This week many people are taking that ancient fertility symbol, the egg, and giving it playful colors. I joined in, but I wasn’t using artificial ...
Finding a colorful, tender chicken of the woods mushroom in its prime (like the one in this photo) never ceases to give me a thrill. One of the ...
I used to curse turkey tail mushrooms (Trametes versicolor) because in my old stomping grounds in Brooklyn, NY they were the mushroom I was most ...
Twelve years ago I wrote this chapter for my first book Botany, Ballet, & Dinner from Scratch. At its heart is spotlight on the fallacy of ...
Today I made a creamy, pudding-like filling for homemade profiteroles using wild mallow seeds. Not the green, immature mallow seeds I wrote about in ...
Elderflower "champagne" is a lightly alcoholic beverage that is naturally bubbly and worthy of raising a glass of in honor of whatever needs ...
Sweet and Tangy Japanese Knotweed Bars Recipe From The Forager’s Feast: How to Identify, Gather, and Prepare Wild Edibles, by Leda ...
Both carob and honey locust pods can be turned into naturally sweet powders that are versatile ingredients to have on hand. Making them isn’t ...
Here's a quick video showing how I make hazelnut milk without shelling the nuts (especially handy with wild hazelnuts which tend to be smaller than ...
Once upon a time, I cooked Thanksgiving dinner in Switzerland. Here's how that went. (This is an excerpt from the just-released new edition of my ...
This persimmon quickbread recipe is fruity, moist, and lightly (but not obnoxiously) sweet. I’m not a strictly gluten free person, but ...
I'm delighted to announce that the new, updated edition of Botany, Ballet, & Dinner from Scratch: A Memoir with Recipes is now available in both ...
Wineberries (Rubus phoenicolasius) are one of the most abundant of summer’s brambleberries. In fact, they are often listed as an invasive species. ...
I love a plant that is beautiful, provides several different tasty ingredients, and is easy to harvest in ways that allow the plant to replenish. ...
I don’t know why mulberries are so under-appreciated. Homeowners often curse the falling berries for staining their sidewalks, and it's true some ...
No self-respecting forager who appreciates a cool drink on a hot summer day should be without a shrub or two in their pantry. After you've turned ...
Here's how to make fruit leather (also called roll-ups) from fresh fruit. Once made, this stuff keeps almost indefinitely and is a great portable ...
In the 1970's, my parents’ generation made a spinach dip in a bread bowl that involved dumping together powdered soup mix, frozen spinach from a ...
Both the custard base and the drizzle on top of this silken dessert are infused with pineappleweed's fruity aroma and taste. Pineappleweed ...
Asiatic dayflower (the common name given to several plants in the Commelina genus) is one of my favorite wild edibles. Never bitter, and with hint of ...
You can grind wild mustard seeds and combine them with water, vinegar, beer, or wine to make your own mustard paste. But what I'm going to share here ...
Redbud blossoms, garlic mustard, violets, dandelion, field garlic, Japanese knotweed...these are a few of the wild edibles I'll be foraging next week ...
Here's a recipe from my new book The Forager's Feast. It uses both dandelion leaves and roots. Roasting the roots first gives the brew an almost red ...
I know, I know: it's a forager's cliche to use garlic mustard (Alliaria petiolata) in a pesto recipe. You know why that is? Because gosh darn it, ...
Many people are familiar with spanakopita, the Greek spinach and cheese pie with a flaky phyllo crust. This is that same pie but made with nettles ...
This clover soda bread recipe can be made with the flowers of several different species of clover, including red clover (Trifolium ...
Nettles are one of my favorite wild greens, and I'm always happy to learn yet another way to prepare them. I owe my friend and colleague Ellen Zachos ...
For this year's Winter Solstice celebration, I’ll light candles and raise a steaming mug of mulled wine to toast my loved ones. I think it is ...
Olives straight off the tree are mouth-puckeringly bitter. But transformed through brining or dry salting they become the delicious morsels we are ...
Got leftover cooked sweet potatoes? This recipe turns them into a golden, tasty sandwich bread. Makes 1 large or 2 small ...
