When I fire up the old smoker, I like to fill it up with as much meat as possible to...
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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...
As someone who is afflicted with the condition of getting “hangry,” if I don’t eat on a regular basis, I’ve...
Foraging, be it for plants, berries or mushrooms, is one of the most accessible ways to experience the outdoors. It...
When it comes to hot summer days, it is hard to beat seafood on the grill. Salmon, halibut, prawns… they...
Orignally published in "Cooking Rough" March/April 2013 issue of BC Outdoors magazine.
Click here for the original published version as a printable pdf
Here’s a tasty fish creation reminiscent in flavour to the renowned Jewish dish known as gefilte fish. The big difference is that these savory fish dumplings are served piping...
Mule deer has undeniably become one of my favourite wild game meats to cook with over the years. Bacon is,...
Whether you call them saskatoons or serviceberries, Amelanchier alnifolia is a shrub found throughout British Columbia. The purple-black berries, while...
These spring-inspired cupcakes are the perfect addition to a cozy afternoon indoors with a cup of wild foraged tea. The...
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,