Recipes

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...

If you aren’t deriving as much pleasure from your bounty of wild ducks at the table as you get from...

Whip up these perfect, sweet-but-not-too-sweet honey-glazed huckleberry scones for breakfast using frozen berries from last year’s harvest. They would also...

Out of all the ways we prepare salmon in our household, from fancy to simple, this parmesan-crusted salmon is the...

Most people probably have some memory of liver being served at the table when they were kids. Heck, there are...