How to

‘Honeynut’ squash adds a sweetness to this gnudi dish. Bottarga, almost like a Parmesan, adds an umami flavor.

Put these slightly bitter greens on the grill and add a smoky dressing made from bacon fat, vinegar, and tangy autumn olive berries.

Chef John Poiarkoff smeared the platter with fresh butter before piling on an unruly mix of raw and grilled radishes.

Inez Valk foraged the woods near her cabin for the stinging nettles and great chickweed in this earthy soup.

Cure bass fillets in sugar and salt, then grill them slowly over low heat.

While rabbit has a far richer flavor, you can substitute a four-pound roasted chicken.

This salad includes heirloom lettuces and fennel, foraged wild greens and cedar tips, and raw cow’s-milk Alderney cheese.

Small-batch whiskeys and absinthe fueled the party’s signature cocktail.