Foraging and Cooking Mushrooms, Wild and Obscure Food
My first book is now available to order. The first in a three-part series, Flora is the vegetable portion of my life, covering wild plants, herbs, spices, garden vegetables, nuts and starches. It will be followed in time by Fungi (mushrooms) and Fauna (meat). UPDATE 6/21: THE ENTIRE FIRST PRINTING OF FLORA SOLD OUT BEFORE…
I’m a charcuterie freak: if it’s cured, salted, smoked, aged, potentially strange and delicious, I’m on board. Nduja, a little known spreadable salami from Calabria that’s been a chef secret for years now checks a lot of those boxes. I had my first taste of it at a dinner by Chef Wyatt Evans at his…
My first book is now available to order. The first in a three-part series, Flora is the ...
On one side of my family there's often a collaborative effort for Thanksgiving. This year, I'm ...
Wild greens are eaten all over the Mediterranean, and, if you have a copy of my book you'll know how ...
Carpaccio, the classic Italian appetizer of tenderized, thinly sliced raw beef served with olive ...
I've always loved Halloween, and I usually do something "seasonal" when it comes around. As a ...
Seven years ago I picked my first white chanterelle. Now, just this week, they were finally ...
If you give me a big leaf, I can probably find something to roll up in it and call it a dolma, ...
Nut gathering season is the time of year when I become a professional squirrel, first scouting out ...
When I first wrote about my experience detoxifying and eating Amanita, some eight years ago now, I ...
I love wild cherries. I crave them, and make sure to please and delight the landowners of my ...