Fat of the Land
Wednesday, July 29, 2009

Good 'n' Plenty ('n' FREE)

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We're nearing the peak of blackberry season here in Seattle. The Northwest is justly famous for its blackberries. For whatever reasons h...
19 comments:
Friday, July 24, 2009

Crawdadfish Boil*

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A good ol' Louisiana style craw dad fish* boil means a couple things to me. Above all, it means good times, like that first visit to New...
15 comments:
Wednesday, July 15, 2009

Wild Mushroom Stuffed Brook Trout

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Fishing is always at the top of the agenda when we visit my parents in Colorado. In years past my boy has demonstrated mastery of the Scoob...
13 comments:
Saturday, July 11, 2009

Pinch the Tail, Suck the Head

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Good thing I have a family of foragers to back me up or I might starve. We're on the last leg of our Western Odyssey, near Steamboat Sp...
4 comments:
Saturday, July 4, 2009

Foraging a Bite of History

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Hey everyone. If recent posts have lacked a certain...um...immediacy, well that's because I've been on the road since the kids got o...
6 comments:
Wednesday, July 1, 2009

Fettucini with Porcini, Pancetta & Tomato Cream Sauce

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You know I love a good gut-buster. Bring on the heavy cream and red wine. We like to import a little French paradox onto American soil, fr...
7 comments:
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:
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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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