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Recipes

  • Salsa by K. Bunce (copy).jpeg

    Issue: 2016-08-18, PHOTO: by Katherine Bunce

    Chunky Chipotle Salsa

    What do robots dip in salsa? Microchips! Salsa is the Spanish and Italian word for ‘sauce’, and besides being incredibly easy to prepare (chop stuff up and mix together), it’s also flexible in its variation. Salsa can be made out of nearly any... more

    Aug 18, 2016

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    June 2014

    Feasting on the Forest

    Miche Genest is up early, squeezing wild-rose-petal-infused egg whites into small twists on parchment-paper-lined baking pans. She’s making meringues in preparation for the launch of her second cookbook, The Boreal Feast: a culinary journey through more

    Jun 26, 2014

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    September 4, 2014

    Don's Famous Peaches

    When I’m ready prepare my peaches, fill a sink full of ice-cold water and add a couple trays of ice cubes. To this, I add two tablespoons of salt, a handful of sugar, and a good squirt of white vinegar—this keeps peaches from darkening. more

    Sep 4, 2014

  • IMG_2865 (copy).jpeg

    Issue: 2017-03-01, PHOTO: Lori Garrison

    Bush Gypsy's Banquette

    Sometimes when you're in the bush you need lots of calories, but you don't have lots of time (or energy) left at the end of the day. By prepping the first part of this three part recipe for dinner, you have yourself a hearty, quick breakfast, as... more

    Mar 1, 2017

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Recipe Stories

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    Issue: 2017-04-26, Photo: Pixabay

    Veggies à la Barbecue

    I bet you can get your kids or even adult veggie haters to enjoy them done on the barbecue. Here are three simple and very tasty methods. more

    Apr 26, 2017

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    Issue: 2017-04-19, PHOTO: Pixabay

    Muffinize Your Snack Time

    Muffins are not only a treat, but a very healthy treat – especially when you bake them with fresh fruit. Here are some tasty muffin treats to try out. more

    Apr 19, 2017

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    Issue: 2017-04-19, PHOTO: Pixabay.com

    Cookies

    My mother was a master cook sent down from heaven, and as she looks down upon me, I think back to the 1930 and 40s. I must come clean and admit it: I was the person always stealing those great sweet treats... more

    Apr 19, 2017

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    Issue: 2017-04-12, PHOTO: Sydney Oland

    Coctel de Camarones

    Having recently spent some time in Latin America to attend a friend’s wedding (congrats again Mr. and Mrs. Spinks!) my head is full of vibrant fruit, spicy seasoning and lovely fresh seafood. While the food in that part of the world is a trove of... more

    Apr 12, 2017

  • sausagestuffedsquidwithpolenta6.jpeg

    Issue: 2017-03-29, PHOTO: Sydney Oland

    Sausage Stuffed Squid with Creamy Polenta

    The rule of thumb when cooking squid is either really fast, or really slow. Most people lean towards fast - fried calamari is on thousands of menus all over the country because you can get a great product really quickly. But the depth of flavour... more

    Mar 29, 2017

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    Issue: 2017-03-15, PHOTO: Lori Garrison

    Camp Fire Cake

    Sometimes, you just need cake. I've baked this from scratch before, but this is the one time I'm going to advocate boxed over homemade: when you're deep in the backcountry it's just too much fuss to pack in all the things you need to make a decent... more

    Mar 15, 2017

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    Issue: 2017-03-15, PHOTO: Pixabay

    Wonder What to do with a Pike?

