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

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...
How to Clean Chanterelle Mushrooms

Foraging

How to Clean Chanterelle Mushrooms

Chanterelles are one of nature's most delicious gifts, especially when sautéed with garlic and butter. They fruit from the ground following a good rain in warm weather, and often that rain will kick lots of dirt up under those delicate frilled edges. While cleaning chanterelles off without damaging...
Why Your Radishes are Spicy and How to Cook with Them

Gardening

Why Your Radishes are Spicy and How to Cook with Them

Radishes might be my favorite vegetable because they’re so versatile in the kitchen. The first year I grew radishes I easily planted about fifty, and to my delight (and, let’s be honest, surprise), all of them germinated and grew to full size. But when I bit into one, it was disheartening to...
6 Ways to Preserve Herbs

Cooking Techniques

6 Ways to Preserve Herbs

The arrival of spring comes with a long list of to-dos in order to get garden beds in shape for the upcoming growing season. One of those tasks is pruning herbs to stimulate growth and cut out anything dead. This annual cutting yields an abundance of herbs that can’t possibly be used fresh before...
Welcome to Wild + Whole

Wild + Whole

Welcome to Wild + Whole

My appreciation for the intersection between food and nature arrived later in life. I wasn’t raised a hunter—my husband, an avid outdoorsman, brought me into this lifestyle. Initially I relished cooking and eating wild game because I loved the novelty of it; it was exciting to work with ingredients...
Lump Crab Toast with Avocado and Tomatoes

Recipes

Lump Crab Toast with Avocado and Tomatoes

I’ve heard there are two kinds of people in this world—those that crack crabs and eat as they go, and those who hoard all of the meat to devour at the end. I fall in the latter category and one of my favorite ways to enjoy a pile of lump crab meat is stacked on toast with avocado, fresh heirloom...
Danielle’s Favorite Quick Pickle Brine

Recipes

Danielle’s Favorite Quick Pickle Brine

Refrigerator pickles are one of the easiest things to make and are a great way to extend the shelf life of produce from your garden or farmer’s market. This is my favorite all-purpose quick pickle brine that you can use for virtually anything: diced radishes, sliced swiss chard stems, or green...
3 Ingredient Meatballs with Red Pepper Orzo Pasta

Recipes

3 Ingredient Meatballs with Red Pepper Orzo Pasta

This might be the perfect summer weeknight recipe because it can be substituted with almost anything. The meatballs only have 3 ingredients and will work with wild hog, venison, beef, or even pork. Similarly, the pasta can be made with whatever you have growing in your garden—no red pepper? Add...