My Korean Belly
Preserving and storing your summer harvest is a skill that every good cook, whether home or professional, should have. As much as I love to
Mysteries of the Bacon Chop
Quick cured bacon chops are ready in 24 hours, and are a great way to dab into the fun of making your own.
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Sage Wisdom
Late June and through July is pretty much the height of our wild vegetable and herb season. Strawberries are finishing up, raspberries are starting to
Who Cut The Mustard?
Although it may seem out of reach, making your own custom mustards at home is actually quite easy and very rewarding. Once I figured out
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Smiling Bears Keep Me Awake
At this time of year, a flood of heart-shaped boxes, roses and freaky-looking smiley pink bears stare me down in almost every shop I enter.
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Moose Meat in the Closet
I don’t keep moose frozen more than 6 months. Dry curing it for a few days, you intensify the moose flavour.
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Put Your Shoulder into It
All over the world people are doing crazy things with meat and fire. I mentioned in my April 21 column that barbecue, as most of
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The Pig Out
I had the house to myself this evening, so I thought I would indulge in a little smoked pork. I don’t normally get that excited
Moolash
A gift of moose is great, but a dinner of moose is even better! I recently acquired a little stockpile of my old friend “Big
Sourdough-Dipped Chicken-Fried Caribou Steaks with Cream Gravy
Chicken-fried caribou steaks might just be the best thing I’ve eaten in a long time. I’ve played around with a lot of different recipes and
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