The best way to eat beautiful, freshly picked spring porcini mushrooms is to grill them and serve them simply.

Pickled carrots, without vinegar. The trick? Lacto-fermentation, which is far scarier sounding than it is.

Spaghetti with crab sauce. Sharp, sweet, garlicky, a little spicy and loaded with crab, this ain’t your typical pasta sauce…

Mother’s Day for meant making Mom’s traditional Maine-style clam chowder. It is a bowl full of memories.

Ever had a real Cajun sauce piquante? Imagine if chili and gumbo had a love child and you’re getting close.

How to make your own oil-cured olives. It is super easy. All it takes is time, salt and a pillowcase.

An authentic Bolognese ragu made with wild boar. No wild boar handy? Make it with pork, beef or veal.

I call this dish Cheek by Jowl: braised pork cheek with crispy jowl bacon, fresh spring veggies and a saffron-cream sauce.

Not all amanita mushrooms are deadly. Some, like the coccora, are among the best-tasting mushrooms in the world. But be careful…

Barbecued wild turkey thighs slathered with homemade maple-bourbon BBQ sauce – it’s grilling season again!

You need to add these preserved, marinated mushrooms to your next antipasti plate. These are meaty, rich and just a little spicy.

A classic Thai massaman curry, made from scratch with fresh ingredients and venison.

A classic Tuscan dish: Hare ragu with freshly made pappardelle. Don’t have a hare lying around? Use lamb – it’s actually closer to hare.

White on white on white: white sturgeon with white asparagus, enoki mushrooms and white radishes on jerusalem artichoke puree.

Sicilian tuna meatballs, made with pistachios and mint. Not just for Lent anymore.

Everyone’s had beef jerky, but have you tried duck jerky? Flavored with porcini mushrooms and Worcestershire, it’s an umami bomb.

A modern take on an old Belgian recipe for venison medallions with gin and juniper.

Yep. I went there. I made an all-duck hot dog, from wild ducks no less. It is as awesome as it looks!