Chicken Liver Toasts With Brandy And Arugula
Halfway between your Granny’s chopped liver and some sort of pâté, these simple toasts come together quickly and feel a bit fancy.
Chicken Liver Toasts With Brandy And Arugula Read More »
What’s Up Yukon shares recipes from Yukonners, for Yukonners and with ingredients from the Yukon. We hope you’ll like and share them.
Halfway between your Granny’s chopped liver and some sort of pâté, these simple toasts come together quickly and feel a bit fancy.
Chicken Liver Toasts With Brandy And Arugula Read More »
Fruit and oats and whole-wheat flour will all help you towards the goal of producing a perfect poop. Use any sort of frozen fruit…
Fruit And Oat Crumble Read More »
April is a month of birthdays for my immediate family, most of whom are scattered in the semi-wilds of Ontario.
Have Your Cake and Virtue Too Read More »
Roasted citrus fruit (alongside savoury ingredients) are great in the winter. Citrus is in all the groceries and is lovely and juicy…
Chicken Thighs With Tangerine, Shallots and Garlic Read More »
In last month’s column I mentioned my roommate has discovered yogurt-making and the subsequent, luminous introduction…
The Many Uses Of Whey Read More »
There’s something about the name of this super-simple cocktail that conjures up the romance of cowboys and the Wild West.
At our house or cabin, bannock never gets old. In a ziplock or sealed container, it keeps for days in the fridge…
A simple seasoned oil is a homemade way to make your life simpler and yummier. Experiment with different ingredients, lemon a day…
Olive Oil Poached Garlic Pasta Read More »
When the winds of winter howl, it’s time to welcome the warming flavours of South Asia and the Middle East. This recipe came about…
A Warming Stew For Cold Winter Nights Read More »
Surimi is another name for imitation crab, and it’s a fantastic low-cost ingredient that belongs in everyone’s fridge.
Avocado And Surimi Salad Rolls Read More »
Four ingredients: one-pot peanut butter fudge (chances are you’ve got everything you need to make this already in your cupboards)…
Peanut Butter Fudge Read More »
Traditionally, these would not be filled with hot dogs, but something more like kielbasa. Honestly, this little change really ups the flavour…
Austrian-Style Frankfurter And Bacon Dumplings Read More »
Low-effort vegetables are essential at this time of year. When all you want is rich, comforting food that’s easy…
Garlic-Roasted Cauliflower Read More »
Holidays are wonderful and special, but also very expensive! Cooking a short-style pasta, using the same technique as risotto…
Mushroom Pasta Risottata Read More »
I am chagrined. I missed our neighbour’s open house. Not only is this party the best place to catch up with friends that we only see here…
Eggnog, Rum Sauce And Cheesecake! Read More »
There’s something about this time of year that really brings out the excess, and that is what this sandwich is about. It’s salty, it’s sweet.
Mile-High Donut Breakfast Sandwich Read More »
Imagine the smell of a roast coming straight out of the oven, with potato dumplings
and red cabbage to complete the dinner.
Gingerbread: A Christmas Classic! Read More »
Kabocha is a favourite squash because you don’t have to peel it, just give it a good clean, take out the seeds and you’re good to go!
Fried Kabocha Squash Read More »
In my house we take liberties with pasta sauce. Left to his own devices, my roommate will throw in juniper berries, birch syrup, preserved…
Pasta Extravagances Read More »
We met Roger Kempanien in a youth hostel on the outskirts of Gällivare, an iron-mining town in northern Sweden. My husband and I…
Sautéed Ruffed Grouse Breasts In Madeira And Cranberry Sauce Read More »
Whenever we’re lucky enough to have game in the freezer, there’s always a good amount of ground, which is fantastic and versatile…
Bacon-wrapped Meatballs With Smoked Paprika And Brown Sugar Read More »
Long-stable, cellar root vegetables make me think of the Yukon. Hearty and easy-to-prepare vegetables are a historic…
Brown-Sugar-and-Sesame Roasted Carrots Read More »
Earlier this year, I asked a lawyer friend for a favour: I needed help navigating the legal system for another friend…
The Cookie Solution Read More »
Clementines always come in bundles, and while I always want to eat the whole thing, there are inevitably some that end up sitting…
Old-Fashioned Clementine Marmalade Read More »
I miss summer already, and to me summer means endless hot dogs. Here’s a quick and cheap hash that has some flavours of summer.
Hot dog, Red Onion and Russet-potato Hash Read More »
Every fall, for the past several years, my sister has said to me, “Sister! Have you made a pumpkin pie from scratch…
The Pumpkin Eaters Read More »
Healthy, fast and cheap. Lentils and sausages are an easy-to-prepare meal that you can serve with a simple green salad and some crusty bread.
Sausages and Lentils Read More »
So you checked the freezer to get something for supper and were surprised to see how many moose- and/or bison-burger packages…
Use Up That Burger! Read More »
An easy breakfast play on a classic potato chip. When you’re chopping the green onions, try to keep the white bits…
Sour cream And Onion Egg Tacos Read More »
The hunters are returning the leaves have gone and there’s snow in them hills—it’s the season for big pots of stock simmering on the stove…
Egg rolls may seem like a lot of work, but you’ll be impressed with what a big difference making your own can make in the final product.
Cabbage And Ginger Egg Rolls Read More »
Gnocchi are easy to make with pantry ingredients and are just enough of a project for a lazy weekend afternoon. Try them served with…
Sweet Potato Gnocchi Read More »
Sometimes a hunting trip goes well, and sometimes it doesn’t. This recipe works for this time of year because whether…
Who among us has not received a large zucchini from a neighbouring gardener, at the end of the summer? I was gifted a two-pound…
How To Cook a Large Zucchini Read More »
Cooking torn bread in garlic-and-chili-infused butter gives the final dish little pockets of flavour and texture…
Pasta With Garlic-Toasted Bread, Chillies And Eggs Read More »
The tip of my rod jerked and dipped toward the dimpled grey water, and I glanced up at our guide. He shook his head.
Shore Lunch With Mario Read More »
If you’d like to scale up (or down), for this recipe, the batter is equal parts beer and flour, which makes it easy to serve one person…
Fried Fish Sandwich With Arugula And Tartar Sauce Read More »
A couple of weeks ago we dropped in on a friend on our way to Pine Lake, near Haines Junction. Just as we were leaving, he said…
Meatloaf is Marvellous, Hot or Cold Read More »
Eggplant is controversial, but even the most skeptical can appreciate these juicy little bits. Especially when dipped in comeback sauce…
Eggplant Bits With Comeback Sauce Read More »
Once you get good at these eggs, the butter will be browned and nutty, and the garlic will take on that perfect sweetness…
Toasted Garlic-Fried Eggs Read More »
S’mores are great, there’s no doubt about it. Melted marshmallows and creamy chocolate sandwiched between graham wafers…
Life After S’mores: New Camping Dessert Options Read More »
A recipe for Fried Eggplant by our Seasonal Recipes Columnist Sydney Keddy. The trick to really great fried eggplant is flouring it twice.
A couple of weeks ago, the oil tank guys were coming to take out our old tank and pour a cement pad for the new one.
One More Rhubarb Apple Crumble Recipe Read More »
Simple fried chicken served on greens with a light lemon dressing. This whole meal comes together in 20 minutes and feels light and fresh.
Chicken Cutlets With Lemon And Greens Read More »
About a month ago I visited the first place I ever picked dandelions: a small, pebbly beach on the Greek island of Alonissos…
Green It Up! It’s Dandelion Season! Read More »
A well-stocked pantry can be everything when you lead a busy life, and this recipe is mostly a lesson in what can be done…
Rice Sticks With Chili Oil And Cucumber Read More »
Firstly, there is always a risk of food poisoning when consuming raw or undercooked eggs, so please don’t try this recipe…
Sloppy Carbonar-ish Read More »
Surf and turf at its finest.
Fried SPAM and Surimi Salad Sandwiches Read More »
I’m sitting in an apartment just off Syntagma Square in Athens. Motorcycles roar by and a woman drags a big garbage bag to the corner.
Horiatiki (a.k.a. The Greek Salad) Read More »
Burger meets taco. It’s the best of both weeknight staples. Try seasoning the beef with taco seasoning if you’re feeling more taco…
Tuna rice balls wrapped in roasted seaweed sheets is a wordy way of saying Tuna Onigiri. You can fill these rice balls…
At the end of August 2021, I picked up a lamb shoulder roast from the Takhini River Ranch booth at the Fireweed Community Market…
Tower of Beauty: Homemade ‘Lamburgers’ Read More »
This recipe works well with a fish from the store or a fish from the river. Adding a couple bags of tea to the cure adds a bit of tannic…
Gin And Dill Gravlax Read More »
Low-bush cranberries and lemon are two flavours that shout out “Spring!” at this time of year. The swans are flying overhead…
AKA Elena Ruz Sandwich, this is the lesser known version of the classic Cuban sandwich. The true version is made with sliced turkey…
Toasted Ham, Cream Cheese And Strawberry Preserve Read More »
When Australia comes to mind, some of the first images we tend to think of are of surfing and kangaroos, and of the Sydney Opera House…
A ‘Tail’ Of Two Bubbles Read More »
Lemongrass and ginger are the all-stars to this fast dinner. If you are a person who meal preps, the chicken and green bean portion….
Chicken and Green Bean Rice Vermicelli Read More »
I love cooked fresh pork belly, the exquisite combination of crispy skin, luscious fat and tender meat that chefs in the Yukon do so well.
The Venerable Pork Belly Read More »
Aluminum foil, commonly called tinfoil, is a great way to cook many dishes and leaves you with no dirty pots and pans
Minimize Cleanup: Cook In Foil Read More »
Fennel, Green Beans and Quinoa – Warm or cold, this simple selection of ingredients tastes fresh and perfect for a simple spring meal.
Fennel, Green Beans and Quinoa Read More »
In January I stopped eating fresh vegetables, and my roommate quit his granola habit. We just didn’t feel like it anymore.
Fibre, Fibre, Fibre! Read More »
When I was asked to write a recipe for this issue of What’s Up Yukon, I decided to call in a real expert and asked local dietician…
Roasted Beet and Carrot Salad Read More »
These cold noodles can do no wrong—they’re a great light dinner and a great way to use up leftover pasta. They can also sit a few days…
Weeknight Sesame Peanut Noodles Read More »
Bannock has become a staple in our personal world. The grandkids and the dog love it, and so does the squirrel at the feeder.
Everyone Loves Bannock Read More »
A few months ago I had the pleasure of travelling to Québec City for a few days. While there were many highlights of the trip…
To Taste ‘A Perfect Summer Day’ Read More »
Soup is just the best for the busy cook, especially in February when the light’s coming back and we’re rushing in from…
Preserving citrus is a great way to make the most of the best part of winter produce. Salt-preserved clementines can be mixed…
Preserved Clementines Read More »
I’ve had Screech in my cabinet for I-don’t-know-how-many years. I’ve replenished it regularly, and now I’m told that it doesn’t sell…
OMG! They’ve Delisted Screech Read More »
Sweet potato fries are fast and easy and feel vaguely healthy, which checks all the boxes for something you want to eat…
Sweet Potato Fries With Fancy Mayo Read More »
The MI5 agents came into the house by stealth, wrapped in worn, crinkled purple tissue paper. The package nestled under the tree…
Finger Food For Dark Nights Read More »
Okra can be polarizing. Some people are really turned off by the texture, which can tend towards slimy. But if you embrace the slime…
Fried Okra With Spicy Mayo Read More »
These types of Thai-inspired salads are also called larb or laap. They pair intensely-seasoned ground meat, with bright herbs…
Turkey Salad with avocado Read More »
On November 26, my sister and I pulled into the Husky gas station at Hope, just off the Trans-Canada Highway.
Road Snacks For White Line Fever Read More »
Nestled in the Niagara region of Ontario are many vineyards that produce some of the world’s best ice wines.
Kabocha squash has a dense texture and a subtle, almost nutty flavour. When roasted, you can eat the exterior…
Honey-Roasted Kabocha Squash Read More »
Eating this sandwich feels hopeful for spring, and since winter just started, we need all the hope we can muster.
Fried Zucchini And Alfalfa Sandwich Read More »
My husband and I are on our last visit to my sister’s house in Parksville, on Vancouver Island. She is moving across the country…
There isn’t a bad time for a soft, jammy egg. In a soup, on a salad, a bowl of steamy rice or on a bowl of cheesy noodles.
Jammy Eggs, Anchovies and Bagel Toast Read More »
The holidays are upon us, and what better way to welcome in another Christmas season than by enjoying a glass of eggnog?
What came first, the egg or the nog? Read More »
Eggplant is often relegated to classic parmigiana, or baba ganoush. But it can be so much more! Take the time to salt and season it…
Roasted Eggplant Sandwiches Read More »
Chances are you know someone from Atlantic Canada, you’re related to someone from Atlantic Canada, or you are from Atlantic Canada.
Apple Brown Sugar Grunt Read More »
I want to share with you a success I had this weekend. But first, hands up anyone who has ever overcooked a moose roast.
How To Cook A Moose Read More »
You may have seen this on TikTok, and while, in many cases, it is absolutely justified to roll your eyes at internet cooking.
“Champagne is the only wine in the world that makes every woman beautiful,” a rather famous quote by a rather infamous mistress.
Exploring a classic French champagne—Moët & Chandon Read More »
Chorizo and chickpeas—simmered in a paprika, spiked, and olive-oil hearty sauce—makes for a fantastic dinner.
Chorizo, Paprika and Chickpeas Read More »
My old friend Julie called to me from the back of her car, where she’d just finished loading her groceries.
This dish mashes together mapo tofu and classic ragu, and what you get is a spicy and savoury sauce worthy of any weeknight supper table.
