Homemade ice cream made with wild elderberries and a little creme fraiche.

If you live in the West, you’ve seen the manzanita bush. Here’s how to made a delicious cider from manzanita’s berries.

A wild game version of the Hunan classic, which was one of Chairman Mao’s favorite meals.

It’s the beginning of deer season, which for me means homemade venison sausages, flavored with wild sage, juniper and gin.

Line-caught leopard shark with pine nuts, tomatoes and Spanish smoked paprika.

Homemade pici pasta, a hand-rolled fat spaghetti from Tuscany, served with a tomato-fennel sauce and pecorino.

Wild plums, of one sort or another, live in most every state in the nation. Now is the time to go looking for them!

A rare soup indeed: Italian cicerchia beans in broth with pheasant confit and borage leaves.

Slow barbecued pheasant legs with a traditional Kansas City BBQ sauce. Who says wild game is just for winter?

After foraging for sassafras roots in New England, I decided to study some old recipes and make my own root beer syrup – just add seltzer!

Grilled fresh spring porcini with a morel sauce made with demi-glace and Port wine.

When life gives you fresh, wild mulberries, make sorbet with them!

Dorado (mahi mahi) dredged in masa, sauteed in avocado oil, over a nopalitos salad with a sweet-spicy prickly pear sauce. Salud!

My version of the French Laundry’s duck breast roulade wrapped in chard, with wild goose, scorzonera puree and duck demi-glace.

Grape leaves aren’t the only wrapper for dolmas. Mallow, which grows wild here in the US, is often used in the Eastern Mediterranean.

Seared wild goose breast with beluga lentils and a highbush cranberry gastrique.