(From Forage. Gather. Feast. ) The autumn flavors of squash and chanterelles just seem right together. I like to make this while camping by cooking the whole squash directly in the hot coals of a campfire and serving the roasted squash topped with the sautéed chanterelles on a long rustic board. It disappears fast. If you don’t have the mushroom broth, just put a little butter or olive oil in the squash so it doesn’t dry out. But if you do cook it with the broth, it can be re

Marshmallows got their name from the marshmallow plant, as the root of the plant was originally used in making these. This plant has all...

Photo by Marla Aufmuth for Forage. Gather. Feast. Using bay laurel nuts in a rich, thick, semisweet hot cocoa reminds me a bit of the...

The journey from San Francisco to Point Reyes National Seashore is well under 2 hours, but you may as well be traveling to another world....

Tasting helps us human animals learn the world through textures, shape, and flavor. Over time our predilections becomes part of our...

Pine Cone Syrup MAKES ABOUT 2 CUPS 2 cups young green pine cones (8 to 12,depending on size), washed and wood ends snipped off 2 cups...

From Forage. Gather. Feast. Photo by Marla Aufmuth MAKES 1 DRINK 1 1/ 2 ounces (3 tablespoons) green chartreuse 1/ 2 ounce (1 tablespoon)...

MAKES 1 COCKTAIL 1 ounce gin 1 ounce Elderflower and Lemon Simple Syrup Ice 3 ounces sparkling wine or champagne Lemon twist, for garnish...

MAKES 1 MOCKTAIL 15 ounces high- quality tonic 2 tablespoons ume plum paste (see note) 1/ 4 cup Elderflower and Lemon Simple Syrup Juice...

The elderberry bush is popular in landscaping, so there’s no telling where you will find one of these. Elderflowers appear as modest...

Morels are prized for their rich, savory flavor. They grow in mixed conifer forests at higher Photo by Foodwise altitudes. In the years...

The earth is you. You are the earth. When you realize there is no separation you fall completely in love with this beautiful planet....

Sonoma is a vast county with rolling hillsides where happy cows graze, grids of wine grapes, orchards a plenty and a rugged, rich,...

The restaurant business is challenging in the best of times. Since 2020, these haven't been the best of times, particularly not in San...

From Forage. Gather. Feast. Photo by Marla Aufmuth It’s always seemed a waste to me to compost the morels and kombu after making the...

From Forage. Gather. Feast. Photo by Marla Aufmuth Dashi is a simple, subtle, and fragrant broth whose base layer of flavor is kombu...

Spring—Persephone’s season, a time of renewal and abundance. By Ambre Arneodau How cool is it to be both the Queen of the Underworld and...

This is a simple stunner that makes good use of wild greens and those that are in your crisper that need to be used. Almost any type of...

We are living in a time of deep uncertainty. The guardrails are off the federal government and we have no idea what will happen next to...

From Forage. Gather. Feast. photo by Marla Aufmuth In my neighborhood, lemons thrive in the foggy, never too-cold or hot microclimates....