While not a commonly used material for candle making in modern times, tallow candles used to be quite popular. Making...
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By Linda Gabris
Originally published in the "Cooking Rough" column in the September/October 2011 issue of BC Outdoors magazine.Click here to print the original version as seen in the issue.
This is the perfect recipe for those times when you only have a small portion of catch available for smoking. It...
Halibut is such a treat for us to enjoy! As avid salmon fishers, we usually don’t have a large stockpile...
Smash burgers are the quintessential diner food, which evokes a feeling of nostalgia for many folks. While traditionally made with...
Black bears are challenging to hunt and, when luck is with you, they dish up a whole lot of good...
I don’t know about you, but autumn is the time of year I find myself clinging desperately to the quickly...
Mini Crispy Fish Bowls
24 wonton wrappers
Vegetable oil for brushing
1 cup flaked leftover cooked fish (any kind of red or white fleshed fish works great)
1/4 cup skinless, boneless minced smoked fish (salmon, trout, other)
3/4 cup softened cream cheese
2 tablespoons heavy cream
1 egg
1 teaspoon fresh minced dill
1 teaspoon Tabasco
3 minced green...
Planning a hearty yet versatile camp menu is a challenging task, not to mention a little pricey, especially if you’re...
From the Cooking Rough column by Linda Gabris
The name burbot (scientifically known as Lota lota) comes from the Latin word barba, meaning beard which sums up the funny looking barbel, or "ugly mug whisker" as dad used to jokingly call it, that sits on the fish's chin.
When I was a kid,
My sister and her boyfriend are to blame for my current Dutch baby addiction. A few years back, when they...