Salmon with avocado salsa. This is chinook salmon, California style. Simple. Easy. Fresh.
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.
Today is Mother’s Day, and for me that means mom’s clam chowder. Not only is it a wonderful chowder, but it’s also a bowl full of memories.
When I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.
When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with morels is especially lovely.
A recipe for mushroom bisque using wild mushrooms. This is basically real, homemade cream of mushroom soup. You can use any sort of mushroom you like.
If you live where mesquite trees do — and that’s much of the Southwest from California to Texas — you can make a fantastic mesquite bean syrup very easily with a slow cooker. Here’s how to do it.
In this episode of Hunt Gather Talk, I team up with Minnesota’s Sean Sherman, the Sioux Chef, to talk about native American cooking and cuisine, and what everyone can learn by paying attention to how the various Indian groups worked the land for thousands of years.