People

Danielle Prewett

Danielle Prewett

Danielle Prewett is the founder of Wild + Whole and a Wild Foods Contributing Editor for MeatEater. She is passionate about the outdoors because hunting, fishing, gardening, and foraging enable her to connect with her food and eat consciously. Texas is home for Danielle and when she isn’t in the kitchen, she can be found upland hunting with her bird dogs.

Latest

Wild + Whole’s New Cooking Show: Sourced

Wild + Whole

Wild + Whole’s New Cooking Show: Sourced

I believe every meal has a story to tell if you’re willing to look for it. I’ve spent the past decade of my life trying to eat consciously, and I love exploring the qualities that make wild ingredients so profoundly unique. It’s not always easy, but it’s pushed me to search in places I’d never...
Steamed Clams with Smoked Garlic Sausage

Recipes

Steamed Clams with Smoked Garlic Sausage

In episode 1 of Sourced, I travel to Connecticut to meet with the one and only Brad Leone of the hit show, "It’s Alive." We catch blue crabs at night and dig for clams during the day. To celebrate a great day on the water, I created this seasonal steamed clam recipe, complete with smoky garlic...
Chili-Lime Roasted Squash

Recipes

Chili-Lime Roasted Squash

Most people associate winter squash recipes with ingredients like butter, rosemary, and sage, but this monotonous utilization really downplays the vegetable's versatility. These squashes should be enjoyed throughout the fall and winter, not just filled with brown sugar and cream for holidays...
Venison Carnitas

Recipes

Venison Carnitas

Carnitas are a staple in my house; I make it often and with a variety of wild game. It's a great way to serve a crowd of people and is the perfect recipe for those tougher cuts of meat like the neck or shoulder. This recipe can easily be done in a crockpot or a pressure cooker to cut down on cooking...
Dove with Citrus-Miso Glaze

Recipes

Dove with Citrus-Miso Glaze

When it comes to grilling small birds like dove and quail, a good glaze combined with hot and fast cooking are key. The high heat allows the sugar in the glaze to caramelize without overcooking the meat. It’s worth tracking down shichimi togarashi, a Japanese spice blend. The spices add a little...
The Art of Pan Roasting

Cooking Techniques

The Art of Pan Roasting

Pan roasting is one of my favorite cooking techniques. I often implement it because it yields excellent results and will work with any kind of protein. This two-step process starts with searing meat in a hot sauté pan, flipping, and immediately transferring to a hot oven. This technique is one of...
Crispy Roasted Chanterelles

Recipes

Crispy Roasted Chanterelles

I live in Southeast Texas where bright red chanterelle mushrooms grow prolifically in the early summers after a good rain. The downside to picking mushrooms just after a heavy rain is extra moisture they can hold. Mushrooms are like sponges, and extra liquid can make them soggy or rubbery. I’ve...
Ricotta-Stuffed Squash Blossoms

Recipes

Ricotta-Stuffed Squash Blossoms

A highlight of summer gardens is eating the beautiful flowers that grow from squash plants. Also known as squash blossoms, these delicate treasures are perhaps best showcased by stuffing them with herbed cheese and frying in a light and airy batter. It’s arguably the best way to eat them.
How to Clean and Cook Squash Blossoms

Learn

How to Clean and Cook Squash Blossoms

One of the greatest rewards of gardening is getting to eat delicious parts of the plant that are not commonly found at the grocery store. The golden blossoms from a squash plant are a seasonal treasure. These delicate flowers have a subtle floral aroma and mild squash flavor that makes them a...
Burger with Tomato Jam

Recipes

Burger with Tomato Jam

I don't eat burgers very often, so when I do, I like to splurge. Don't get me wrong—I enjoy the simplicity of Jimmy Buffett's cheeseburger in paradise, but sometimes my taste buds want more. Burgers are one of the best ways to incorporate a variety of flavors and textures, and I can't help but...