Some people call this plant dinner, and others call it carcinogenic. A close look at a dangerous but widespread food.
An outdoorsman discovers his new "happy place": a calming stretch of flowers, berries, and the rocky Pacific
Tame fish—and ones that are nearly gone—remind an angler that nature is our home, a place to use and preserve
Rene Redzepi's cuisine is ambitious, technical, and impossible to replicate outside Denmark. But that's why it's so inspiring.
An ode to crops that could have become locavore favorites: the yampa, the American groundnut, and more
The crunchy, mild green known as Miner's Lettuce is everywhere, especially out West. So why don't more people eat it?
In the world of pine nuts, nuts from Italian pines and piñon pines are nobility. But could the hard-to-crack nuts of the American gray pine be nearly as good?
Is it possible that the Pilgrims ate pheasant? Nope. The bird is a recent import from China—and our cook honors that tradition.
Does that black lava salt really taste of tar and dried fruit? Not quite. But playing around with high-end salts is still worth it.
The woodcock is the stuff of hunting mythology—and those who've tried it consider it the best wild bird around. Our hunter roasts three quail-sized beauties.
Hardly anyone makes the clarified broth known as consommé anymore—but if you care about intense flavor, you should
How to find and cook the small, overlooked, smooth-capped, purple-to-lilac mushroom known as the blewit
An intro to "keying out" edible mushrooms, checking a shroom's "fingerprint," and steering clear of fatal fungi
"Saturday chicken" was a favorite meal for the author until he discovered its secret ingredient. Then he made it again nonetheless—and added his own twist.
Of all the things our forager looks for, nothing requires as much effort as shelling black walnuts. But they're worth it.
Our forager—drawn by a sexy scent, emboldened by greed, and bearing empty milk jugs—stalks wild truffles
The world's best tomato-based ingredient, a reliable knife, and a must-have cookbook based on flavors rather than recipes
Hunters deride plump little "ruddies" as trash ducks, but the joke is on them. Thoughtful cooks know the accusation is unjust.
When their bitterness is removed, acorns can be much more than food for squirrels. As in venison with acorn spaetzle.
According to this hunter, bear is every bit as good as pork or beef. So why are we so ambivalent about killing bears and making savory bear dumplings?