guanciale is like bacon or pancetta, only better: It’s made from the jowl of a hog, not its belly. And, like most charcuterie, what kind of hog you get your jowls from makes all the difference.
Inspired by a beef-and-mushroom burger I made, this version, with venison and morel mushrooms, is even better! Venison and mushrooms are a natural combination.
Bracken fern lives all over the world. And most every place it lives, people eat it. Yet it’s recently been branded as a carcinogen. That seems to be true, but like all things, the poison’s in the dose.
No matter where I went, from here in Sacramento all the way to South Florida, yucca plants are in bloom. There are lots of different species, but the flowers are all edible – they taste like a cross between a green bean and an artichoke leaf.