Here’s Your Huckleberry
Buttermilk huckleberry cake. Even with frozen huckleberries, it's as good as it looks. And I owe it all to Heidi Swanson, whose new vegetarian cookbook made even me take notice.
View ArticleDessert, from the Mountain
I rarely make elaborate desserts, but the abundance of my foraging spot in the high Sierra has been so amazing I made an exception: Almost every ingredient on this plate comes from within a few miles...
View ArticleBlack Walnut Ice Cream
Black walnut season has started, and my favorite thing to do with these hard-to-crack nuts is make ice cream. My version gives you a double-dip of black walnut flavor.
View ArticleWild Ginger Ice Cream
A surprisingly wonderful ice cream from a surprisingly wonderful wild plant. Wild ginger grows on the forest floors of much of the United States, and, when eaten in moderation, is different - yet just...
View ArticleWintergreen Ice Cream with Chocolate Chips
Wintergreen ice cream. Why not? I love regular mint ice cream, and after my friend Nate and I foraged for a bunch of wintergreen berries on Cape Ann in Massachusetts a couple weeks ago, I reckoned this...
View ArticleBlack Walnut Snowball Cookies
Snowball cookies were my favorite Christmas cookie when I was growing up. My mum made them with regular walnuts, but my rendition of this classic cookie uses wild black walnuts, plus a little orange...
View ArticleGooseberry Sorbet
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...
View ArticleAcorn Maple Shortbread Cookies
If you want to know what I am munching as I hit the road for a very long book tour, it's these cookies. Acorn flour makes a damn good shortbread because shortbread doesn't really need gluten to be...
View ArticleButternut Cookies
It's nut season all over the country, and one of my favorites is the butternut, a relative of the black walnut. These cookies are by far my favorite way to eat them -- and yes, they are wonderful with...
View ArticlePaw Paw Ice Cream
Paw paws, the Hoosier banana, custard apple or Indiana banana. America's largest native fruit, is indeed a little bit like a banana -- and it makes a great ice cream.
View ArticleWild Mint Leaf Ice Cream
Mint ice cream is pretty common, but usually it's made with mint extract. But if you make your ice cream by infusing the mint leaves into the cream overnight, you get a much stronger, more herby mint...
View ArticleHuckleberry Muffins
It's huckleberry season here in the West. And while my favorite way to eat hucks is in a bowl with cream, I also love huckleberry muffins. My version has a bit of a tang to it from sour cream.
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Candied Angelica
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage. Candied Angelica is the latest post...
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