Tofu And Pork Ragu Read More »
A tartine is a posh French open-faced sandwich; a Texas tartine is a tartine on Texas toast. If you’re looking for a more, double the recipe.
Texas Tartine With Spinach, Poached Eggs and Lemony Yogurt Sauce Read More »
Together we admired the colour and texture of trout and salmon, contrasting them with each other, enjoying handling this beautiful resource.
Taku River Sockeye Salmon and Atlin Lake Trout: Preserving the Harvest Read More »
Savoury, cheesy crepes: You can fully make this recipe a day ahead, then extend baking time to thoroughly melt the cheese.
Crepes With Camembert And Fried Salami Read More »
Here are a couple of recipes for the last of the blueberries, with thanks to the blueberry buddies: J, N, M and, especially, G.
A Lost Watch And The Last Of The Blueberries Read More »
Honestly, when left on my own it is more often packet Ramen and microwave Lean Cuisine than anything as flashy as rice and eggs.
Single For The Weekend Rice And Eggs Read More »
Stuffing is the best part of cold weather; some people think it’s soup. Or stew. Or crumble. But they’re wrong.
Sausage And Apple Breakfast Stuffing Read More »
West Coast Trail inspired Pan Fried Salmon & Baked Potatoe. Great recipes from Miche Genest, with an accompanying trail tail.
Pan-fried Fish on the West Coast Trail Read More »
Chef Chris Irving describes his life as a chef humbly “as a job.” Irving recently competed on Top Chef Canada (on The Food Network),
Yukon Chef Goes For Top Spot On National TV Read More »
Berry-picking season is an amazing time of year. Sweet wild strawberries, Soapberries and Saskatoons are all summer-time treats.
Berry Song, A Story For Us All Read More »
If you have a sweetie and your sweetie eats meat, try making them a plate of steak tartare on your next evening in.
I never thought that I would like fishing. In fact, as with many things our minds convince us of, I went through the better part of my life certain that I was very happy having nothing to do with piscine pursuits. I didn’t particularly like eating fish and I felt no need to try to catch one. And then I fell in love with a man who loves fishing.
The Unexpected Joys of Fishing Read More »
Okra is gooey (just accept that gooey is a nice quality and embrace it). This rice dish stews okra and rice, with bacon, and uses the goo to make a rich filling side that would go well with braised meats and any sort of spicy barbecue sauce.
While there is very little information on the origin of water kefir grains, some studies state they could come from Caucasia, as milk kefir grains were used by Russians, centuries ago.
Delicious, Healthy Fermented Beverages Read More »
There are few wild greens easier to enjoy than lamb’s quarters (Chenopodium album) also known as white goosefoot and, sometimes, pigweed. A member of the populous Amaranthaceae family, which includes amaranth, quinoa, beets and spinach, among thousands of other plants, the leaves can be eaten fresh or cooked and have a flavour somewhere between spinach and kale.
Go Wild With Greens Read More »
In this Summer Pea and Bacon Toast dish, it’s freshly shelled peas that are the star.
Summer Pea And Bacon Toast Read More »
Onglet is the French description of a hanger steak, a lovely little tab of meat that comes from around the lower belly of a cow.
Seared Onglet Steaks With Roasted Potatoes Read More »
Rosé Prosecco was first launched on the market in 2020 and the alcoholic drink has gained popularity as a special occasion drink.
The Bubble Life: Pretty In Pink Read More »
In the Yukon, the growing season in summer is very efficient, with almost 20 hours of daylight but winters are tough for our food gardens.
Preserving Veggies For (Brrrh!) Winter Read More »
Nothing is assured about wild food gathering. If you find butter & whipping cream try this dessert recipe.
Raspberry Fool With Wild Chamomile Shortbreads Read More »
Oxtails are so, so good. All of those tough, long simmer cuts of meat can become a meal you can have on a weeknight with a pressure cooker.
Oxtails With Star Anise, Soy and Vinegar Read More »
Rabbit (Ragu) has mild white meat but it has a bit more of a robust and meaty flavour than average grocery-store chicken.
Rabbit Ragu With Bucatini Read More »
The days are longer, the temperatures milder—it is time to prepare for gardening, planting and foraging. Some tips to get you started!
Let the gardening and foraging begin! Read More »
Shift from birch sap for syrup, to sap for beer. “Oh yeah, beer concentrate is fun and easy, relative to syrup, and the vibe is all beer,”
Time to Celebrate: Birch Syrup Season is Done Read More »
Spanish tortilla (or Spanish omelet) is made with eggs and sliced potatoes served at room temperature. This simple recipe uses potato chips.
Potato Chip Spanish Tortilla Read More »
These sweet, savoury bacon-wrapped bundles “Devils on Horseback” are a perfect snack to serve with almost any boozy beverage
Bacon-Wrapped Blue Cheese Stuffed Dates Read More »
Slowly cooking a beef cheek for a simple hash like this is a set it and forget it scenario. Get your beef cheek at Tum Tum’s Black Gilt Meats
You know it’s morel season when photos show up on social media. Try this Caramelized Onion and Morel Mushroom Quiche.
The mushrooms are coming, the mushrooms are coming! Read More »
Fermenting is transforming a food, usually in the absence of oxygen. Several types of fermentation exist: ethanol, acetic &lactic acid.
Fermentation: ‘Little Living Things’ in Our Food Read More »
Twice-Cooked Lamb Heart Tacos, Cooking the lamb hearts twice gives the final product a satisfying texture.
Twice-Cooked Lamb Heart Tacos Read More »
Sweet spiced carrots and salty brined feta make this a vegetarian sandwich that’s super satisfying served warm or at room temperature.
Seasonal Recipes: Spiced Carrot and Feta Sandwiches Read More »
Spruce tip season is short. There’s anxiety about getting out soon enough. Once picked and processed, you can experiment with abandon.
Gather: All The Spruce Tip Things Read More »
Corn pancakes walk that perfect line between sweet and savoury, This recipe makes an equally satisfying meal and side dish.
Is it weird to lick your fingers making Chocolate poops? Use a dark high-percentage chocolate, ideally bean to bar chocolate if available.
There is something magic about a real bran muffin, the old-fashioned kind that our grandmothers and great-grandmothers made.
Fibre Magic: Blueberry and Walnut Bran Muffins Read More »
Use any green soda to get a this Star Wars inspired “Yoda-looking” soda./ Vodka is optional, but highly suggested, when age appropriate.
Roasted sardines with tangerines and shallots. Gut & scale them mostly frozen, and avoid most of the unpleasant smells and mess.
Roasted sardines with tangerines and shallots Read More »
Lemon yogurt cake. With the addition of tangy low-bush cranberries, this cake will provide a burst of bright flavours
Bright Flavours for Spring Read More »
Whole-wheat Vegetable Pancakes with Arugula and Greek Yogurt. A breeze to put together & works well with any sort of pre-shredded kale salad.
Whole-wheat Vegetable Pancakes with Arugula and Greek Yogurt Read More »
I found comfort in honouring the people of Ukraine by making pyrizhky (or piroshky), a hand pie beloved in both countries.
Pyrizhky (or piroshky) is a Much Beloved Dish in Eastern Europe Read More »
Eggplant is controversial. If you like it, you really like it. If you don’t, then pass this recipe over because it is all about eggplant.
Whole Wheat Pitas with Spice-roasted Eggplant, Tahini and Arugula Read More »
This Breakfast rice recipe is cheap, and filling, and will take the edge off whatever you may have gotten into the night before.
Breakfast rice and eggs Read More »
The Yukon bison herd is said to be 1,400+. Learn a little North American Bison, it’s introduction into the Yukon and a great Bison recipe.
The History of the North American Bison Read More »
Deviled eggs are classic. Topping them with crispy salami adds some lovely texture and fatty flavor that pairs perfectly with a classic egg.
Deviled eggs with crisp salami Read More »
Mid-winter Potato, Kale and Cheddar Pie. A hearty, cheesy, main course that only needs a side salad for a satisfying mid-winter meal.
When Gatherers Become Gardeners Read More »
Knowing how to cook tofu is a great tool in the kitchen. This crisp baked tofu can be used all over the kitchen
Seasonal Recipes: Kale and crisp tofu fresh rolls Read More »
Normally we think of hot chocolate as “junk food,” but this healthy hot chocolate recipe packs a serious health punch.
Feel good foods: Healthy Hot Chocolate? Read More »
Pork tenderloins are lean and cook fast. If you’re looking for a change from a boneless, skinless chicken breast this is a good cut to try.
Pork tenderloin, arugula, and goat cheese tartine Read More »
trifle—luscious, layered concoction of cake or cookies, fruit, custard, jam and whipped cream invented by the British and adored by everyone
Gather: No Trifling Matter Read More »
Bucatini, like a really long Kraft Dinner noodle. It can soak up all sorts of seasoning that a spaghetti noodle might lose.
Bucatini with walnuts, green olives and lemon Read More »
This recipe makes roughly 4 servings of roasted broccoli, but 10+ servings of homemade seasoning salt. A quick and tasty vegetable side dish.
Crispy roasted broccoli with homemade seasoning salt Read More »
Having any sort of fresh pasta in your fridge in case of getting home late is a game changer, and most fresh pasta lasts at least a week
Soft noodles with cabbage and chicken Read More »
Ever eat from a package and think, “Huh. I could make that.” I sampled pricey Parmesan &rosemary shortbreads, I tried spruce tips instead.
Parmesan and Spruce Tip Shortbreads Read More »
Trout filets are perfect for sandwiches, they’re lovely and thin so they cook quickly and the skin is easy to crisp in a hot pan
Trout sandwiches with pickled jalapeno tartar sauce Read More »
Christmas is coming and with it, all the gingerbread-flavoured things! Try this delicious gingerbread protein smoothie recipe.
A tall glass of Christmas treat: Gingerbread protein smoothie Read More »
A classic guacamole recipe made with fresh, colourful and nutrient-dense ingredients that can be enjoyed with corn chips, tacos, or even on salads or sandwiches.
Healthy homemade guacamole: Get those good fats into you Read More »
Buttermilk gives the crepes a lovely, fresh, slightly sour taste that plays off the salty bacon and the slightly bitter birch syrup.
Buttermilk, black pepper crepes with bacon and birch syrup Read More »
Spaghetti squash and turmeric fritters. Change up the spices! Garam masala would be delicious, or even some freshly grated ginger and garlic.
Spaghetti squash and turmeric fritters Read More »
Offal —literally “off-fall”— refers to those parts of an animal carcass that have fallen off during butchering. While muscles represent more than a third of
Nose to tail : Don’t overlook the offal when meal-planning this winter Read More »
Cooking red bell peppers and onions until they’re soft and just beginning to blacken makes them sweet with a bit of char flavor. Tuck them
Blackened sweet pepper with chilis and eggs Read More »
Top this corn porridge with anything. Leftover pulled pork? Fried egg? Yup. SPAM makes a salty, crispy treat nicely cut by pickled jalapenos.
Corn porridge with fried tinned lunch meat and jalapenos Read More »
This honey mustard dressing is rich in heart-healthy, inflammation-lowering monounsaturated fats. It is super easy and quick to make.
Healthy honey mustard dressing Read More »
Old-fashioned jelly roll, made with cranberry jam, not jelly, and finished with whipped cream, Amaretto and toasted sliced almonds.
Processing all the aromatics to a paste is what makes this chili ginger beef with rice and eggs so delicious.
Chili ginger beef with rice and eggs Read More »
Pineapple and bourbon make this simple rice pudding a bit more interesting. Try pouring additional bourbon on top of just before serving.
Pineapple bourbon rice pudding Read More »
A simple pasta dish gets punch from bitter greens, chili and anchovies. Whole wheat spaghetti with anchovies and broccoli rabe.
Whole wheat spaghetti with anchovies and broccoli rabe Read More »
Make good food choices that improve your health. This recipe can help you make this process easier and less stressful.
Feel Good Foods: Deconstructed egg roll Read More »
The delicate winey, kaley, garlicky sauce gets into the noodles and lets the subtle flavors of the ingredients come through.
Bucatini with chorizo and kale Read More »
Inspired by a couple of recipes we found online, we mixed and matched and livened up with our own combo of spicy aromatics
The secret to good rhubarb Read More »
Cherries are everywhere right now, and when they’re in season, it can be easy to buy a few too many and end up with some
Seasonal Recipes: Cherry crisp Read More »
Soft and chewy, like you’d expect from a classic chocolate chip cookie, but without grains, gluten and dairy. They can’t tell the difference!
Cassava flour chocolate chip cookies Read More »
Jennifer’s (Free Pour Jenny) cocktail and an appetizer. The cocktail’s bright, sharp and tart. Something cheesy immediately suggested itself.
Birthday Pairings, Campground Treats Read More »
Bucatini with sardines and olives is vaguely puttanesca-ish, but somehow even more simple. Try this recipe yourself.
Bucatini with sardines and olives Read More »
A blend of both salsa and guacamole with fresh diced mango. Perfect with fish or beef tacos, or just with corn chips.
Mango avocado salsa Read More »
These gnocchi with crab, scallions & grapefruit gnocchi are paired with crab and grapefruit and make a filling meal without any heavy meat.
Potato gnocchi with crab, scallions & grapefruit Read More »
This cornbread comes out light, fluffy and golden-brown. Enjoy it with chilli, as a side dish to any main course, or just as a snack.
Don’t hate them! Not only are dandelions beautiful, the bees love them and we should too! They are delicious.
Roasted vegetables may seem a bit of a cold weather food, but if you serve them at room temperature with a garlicky aioli they are perfect alongside grilled meat, or added as an element of a charcuterie board.
Roasted brussel sprouts and aioli Read More »
Creamed broccoli is simple and satisfying, as well as easy on the stomach and the wallet.
