Agretti

How to cook agretti, the Italian vegetable that also goes by monk's beard and is Salsola soda in Latin. Agretti is easy to grow, too.

Kansas Pheasant

A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.

Fireweed Tea

Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.

Ghosts of Prairies Past

Hunting prairie chickens in South Dakota, one of their few remaining strongholds, makes you think about how important it is to conserve this iconic bird.

Fried Doves and What They Eat

What goes together in life goes together on the plate. Fried dove breasts served with a pilaf of wheat, corn and edamame soy beans - things doves eat.

Junipine Wild Ale

A recipe for a juniper wild ale with pine needles that I call Junipine. It's a red ale fermented with the yeast on the juniper berries.

Cardoon Gratin

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.

Home at Last!

I am finally home from book tour, finally able to return to doing what I do best: Working with wild foods.

Elderflower Champagne

A perfect summer spritzer, elderflower champagne is fun to make and easy to drink. I walk you through how to make it, with lots of variations.

How to Eat Cholla Buds

Cholla buds are edible, believe it or not. Here's how to harvest, prepare, store and eat the buds from the cholla cactus, which live in the American Southwest.