A classic cool-weather parsley pesto made with walnuts or pecans is a great early spring or autumn accompaniment to pasta, fish or poultry.
Salmon with avocado salsa. This is chinook salmon, California style. Simple. Easy. Fresh.
I hand harvested a bit of wheat recently. The process made me realize how much we ignore the grains that sustain us.
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.
If you’ve never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.
I am finally home from book tour, finally able to return to doing what I do best: Working with wild foods.
I am lucky enough to have feral little tomatillos grow in my garden, and so each year I make a big batch of Mexican tomatillo salsa verde. I eat some fresh, but the rest I can for the winter. This is a canning-safe recipe.
Verjus, or verjuice, is the juice of unripe grapes – wild or cultivated. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.