When a passerby asked recently if I’d found any chanterelles, I casually told him no, even though my pack was full of them. Hiding your secret spots is all part of living off the wild.
We’re in the thick of our Dungeness crab season here in California, and crab risotto is one of my favorite things to do with them.
I never used to think chicken and dumplings was worth making. But I was wrong, and the dish is even better with pheasant or grouse.
Wapato, arrowhead, katniss, duck potato: Sagittaria is an aquatic tuber of American marshes said to be the equal of a potato. I have never found it. But a friend sent me some, so I got my first tantalizing taste.
Snow geese rule the winter skies in Northern California. They are among the hardest birds to hunt — and are among the most challenging to cook.
Stifado, the iconic Greek rabbit stew, is a beguiling mix of sweet, spicy and savory. Sweet wine and lots of olive oil make this dish, as does a good brace of cottontails.
It seems that there is no one “authentic” Hungarian goulash. But this one, made with venison, comes pretty close to the old recipes, csipetke dumplings and everything.
Pine nuts from America’s Great Basin are among the best in the world. Combine them with some desert wildflower honey I bought in Arizona and you have one spectacular ice cream.