The vegetable in plain sight.
A booze bath turns last summer’s fruit haul into a warm winter infusion.
These wild berries are invasive, abundant and exquisite to eat.
In our latest issue, Marie Viljoen shares her tips for foraging for and dining on pigweed–a hearty weed once cultivated by the Aztecs for its precious seeds that now takes over the city come summer time. From sautéed atop crostini to baked in a pigweed tart, Viljoen offers several ways to enjoy the nutritious leaves.
One nickname, two plants, endless recipes.
Day lilies are fair game—and fine fare.
Noxious but nice, this invasive is delectable with dairy.
Captured in cordials, souvenirs of summer can warm chilly nights.
Central Park’s Podophyllum peltatum are dangerously delicious.
Thinking thoughts innocent of foraging, I strolled down the broad mown grass path to Brooklyn’s Dead Horse Bay recently, focused instead on gathering old glass…
Wild fruits are everywhere—if you look.