Spaghetti made on an Italian chitarra with farro flour, served with stewed leeks, parsley and pecorino cheese.

There are all kinds of edible greens living in your yard, from dandelion to chickweed. Time to turn those weeds into a salad!

Who says “fruit” wines need be unrefined? This homemade raisin wine, made in 2005, is as smooth as any Amontillado sherry.

Tagliatelle made with imported Calabrian chile powder, served simply with garlic and parsley.

Nettle risotto, a springtime dish that combines the vitamnins and nutrients of nettles with lots of butter and cheese.

Strettine, a sort of linguine made with stinging nettles that comes from Emilia Romagna; these are served with a venison sugo.

My take on the Sicilian classic: Fresh anchovies, pine nuts, dried berries and just a hit of ouzo.

Cavatelli made from homemade acorn flour and semolina, earthy, all-natural and perfect for winter.

A rich ragu of pancetta and wild mushrooms served over acorn flour cavatelli.

Matsutake mushrooms dusted in rice flour and fried, served with a pan sauce made with sake and pheasant broth.

Seared steelhead trout on a bed of beluga ‘caviar’ lentils with steelhead caviar, minced salami and cremini mushrooms.

No part of the world appreciates the pigeon as much as the Middle East, this Turkish roast pigeon is stuffed with bulgur and walnuts.

Making your own trout, salmon or steelhead caviar is not difficult, and the little jewels are a joy to look at.

A traditional lasagna made with ground venison and ground wild boar instead of beef and pork.

Prickly pear syrup, great as a tequila mixer, sorbet, or as a glaze for pheasant or chicken.

Roast ruffed grouse with a glaze made with wild highbush cranberries, served over a pilaf with wild rice, maitake mushrooms and hazelnuts.

With the last of the sweet peppers upon us, it’s time to roast and preserve them for the winter.

A Chinese tea egg made with a madrone tree bark tea and a duck’s egg.

Grilled wild doves served over farro with porcini mushrooms and homemade fig syrup.

Homemade ‘strattu, a Sicilian version of tomato conserva or paste, made over 24 hours of slow cooking.