In these challenging times – physical distancing, lockdowns, masks – it feels more special than ever to be able to...
Recipes
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As someone who is afflicted with the condition of getting “hangry,” if I don’t eat on a regular basis, I’ve...
Fish potato cakes are such a nostalgic meal to me. There is something about no-nonsense, laid back cooking that makes...
One of the things I love most about winter is bundling up on a late frosty afternoon and heading out...
New Years Eve is the perfect opportunity to get together with friends and family for a wild game feast. Whether...
Take two of life’s greatest (and oh so Canadian) culinary pleasures – maple syrup and venison – and combine them...
By Linda Gabris
Originally published in “Cooking Rough” Jan/Feb 2011 issue of BC Outdoors magazine.
You don’t have to travel all the way to the Louisiana bayous to indulge in a bowl of mouthwatering jambalaya-which is without doubt one of the most versatile creations in the world and one of the few...
Aside from a successful saskatoon harvest, the berry situation was abysmal this year. Even the trustiest of huckleberry patches were...
While we tend to do a lot of smoked rainbow trout and lake trout throughout the year, candied salmon is...
Equally tasty on ribs or wings, this barbeque sauce has a wild flair to it with the addition of huckleberries....