Creamed broccoli and macaroni Read More »
This peanut butter banana oat smoothie is a fast and nutritious snack or breakfast. It is high in calories, protein and fat so it won’t leave you feeling hungry soon after. It is also gluten-free, dairy-free/vegan and soy-free.
Peanut butter banana oat smoothie recipe Read More »
Please make these adorable round sandwiches and fry them until they’re golden and gooey, then dip them in yellow mustard and ketchup.
Rhubarb is a good producer to just keep harvesting, resulting in a pile-up of chopped rhubarb in bags in the freezer. A hubbub of rhubarb!
A Hubbub of Rhubarb Read More »
Crispy cucumber salads are ideal alongside any sort of grilled meat.
Cucumber, feta, mint, and red onion salad Read More »
A forage around town in supermarkets and small shops for local and locally available foodstuffs to bring home and play with
Foraging in local markets for cheese pie makings Read More »
It’s picnic, BBQ and eating outdoor season – FINALLY. The dressing for this family favorite is based on donair sauce, so sweet and sticky with just a hint of garlic.
Broccoli and bacon salad Read More »
This Thai green curry with shrimp is quick, easy and nutritious. It is also gluten, dairy, soy and sugar-free.
Thai green curry with shrimp Read More »
Vegetable pancakes are a perfect side dish for grilled meat and fish, and can make a nice change from a tray of roasted veg or salad. You could dress these up with a poached egg, or a couple slices of smoked salmon for a veggie-heavy brunch.
Broccoli pancakes with garlic, oregano and chili flakes Read More »
Braised kale, soft onions and crisped ham on sourdough topped with soft eggs hits all of the flavors and textures that anyone would ever need in one bite.
Greens, eggs, and ham Read More »
The berry season is still months away, but a close friend gave me a small jar of jam for Christmas. And so, I made cheesecake.
Wild Strawberry jam Read More »
Broccoli can feel a bit drab – and while roasting it won’t magically turn broccoli into a perfect gooey, cheesy, pizza it will give it some extra pizzazz that is perfect for a simple weeknight meal.
Garlic roasted broccoli with lemon Read More »
Spoon cake is somewhere between a crumble and an upside down cake.
Pineapple coconut spoon cake Read More »
Why not celebrate this time round with a feast that connects you to the landscape; that reminds you of where you live.
During this bizarre year of COVID constraints, home cooks have had to develop adaptive culinary behaviours to increase our success in the kitchen. Sometimes key ingredients for a recipe simply weren’t available, so we acquired new competencies. We became masters of substitution.
Adaptive strategies Read More »
Deep frying is fun, but takes a lot of effort, follow-through, and clean up. These trout and sprout filled spring rolls are liberally brushed with oil and baked and achieve a super satisfying crunchy result without any of the mess.
Brussel trout spring rolls Read More »
Klik is basically SPAM from Ontario. Emulsified, salty, fatty, canned meat. If it’s something you’re into, you’re really into it. If you’re not, or if you’ve never tried it, this is a good first kick at the klik can.
Fried klik and sweet pickled cucumbers Read More »
Being that we can’t travel to a warm climate where oranges and lemons grow, it seems fitting to pay tribute to those lovely flavours now, during one of the coldest months.
Bloody good cocktails Read More »
In these recipes you may use any coffee roast you like—the effect will be different with each one–but be sure to use a fine grind. The coarser stuff can be unpleasantly gritty.
While this recipe came from an admittedly empty fridge, it is nonetheless perfect for brunch or dinner. It’s inspired by two classic Italian pastas, cacio pepe and carbonara.
Linguine with parmesan, black pepper, breakfast sausage and eggs Read More »
I’ve wanted to make savoury thumbprint cookies forever, so once the spruce needles were swept up, the decorations put back in their boxes and the cookie tins fully emptied, I decided to give them a try.
Post-holiday baking projects Read More »
This week is a treat of a meal, shredded duck with scallion pancakes!
Simple shredded duck with hoisin and scallion pancakes Read More »
Need to go for something light. Try this simple recipe for January. I shall call a “Vodka & Soda That Doesn’t Suck.”
This week is an easy brunch recipe for shredded duck hash and eggs, based on the previously published shredded duck recipe.
Simple shredded duck hash and eggs Read More »
Sometimes, in the midst of celebratory foods, we just feel like something simple. Like a melty, comforting, satisfying mac and cheese!
An old favourite with a smoky twist Read More »
Whole ducks in the frozen section of the grocery store are often overlooked, they seem like a project and that’s not always what you’re looking for when it comes to dinner. This week’s recipe is a weeknight duck ragu, best served with fresh fettuccine.
A simple weeknight duck fettuccine Read More »
This delicious meal builds on the recipe for simple shredded duck, which appeared in the Dec. 16 issue of What’s Up Yukon, and is available online.
Duck, Boursin, and arugula sandwiches Read More »
There is a famous vegetarian restaurant in New York City called Dirt Candy. Someday I will get there, but, in the meantime, I love the
Many took up drinking as a hobby during the pandemic, but for the amateur mixologist, it’s all about quality over quaffing. Lise Farynowski has been
A Calling for Cocktails Read More »
This month’s cocktails are an eclectic bunch, but they’re all aimed at celebrating the season, in particular, the impending completion of 2020.
Cheers to a new year Read More »
For the next few weeks, there will be a new recipe outlining something to do with this simple shredded duck.
Simple shredded duck Read More »
I just can’t wait for Christmas to come around again and the kitchen abounds with the cooking smells of Christmas pudding.
This recipe is commonly called American Chop Suey in New England, but can be found all over the U.S. under names including cheeseburger casserole, Johnny Marzetti, or American goulash.
American Chop Suey (a.k.a. Cheeseburger Casserole) Read More »
One thing you know for sure about wild meat is that it hasn’t been loaded with chemicals and growth hormones to get it to market
Apple and bacon macaroni and cheese
Better than box, five-ingredient mac and cheese Read More »
People who live and work on the water are good at tall tales. Fisher people don’t just tell whoppers about the whopper that got away,
Tall tales and fish cakes Read More »
Here we are, with the holiday season fast approaching, and it’s quite likely that you will want to celebrate with a few festive drinks. For me, winter with its cold makes me feel the need for warming ingredients such as ginger, cloves, molasses, and chocolate. The recipes that follow are full of these warm flavours.
Warm Winter Drinks Read More »
If you’re new to cooking squid, or haven’t had them outside of fried calamari, this is a great way to give them a try. The squid turn out tender and mild, while the sauce takes on most of its flavor from the pepperoni and the red wine.
Bucatini with red wine braised squid and pepperoni Read More »
This is a play on a classic Italian sauce (called battutto di erbe) and is similar to pesto. Linguine with herb battuto.
Linguine with herb battuto Read More »
I come from a time when tradition dictated that Friday was Pancake Friday. That meant we had pancakes for supper on Fridays. At the time,
Halloween-inspired cocktails: a grown-up pumpkin spice smoothie, a blood-red warming toddy and drinks that put extra treats to good use. Boo!
Spookily-delicious Halloween cocktails Read More »
No searing, no baking – these spiced turkey meatballs are poached in coconut milk seasoned with fresh ginger and garlic.
Turmeric and chili turkey meatballs with coconut milk Read More »
In my Yukon world, ‘Juniper’ is a name that has been given to kittens and new babies; in the world of musician Donovan Leitch it
Juniper—Not Just for Gin Read More »
Cold weather recipes that still feel bright and light are hard to come by in a world of rich stews and heavy casseroles.
Chicken with cilantro and ginger Read More »
Challenged to create cocktails with the obscure bottles in the back of a liquor cabinet. That social media challenge became a monthly recipe.
Crisp, colourful autumn cocktails Read More »
Chicken a la king Ingredients 4 ounce medium noodles 1 can condensed cream of chicken soup 16-oz can Carnation evaporated milk 1 tsp salt 1-1/2
Chicken a la king, fit for a king Read More »
I don’t believe I’ve ever seen so many berry pickers as this year in the White Pass near Fraser, B.C., southern Yukon’s favourite place to
Blueberry Pilgrims Read More »
Fresh, crisp cucumbers are perfect at any summer meal. They add texture and contrast when paired with grilled meats. This version can be served as
Smashed cucumber salad with ginger Read More »
Many people are doing more cooking and baking at home right now, and as well leaning more towards vegetables than meat. This week we will
Tasty Soups and Salads Read More »
In March, I challenged myself to publish a cocktail recipe every day, for 14 days, on social media – the challenge was that I had
Blackcurrants do grow wild in the Yukon, sparsely. You may find Ribes hudsoniam in damp forests at the base of mountains, like for example on the King’s Throne hike in Kluane National Park.
Currant-ly Available Read More »
This selection of cocktails is, you guessed it, inspired by gin, but really, it’s inspired by the Prohibition era cocktails of the Roaring Twenties.
Gin, Gin, Gin-ity Gin Read More »
I find one of the best ways to calm the spirit and focus the mind is to go out foraging. When foraging for wild plants we enter the landscape on an intimate scale, we’re down on our knees, looking, exploring, paying attention, the microcosm engages us and the macro shrinks away.
Toasted stale bread drizzled with whiskey and topped with bacon, eggs, and cheese.
Casse-croûte sandwich Read More »
For those as yet uninitiated, spruce tips are one of those truly magical wild northern foods. They’re packed with Vitamin C and have been used by Indigenous people to soothe sore throats and combat flu for centuries.
It’s Spruce Tip Season! Read More »
These noodles are perfect for students, or those of us who let their pantries get down to pretty much nothing before venturing out. Which is pretty much all of us these days.
Serve spruce tip jelly on toast with butter; in thumb-print cookies; on a charcuterie platter; with smoked salmon and cream cheese; or to accompany any wild meat or fish, whether braised, grilled, roasted or fried.
Here is a lovely Yukon take on a classic muddled cocktail, the mojito.
Highbush Cranberry Mojito Read More »
The secret to this recipe is the cream sauce that is just quickly buzzed together in a blender or food processor.
Creamy pasta shells with roasted cauliflower Read More »
Here are a couple of recipes here that are, quite literally, muddled. What is muddling, anyways?
Muddling Our Way Through May Read More »
Bacon-wrapped bundles of sticky, glutinous rice are a great substitute for your weekend brunch plate when toast or potatoes start to feel a bit monotonous.
Bacon-wrapped rice Read More »
I recently challenged myself to publish a cocktail recipe every day, for 14 days, on social media – the challenge was that I had to use spirits I already had at home, and that I could not make any extra/unnecessary trips to the grocery store.
Quarantinis: Or, When Life Gives You Lemons Read More »
One can never go wrong with an Old Fashioned, and you can make one with just about any type of whiskey – it’s really up to you. I prefer bourbon, but you can use rye.
We are all feeling this way at the moment, and because the lemons are so lovely now, and in the same springy theme, I give you a refreshing, sassy, and springy gin sour!
When Life Gives You Lemons Read More »
Gravlax is one of the simplest, kinda luxurious foods you can make at home. Just a few ingredients and some patience and you’ve got a beautiful cured salmon that will impress any guest.
Five Spice rubbed Gravlax Read More »
It’s hard to say which of these two salmon recipes is the best because both are delicious. The bonus is that each one is pretty simple to prepare.
Salmon, twice as good Read More »
Chipotle peppers canned in adobo are the base for this simple sauce. These peppers are hot, and smokey and puree to a lovely thick sauce.
Garlic roasted cauliflower can be a quick and easy side dish, but toss it with some pasta and grated parmesan and you’ve got a fast dinner.
Garlic roasted cauliflower Read More »
Trotters are all about texture—chewy tendon, soft braised skin, tender bits of meat.
Pork trotter with star anise and soy sauce Read More »
We have a local farm that raises goats with lovely meat, which makes cooking it well a very simple task.
Braised goat and mandarin orange on toasted baguette Read More »
Try your hand at baking bannock. All it takes is two cups of flour, less than a tsp of salt and about a tsp of baking powder.
Quit loafing around Read More »
Eggs cooked two ways folded into gooey cheesy rice studded with soft onions and jalapenos then folded into a toasted flour tortilla.
Eggy bacon rice wrap Read More »
Yukon Recipes Linguine with breadcrumbs, parsley, lemon and anchovies
Linguine with breadcrumbs, parsley, lemon and anchovies Read More »
While this recipe is written for a single person, it’s easily scalable to however many people you have in your household.
Salmon tacos with chili honey Read More »
Pork belly is rich and fatty and a real joy to serve. Many shy away from it due to its reputation of being a hard ingredient to execute, thankfully that reputation is greatly exaggerated.
Simple pork belly for sandwiches Read More »
Jicama is a funny looking root vegetable. They are commonly eaten raw and have a lovely crunchy texture and mild flavor. This quick refrigerator pickle is an easy introduction to this unusual vegetable.
Quick pickled jicama Read More »
A step by step to learn this moose sausage recipe to serve family and friends just in time for the fall season.
Murray Martin with his first ever moose, shot with a bow and arrow in 1963. It was recorded in the Pope and Young World Records.
Getting the best out of wild meat Read More »
Murray shares a variety of salads and dressings to make at home… Let me take you back to the 1940s when Mom did not rely
Crepes make a great light dinner. They are somewhere between a ‘breakfast for dinner’ type meal and making dessert the star of the show.
We’re heading into root vegetable season, and with the local school vegetable fundraiser on our doorsteps again, here’s a quick easy way to use up
Beet and potato galette Read More »
Cranberry bread I love old-fashioned toasted raisin bread, but digging into some old recipes, I came across one for cranberry bread. Checking our cupboard, the
For the sweet tooth Read More »
This is one stew recipe that I picked up more than 30 years ago. It has yet to be outshone by any other wild game stew I’ve made.
