Wild + Whole

Beef negimaki is a popular Japanese-American dish, created by the Manhattan restaurant Nippon in 1963. When New York Times food critic Craig Claiborner suggested that the restaurant add a beef dish to cater to the American palate, owner Nobuyoshi Kuaoka created negimaki. “Negi” means onion and “maki...

The best thing about owning laying hens is getting farm-fresh eggs. There is nothing better than going out to the nesting box to see how many eggs have been laid, collecting them, and bringing them inside. Hens start laying eggs once they reach approximately six months of age. Don't worry about...

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...

Mushrooms can be expensive. Really expensive. It’s part of what makes foraging so attractive to me: the opportunity to work with the freshest, often prohibitively expensive, gourmet ingredients—all without spending a single dollar, besides the gas it takes to get there. One particularly coveted...

When I was a kid growing up in Georgia, summertime meant endless adventures with my cousins at the beach, shelling peas and shucking corn on the porch, and hopefully at least one big bowl of my Granny’s famous peach cobbler. We were very fortunate to live only a half-mile or so from one of the...

Organic over conventional. Regenerative over sustainable. The recent shifts in our preferences when it comes to agriculture illuminate our modern understanding of how agricultural practices can and should work. Although the term “regenerative agriculture” is not new (the Rodale Institute coined it...

Archeological evidence suggests that garlic is one of the oldest crops in the world. It’s cultivation likely began around 5,000 years ago. References to garlic are found in ancient texts from India, Egypt, and China, and garlic bulbs have even been found in Egyptian tombs. Back then, garlic was...

One of the things I love most about Korean food is how similar it is to American southern food. The flavors are definitely different, but the soul of the food is the same. It’s comfort food in every sense of the phrase: Food that has been fine-tuned by generations of tradition and adaptation that...

Elderberries are one of the few things left in the world that almost everyone can agree are a good thing. You’ve no doubt seen them front and center on the chain drugstore shelves come cold and flu season and they’ve got the same prime real estate in most local herbalists’ cupboards—and for good...

Late summer is a busy time for anyone who gardens, hunts, or both. As the days get shorter, the preparation for the upcoming hunting season takes on more urgency, and my mind wanders from lures to broadheads to ceviche to chili. At the same time, the garden is in full production mode and I’m...

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...