Here's a holiday cranberry sauce recipe from my book Preserving Everything. It has gorgeous color and flavor, and slides out of its jar ready to ...
One person’s weeds are another person’s dinner, and burdock (Arctium spp.) is a perfect example of this. Although it is routinely weeded out of ...
Hawthorn fruit is piling up under the trees here in Brooklyn. Gather it soon, because this abundant fruit is one of the last of the foraging season. ...
Here's a recipe that replaces the usual okra in Creole-style gumbo with wild purslane. "Wild" is relative - purslane is probably growing in your ...
Yesterday I harvested some prickly pear fruits, also known as "tunas" or sabras. These are the fruits of cacti in the Opuntia genus. As you ...
Our garden is overrun with tiny cherry tomatoes. We're not keeping up with them. As delicious as they are to pop into my mouth raw, I wanted to ...
Lacto-fermentation is the process that produces traditional dill pickles, kimchi and real sauerkraut. It takes nothing more than salt, vegetables ...
Also called vino cotto, saba, and petimezi, mosto cotto means “cooked must.” The “must” is smashed grapes that in this case are cooked ...
I’m not usually a big fan of fuzzy food. But by the time I’ve turned edible sumac’s hairy berries into a lemony, rosy extract, the fuzz factor ...
Purslane (Portulaca oleracea) is sold as a gourmet vegetable in France and on the steps of the Old City in Jerusalem...and yanked out of ...
Prickly pear cactus is most famous for its edible fruits, sometimes called "tunas" or sabras. But its green pads are also edible and delicious in the ...
If you make your own sushi and sashimi, then you owe it to yourself to make your own pickled ginger, or gari, to go with it. I used purple shiso ...
No relation to the tropical, banana-like plant with the same name, plantain is a common weed with edible leaves and seeds. It is also one of the ...
Pineappleweed cordial is one of my hands-down favorite beverages. To quote my dad, "This is one of the best cocktails I've had in a long ...
The theme ingredient at the North Carolina Wild Foods Weekend this year was Japanese knotweed. Had a fantastic time hanging out with fellow expert ...
Whether you use wild or cultivated sorrel, the plant's pleasantly sour flavor transforms a simple sorrel soup recipe like this one into something ...
Spoonbread is a cross between cornbread and a souffle. It is creamy enough to warrant eating it with a spoon, hence the name. In this clover blossom ...
Twice now I've had the chance to go foraging with Born to Run's bestselling author Christopher McDougall. He was a novice as far as edible wild ...
Crisp, sweet, spicy, and sour, these pickled Jerusalem artichoke tubers are a tasty snack on their own. They are also excellent served alongside ...
Here's a recipe to go with what I posted a couple of days ago about winter-hardy henbit (Lamium amplexicaule) and related ...
Happy 2015! Instead of egg, this recipe for vegan bean burgers uses mallow leaves and mushrooms to bind the other ingredients. Where am I foraging ...
Happy 2015! Instead of egg, this recipe for vegan bean burgers uses mallow leaves and mushrooms to bind the other ingredients. Where am I foraging ...
Whether you're celebrating the Solstice, Hanukkah, Christmas, or some other holiday, I hope you're finding time during these long nights and short ...
I showed up at the Sunnyside Greenmarket with copies of Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke...and ...
Yesterday I saw (and smelled) the first ripe ginkgo fruits hitting the ground. Once you get past the stinky orange pulp there's a culinary treat in ...
Yesterday's People's Climate March in NYC exceeded all expectations. We were hoping for maybe 100,000. 310,000 showed up. I was there marching with ...
One of the first things I did when I arrived at my temporary home was make pickles. I was staying on Manhattan's Upper West Side for two weeks to ...
I've already put up some grape leaves for future dolmathes. And the caper project (or as Ellen dubbed it, The Caper Caper) is winding down just as ...
I've enlisted my boyfriend Ricky to help collect capers. Capers are the pickled, or sometimes salt-cured, unopened flower buds of Capparis spinosa, a ...
Tomorrow night (Thursday, May 15th) there's a Slow Food NYC event at The Farm on Adderley restaurant. It's free, and you don't have to be a Slow Food ...