If you like walnut ice cream, you’ll love ice cream made with wild black walnuts, which are far more flavorful than regular nuts.

Wild black walnuts are a lot of work to harvest and shell, but they taste so good they’re worth every effort.

Finding the Oregon black truffle, judged by some to be better than the French ones, is a rare treat. Truffle risotto, anyone?

Pumpkin soup enriched with homemade bacon and and creme fraiche, then garnished with rosemary flowers.

Yes, you read that right. Soup. Made from acorns. Not acorn squash, but real acorns, as in from an oak tree.

Rustic dumplings made with spelt flour and filled with meat and onions – the meat can be beef, pork, even bear.

Chanterelle mushroom stuffing with pine nuts, garlic and pheasant stock.

Ground duck livers, chile flakes, a little red wine, a little oregano – and just a touch of foie gras – makes this pasta unforgettable.

It’s the Holy Grail of duck hunting: A wild ‘foie gras,’ a fatty, unctuous – and wild -duck liver. Sear it simply with balsamic vinegar.

A celebration of chanterelles – seared, pureed and made into chips, served with sous vide wild turkey and butternut squash.

Making the beguiling, herbal liqueur known as ‘mirto’ in Sardinia is easy – if you can find the common myrtle bush.

Making mustard at home is easy — all you need are mustard seeds and water. Here are tips on making great homemade mustard.

Wild goose breast seared with truffle oil and served with sous vide pears.

Dove or squab roulade with a saffron-corn sauce and baby popcorn – quite the fancy wild game dish.

Dove breasts encrusted with sunflower seeds, served over beans and a cilantro-green chile sauce – topped with a fried quail egg.

Grilled wild doves Spanish style, with sage, rosemary and smoked paprika.

Is there really anything better than muffins made with wild blueberries or huckleberries? I didn’t think so…

Foraging for wild berries in the Sierra Nevada turned up these thimbleberries – the world’s best berry!

You brave enough to eat these wild gooseberries? They may be spiky, but inside these berries lurks a wonderful flavor.