Our forager heads offshore for the minor league version of crab fishing. Do empty pots await—or a crab bonanza and seafood risotto?
A serious home cook puts it all on the table—physically, mentally, and emotionally—for a marathon cooking contest
How to approach the delicate, meaty, apricot-scented chanterelle. A forager explains how to dry them, pickle them, sauté them, or even use them to make infused vodka.
Sometimes wild ducks overeat without human intervention. A hunter discovers the Holy Grail of fattened livers.
Mirto, a syrupy, herbal liqueur from Sardinia made with myrtle berries, is worth trying. First step: find a landscape gardener or nearby hedge.
A technique (really) for making top-quality olives using lye—better known as a household chemical and a deadly poison
Mustard is often a mystery—but it shouldn't be. A cook who has been making it for years tells how to turn seeds into liquid gold.
Canada geese get a bad rap, but cooking a real, wild goose offers pleasures other waterfowl simply lack—and lessons that apply to domestic birds, too
Continuing a quest to bag every species of a tasty game bird, our hunter drives cross-country to stalk the elusive Sharptail
Torn between nurture and nature, a cook rethinks his garden and learns to stop worrying and love the wild
What does it take to make dinner as moving and memorable as a painting or sculpture?
A hunter prepares "bite-sized chickens" three ways: teriyaki-style, with bacon and paprika, and simply grilled
A berry enthusiast goes foraging and finds unexpected treasure—because he lacks huckleberry tunnel vision
A trip to the Sierra yields some of the wildest berries in the wild West, from spiky gooseberries to thimbleberries
Berry season is almost over, but don't let that stop you from going on a blackberry and elderberry rampage
Franciscan friars and Native Americans have made cider from manzanita berries for centuries. Will you be next?
Deer is leaner than pork or beef. So when using it in sausages, whether fresh or cured, learn from an expert.
What could be better than catching sharks? Eating them. The pleasure of putting deep-sea predators' firm white meat on your dinner plate.
To make the fat, hand-rolled Tuscan spaghetti known as pici, you don't need a pasta machine—or experience
Fennel pollen, the highly prized pork enhancer, can cost $20 an ounce—unless you know how to find and harvest it