Wild + Whole

“Perfect” does not mean there is only one way to make a lobster roll. “Perfect” in this case, in most cases, is a moving target, subject to one’s mood and other circumstances. I grew up in Maine eating lobster rolls every summer, made by adults afflicted by the whole suite of human moods and...

Ramen is one of my comfort foods. Whether homemade, from a restaurant, or straight out of a styrofoam cup, the chewy noodles, warm broth, and a combination of toppings dictated by what's in the fridge are as emotionally satisfying as they are calorically. I’ll admit, I have a love for cheap bouillon...

Much like the hot dog, you can pretty much find instant ramen anywhere you go in America. Any grocery store, gas station, or corner market has a pack of ramen somewhere on its shelves. The beauty of instant ramen is its availability, low cost, and ease of preparation. Whether you're a broke student...

This is probably one of the best recipes I’ve ever made with rabbit, and it’s so easy to make. I think small game animals are best braised; here it’s slow-cooked in a smoky sauce with tomato and roasted red bell pepper. It’s a delicious, comforting meal to eat literally any time of the year! Rabbits...

Fresh pasta is one of those culinary experiences where you have to be ready for an excursion if you plan to make it at home. I personally love the process. It's relaxing and almost monotonous. The rule goes that if you're making pasta dough, you might as well make enough to use a couple more times...

This spring was the start of a shift in model around our homestead. Instead of buying the same generic meat chicken breed that grows fast, stays docile, and never really looks particularly healthy, I went in a totally different direction after researching everything there was to know about dual...

Mention Red Lobster to me, and two things come to mind: one, how their all-you-can-eat-crab leg campaign in the early 2000s shifted the global market on snow crab and nearly bankrupted the company, and two, their cheddar bay biscuits. While the international economic impacts and social implications...

This au gratin recipe is a side dish I've made countless times with many different flavors. The roux and cream sauce are key components that allow you to switch out ingredients. Maintain that part of the recipe, and you're good to go. In this case, we're looking for more neutral cheeses to help not...

Lamb breast is one of the more affordable cuts. Although the breast isn’t as picturesque as a rack of lamb chops, this cut is full of flavor. It’s basically lamb ribs—great on the grill or smoker—and is so easy to cook. This cut is so fatty that you can’t really mess it up. One of my favorite...

It’s a common experience for folks trying to grow vegetables without pesticides. You plant squash in the first stretch of warm weather and watch it grow into a beautiful plant. But soon after harvesting the first delicious squash, you come out to your garden and find the plant that was beaming with...

Ramps, also known as wild leeks, are one of the most coveted edible native plants in the North American forest. They are particularly prized by people in our area of Appalachia, where they have been collected and eaten for generations. They have a delicious mild garlicky flavor, and where you find...

Chili crisp might be hands down one of the best condiments you can have in your pantry. Like a secret weapon for any dish, it's almost addicting, and this version doesn't even have MSG. It's a flavored oil packed with crispy garlic, shallot, and chilis, accompanied by many other options, such as...