August is a time of abundance. In a province where the seasons can swing from one extreme to the next,...
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Poutine is one of my favourite mid-week treats – the combination of flavours is endless, and it can be as...
Every chef, especially those like me who love cooking outdoors, needs a Dutch oven because it’s the only pot that...
Despite an incredibly dry summer, the saskatoon harvest around us has been plentiful this year. The dark purple berries are...
These huckleberry hand pies are the perfect dessert for a New Year’s Eve spent around the campfire! These need to...
We were lucky enough to be gifted some cougar meat from some close friends of ours, and I have been...
Most people probably have some memory of liver being served at the table when they were kids. Heck, there are...
For a fleeting few weeks each spring, new growth appears on the tips of spruce trees. The tips differ from...
Venison has to be one of the most versatile meats to prepare. There are many methods we can use including roasting, pan frying, barbeque, sautéing , stews, soups and creating many different stir fry options. Recently I have been using a technique new to me called sous-vide. It is an...
Jam jams were a childhood favourite cookie in our family – my granny always had a healthy supply of them...