Spring is in the air, and with it comes the window to tap wild maple trees. Here's how, and how to make the most out of the sap you harvest.
'foraged flavor' on Serious Eats
Even in the depths of winter, you can still forage pine. (And no, that doesn't mean eating your old Christmas tree.) Here's how.
You may know it as the flavoring in gin, but there's more to juniper than meets the eye.
Last month we gathered shagbark hickory nuts, and now it's time to see what we can do with the bark of the same tree. (Hint: it involves ice cream.)
This year there's a special abundance of wild hickories, whose nuts are ideal for all kinds of holiday dishes. Here's how to find, shell, and use these fresh raw nuts from the wild.
The ruby-hued, tart-flavored wild fruit is just as tasty as it is beautiful.