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Poached Salmon with Dill-Horseradish Cream 26 Aug 2013 | 03:54 pm
Think of this as a Scandinavian summertime dish: Gently poached salmon served simply, with a mixture of sour cream, horseradish and dill. Perfect with little fingerling potatoes. Simple, but seriously...
The Myth of the Poison Pea 22 Aug 2013 | 03:39 pm
The Lathyrus clan, which most of us know as wild peas, get a bad rap. But I am here to tell you that wild peas are indeed edible, contrary to what you may have heard. Here's the science behind why.
Grilled Fish on the ‘Half Shell’ 19 Aug 2013 | 03:04 pm
I don't normally get excited about rockfish. They are easy to catch, and are often small. But recently in Alaska, I caught a gigantic yelloweye rockfish. I was giddy, and knew exactly what to do with ...
Sea Bean Salt 15 Aug 2013 | 03:20 pm
I recently met a Tlingit Indian woman in Alaska who dried sea beans, a/k/a Salicornia, saltwort, sea asparagus, etc. and used it as a seasoning. It occurred to me: Why not take it one step further and...
Giggety! Spearing Frogs and Fried Frog Legs 12 Aug 2013 | 03:08 pm
We had some epic frog gigging last week up at Lake Tahoe. Yeah, I know, not a place you'd associate with hunting bullfrogs. But that just made it more fun. And once we got 'em, I just had to cook the ...
Sicilian Dried Zucchini 8 Aug 2013 | 07:49 pm
This is my favorite way to eat zucchini: It's an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint. I grow zucchini almost solely for this recipe.
How to Clean a Frog 5 Aug 2013 | 03:22 pm
If you have bullfrogs near you -- and chances are you do -- you could do a lot worse than gigging yourself a bunch of frogs for dinner. They actually do taste a little like chicken. But how to go from...
Epic Clamming and Classic White Clam Sauce 1 Aug 2013 | 03:32 pm
No matter if you are foraging, fishing or hunting, everyone wants a bonanza. Those days where everything's almost too easy. Almost. Well, I had a day like that last week clamming with Kirk Lombard. An...
Gooseberry Sorbet 30 Jul 2013 | 03:10 pm
Gooseberries are among the tartest, most aromatic of all our berries. No matter what variety you find, grow or buy, you can make a pretty sorbet from the juice of the berries. Perfect for a hot summer...
Consider the Gooseberry 29 Jul 2013 | 03:51 pm
Ah, the gooseberry, an unloved berry if there ever was one -- especially here in North America. We have more than 100 varieties here, yet few people, even foragers, both with them. Pity. Here's what y...
