Summer in Scandinavia means crayfish parties! IKEA even sells crayfish party supplies in the US. Here’s my take on a classic crayfish salad.

Meet the hollyleaf redberry,which grows in California and Arizona. It tastes as if cherry and cinnamon had a love child.

Remember the blackened redifsh craze of the 1980s? Here is an easier, less smoky version using the more-sustainable catfish.

The difference between a good duck prosciutto and a great one is time. Hang it for 2 weeks and it’s OK. Hang for 2 months and it’s sublime.

Classic fish and chips. If you don’t love a plate of perfectly fried, crispy fish, you are a bad American… and an even worse Englishman!

Ginger ice cream, made with wild ginger. This is an eggless ice cream that keeps the ginger flavor clean and pure. Perfect for hot days!

Traditional French crepinettes, made with wild boar. Think of a crepinette as a sausage patty wearing a warm blanket of yummy fat.

A sustainable, Pacific take on a classic: Skate wing with brown butter, done with local bat ray. Oh, and there’s a side of sea beans, too.

Grilled Quail, South Carolina style, with a mustard-based BBQ sauce. Summer’s here!

Elderflower fritters, done in the style of a beignet. These little donut holes pack a powerful elderflower punch.

Imagine having roasted garlic whenever you want it. You can, if you make this preserved garlic. This stuff has changed my life. Seriously.

Thai green curry with fish. Which fish you use makes a big difference in the curry.

A classic Mexican red chile sauce, served with beef, pork, or in this case wild boar.

The best way to eat beautiful, freshly picked spring porcini mushrooms is to grill them and serve them simply.

Pickled carrots, without vinegar. The trick? Lacto-fermentation, which is far scarier sounding than it is.

Spaghetti with crab sauce. Sharp, sweet, garlicky, a little spicy and loaded with crab, this ain’t your typical pasta sauce…

Mother’s Day for meant making Mom’s traditional Maine-style clam chowder. It is a bowl full of memories.

Ever had a real Cajun sauce piquante? Imagine if chili and gumbo had a love child and you’re getting close.

How to make your own oil-cured olives. It is super easy. All it takes is time, salt and a pillowcase.

An authentic Bolognese ragu made with wild boar. No wild boar handy? Make it with pork, beef or veal.

I call this dish Cheek by Jowl: braised pork cheek with crispy jowl bacon, fresh spring veggies and a saffron-cream sauce.

Not all amanita mushrooms are deadly. Some, like the coccora, are among the best-tasting mushrooms in the world. But be careful…