After months of struggling with NOMA, the cookbook from the Danish restaurant considered to be the best in the world, I finally get it. Food is about time, and place. And meaning.
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Sharptail grouse is strong-tasting, but I love it, especially when paired with flavors from the prairie where it lives: Wheat, sunflower seeds, wild onion and a rose hip glaze.
Manzanita berries are ripening all over California right now, but few know that they are not only edible, but are well worth your time to collect. The secret? Grind the dry, apple-like berries to make a sort of manzanita sugar.
I see salsify. It’s everywhere. And I didn’t know it was salsify. Until now. We have had wild salsify root growing in our yard for several years — and never noticed. This, to me, is wildly amusing. Here I am, supposedly Mr. Great Forager and all that, yet here is a common wild edible right
Mountain pennyroyal is a widespread mountain herb in the American West. Think of it as a combination of mint and marjoram. It is one of our most spectacular native wild herbs.
Last week I found lots of wild edible bulbs in the High Sierra, notably blue camas. But eating bulbs has twin problems: Poisonous look-alikes, and the fact that their flowers are achingly beautiful.
A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.
Here’s how to identify and eat the wild greens of spring: Dandelions, wild lettuces and other wild chicories. These are pleasingly bitter, super nutritious and awesome with meats and pasta.