In eastern Washington, wild Saskatoons ( Amelanchier alnifolia )—aka western serviceberry, shadbush, and juneberry—grow near the extensive...

When friends from out of town come to visit, I often take them to Lark , John Sundstrom's Seattle restaurant, which is celebrating a d...

Dear Readers: Please visit and bookmark my new web site, LangdonCook.com . The site, though still in its first iteration and without a...

It's been a good year for morels throughout much of the country, though your own mileage may vary. I picked my first "naturals...

A hard-won  spring chinook salmon is so tasty it would be a crime to leave any scraps of meat uneaten. This spicy Indian curry will have ...

A few weeks ago I made a pilgrimage to the Columbia River to pay my respects to the king of spring. Not to be confused with those porcin...

Jjigae  is Korean for hot pot or stew.  Soondubu  means silken tofu. This is Korean comfort food at its best, even more than the Bibimbap ...

Puget Sound's recreational spot shrimp season opened earlier this month. If you've read Fat of the Land , you know how I approac...

Dear Readers: I'm pleased to announce the forthcoming publication of my new book, The Mushroom Hunters: On the Trail of an Undergroun...

Becky Lerner's foraging education kicked off with a failed, week-long challenge to eat only what she could find around her Portland ho...