    Pike Chowder Supreme This will take some time, but it is time well spent. more

    Mar 15, 2017

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    Issue: 2017-03-08, PHOTO: Sydney Oland

    Eggs Baked in Peppers

    To be honest, I generally fill these peppers with chopped SPAM. There’s something about the salty, fattiness of tinned meat that just shines in this dish. And what you’re looking for in a simple meal like this is something that very simply just... more

    Mar 8, 2017

  • IMG_2865 (copy).jpeg

    Issue: 2017-03-01, PHOTO: Lori Garrison

    Bush Gypsy's Banquette

    Sometimes when you're in the bush you need lots of calories, but you don't have lots of time (or energy) left at the end of the day. By prepping the first part of this three part recipe for dinner, you have yourself a hearty, quick breakfast, as... more

    Mar 1, 2017

  • Potatoes.jpeg

    Issue: 2017-03-01, PHOTO: Pixabay

    For the Love of Potatoes

    Let’s go back in time, say 60 some years ago. Potatoes in those days, in my mother’s kitchen, were an everyday vegetable and cooked in some tasty remarkable different ways. Here are some recipes for you to try. more

    Mar 1, 2017

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    Issue: 2017-03-01, PHOTO: Sydney Oland

    Honey Panna Cotta with Pineapple

    Although I’ve spent most of my career around sweets and pastries, I don’t often eat dessert. And yet whenever I see panna cotta on a menu I always order it because of how simple and satisfying it is. Panna cotta is sweetened milk set with gelatin... more

    Mar 1, 2017

  • Banana bread and butter

    Issue: 2017-02-22, PHOTO: Pixabay

    Bread and Butter

    Here are some good bread recipes from the 1950s. more

    Feb 22, 2017

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    Issue: 2017-02-22, PHOTO: Kim Melton

    Fear of Pie-ing

    The circle is often used as a symbol of perfection. The delicious combination of sweet or savoury filling and flaky pastry at its best when round is known as “pie.” The magic number that tells us everything we need to know about a circle is called... more

    Feb 22, 2017

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    Issue: 2017-02-15, PHOTO: Sydney Oland

    Potato Chip Tortilla Española with Lemon Garlic Aioli

    Tortilla española, tortilla de patatas, Spanish omelette – it has many names but this simple dish made of eggs and potatoes is considered one of the corners of Spanish cuisine. And while traditionally it’s made with thinly sliced potatoes, an all... more

    Feb 15, 2017

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  • tomato-1608443 (copy).jpeg

    Issue: 2017-02-08, PHOTO: Pixabay

    For the Love of Tomatoes

    Allow me take you back to some 65 years to a recipe dated in my mother’s hand written book as 1951. That was a memorable year for me as I had waited patiently for years to reach 18, so I could join the Air Force without my parent’s consent... more

    Feb 8, 2017

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    Issue: 2017-02-08, PHOTO: Sydney Oland

    Roasted Sausages with Arugula and Barley

    There’s a point every winter when rich stews, casseroles and braises start to become more of a burden than a pleasure. And yet a light meal doesn’t feel right either. It’s at this trying moment that turning to a hearty meat-studded salad is the... more

    Feb 8, 2017

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    Issue: 2017-02-01, ILLUSTRATION: graphicstock.com

    Old Time Meat Dishes

    Allow me to take you back to 1950s when we cooked in a specific way. At a time when we still did not rely on canned goods and most items came fresh from the garden. The following is an example of such. more

    Feb 1, 2017

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    Issue: 2017-01-18, PHOTO: Sydney Oland

    Vietnamese Style Leftover-Chicken Lettuce Cups

    Lettuce cups are a great food for when you feel like you may have been over-indulging. They’re also a super flavourful and fresh way to serve any sort of leftover chicken you may have – or a great way to spice up a rotisserie chicken from the... more

    Jan 18, 2017

  • 12-12 EY traditions (copy).jpeg

    Issue: 2017-01-11, PHOTO: Kim Melton

    Homemade Food for the Trail

    Finally, it's here! The season I've been waiting for, the season when each day invites a further excursion to extend the trail beyond yesterday's stopping point. It's ski season. I got out for my first ski this year on a visit down to Mount Lorne... more

    Jan 11, 2017

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    Issue: 2017-01-11, PHOTO: Sydney Oland

    Sausage rolls are bundles of love, and the perfect food for any occasion

    Sausage rolls are an anytime food - breakfast? Top with a runny egg. Light lunch? Just add a green salad. Company coming? Make sure there’s lots of mustard for dipping. Cater to your guests tastes by switching up the sausage, any sort of game... more

    Jan 11, 2017

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