Hank Shaw

Some people call this plant dinner, and others call it carcinogenic. A close look at a dangerous but widespread food.… More »

An outdoorsman discovers his new "happy place": a calming stretch of flowers, berries, and the rocky Pacific… More »

Tame fish—and ones that are nearly gone—remind an angler that nature is our home, a place to use and preserve… More »

Rene Redzepi's cuisine is ambitious, technical, and impossible to replicate outside Denmark. But that's why it's so inspiring.… More »

An ode to crops that could have become locavore favorites: the yampa, the American groundnut, and more… More »

The crunchy, mild green known as Miner's Lettuce is everywhere, especially out West. So why don't more people eat it?… More »

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?… More »

Is it possible that the Pilgrims ate pheasant? Nope. The bird is a recent import from China—and our cook honors that tradition.… More »

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.… More »

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.… More »

Hardly anyone makes the clarified broth known as consommé anymore—but if you care about intense flavor, you should… More »

How to find and cook the small, overlooked, smooth-capped, purple-to-lilac mushroom known as the blewit… More »

An intro to "keying out" edible mushrooms, checking a shroom's "fingerprint," and steering clear of fatal fungi… More »

"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.… More »

Of all the things our forager looks for, nothing requires as much effort as shelling black walnuts. But they're worth it.… More »

Our forager—drawn by a sexy scent, emboldened by greed, and bearing empty milk jugs—stalks wild truffles… More »

The world's best tomato-based ingredient, a reliable knife, and a must-have cookbook based on flavors rather than recipes… More »

Hunters deride plump little "ruddies" as trash ducks, but the joke is on them. Thoughtful cooks know the accusation is unjust.… More »

When their bitterness is removed, acorns can be much more than food for squirrels. As in venison with acorn spaetzle.… More »

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?… More »