A stew to go hunting for Read More »
Anyone who hunts knows that when you harvest an animal you’re always going to end up with a ton of ground meat. These turnovers are
Moose and corn turnovers Read More »
With hunting season once again upon us, it’s time to attempt to read those hurried, scribbled-down notes of some great wild-game recipes that I have received from many of the big-game hunters I have met, or hunted with, over the years.
Deer hunting recipes Read More »
Panzanella is a traditional Italian way of using old bread and lovely fresh tomatoes. While the original version uses crusty Italian bread, this version is
Roasted tomato panzanella salad Read More »
Murray serves up a number of cost-saving recipes for your harvested fish, including multiple chowder recipes Fish are one of the most healthy foods you
Affordable harvested fish recipes Read More »
Some kids eat their meals just to get to the desserts. I can well remember when dear old Mom would tell me to eat my
They’re never “just desserts” Read More »
Savory balls tucked into crispy bread and dripping with gooey cheese. This classic sub shop favorite is easy to make at home.
Meatball subs with simple marinara Read More »
Chicken feet may be a lot for some, but this recipe is for those few people I know who just love gnawing on these gooey
Honey ginger chicken feet Read More »
Murray shares some “instant meals” for families from the 40s and 50s that don’t come from a box Chili con carne Now we are going
When home cooking wasn’t frozen in a box Read More »
Steak salads are almost perfect as a healthy weeknight supper. Making sure there’s enough steak to make this salad eat like a meal is important,
Soy and ginger marinated steak salad Read More »
Here are some old and mostly forgotten meals that still linger on my taste buds and I, once again, long to dig into the good
Now that we’ve caught the fish, what do we do? Throw away the fish chain, remove the fish to a waterbox to keep the fish alive and replace it with an ice box.
Some people think that omelettes are light. With the addition of some toast and a light salad though, this hearty omelette could make for a filling supper.
Extra cheesy diner-style omelette Read More »
Almost like a fritter, these pancakes can really be a mix of any gently sautéed vegetables brought together in a batter. They make a great light lunch or a side for grilled meat or fish.
Vegetable pancakes with sesame seeds Read More »
You can also beef up this soup by adding all sorts of hearty vegetables—think carrots and cabbage rather than bell peppers or zucchini.
Cream of curried cauliflower soup Read More »
What do you wear to an outfitters ball? The two terms seem to be in contradiction to each other.
Yukon dining on the wild side Read More »
Murray’s old big stone house, back in St. Marys, Ontario, where cookies cooled on the window ledge every Saturday There is no dessert like a
There’s no cookin’ like home cookin’! Read More »
This super-fast bacon-wrapped mushroom can be executed with seasonal beverage in hand, giving you and your favourite people even more time to spend enjoying each other’s company.
Bacon wrapped mushrooms with maple garlic glaze Read More »
An overstuffed, browned omelette can be a thing of real beauty. This goes against all the teachings of the high-strung French culinary instructors of the world; and yet, a lovely diner-style omelette is a fast and comforting meal at pretty much any time of day.
Sweet potato and goat cheese omelette Read More »
When you bake using basic ingredients, you know where they come from. Jump back 1/2 century and try your hand at these home-baked cakes.
Cake recipes from the 1940s and ’50s Read More »
Galettes are a cross between a pie and a pizza. They come together super fast and have a lovely, rustic appearance that’s perfect for a
Holidays are coming, and having a few simple crowd-pleasing recipes ready to roll will help out anyone who is in charge of feeding the crowd.
Roasted carrots with maple and garlic Read More »
Most Yukoners like to eat fish, but sometimes people want a different taste sensation. Here are some fairly simple options to try: Tasty Fish Treat
Preparing those tasty fish treats Read More »
Cooking steak and mushrooms in a cast iron skillet is a fast, one-pan, weeknight meal that feels a bit decadent. And any time you get
Bourbon-marinated steak with mushrooms and thyme Read More »
Tea eggs are a bit like a pickled eggs in that they are a hard-boiled egg soaked in seasoning, so that they take on the
As promised, this week’s recipe is from my Grandmother’s Kitchen and is on great pancakes of the 1920s. Remember, these are not ingredients from a
Old-fashioned tasty pancakes Read More »
Bread recipes from the 1920s. Home-baked bread from Grandmother was a natural thing and you always knew what the ingredients were.
Old-fashioned breads, old-fashioned taste from the 1920s Read More »
Squid is an inexpensive, sustainable and awesome little cephalopod that should be part of everyone’s diet, beyond fried calamari at the bar (an awesome little
Squid and salami spaghetti Read More »
A few weeks ago, a local association called GoOFY (Growers of Organic Food Yukon) held an event about nose-to-tail eating—eating every bit of an animal
Ginger and soy braised tripe Read More »
INGREDIENTS Oranges Peaches Sugar METHOD Wash the oranges and then cut in half lengthwise. Place on a flat surface and cut into thin slices. Hold
Old-Fashioned Marmalades from Grandmother Davenport’s Recipes Read More »
My fridge is always a bit on the sad and empty side. I’d rather have to get a bit creative with empty cupboards than to
Shredded-potato and onion frittata Read More »
Schnitzel is really delicious and fairly simple to make, but there is a bit of cleanup afterwards. It can be made with just about any
Living in a place where so many people pick mushrooms, this recipe is a great way to let those freshly picked beauties shine.
If you are from the 1930s and ‘40s, you may still long for those old-fashioned baked breads of all different tastes. You will also know
Old fashioned baked breads Read More »
Picnic shoulders are a great cut of pork—lots of meat, skin and connective tissue that, when cooked, correctly turns into beautiful, soft and moist meat.
Pork picnic shoulder with peaches and bourbon Read More »
Thickening sauces with bread is a very old-world way to use up any sort of stale bits you happen to have, but it also makes a sauce with a wicked rustic texture and is totally different than thickening with starches or using a reduction.
Pasta with walnut garlic sauce Read More »
Grunt is a sweet fruit stew topped with fluffy dumplings, and anyone who grew up on the East Coast (or with parents from the East Coast) will immediately recognize this dessert.
Blueberry and Saskatoon berry grunt Read More »
Back in the early days of the 1940s and ’50s we made most desserts at home. Here are some of great hints for how to enhance your home baking:
Hints about cooking from the 1950s Read More »
A successful hunt means cooking moose. Murray shares some meat pie and quiche recipes to try with the moose meat from a successful harvest.
Cooking with moose meat Read More »
One thing about chicken … just about anywhere you travel, you can bet you will find a thousand different recipes to match just about any taste.
Chicken out on the wing Read More »
One of the best-tasting meats comes from game birds. Stripping the bird of all of its bones should be your first step … and the next step, after cooking, is to enjoy.
Birds ‘on the fly’ Read More »
On land we have voracious bears that will eat almost anything. In the rivers and lakes, without a doubt, the most voracious fish in North America is the northern pike.
Let’s go fishin’! – 3 of 3 Read More »
I would say there are as many ways to cook rabbits as there are all other game recipes combined.
Watch out you wascally wabbits! Read More »
Stuffing for fish, birds or game should never be overpowering. When preparing stuffing, make it moist and fragrant.
These are a great, quick side for camping. The balsamic and olive oil mix does double duty as a salad dressing—and bacon cooked on a campfire is one of the best parts of summer.
Bacon-wrapped grilled asparagus bundles with balsamic glaze Read More »
Hot dogs are the perfect food, and this is a good way to incorporate more of a perfect food into your diet.
Hot dog fried rice Read More »
This sandwich/pizza hybrid, stuffed with anchovy and salami, is a perfect riverside snack when you’re feeling a bit famished and the fish haven’t been biting.
Pull-apart salami and anchovy bread Read More »
That last day of any wilderness trip can be dodgy when it comes to eating something beyond sustenance. Try this recipe.
Leftover camping burritos Read More »
There’s something about a fire-cooked breakfast that just sets the tone for a great day in our beautiful wilderness.
Foil-wrapped cheesy eggs in peppers Read More »
One of the best parts of mass-produced breads, like hotdog and burger buns, is their super-squishy, cake-like quality. That makes them a great ingredient to serve as both dinner and dessert on your camping trips.
Foil-wrapped apple cake Read More »
Admittedly, this is more of a really delicious idea than a recipe.
Banana, chocolate marshmallow dip Read More »
Mexican flavours are well suited to cooking over a fire—fresh and savory, it generally uses few ingredients and cooks quickly. This foil packet chicken fajita is all of those things.
Campfire chicken fajitas Read More »
Frozen blocks of spinach are ideal for camping: they’re basically an ice pack for your cooler, but you can eat them! Really ideal. Especially when
Campfire hot spinach dip Read More »
Tacos are ideal for camping because you don’t really need a plate or utensils to eat them. And if you mix the sauce before you leave, there’s
Summer is coming! For the next few weeks all the recipes you’ll be seeing will be in preparation for the long summer days spent outside
Wood-fired, bacon-wrapped shrimp Read More »
Rum and Apple Crisp Ingredients: 4 cups of wild apples ½ cup maple syrup 2 Tbsp lemon juice ¼ cup rum ¼ tsp salt 2
Desserts out on the edge Read More »
Let’s just get this cleared up right away. Poutine is a national treasure. There is no dish so beloved, so exalted throughout this nation as poutine.
The best and most authentic currywurst caribou tater tot poutine Read More »
Now that you have your moose or deer meat in the freezer, it’s time to get serious about cooking it the outdoors way, inside.
Many ways to eat moose Read More »
The sites you choose look good to you or you wouldn’t set up there. Make your best effort to leave them as you found them.
Low impact on the land Read More »
It’s breakfast. It’s sweet potato and breakfast, so it’s simplicity and cosiness on a plate.
Sweet potato hash and eggs Read More »
While I love using bison steaks, you can totally use any sort of lean, quick cooking steak you’ve got – moose, caribou, even beef.
Chicken fried bison steaks Read More »
Sadly, black bears have an undeserved reputation of not being very good to eat. A number of Yukon hunters, including me, will dispute that thought as black bear is just as delicious any other animal hunted for meat in the Yukon.
Let’s use that whole bear Read More »
Grapes make a lovely sweet and savoury addition to a variety of meals. If you can manage it try and time this recipe for when
Roasted grape, leek and goat cheese tart Read More »
Everyone has that dish that they always order – for the lovely man that keeps my freezer stocked with wild game: baked spaghetti.
Baked spaghetti with bison Read More »
Whitehorse has a solid selection of oysters pretty consistently; these particular oysters shown in the photos were from the Haines Packing Company, but a couple
Roasted oysters with garlic toasted breadcrumbs, bacon and parmesan Read More »
In a recent article on uses for ground meat, I intentionally left out soup so I could do this article on that topic. Burger soup is
Hearty Burger Soup Read More »
It’s still a bit too cold to grill – at least for me it is. So these burgers are made to cook in a pan,
Cheese stuffed bacon wrapped bison burger Read More »
Citrus is everywhere this time of year. And while stuffing yourself with fresh fruit while it’s around is a solid choice, those of us who
Candied Blood Oranges Read More »
This is a great recipe to help clean out your freezer of last years (or a few years ago) sausage and all that stale old
Sausage and Kale Strata Read More »
One of the best ways to assure the very best taste of your fish is to kill it immediately after landing it. Throw away the fish chain and any containers that just hold water. Just don’t use them.
Get the best out of the fish you caught Read More »
If you’re vegan – or a person who feeds vegans – this recipe (or one much like it) is probably already in your arsenal. If
Sweet potato and peanut soup Read More »
Travelling back into time to the 1950s you would see some great old cars, but we would like to bring the cherished food recipes from the ’50s forward to 2017. Here are some great old fashioned, tasty recipes. We hope you will try them and enjoy.
This is classic Japanese comfort food, exactly what you would expect from an all-night diner in Tokyo. Hambagu is just a simply seasoned burger served
Japanese Hamburger (Hambagu) Read More »
I received a question on just how long you should extend the freezing time of wild, big game meat. There are lengths of time that
Cooking and freezing wild meat Read More »
This is simple rice pudding – seasoned with vanilla and bourbon, and not on the overly sweet side.
Vanilla Bourbon Rice Pudding Read More »
Tenderloin and backstraps (striploin) get all the hype regarding being the most tender cuts off any wild game animal. They have a good reputation as
This moose spin on a classic dish will become your favourite winter meal for a host of reasons.
Newfoundland Oyster Soup Ingredients 1 cup milk 8 oysters 2 Tbsp soda cracker crumbs ¼ tsp. salt 1 Tbsp butter A touch of pepper Method
Fish soups to warm the stomach Read More »
Try these instead of a sandwich in a packed lunch, or bring them along on your next outdoor adventure. Onigiri taste best at room temperature
Salmon is a great fish to quickly cure, and the addition of a bit of tea and some gin really compliment the delicate flavours of
Tea and gin cured salmon Read More »
As a youngster back in the 1950s, one of our responsibilities was to go out in the open fields and pick fresh mushrooms – and
Mushrooms From the Open Fields Read More »
This dessert is similar to risengrød and is offered to the nisser (gnomes) on Christmas Eve in Denmark
Ris à l’amande (Danish rice pudding) Read More »
Think of egg nog as a way of preserving the summer’s bounty (dairy, eggs) for the winter.
Boozy maple eggnog Read More »
Back in the 1930s and 40s mom baked her own goodies and desserts. They tasted far better than the modern off-the-shelf desserts.
The holiday season ushers in all kinds of warming specialty drinks to cozy up with around the house. This Hot Dickens Cider is named after
These spicy, savoury braised meats are very common all over the Caribbean, in fact you’ll find pigs feet and ox tails as much as you’d expect to find grilled fish.
