Duck fat Hollandaise over baby white asparagus, chile threads and black lava salt. Simply sinful.

I know it’s almost St. Patrick’s Day, but this Scottish venison soup is so green it might as well be Irish.

How to make your own pickled herring, Swedish style. This is glasmastarsill, a bright, vibrant style of fresh pickled herring.

A traditional Gaelic dish of fresh herring, smeared in mustard, rolled in oats and fried in butter. Classic.

Yes, it is what you think it is. Blood pasta, a specialty of the Alpine region between Austria and Italy. It is alarming, but good.

A classic Italian risotto, with real squid ink and lightly cooked calamari rings.

This is the century-old dish called duck bigarade: Seared duck breast with a bitter orange sauce. It is a classic for a reason.

In Northern Calfornia the king of spring greens is miner’s lettuce – one of the few native plants to be exported to Europe.

Cookies made with wild pine nuts, rosemary and a little acorn flour. Yeah, they sound like Hippie cookies, but they’re really good!

A classic Hunan Chinese dish, Dong/an Chicken, made instead with wild pheasant – pheasants are originally from China, after all.

Who doesn’t love roast duck with its crispy skin? This recipe works for both wild ducks and the kind you buy in the store.

Woodcock is the king of game birds. Here it is roasted in classic style. JP Morgan or Andrew Carnegie could have eaten this dish.

An outstanding chicken or grouse soup made with Nordic ingredients and Asian methods. This is a winner.

Nothing quite beats the clarity and concentrated flavor of a classic consomme. This wild duck consomme was as savory as it is pretty.

Wild blewit mushrooms and pheasant breast cooked with brandy, shallots and cream – a wild food riff off a French classic.

A wild twist on a classic winter pesto: Wild black walnuts and fresh Italian parsley, with a little pecorino cheese added in.

No, they don’t taste like honey, but these wild mushrooms are a worthy addition to pierogi – if you can find them.