My new bumper sticker: I brake for champagne cordials. The other day while taking Hank and Holly on a mushroom odyssey I surprised a few dr...

As feared, the sudden warming trend in my region caused a massive blowout of spring porcini ("little pigs" in Italian) at the lowe...

Sometimes Marty thinks I dreamed up this whole Fat of the Land thing so I'd have an excuse to spend more time outdoors. I'm not goi...

The other day I ate a known carcinogen—a juicy char-grilled burger. I'm not alone in my cancer-baiting, certainly not this time of year ...

The gloves are off here at FOTL headquarters and we're pumping a fist for that old favorite, surf 'n' turf. Again. Yeah, I know ...

One of the pleasures of this job is the chance to meet all kinds of folks who are working in the slow food movement. John Adams is one of th...

Do I really need to say much about this dish or its use of the best of what the season has to offer? Nah. 1 dozen asparagus stalks 20 fiddle...

Following in the footsteps of Euell Gibbons , Sam Thayer has inspired a generation to get outside and find wild food delicacies waiting beyo...

Sorrel sauce is a classic French cream sauce that uses the tart, lemony potherb commonly known as sorrel ( Rumex acetosa ) as the defining i...

I missed the lowland blossoming of big-leaf maples, but now that it's morel time in the foothills I get another crack at the floral, sli...