Caribbean stew meat with coconut dumplings Read More »
These egg rolls would make great party food, and if you have the time to make a double batch, freeze a few for a day when you don’t feel like cooking.
Cheeseburger eggrolls Read More »
If you like homemade bread, then let me take you back to my mother’s kitchen, back to the 1950s.
Mmmmm! Sweet, Delicious, Bread Read More »
Apple crumble is as close to a perfect food as I’ve ever found. It can be breakfast just as easily as it can be dessert or even dinner. It’s fast to prepare, and when it comes right down to it, pretty healthy.
Apple bourbon crumble Read More »
This classic bistro dish can be found all over menus in Europe and North America, usually served with plenty of crusty bread and salt.
Roasted bone marrow with parsley Read More »
Having grown up in the 1930 and 40s, I was used to homemade food such as pancakes, bread and fresh-from-the-garden homemade soups. Nothing was prepared in
This is a simple way of preparing sweet local carrots where the root vegetable stays the star of the plate.
Paprika roasted carrots with parsley yogurt sauce Read More »
Flemish Beef Stew, Baked Pork Chops, Hot Pot Luck and more!
Warming Fall Recipes Read More »
This recipe uses bear pepperoni, but you could use salami. Or really anything. Stromboli are delicious no matter what they’re filled with.
Bear pepperoni and herbed ricotta stromboli Read More »
Pork loins cook fast, are inexpensive, and happen to be just as easy on the waistline as they are on the pocketbook.
Roast pork with apples and rosemary Read More »
Roast grouse with root vegetables INGREDIENTS 3 medium Yukon gold potatoes, quartered 2 large (or 6 small) carrots, halved lengthwise 1 shallot, quartered 1 Tbsp
Roast grouse with root vegetables Read More »
METHOD 1. Set oven at 375ºF and oil a loaf pan. Whisk together both flours, sugar, baking powder and salt, toss shredded cheddar into the
Cheddar Beer Bread Read More »
The Yukon Beer Festival is returning for its fifth year on October 13 and 14, with proceeds benefitting the Boys and Girls Club of Whitehorse.
Yukon’s version of Oktoberfest Read More »
Wine-lovers will descend on the High Country Convention Centre on Thursday, October 19, for the 26th edition of the Rendezvous Rotary Wine Festival. These grape
Wines With a Cause Read More »
Looking for a few good hunting season recipes. The Best Venison Steak 2 large venison steaks 1-½ cups water ½ cup dry wine ½ pkg.
Hunting Season Recipes Read More »
If you’re feeling dapper this weekend, you’ve got an opportunity to dust off your best prohibition era outfits and celebrate the Yukon Brewery’s 20th Anniversary.
Happy Beer-day to You! Read More »
INGREDIENTS 1 Yukon gold potato 1 teaspoon canola oil Salt, to taste METHOD 1. Set oven at 425ºF. Using a sharp knife carefully cut neat
Hasselback Potatoes Read More »
Baked Fish and Vegetables 4 large mushrooms, sliced 1 cup peas 2 chopped white onions 1 cup string beans 2 tomatoes chopped 1 cup shredded
Good Ol’ Comfort Food Read More »
I can still smell the smoked fish on my jean jacket and I smile. It means I have been home to the Northwest Territories. At
Northern Food Fusion: Arctic Char Harvest Read More »
Things get freezer burnt. Those unfortunate packs of meat can still be delicious if you know how to deal with them.
Surimi Salad Rolls Makes 6 Rolls INGREDIENTS ½ cup shredded, flaked imitation crab ½ cup shredded iceberg lettuce ½ cup thinly sliced cucumber 6 rice
Surimi (Fake Crab) Salad Rolls Read More »
My husband came home one day with this weird looking plastic gadget that made no sense to me, until my 12 -year-old told me how
Caramelized Onion, Mushroom and Havarti Stuffed Burgers Read More »
Keema Curry INGREDIENTS 2 Tbsp oil (coconut oil, canola oil, olive oil) 1 Tbsp curry powder 1 tsp ground cumin ½ tsp ground cinnamon 1
Huevos Rancheros Breakfast Wraps INGREDIENTS: 2 Tbsp butter 1 onion, finely chopped 1 tsp chili powder One 19-ounce can of black beans, drained One 12-ounce
Two Breakfast Wraps to Stock Your Freezer Read More »
Mint and Pecan Pesto INGREDIENTS: ½ cup pecans 1 cup mint leaves, coarsely chopped 3 cloves garlic, coarsely chopped ⅓ cup olive oil ⅓ cup
Roasted Cauliflower with Mint and Pecan Pesto Read More »
2. Divide the ground meat into four portions and shape into 6-inch sausages, place on a metal skewer (or don’t, I had good results just
METHOD: 1. Whisk together lime juice and olive oil, add jalapeño, mint and scallions and mix until well combined. Season to taste with salt and
Marinated Watermelon Salad with Mint and Jalapeño Read More »
Bánh mì hot dogs INGREDIENTS: 4 hot dogs 2 hotdog buns ½ cup diced cucumber ¼ cup mint leaves ¼ cup cilantro leaves Mayonnaise, to
Peanut butter is great. It reaches it’s full potential if you spike it with chili oil & mix it with fresh noodles. Bison Dan Dan.
Bison Dan Dan Noodles Read More »
Filipino spaghetti is the perfect food; it’s meaty, savory, sweet and cheesy. And it’s filled with hot dogs. This recipe uses bison.
Filipino Spaghetti with Bison Read More »
Method: 1. Whisk together mayo, sriracha and lime juice and season to taste with salt and pepper. Heat a drizzle of oil in a skillet
Grilled Corn Salad with Chili Lime Dressing Read More »
Moose, Spinach and Sunflower Seed Strudel Serves 6 Ingredients ½ cup plus 1 Tbsp olive oil, divided 1 onion, finely chopped 1 clove garlic, finely
Moose, Spinach and Sunflower Seed Strudel Read More »
Fire up the barbecue, here’s another never-fail salmon recipe. Salmon: Another Dijon Delight Ingredients: ¼ to ⅓ cup mayonnaise 2 Tbsp of your favourite Dijon
Salmon: Another Dijon Delight Read More »
When out on a day’s fishing and you don’t catch one of those big clunkers, don’t be dismayed. You can make a great chowder with
INGREDIENTS 1½ cup sugar, divided 1 Tbsp cornstarch 2 pounds frozen rhubarb ⅔ cup all-purpose flour ⅔ cup cornmeal Pinch of salt ⅓ cup coconut
Oven Stewed Rhubarb with Cornmeal Biscuit Crumble Read More »
This shish kabob recipe works well, but be gentle as rough handling will cause the cooked fish pieces to break and fall off the skewer.
Peppered Tenderloin Ingredients: 2 pounds of beef tenderloin 4 Tbsp butter 2 Tbsp oil 1 tsp salt ½ tsp pepper A dash of sage A
Classic Meat Recipes Read More »
I’ve always loved the stories where people slip out of the present and into a different time; kid’s stories like Tom’s Midnight Garden, or the
Dreamtime, Bourbon Time Read More »
Bar snacks are the best. Any sort of deep fried appy always gets my attention. And deep fried pickles catch my gaze more so than
Deep Fried Pickles Read More »
Many household freezers have some – or even a lot – of salmon waiting their turn on the menu. Hopefully all our salmon is wild
Salmon, Salmon, Salmon Read More »
Let’s make this as easy as possible. No cooking and no fussing, follow these directions and you will arrive at a delicious dinner destination. First
Making All the Right Stops for a Delicious Evening Read More »
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.
Muffins are not only a treat, but a very healthy treat – especially when you bake them with fresh fruit. Here are some tasty muffin
Muffinize Your Snack Time Read More »
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
Coctel de Camarones Read More »
The rule of thumb when cooking squid is either really fast, or really slow. Most people lean towards fast – fried calamari is on thousands
Sausage Stuffed Squid with Creamy Polenta Read More »
From the kitchen of The Cellar Steakhouse & Wine Bar RICE 2 cups sushi rice, rinsed in cold water until clear 2 1/2 cups cold
Pike Chowder Supreme This will take some time, but it is time well spent. Ingredients: 1 pound of freshly caught pike fillets, cut into stew-size
Wonder What to do with a Pike? Read More »
2. Divide bacon mixture between the roasted pepper cups then place back on the sheet pan. Break an egg into each pepper and place in
Eggs Baked in Peppers Read More »
If you drink wine in the Yukon, certainly you have had a glass of Copper Moon wine. Maybe out of a glass bottle, but probably
Benefits of Boxed Wine Read More »
Panna Cotta is a great dessert for a dinner party because it’s best when made a day in advance. Think of it as an adult pudding cup.
Honey Panna Cotta with Pineapple Read More »
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
For the Love of Potatoes Read More »
Yukon concocters, experimenters, cocktail lovers and fans of northern botanicals, take cheer! A kindred spirit walks among us. She is Jennifer Tyldesley, and as you
Sweet news: Northern bitters make beautiful drinks Read More »
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
Here are some good bread recipes from the 1950s. Cranberry Bread 2 cups of sifted flour 1 cup sugar 1½ tsp baking powder 1 tsp
Tortilla española, tortilla de patatas, Spanish omelette – it has many names but this simple dish made of eggs and potatoes is considered one of
Potato Chip Tortilla Española with Lemon Garlic Aioli Read More »
This is a wine trend that anyone could enthusiastically embrace – wine and chips! Planning a casual night of watching a show or reading by
The Best Trend in Wine Read More »
2. While the sausages are roasting, whisk together remaining olive oil, balsamic vinegar, brown sugar, and grainy mustard and season to taste with salt and
Roasted Sausages with Arugula and Barley Read More »
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
For the Love of Tomatoes Read More »
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
Old Time Meat Dishes Read More »
1. Arrange the chicken, cucumber, carrots, scallions and bean sprouts on a platter. Place the mint and cilantro on a separate plate, and the peanuts
Vietnamese Style Leftover-Chicken Lettuce Cups Read More »
1. Set oven at 425 degrees, and have on hand a lined baking sheet. Unroll the puff pastry and spoon half the mustard along one
Sausage rolls are bundles of love, and the perfect food for any occasion Read More »
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
Homemade Food for the Trail Read More »
Winterlong Brewing Co. is absolutely, positively, not a mass production brewery — in spite of market forces. The owners, Marko and Meghan Marjanovic, call market
Something different is always brewing Read More »
Everything about wine is fun. It is delicious on its own and it is wonderful with food. There is a wine to match every mood,
Cutting the Cost of Wine Read More »
Caribou is one of my favorite Yukon treats, and if you happened to get one during hunting season (or have generous friends) then you’re going
Caribou, Water Chestnut and Sweet Corn Egg Rolls Read More »
As we settle into the first few snows of the year let this recipe take you somewhere warm and comforting. This simple baked pasta sends
Baked Rigatoni with Moose and Mozzarella Read More »
With the hunting season upon us, it’s time for some special big game recipes. First of all, there is just about no part of a
3. Remove pie plate from the oven and add the last remaining tablespoon of oil swirling the pan to coat. Add the potato mixture and
Potato and Green Onion Kugel Read More »
Picking up a new bottle of wine can be as difficult as cracking a secret code. What do all of these symbols and words mean?
Bordeaux vs Meritage Read More »
3. Bake brownies until a toothpick inserted in the centre comes out with just a few crumbs clinging to it, about 45 minutes. Allow brownies
I extracted a small tub of raspberries from the freezer yesterday, comforted to see it near overflowing with the season’s harvest. Though saskatoons and blueberries
‘Tis the season for hearty stews, roasts and root vegetables. I bought vegetables from the From the Ground Up fundraiser (www.YukonFromthGroundUp.ca) a few weeks ago
Roasted Carrot Galette Read More »
Steamed buns filled with a variety of meat and vegetables are a dim sum classic. This version is bison filled and spiced with ginger, garlic
Savoury pies are ideal for cool weather and days that are getting shorter. Moose pairs beautifully with earthy mushrooms and Bonanza Brown ale by Yukon
These little potato dumplings seem labour intensive, but they’re worth the effort and can be a lovely way to spend a Sunday afternoon. But if
Gnocchi with Butternut Squash, Sage and Blue Cheese Read More »
Autumn is here. The Yukon experiences seasons differently than other parts of Canada do. Our southern friends won’t start gearing up for fall until the
Veganize Your Chili Read More »
I bought a nectarine in Juneau a couple of weeks ago. It looked large and rosy and promising. The flesh was firm and yet it
Making Sangria While the Sun Shines Read More »
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
Chunky Chipotle Salsa Read More »
A couple of weeks ago I wrote about heading off on a trip down the Wind River. I was concerned that our group, with all
From the Ashes of A River Fail: Two Cocktails Read More »
It’s 6 a.m. on a rainy morning just before Canada Day. In six hours I need to be ready to drive to Mayo, with three
I developed an interest in food and restaurants early. In this I had a companion: my friend Sarah, who at sixteen was a year older
The spruce tip harvest was early this year; green buds started appearing at the ends of spruce branches around mid-May in Whitehorse and continued being
Most of us who came of age in the 70s have a Tiki experience somewhere in their cocktail history. Mine was in Jasper, Alberta in
Mai Tais at the Whistle Stop Pub Read More »
I just returned from a trip to Seattle, where I didn’t go to a single cocktail bar. Nor did I enjoy the happy hours for
The Dark and Stormy Read More »
Cigar lovers: get ready to drool. In the heart of Philadelphia there is a posh cigar lounge called Ashton Cigar Bar. This trendy hub spot
This Parrot Delivers Read More »
answer is the often vague and elusive response that is elicited by so many nutrition questions: it depends. A smoothie is only as good –
I have a Cocktail Confidante to whom I turn when I need inspiration or advice. He is an amateur beverage scientist who approaches his subject
The Cocktail Family Tree Read More »
The Old Fashioned takes us right back to the beginning of the history of cocktails. In 1806 a reader wrote to the editor of The
Yukon Spirits launched two whiskies while I was skiing in Japan. I have not tried either yet (one of them is sold out, I hear)
Apple Crisp Cake: 2 ¼ cups all-purpose flour 1 cup sugar 1 ½ tsp baking soda ½ tsp salt 2 eggs 1 ½ cups
It’s easy to distinguish what the latest food trends are when you see the latest creative potato chip flavours. I realize this sounds a little
Feelin’ Hot, Hot, Hot Read More »
Grouse Stew with Baking Powder Biscuits If you had a good grouse harvest or are just looking for a different way to serve them, follow
Grouse Stew with Baking Powder Biscuits Read More »
Mini Biscuit Pizzas 1 lb ground beef ½ lb lasagna noodles two 6 oz. cans of tomato paste 1½ cups hot water
Pizza, Ribs and Lasagna Read More »
At the beginning of January I set myself the task, for 2016, of clearing the cupboard of experimental aquavits, infused spirits and liqueurs. A task
Raspberry Ultimatum Read More »
In Scottish households it’s a New Year’s tradition to scour the house clean on December 31st to prepare for the coming year. My household has
A familiar sight at many a gathering during the holiday season is the punch bowl, ranging in formality from fine, etched crystal to battered salad
I really like pizza. A lot. What I really dislike is paying for pizza. In fact, I have no idea why any (sober) person pays for pizza. It’s
Named one the hottest food trends of 2015 by Canada’s Hospitality Business Magazine, Canadians are drinking almost 10 billion cups of tea each year. Second
The recipe is an adaption of the original Flaky Biscuits recipe from the Tassajara Cookbook, which I have made more times than I can count.
