Wild + Whole

Rillette is a fancy term for a chunky dip or spread. The most traditional rillettes are made with braised meat and fat-think duck and duck fat or rabbit. Unlike the more refined pâté, rillettes have more texture and a rustic appearance. Both are typically served with some crusty bread, crackers, and...

Congratulations, you’re sold on goats! But what breed is right for you? There are many options to choose from, so you should select carefully based on your space and needs. The first domesticated goats are descendants of the wild Bezoar ibex (Capra aegagrus). From the Zagros Mountains of present-day...

Garlic mustard (Alliaria petiolata) came to the New World by way of early European settlers who used it for food and medicine. In favorable conditions, the species escaped from gardens and spread uncontrollably. Today, it’s regarded as an invasive species. Garlic mustard grows prolifically in...

Chives are one of the simplest plants to grow in your vegetable garden and they have the magical ability to elevate any boring-looking dish to a five-star masterpiece. As Danielle Prewett and many others have said, “We eat with our eyes first.” For that reason alone, chives are worth including in...

This is a recipe to make a basic pasta dough. The recipe itself is open-ended due to the various ways you can work with your dough. You can roll it out by hand, hand-crank like in the video, or cut with an electric tool that connects to a KitchenAid. You could also cut it with a knife, hand-shape...

I grew up on a farm, not far from where I live now. No one has lived there since my parents sold the place, but there was some road work done out front about a decade ago with heavy excavation. Someone sure did move in then, and fast—Japanese knotweed. Since the first shoots emerged from the freshly...

Turkey season is all about transitions. At the beginning of my season, I drive to hunt with the heat on in the truck, and you can usually see your breath in the predawn. By mid-season, I’m running the AC and soaked in sweat by the end of the morning. This transition happens with the dishes I cook as...

This recipe takes a few pointers from the British dish Welsh rarebit, but with a couple tweaks to make the cheese spread less overpowering. Normally, I would reach for sharp cheddar for just about any occasion, but less is more in this recipe. The same applies for the beer portion. Traditional Welsh...

Chickens can act pretty strange sometimes. But if you raise chickens, one behavior you’ll want to know how to recognize quickly is broodiness. Broodiness in a chicken is important to identify because depending on your goals with your flock, you might manage the situation in two different ways. What...

Ramps (Allium tricoccum), also called wild leek, is a native species of wild onion that grows across Eastern Canada and the Eastern United States—from Nova Scotia down through to Georgia and west to Iowa. In early spring, the onion’s underground bulb sprouts fleshy, tulip-like leaves. Crush the...

The white russet potatoes common in most U.S. supermarkets and fast-food restaurants literally pale in comparison to the diverse array of varieties found in the plant's home range of present-day Peru. Potatoes were most likely first cultivated by farmers in the Andes Mountains, where they fueled the...