There is something about cooking up duck or goose for dinner that just screams “autumn.” With the first two (small)...
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We are on the home stretch of winter right now, which means I can finally loosen up the reins on...
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...
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,
The perfect snack for all occasions, jerky is better when made at home. The process is simple, and you can...
One thing I never tuck into my food pack is tea. I mean, really, there’s such a wide variety of...
As a child, I used to spend hours outside in our backyard tree fort, exploring in the bush or down...
To me, one of the most rewarding parts of hunting happens in the kitchen. It seems like with every animal...
As many of our hobbies are outdoors, I find that many facets of our life ebb and flow with the...
Winter brings with it a dialed-back pace, one that is more conducive to slow mornings and hearty breakfasts. Baked in...