Say it with Biscuits Read More »
In the world of beverages, everything old is new again. The cocktail revival of recent years has been matched by a revival of interest in
Switching Up the Drinks Menu Read More »
Like so many Yukoners during this crazy low-bush cranberry season, I’m clearing out the freezer to make room for berries. In the process I’ve unearthed
Here’s a tip: spruce makes for a great cocktail Read More »
Nitrates, nitrites, nitrous… makes me think of big industrial fertiliser companies, laughing gas, and that wheee sound the cars in videogames used to make when
Curing without killing Read More »
It’s August 31 and the snow is halfway down Gray Mountain. In downtown Whitehorse the leaves are still on the trees and many of them
Crabapples and Calvados Read More »
Key to the success of the summer road trip is an assortment of the beverages appropriate to each occasion, and the necessary equipment to concoct
The Appropriate Road Trip Beverage Strategy Read More »
I recently re-visited Holland, the country I grew up in. I have learned over the years, in speaking to fellow ‘Dutches’, that how I experienced
The year is 1720. If you just touched down in London town, you would see a bustling city with ships docked at each port. If
Porter for Your Stout? Read More »
The world of suds has official definitions of what constitutes a craft beer. That doesn’t prevent Marko Marjanovic from offering his own. “For myself, it’s
Brewed from the Heart Read More »
I’ve always known Uncle Berwyn’s Pure Yukon Birch Syrup was the best birch syrup in Canada. As it turns out, our homegrown syrup, produced off-grid
Gin is the quintessential summer spirit, especially for those of us who live above the 49th parallel. Rum, tequila, and bourbon more properly belong to
Bitter Lessons and Sweet Memories Read More »
In New York, speakeasy-style bars are all the rage. Dark, guarded by doormen or hidden behind a “front” establishment like a hot dog stand or
Speak Easy, Drink Well Read More »
A Whitehorse friend recently told me about a useful book called The Gin and Tonic Gardener, by Janice Wells, a gardener and newspaper columnist in
A Tale of Two Gardens Read More »
Arriving home after time away, without stopping by the grocery store, may seem overly optimistic, but I was rewarded by finding the freezer just as
I first encountered Campari in 1980 at a hotel bar on Alonissos, a small island in the North Sporades group of islands in the Aegean
Cocktail Hour on the Tsirku Glacier Read More »
Peep this — the word cigar comes from the Latin word cicala, which means “large insect”. When the Spanish started discovering cigars in the 1700s,
The Emperor and Me Read More »
On a sunny Saturday a few weeks ago I joined 70 other curious souls at a bourbon tasting and barbecue cohosted by the Yukon Chamber
Bourbon and Words to Live By Read More »
Salmon can be grilled in your oven. Then, it’s referred to as broiling. It can also be grilled on the barbeque, or carefully over a
There was fog hugging the ground at La Guardia Airport. Flights had been cancelled all day. My companions and I sat in Ottawa, checking the
Inspirational Cocktails in New York City Read More »
In an interview, Bob Weir, rhythm guitarist for the Grateful Dead, admitted somewhat sheepishly, that yes, it was a bit embarrassing learning how to play
Like those who attended the first Sex Pistols concert, I too like to take credit for discovering something revolutionary: the iceberg. In 1996, I attended
The Tip of the Iceberg Read More »
This is a story about ice wine, and we will get to it in a roundabout way. Recently my husband Hector forwarded me an email
How Farmer Friends Lead to Pretentious Wines Read More »
It started many years ago. My guy saw it in a movie — a fleeting scene. It was a manly glass, big, and heavy; it
The Long Wait for the Perfect Scotch Glass Read More »
It’s 8 p.m. on a Saturday night. After finishing a delicious lamb dinner, the perfect end to the evening is found in the billiards room.
Perfect End to the Evening Read More »
Up on the Alaska Highway, in the bright boîte called Tonimoes, attached to the SKKY Hotel, a quiet ritual takes place every Tuesday. Informally known
Honouring the Bounty of Scotland Read More »
Right on schedule, my sprout craving has arisen from where it lay quietly dormant since the fall, nestled snug beneath the desire for stews and
As the days lengthen and I embark on ever-longer forays out into the world, I remember wistfully the easy goal of foraging. Foraging itself is not effortless, but during the snowless seasons
Nourishing The Heart Read More »
In the dark days of winter, we could all stand to sing a page from the Swedish songbook; in particular, the tradition of Sankta Lucia,
Bring back the light Read More »
Lewis’s Scotch Tablet Ingredients • Pour into a greased tin or tray with at least a two-inch lip. • Score the top in a one-inch cube
Lewis’s Scotch Tablet Read More »
I was in the Yukon Liquor Corporation about six weeks ago, when I was delighted to make the acquaintance of an old friend. Looking for
I’ve consumed coffee nearly every day of my life since I was 20 years old and I still don’t have a favourite mug.I’ve drank from
Coffee Mugs and Something Larger Read More »
It’s in almost everybody’s garden, and it grows totally untended in abandoned homesteads and mine sites — It must be a North American plant, right?
It’s a rainy Sunday at the end of June; Ben Harper’s Fight for your Mind is playing loudly in Devon Yacura’s kitchen. The air smells
Produce Your Own Enjoyment Read More »
Anthropologists need not travel to New Guinea to research the subtleties of human societies; plenty of culture can be witnessed at the local saloon. Among
The Half-Beer Reciprocation Blues Read More »
You aren’t sorry for inviting them to stay, because they are all your kids’ best friends, but what can you make for dinner to satisfy
Of Course You’ll Stay for Dinner Read More »
When serving bison, ideally the first meal is raved about. If not you’ll have difficulty serving the remaining 2300 pounds in the freezer.
Bison Hunt: On The Table 5/5 Read More »
I’m always interested whether when people choose the foods for dinner first, and then select accompanying wines, or vice versa. I use both methods. Several
Matching Wine to Cheese Fondue Read More »
ROYAL NAVY TRADITIONAL TOASTS Monday: Our ships at sea. Tuesday: Our men. Wednesday: Ourselves (as no one is likely to concern themselves with our welfare).
The Legend of Pusser’s Rum Read More »
Since September there have been some good additions to the Yukon Liquor Corp. (YLC) shelves. October and November seem to be emerging as the wine
Some New Wines to Look For and Try Read More »
Now that the days are longer than the nights again (although sometime in January at –54 we thought that this might never happen this year)
Tis the season to raise tally: Tourists give Yukoners a bad name Read More »
Midwinter is rife with tradition. Celebrating, tolerating, or avoiding family gatherings and their associated rituals is part of many people’s December, whether they ascribe to
And a Grouse, in a Pine Tree Read More »
During my frequent beelines to the Fat Tug IPA and other craft beers at the Whitehorse Liquor Store, my eyes catch a glimpse of the
A Beeline for the Honey Brew Read More »
I am always amazed at the prevalence of advertising in town. Traveling to a larger city I notice it even more — posters and billboards
Edible Yukon: The Other Half of Foraging Read More »
I wanted to write something positive about drinking beer in China. After all, they are the world`s largest consumers of beer and a major hop-growing
The problem with being a great whiskey-producing nation like Scotland is that it becomes all you’re known for, Okay, there’s also bagpipes, haggis and Caber
Scottish Beer? Ay, Laddie. Read More »
Preparation time: 45 minutes Servings: 4 Ingredients: ½ cup of dried cranberries ½ cup of dried apricot 1 cup of bread crumbs 1 bulb of
Stuffed Chicken Breast with Red Wine and Red Currant Sauce Read More »
What does it take to make a country? Paul Martin might say gay marriage or, maybe, a fresh scandal every six or eight months. But
Beer and the noble pursuit of nation-building Read More »
My friends and I spent Thanksgiving in Haines this year. We thought we would catch some fish, drink some beers and see some bears. Only
Thanksgiving in Haines Read More »
For much of this week the smell of hanging meat has been lingering in my nostrils, and my hands are abnormally soft. That’ll be because
Still the Moose Remains Read More »
I usually wait until Christmas to lurk around the Whitehorse liquor store in search of sexy new beer products, but September brought a surprise: Guinness
A Sexy Fall Surprise Read More »
While we had an exceptional summer, part of me welcomes the changing leaves, grey cool days, slower pace, stars, and northern lights. This change of
Autumn Brings Renewed Interest in Chiantis Read More »
There are the purists who believe beer should be simple. The Bavarian Purity of Law of 1516, the famous Reinheitsgebot, stated that beer could only
How Pure is Your Beer? Read More »
A Fat Tug by any other name would be just as hoppy. But the name of your beer can entice or drive your average beer
It doesn’t have to be an epic battle between the forces of good and evil. I believe beer can live in a symbiotic relationship with
Making something illegal that used to be legal is a tricky road to manoeuvre. Opium? Sure, I understand. DDT? Makes sense. But making booze illegal
Making something illegal that used to be legal is a tricky road to manoeuvre. Read More »
I’ve been feeling a little nostalgic about beer lately. I don’t remember my first beer but I do remember my first six pack — not
Beer Memories: The good, the bad and the ugly Read More »
I’m not going to tell you what you should drink. I don’t care if you ferment raisins with brewers yeast in a garbage pail. I’m
No Judgement. Really. Read More »
When winter is in its grip and snow is all around, take heart: the sun is not far away. Make it arrive sooner by enjoying
Here Comes the Sun Read More »
In perusing past entries on the Brookston Beer Bulletin blog site, www.brookstonbeerbulletin.com (a terrific forum for learning about all things beer-related), we came across a
When Did the Chinese Start Making Beer? Read More »
Decreasing meat consumption (even just a little) and upping your vegetable intake can do wonders for the digestive tract. This vegetarian “Soup Pot” along with
Eat (or Sip) Your Veggies! Read More »
Just the other day while I watching the store here at the Yukon Brewing Company, I had a customer look outside our windows while I
Global Warming Affects Beer Production … OK, Now It’s Serious Read More »
In this new era of hyper-consumerism, there has become a culture of expectation. It is an expectation that not only can your money buy the
The Good, The Bad and the Ugly-Affording Choices Read More »
News out of Birmingham, Alabama this month has a local consumer lobby group calling for a boycott of all Anheuser-Busch products in the Birmingham/Jefferson County
Playing Politics With Beer Read More »
Humulus Lupulus = Hops. They aren’t involved in the fermentation of beer. They aren’t even a major component. You might have 6 kg of malt
USA Hops to the Lead Read More »
Morning is a great time for these muffins. Low in fat, high in flavour, calcium, complex carbohydrates and fibre, one of these with a glass
Break Your Fast … F-A-S-T!!! Read More »
A new initiative in the UK’s Somerset County this summer will ensure that beer drinkers are not getting hosed at their favourite watering holes. Trading
The Beer Police are Heroes Read More »
About a year ago, I worked with Yukon Artists @ Work on a project called “Canvas Confidential,” a fundraiser to help Yukon artists if illness
Fundraising Fun avec Vin Read More »
The Yukon Culinary Festival takes place over the next few days, with an Ontario television personality hosting the five-day showcase of Yukon flavours. Christian Pritchard
A Northern Recipe from a Southern Chef Read More »
We got the stern border guard at Haines customs this year. No, we’re not bringing any firearms, plants or suitcases full of money, but I
2013 Adventures at the Haines Beer Fest Read More »
If I was a better planner, I would have made my way down to Skagway at the end of April for the annual Craft Brew
Yukoners Mastermind a Winning Homebrew Read More »
It’s been a little while and, I have to admit, I’ve had my first ever writer’s block. It wasn’t so much WHAT to say, because
We Always Get the Community We Deserve Read More »
With summer’s arrival in the North (thank goodness it is finally here) come picnics and pot luck BBQs. Having a salad or two to make
Marketing beer is fun. When you have a product that so many people enjoy and you are told to “Go sell this!” you can have
Beer From a Wide-Open Space Read More »
That bright and beautiful time of year is finally here: the lupines are in the woods and the eagles are proudly flying overhead. So, too,
Lovely Lemons and Rhubarb Read More »
Here is another make-ahead salad to add to your summer repertoire. This recipe is a great one for adding colour, fibre and flavour to your
How would you like to start a business with 50,000 of your closest friends, pals, friends of friends, acquaintances and complete strangers? What if it
Beer By Committee (this will end badly) Read More »
Students at McGill University in Montréal will notice a big change come fall semester this year, and frosh looking to swill back Export, Canadian and
Bigger is Not Always Better Read More »
With binge drinking and bar violence on the rise, the Province of Alberta has made some policy changes that it is hoping will curb public
Looking for a Kinder, Gentler Beer Drinker Read More »
On July 18, while Yukoners were probably enjoying Dustball and the Dawson City Music Festival, there was one other thing to celebrate: International Brewers Day.
