Spruce salt is made by harvesting young, tender spruce tips in the spring, blending them with coarse sea salt or kosher salt and letting it dry.
Follow this guide to learn how to prepare artichokes for dipping. Once prepared, the artichokes are steamed, then the petals are pulled off for dipping.
How to prepare fava beans – Follow this guide to prepare fava beans in their pods for cooking by shucking, blanching, and shucking again!
VIDEO – This video will show you how to harvest and cook stinging nettle. After harvesting some near a creek, I take it home and make a nettle and ricotta pasta!
Fiddleheads refer to the immature shoots of ferns. Usually when we talk about edible fiddleheads, we are talking about the shoots of the Ostrich Fern.
Video – Spring foraging can be very rewarding. This Persian kuku sabzi egg dish was made with freshly foraged wild spring greens!
VIDEO – How to make hickory syrup? It’s easy! Not only is hickory syrup sustainable and fast and easy to make, it’s also incredibly delicious!
Don’t throw out those roe sacks! Follow these steps to make your own cured pike roe ‘caviar’.
Follow this guide to make your own Turducken, a dish consisting of a chicken, inside a duck, inside a turkey!
How to debone a whole turkey – learn how to debone a turkey in order to make turkducken!
How to debone a duck – Follow this guide to debone a whole duck, whether it’s for a turducken, or a boneless stuffed duck roast.
Follow this guide to debone an entire chicken, which can then be stuffed and roasted or used for turducken.
Getting all that pumpkin goop off of the seeds can be a little fussy, but it’s definitely worth it for this healthy, tasty snack! Use any wet or dry seasoning you like.
Although it seems like a great idea to roast it, Canada geese are much better separated into pieces which can each be dealt with in their respectively suitable ways.
Use this tutorial to make your best turkey yet and wow your friends and family. Spatchcocking is the best way to cook your turkey in my opinion. It allows the bird to cook evenly and quickly, resulting in juicy breast meat and succulent thighs
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