Mulberry Jam

Recipes

Mulberry Jam

The mulberry season comes and goes each summer, and the fruit itself doesn’t last long after harvest. Have you ever wondered why you never see mulberries at the grocery store? If you’ve ever handled mulberries, you’ll know how annoyingly delicate they are. It’s impossible to pick these purple-black...
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Elderflower Panna Cotta with Lemon Sauce

Recipes

Elderflower Panna Cotta with Lemon Sauce

Panna cotta is a simple Italian dessert made of essentially cream, sugar and gelatin. The mixture is brought to a boil and poured into molds or cups, and after setting in the refrigerator for several hours, you end up with an elegant pudding-like treat. Normally, panna cotta is lightly flavored with...
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Smoked Goose Salad with White Balsamic Vinaigrette

Recipes

Smoked Goose Salad with White Balsamic Vinaigrette

This time of the year in Virginia, it’s so hot and humid that the thought of cooking over a hot range makes me lose my appetite. So as the days become increasingly scorching, more and more salads start making the rotation onto the menu. This particular salad is a frequent flier, a white balsamic and...
Wade Truong Jul 21, 2022
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How to Make Nocino

Recipes

How to Make Nocino

A digestif transforms any meal into a celebration. Raising a glass of dark, alluring liqueur after the dinner plates are cleared is the perfect way to savor the end of the day and ring in the night with good cheer and digestion. As with most good things, they come with traditions, opinions, and lore...
Jenna Rozelle Jul 18, 2022
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Pickled Fava Beans

Recipes

Pickled Fava Beans

Whenever I think of fava beans, I think of Anthony Hopkins as Hannibal and his famous scene describing how he paired one of his victim’s livers with fava beans and “a nice chianti.” This iconic scene has forever made me associate fava beans with deep rich flavors and that creepy slurping noise he...
Wade Truong Jul 5, 2022
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Fermented Garlic Scapes

Recipes

Fermented Garlic Scapes

Trying to imagine my life without garlic is like trying to imagine my life in black and white. Garlic, second maybe only to salt, is elemental in what Jim Harrison coined “living vividly,” which is the closest thing I’ve got to religion, making garlic something of a sacrament—a daily one, in my case...
Jenna Rozelle Jun 29, 2022
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Sesame Snakehead Lettuce Wraps

Recipes

Sesame Snakehead Lettuce Wraps

Depending on who you ask, Northern snakeheads (Channa argus) are either the worst thing or best thing ever to happen to the Potomac River and the surrounding water systems. For 20 years, these “frankenfish” that can supposedly breathe air, walk on land, and massacre your small pets have been a hot...
Wade Truong Jun 27, 2022
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Mugolio: Pinecone Syrup You Can Put on Everything

Recipes

Mugolio: Pinecone Syrup You Can Put on Everything

Mugolio is my favorite party trick. It turns a bowl of plain vanilla ice cream into a primeval forest treat, a well-liquor drink into a top-shelf cocktail, or a humble chevre into a Michelin-star cheese course, and all for the cost of a few cups of sugar. It’s a rags-to-riches story that’s within...
Jenna Rozelle Jun 14, 2022
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Video: How to Make Salmon Gravlax

Recipes

Video: How to Make Salmon Gravlax

Gravlax is an ancient means of preserving fish. While traditional methods take several days to cure, this recipe is much quicker but yields a really fantastic result. Placing the salmon in a vacuum-sealed bag with a salty, citrusy brine ensures a fast and even transfer of flavor and salt throughout...
Kevin Gillespie May 25, 2022
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Ramp Pesto Pasta

Recipes

Ramp Pesto Pasta

Spring foraging is in full effect, and I couldn’t be happier. It’s almost as if the season changed overnight here in Minnesota. Social media is littered with posts about morel hunting and ramp harvesting, so naturally a simple recipe to honor our most lauded wild spring edibles is in order. Pesto...
Lukas Leaf May 20, 2022
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Smoked Fish Rillette

Recipes

Smoked Fish Rillette

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...
Wade Truong May 13, 2022
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Featured Gear

4 Pack Seasonings Gift Pack
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MeatEater

Get the what you need to cover nearly any recipe in the kitchen. Designed tocover Fin, Fowl, Forage, and Fur these spices will step up your game in thekitchen with nearly any critter you bring home.

3.5 QT Braiser
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Staub

A featured piece in the kitchen of Chef Kevin Gillespie, the Braiser has broad functionality from freezer to oven to table. 

5 QT Compact Cocotte
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Staub

"I use my Staub dutch oven more than any other cookware during the winter for creating delicious braised wild game recipes." - Danielle Prewett

The MeatEater Fish and Game Cookbook
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MeatEater

The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.