Brewmasters Get Hugs Once a Year Read More »
That special Yukon summer time is here. Go out and pick some fresh wild raspberries to combine with ripe, red plums in this delicious summer
Starting to Go Plum Crazy Read More »
The number on my phone glared at me in ugly black digits: 2,020. My Fitness Pal app wasn’t being very friend-like, accusing me of eating
An Evening of Delightful Beer Pairings Read More »
Succulent salmon is a new gold in Yukon rivers and streams. If ever you cook, bake or BBQ a fillet and are fortunate enough to
Yukon Salmon Goes Upstream Read More »
As Yukoners, one of the real treats we have is access to a broad selection of game meats. While I don’t hunt, I am lucky
A Good Wine to Serve with Moose Read More »
If you are going to play on patriotism, perhaps it is best to stay at home. Recently, brewing giant Molson Coors Brewing Company announced that
You Just Can’t Put Canada in a Bottle Read More »
As a wine drinker and (wine) lover, I was spoiled by the years that I lived in the United States. To this day, my recollection
Making Wine Without Getting Your Feet Dirty Read More »
Sharing wines is a wonderful experience. Coming on Oct. 23, here in Whitehorse, is an opportunity to gather with friends, try many new wines and
Have Fun Learning At Wine and Fine Food Festival Read More »
We feel the need to make a few comments on the $700 billion subsidy that has been the big financial news in the US last
700,000,000,000 Bottles Of Beer On The Wall (would take 220,000 years to sing) Read More »
November is my favourite month of the wine year. While it is the month where we have to acknowledge, especially in the Yukon, that we
Le Beaujolais Nouveau est Arrive! Read More »
One of the things that a business in your community can do that companies Outside cannot is treat you like you — as an individual
This Beer Really is For You Read More »
In old Yukon, many a miner survived the winter with a sack of rice and a bag of beans. With escalating food prices, we may
Klondike Rice and Beans Read More »
We are often browsing around for new beer styles that we can make. With our growler system, we are able to try new beers without
Experts Are Not the Only Ones With an Opinion Read More »
Working the Rotary Wine and Fine Food Festival last month, I was reminded all over again why I love the world of wine. There were
Sweet Dessert Wines For Long Winter Nights Read More »
The year was 1798 and the place was Helgoland. Helgoland is located in the North Sea, 70 kilometres off of the coast of Germany. This
Beer Bottles Make Beautiful Music Read More »
Sometimes, finding that special gift for someone who is a wine lover seems like a daunting challenge, so I’d like to devote this article to
Holiday Gift Ideas for Wine Lovers Read More »
There are few more dangerous waters for the Buzz to float down than mixing beer and religion. And yet, being the brave souls that we
When Religion is in the Mix Read More »
The best wine experiences that I have enjoyed have been dinners with friends, often under unexpected circumstances. There was a night in the mortuary of
Good Friends, Good Food and Good Wine Read More »
Roasting the vegetables makes difficult-to-peel squash easier to work with. As well, along with fresh garlic, roasting sweetens and intensifies the flavour of root vegetables.
A Simmering Supper Read More »
As I reflect upon the approaching year end, I would like to thank you, the readers, for providing me with encouragement, enthusiasm and support for
Closing out the Old Year and Ringing in the New! Read More »
40 Santas donned the red and white and ran [pub crawled?] the entire two blocks of Main Street in Manayunk. Or.
The Real Santa Claus Does Not Run Read More »
Everyone in North America knows who Saint Nicholas is, right? Obviously, he is the guy dressed in the red and white suit who gives away
European Brewers Embrace Santa Claus Read More »
I met an old co-worker downtown the other day and, as luck would have it, I had a spare half-hour. Maybe we could grab a
The societal imperative of coffee shops Read More »
One of the things that I have been delighted to find, moving from the United States back to Canada, is that a much greater percentage
Consider an Italian For Your Own ‘House’ Wine Read More »
In case you have been living in a vacuum over the past few weeks, apparently these are hard times. Funny how things seemed to turn
Lots of Empty Barrels to Wear Read More »
In Klondike days, the oldtimers would have used canned spinach to make this quiche. Today, we have the luxury of being able to buy fresh
A Christmas Savoury Read More »
A Good Idea is a Good Idea, In Good Times and Bad Here we are, the first Buzz of 2009, and it seems like the
A Good Idea is a Good Idea, In Good Times and Bad Read More »
When a prolonged winter continues cold, colder and coldest, one can counter with thoughts and tastes of the sunny South. Here is a muffin, loaded
Tropical Taste in a Northern Kitchen Read More »
We are familiar with names of great French Bordeaux wines like Château Lafite Rothschild, that sell out immediately, year after year, and command prices that
A Home Run Malbec from Cahors, France Read More »
I mentioned in one of my last articles, in 2008, that I am a big fan of red wines. I have found, to my delight,
A Toast to New Pairings and Good Matches Read More »
For 10 years, living in the United States, I read the Wall Street Journal to keep on top of developments in the business world. But
Open-That-Bottle-of-Wine Night Read More »
I’m an unapologetic hophead, and consider no beer too hoppy to drink. I love the constricting bitterness. I love the resiny, citrusy, nostril-doping snort of
Sometimes fresh is not always available. In early Klondike days, canned or dried fruit was the norm. Many modern-day Northerners dry fruit for lightweight hiking
Tutti Fruit-ee, Go Fruit Read More »
Blessed be the good people at Tim Hortons and their Roll Up The Rim contest. If it were not for them, how would we Yukoners
A new and improved cultural touchstone Read More »
Yukon Gold potatoes, as fresh baby nuggets or mature full size, are wonderful for this delicious, warm salad. Paired with fresh apple and Camembert cheese,
Striking Gold; One Potato at a Time Read More »
I have a confession. After encouraging friends and readers to participate in Open that Bottle Night, I remembered I had committed to attend the Rotary
Opening That Bottle Again Read More »
This is a great recipe for your next potluck supper. Quick to put together, better after it has sat for an hour, this salad is
Great Pick for a Potluck Read More »
As we get nearer to our upcoming and excellent adventure, distilling, we get more and more questions about the process. So we thought we would
Doing What Breweries Do Best Read More »
For some time, my editor has been urging me to explore the world of non-alcoholic wines and I have to admit that I put off
What’s Bubbly Without the ‘Buzz’? Read More »
Like all good ideas, this one began in a coffee shop. Michael King, co-owner and operator of Bean North Coffee Roasting Company, had been looking
A collaborative cup of inspiration Read More »
What goes together even better than peanut butter and chocolate, Laurel and Hardy, or ice cream and dill pickles? We think it is beer and
Beer and Beautiful Music … Together Read More »
The Liquor Corporation in New Brunswick has created a wee bit of a stir lately (pun intended). It seems it is losing a lot of
As Northerners, we are profoundly touched by the end of winter, the slow return of warmth and the rapid return of light to our lives.
I, and the fellow wine enthusiasts I know, seem to have wandered from country to country in the process of discovering wines. We have familiar
Spanish wines? ¡Si! Read More »
Congratulations to the Yukon government, in general, and to the Yukon Liquor Corporation, specifically, for passing regulations that put the new Liquor Act in play.
Raising A Cheer with Our Beer! Read More »
Morel mushrooms are an exquisite treat found in the ashy remains of the forest fire floor. Because these mushrooms only germinate when exposed to extremely
A Taste of Our Northern Woodlands Read More »
Northern wild rice (Zizania palustris) is a grass that grows in shallow lakes and slow-moving streams. While not harvested in the Yukon, one can sometimes
My colleague, Don Murphy, recently visited Germany and before he left, I sweet-talked him into bringing me back a special beer. Several weeks and 18,000
Berliner Weisse: The Champagne of the Spree Read More »
I like beer —anything heavier and I can easily overdo it. I just don’t have the pacing right. So when I was asked to check
Wait a Second, That’s Not Beer Read More »
Sometimes a dinner invitation can turn into a wine adventure. This past Saturday night was one such occasion. My partner and I had been invited
Beef Wellington and Great Wines Read More »
The return of the light and the steady drip drip drip of the snow melting has re-awakened my yearning for all that the Yukon has
Sipping Rosé Wines for Spring Read More »
In old Klondike days, ingredients were rather limited. Lard or bacon grease was often the only fat for baking. Holy smokes, can you imagine? In
Round and Round and Round We Go Read More »
“Men will cook if danger is involved,” writes comedienne Rita Rudner, which pretty much explains my love for the barbecue. I once bought a quarter
“Stand back … I’m cooking!” Read More »
The renaissance of craft brewing in Canada all started with a single beer. We are not talking about the first bottle rolled out the door
Talk About Those ‘Craft-y’ Beer Drinkers Read More »
Andrea Pierce is a fiery creature. She is also a beer aficionado and the new face behind the bar at the Town and Mountain Lounge
Craft Brew Paradise at the T&M Read More »
Ah, sturdy and stout stubbies. Macro beer dribbling down your chin because of the bottle’s bad ergonomic design. I remember photos from the 1970s of
With the exception of New Years Eve, I think I drank two glasses of wine in January — not propitious behaviour for a wine writer.
Kitchen Sink Wines Read More »
Not long after I met my partner I bought him a beer kit. This was in the mid-1990s, when microbreweries were starting to come into
Two weekends ago, a friend and I drove up the road from Rabbits Foot Canyon, to Fish Lake, to take her dog for a walk.
Wine Indoors or Out Read More »
Rob Millar is my hero. He writes our Barbe-Yukon column which means, of course, he is an expert barbecuer. Right there, that makes him more
The manly art of cooking Read More »
Back in March, we sent one of our brewers on a jaunt to jolly old England. Alan went there to participate in a beerfest put
Hops Across the Pond Read More »
While the snow is gone, and with it the skiing and snowshoeing, back come the swans, ducks, crocuses and the long-awaited spring light. One season
Bittersweet Endings Read More »
Here is a simple salad, colourful and high in nutrients. Try using a whole wheat penne or vegetable pasta for interesting texture and increased fibre.
Simple Salad for People on the Go Read More »
The camping season here in the Yukon is well underway and, so far, under lots of warm weather and blue sky. When we head out
Can, Is Where Your Heart Is Read More »
Rhubarb is the earliest crop to be harvested in the Yukon and is now fresh and plentiful. Grab it from your garden or find a
Rhubarb and Strawberry Fare Read More »
I suspect salmon and hospitality have been partners a long time in this part of the world. The salmon makes regular appearances in the artwork
A Great Wine Match for Salmon Read More »
I guess when most of us think of Italian food, we think spaghetti and those old-school straw-covered flasks of Chianti. I am channelling that scene
The Italian Connection Read More »
Guinness is peculiar. It tastes creamy and has a fine-textured head you just don’t find in most other beers. You can chalk that up to
The Mysterious Widget Read More »
A month or so ago, the San Francisco Weekly published an article called The 10 Coolest Specialty Food and Drink Magazines. In that list are
Writing What’s Right About Beer Read More »
It’s full-on summer. Kids are out of school; Canada Day is past and every weekend from now until the end of August will be packed
What’s ‘Fun’ in ‘Funky’ Read More »
Everybody knows beer causes beer bellies, right? Why else would they call it a beer belly? Not so fast: a recent study, by German and
Unless you’re Santa, I’d say it’s one of those … Read More »
What makes a vacation, at least for me, is going to a place different than what you are accustomed to. This could be a change
A Recipe for a Lasting Memory Read More »
I, like many wine enthusiasts, love the challenge of finding the right wine to pair with a meal. Many people start with this simple axiom:
What do you pair with muskrat? Read More »
The weather outside is frightful but a beer could be delightful — even if it’s not the first drink that comes to mind after a
Winter Beer to Warm the Cockles Read More »
Sockeye is in season and if you haven’t yet discovered the ease and piquant flavour of cooking fish on a cedar plank, now is the
Picking in the blueberry patch; what could be sweeter? Along waterways and creeks, hillsides and rocky patches, these little blue beauties are worth the hike.
