Fat of the Land
Saturday, June 27, 2009

Alaskan Cod with Porcini and Chard Saute

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I'm all about the dinner that looks gourmet but is cooked in the time it takes to get the ingredients out of the cupboard. Here's a...
5 comments:
Wednesday, June 24, 2009

Porcini Every Day

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Eating fresh porcini is a treat, but you can experience the earthy goodness of bolete mushrooms throughout the year by drying some of your ...
13 comments:
Saturday, June 20, 2009

Spring Lamb with Morel Wine & Herb Sauce

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While porcini hunting recently , I had good luck finding some exceptionally large morels in one drainage, with several larger than my hand....
8 comments:
Wednesday, June 17, 2009

Spring Porcini Salad

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Perhaps the most enduring way to eat spring porcini is grilled. Unlike fall porcini, which herald the coming of winter and hearty meals cook...
7 comments:
Sunday, June 14, 2009

All Hail the Spring King

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Some may call it heresy, but I'll say it anyway: I prefer picking spring porcini to morels. Yes, finding morels is one of the great plea...
11 comments:
Wednesday, June 10, 2009

End of the Line

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Imagine a world without fish. On June 8 the film End of the Line was released. I encourage you to see it. The movie is based on a fine book...
5 comments:
Saturday, June 6, 2009

Pineapple Weed Express

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In another lifetime I might have been a treasure seeker. That's what I dig about foraging. You study inscrutable charts (known as maps)...
22 comments:
Tuesday, June 2, 2009

Fillet Mignon with Devil's Club Bordelaise and Wild Wood-Sorrel

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Here at FOTL headquarters we've been known on occasion to indulge in lunches that might be described as unfair, over the top, or general...
6 comments:
Friday, May 29, 2009

Pickled Fiddleheads

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If you live in the Seattle area, next time you're at a farmers market look for the Foraged and Found Edibles booth and pick up a copy o...
11 comments:
Tuesday, May 26, 2009

I went down to the crossroads...

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Imagine stumbling through a jungle of malicious trees in a strange, foreboding place, trees that move underfoot like snakes and try to wrap ...
4 comments:
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Langdon Cook
Seattle, WA
Award-winning author of Upstream, The Mushroom Hunters and Fat of the Land, Langdon Cook is a writer, instructor, and lecturer on wild foods and the outdoors. Cook has been profiled in Bon Appetit, WSJ magazine, and Salon.com, and his writing has appeared in numerous magazines, newspapers, and online journals including National Geographic Traveler and Eating Well. His on-screen credits include the PBS TV series "Food Forward."
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