With the end of 2019 fast approaching, you might find yourself staring into your freezer thinking, “What am I going...
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We are on the home stretch of winter right now, which means I can finally loosen up the reins on...
Cottage cheese-filled crepes have always been a staple at family gatherings for my entire life. These fully loaded crepes have...
One of the meals that I have distinct memories of from childhood was chicken cacciatore. As an adult, I don’t...
The last quarter of the year can feel a bit like a rat race – kids are back to school,...
By Linda Gabris
Originally published in “Cooking Rough” March/April 2011 issue of BC Outdoors magazine.
Whether you use a couple prized jars of home-canned salmon or have to resort to store-bought canned fish when the gourmet stash is running low, in this recipe either one works great producing a loaf that’s always...
Ingredients 4-5 elk marrow bones 16 thin slices of slow roasted brisket (beef or elk) 1 litre elk or beef...
When it comes to food, there are some recipes that tend to be used seasonally – for example, gingerbread is...
To me, one of the most rewarding parts of hunting happens in the kitchen. It seems like with every animal...
While not a commonly used material for candle making in modern times, tallow candles used to be quite popular. Making...