Bottoms-up in the Blueberry Patch Read More »
It’s always fun to be on the lookout for new wines to try, and this past weekend gave me the opportunity to explore two tasty
Reds for a Gathering Read More »
Over the past several weeks, a number of my friends have been asking me when this year’s Rendezvous Rotary Club’s Wine and Fine Food event
An Evening of Wine Tasting Read More »
Julia Child, the late, great American cookbook writer and chef, was profoundly moved by her first French meal when she and her husband arrived by
Films That Make You Thirsty Read More »
Vegetables and fresh fruits, lots of them, held together by pasta in this quick-to-prepare meal, is perfect for a busy fall night. You can eat
Held Together by a Noodle Read More »
The firm texture of Yukon Gold potatoes goes well with fresh corn to deliver a rich flavour in this hearty and healthy soup. Leave the
There is nothing like ginger for spicing things up. Fresh, candied, pickled in syrup or dried; all forms of ginger are pungent, fragrant and especially
Approaching Life ‘Gingerly’ Read More »
We heard a story a while back about an artist who had a sculpture exhibit going on at a gallery. Near the entry door to
‘Moving the Coat Rack’ Read More »
Several weeks ago, the Rotary Club that I belong to held its 18th annual Fine Wine and Food Festival. We had a record turnout and
Decoding Wine Names Read More »
I had some friends out to my cabin this past weekend for a great fall dinner with pasta and several good Oregon pinot noirs to
Pairing the Sweet with the Sweet Read More »
Fall is a time of great vegetable abundance. Yukon-grown root vegetables, as well as squash, mushrooms, pepper and garlic, add rich flavour to this warm
Fee, Fi, Fo, Fum! This Healthy Veggie Pie Is Yum Read More »
Simple ingredients: butter, sugar and flour make up real old-fashioned shortbread. While variations on these basic ingredients are many, the real McCoy is hard to
Simple and Sweet: An Old Time Read More »
Friday at 4:30 p.m. It is a time that belongs to the working man and the working woman. It is a time when the boss
A kinder, gentler red square Read More »
“It’s a meal.” “It’s a work of art.” I had never heard so much gushing over a sandwich. A sandwich. Its very creation began as
Not just any ol’ sandwich Read More »
During World War II, the brewing-trade industry known as the United Brewers Industrial Foundation worked with the U.S. government to create a series of ads
What Beer May or May Not Do – for You Read More »
If your family or circle of friends didn’t harvest any bison this fall, don’t despair as bison is now available in local grocery stores. As
As the Christmas and holiday season roll around, several friends have asked me for gift suggestions for the wine enthusiasts on their gift list. Without
Gifts for Wine Lovers Read More »
With the drop in temperatures, the shorter days and the recent snowfall, I am reminded that we are headed into the holiday season. Few places
A Toast to a ‘Sparkling Season’ Read More »
Steak and Kidney Pie has been a Boxing Day tradition in my family. They go “Box” (shop) and I make the pies … mmm …
Cooking on the Wild Side of Christmas Read More »
As we race toward Christmas and the new year of promise that follows, I can’t help but reflect on the wonderful and poignant experiences that
Wine Throughout the Year Read More »
I was lucky enough to “help” Rob Monk tap off a cask ale at Yukon Brewing a few weeks ago. Truth be told, there was
Get Thee to the Brewery Read More »
So now the rich, velvety darkness of the Yukon winter has descended and the temperatures at my cabin have dropped below minus 20, several evenings.
Wine for a Winter’s Eve Read More »
The bright-red colour and tart flavour of Yukon cranberries complements Christmas feasts beautifully. For a change, try baking cranberry sauce ahead of the big day.
Cranberries Colour Christmas Read More »
Rob Monk is head brewer at Yukon Brewing Co. in Whitehorse. He was born and raised in Whitehorse, started working at Yukon Brewing at the
Old and New Offerings Keep Brewery Dynamic Read More »
I was introduced to a neighbour who is planing to open a restaurant and it got me thinking about wine glasses. The restaurant is expecting
Considering the Glass … of Wine Read More »
Several weeks ago, I mentioned OTBN, or “Open That Bottle Night”; on Saturday, Feb. 27, I had a small dinner at my cabin to celebrate
Special Wines for a Special Night Read More »
Last Saturday evening, a friend of mine invited me and several of my co-workers to dinner at her cozy little apartment. My friend is an
Thai Food: A Delightful Challenge Read More »
Spring is finally in the Yukon air. When it takes hold, one can hardly remember when we were in the midst of those long winter
Having a Cup of Spring-Time Tea Read More »
What is Valentine’s Day without chocolate? Cut into heart shapes and sprinkled with a dusting of icing sugar, these are moist and not too sweet.
A Chocolate Valentine for Your Sweeties Read More »
Wild meat, made into sausage, is a versatile protein food that can be used in all kinds of healthy dishes. Caribou, moose, bison and
Simmering Soup on a Cold Winter’s Night Read More »
In old Klondike days, about the time of spring break-up, often all that was left in the cabin larder was a bag of rice. With
Sometimes you set out to explore one thing, and end up discovering something completely different. Such was the case, recently, and I wanted to share
Two Chilean Reds and One Surprise Ending Read More »
Our copyeditor for What’s Up Yukon recently sent an e-mail to me, where she related that she had stumbled across an alternate definition for the
Our cool northern climate is similar to conditions in Ireland where so many potatoes (with Irish eyes) grow plentifully. Yukon Gold potatoes, along with the
Those Irish Eyes … (… Potato eyes, that is!) Read More »
Want to proudly face your beer bottle label forward at parties this summer? Purchasing an organic beer is one way to do just that. When
Organic Beer: Beer Cache Gets Serious Read More »
As I mentioned in my last article, I have been invited to develop a wine list for a restaurant that a neighbour of mine plans
The Ideal Wine Collection? Read More »
Over the coming months, I hope to explore some new wines that I have not tried before, and also make a concerted effort to look
A Bold, Brassy White – Organic, Too Read More »
I noticed, when I worked as a wine merchant, that wine enthusiasts love a challenge. Occasionally a customer would come into the store, and relate
In Search of a “Local-ish” Organic Red Read More »
When I lived in Toronto (back when there was still factories in residential areas), I witnessed the Hershey’s Chocolate factory go up in flames. The
Coffee: A Love Story Read More »
Most people know that beer is made from water, barley, hops and yeast. The big four. If you were to glance around the shelves of
Sugar and Spice and … Bacon Read More »
Hefeweizens are fantastic for a number of reasons, but we would like to start off with what Rachel thinks is the most important: they are
Yeast Wheat (But way cooler if you call it Hefeweizen) Read More »
We’re plunging into the winter and holiday season at full tilt and for me this is a season of getting together with friends for dinner
Legado Munoz: A Terrific Spanish Red Read More »
American liquor connoisseurs have Canada to thank for keeping their palates wet during Prohibition, as it was Canadians who made sure they didn’t go thirsty.
Face it, Yukoners Like Booze Read More »
In the days leading up to the Rotary Wine Festival, I felt as if I was eating, sleeping and breathing wine. At that point it
Spanish Reds and How to Order Wines from Outside Read More »
Beets are one of the “super foods” – extremely high in vitamins, minerals and anti-oxidants. They also happen to grow well here in the Land
Nobody likes a beer snob. Even beer snobs don’t like beer snobs. So, when someone wrinkles their nose at a Bud Light and then reaches
Not the New Kid on the Block Read More »
Last weekend, Beer Cache had the amazing opportunity to spend the better part of a day with Trevor Clifford, head brewer at Skagway Brewing Co.,
Shootin’ the Brews: Skagway Edition Read More »
Full disclosure: we really wanted to compare two smoked porters for this article, but quite frankly there is so much to say about our first
Where there’s smoke, there’s porter Read More »
While rummaging through a few Barista magazines the other day, I came across some interesting coffee statistics. There, nestled between ads for state-of-the-art grinders and
Finnish Family Recipes Read More »
Everyone already knows that music makes life in the workforce easier. It’s been proved that productivity rises in any office in the world when people
Wild raspberries are yours for the picking in a ditch or river bank near you. Take advantage of our warm summer weather and gather plump,
Cooking on the Wild Side of Summer Read More »
By the time this article is in print, we will be on the cusp of the Beaujolais Nouveau season. Each year I look forward to
“Le Beaujolais Nouveau est Arrivé” (Almost) Read More »
I would like to write about a fabulous bar I went to in Whitehorse that served a wide selection of Belgian beer but, unfortunately, it
Monk-made Belgian Brews Read More »
Over the last several weeks, I have been giving a significant amount of thought to wine tastings, and wanted to speak about them in more
How to Attend a Wine Tasting … and Look Like a Connoisseur Read More »
Iam not one to roam around strangers’ kitchens. But on the rare occasion that people let me into their homes, the conversation swings to coffee
The Four Secrets to a Superb Cup of Coffee PDF Read More »
”O’ zapft is!” cries the mayor of Munich. Translation: It’s tapped! What is tapped, where it’s tapped, and why it’s tapped is this week’s story.
Sausage. Bier. Men in Knee-High Socks. It’s Oktoberfest! Read More »
Ihere’s your home? How do you define where you belong? Artist Mary Dolman defines home as “different places for different stages of life.” For example,
Home is Where the Art Is: Dolman on Dawson Read More »
With fall come many fruits, particularly juicy plums – lovely large dark ones and smaller golden plums. Either variety will work well in this easy-to-make
Going Plum Crazy for Fabulous Flavour Read More »
For the Thanksgiving table, nothing could be finer than Yukon cranberries prepared with the zing of oranges. This is a very simple, very delicious way
Conserving Cranberries Read More »
Well, winter is on its way, and with it comes the coffee season, the one I love best. Not only because all my favorite beans
One of the swell new editors of WUY dropped us an email on the weekend inquiring about the status of our column, and casually mentioned
Chocolate + Porter = Genius Read More »
Well, winter is on its way, and with it comes the coffee season, the one I love best. Not only because all my favorite beans
Now that we have your attention . . . . Let’s pretend that you, our readers, wrote us letters. We imagine one of them would
One of the fun questions I enjoy asking wine drinkers is, if you had one wine to take with you to a desert island, what
Singing the Praises of the Much-Maligned Zinfandel Read More »
Who isn’t familiar with the concept of the Lawnmower Beer? This is just the one beer, a cool and refreshing drink, the perfect reward for
In light of the 18th Annual Great Alaska Craft Beer and Homebrew Festival, which took place in Haines, Alaska, this past weekend, we thought that
It’s the season to eat, drink and be merry with friends and love ones. So what if we told you that you could kill two
Tidings of Hops and Barley Read More »
Garbanzo beans, although relatively bland, have a rich texture that can be easily perked up with herbs and spices. For vegetarians, legumes are a standard
The Great Garbanzo Read More »
As we are invited to holiday gatherings at friends’ homes and begin to realize that our runway for shopping for gifts is rapidly running out,
Wine and Wine Gift Ideas for the Holidays Read More »
When was the last time you went out for coffee? I don’t mean get a coffee and run – you probably did that already twice
Free-thinking and Espresso: A Rich History Read More »
This festive season, why not blow the minds of your nearest and dearest by pairing beer – not wine – with your holiday shrimp rings
This Season, Beer Eats at the Grown-ups’ Table Read More »
Now that the Yukon snows have finally arrived and the all-too-brief weeks of skating the magically bare icy surface of my lake are done, I
Tasting France’s Most Famous Wine Read More »
When you really, really like beer, living in a city with its very own microbrewery is a daily kind of ‘pinch me’ phenomena. So when
Along with the crocuses, up come new buds on ‘artemisia frigida’, better known as wild sage. Aromatic, especially when crushed, sage is a silver-grey-green member
Last week, I visited the Wall Street Journal website to read the most recent article by my favourite wine writers, Dorothy Gaiter and John Brecher
Open that Bottle of Wine Night! Read More »
This summer I was in Dawson City at the farmers’ market, scoping out the best produce the Klondike has to offer. It was beet season
Acadian as Rappie Pie Read More »
Those long and much anticipated golden days of the summer solstice are upon us. Go out and enjoy the sunshine and warmth. When you get
Wow. February. That seemed to happen pretty fast. I am on my fifth winter in the Yukon. And this is the first winter I flew
To México and Back Read More »
Quick cured bacon chops are ready in 24 hours, and are a great way to dab into the fun of making your own.
Mysteries of the Bacon Chop Read More »
As you may have noticed already, Whitehorse has some new beer in town. Our friendly neighbours at Yukon Liquor Corp have sourced four offerings from
In case your windows are too iced up to tell, it’s winter outside. For brewers, nothing really says winter like a barleywine: it’s strong, intensely
Have a little spot on your property not being used? Why not plant some berry shrubs? After a recent delivery of Emu Creek Farm-raised honey
Attention: New beer in town. OK, so it has been around for a few weeks, but if you haven’t yet tried Delirium Tremens on tap
Look What’s Shakin’! Read More »
By the time you read this Rendezvous will be over and the Frostbite Music Festival will be but a memory. But March is here, and
What’s Your Method? Read More »
If you read Dennis Zimmermann’s article last week on ice fishing and combined it with the weather in Whitehorse this weekend, you may well have
Last week I was cornered by someone who asked what her options were for taking wine along on a paddling trip. For me, part of
A kind friend returned from a trip with a belated gift for my 50th birthday – a mixed half case of British Columbia VQA wines,
BC Pinot Gris: Well Worth Trying Read More »
Iknow, I know, you’re all thinking I’m crazy, but after the rain, the underground “internet” of mycelium is incubating. Mushrooms are being born. Mycelium or
All That the Rain Promises Read More »
Canoeing to the DCMF? You are probably already concerned about the rattling of beer bottles in your canoe (to be safely consumed, of course, by
Growlers: Not Just For Pirates Read More »
Ever thought about U-brewing? It’s just another brick in the wall of beer enjoyment, and other than the method they use for actually producing the beer
I’m hungry, I’m kind of grumpy and I’ve slept well past breakfast. It’s 3 pm. I feel waffle. But not for your average “L’eggo My
In past articles, I have written about the fun of trying to match wines with food, and have also suggested that there is no one
Five Superb Wines Tried with Beef Wellington Read More »
Drinking inexpensive wines does not have to mean you are missing interesting wine experiences. This was brought home to me this past Sunday evening, when
Aerating a Red (and a Money Diet Suggestion) Read More »
Holy cow, it has a cork!” These were the exact words I exclaimed to a friend when I went to open a bottle of Australian
No Reservations About These Reserves Read More »
I like to eat them by the lake, I like to eat them when I skate, I’d share them with a fox or goose, I
Green Eggs and Moose Read More »
To paraphrase Bill Maher on the subject of rising oil costs: It’s not that oil is too expensive, it’s that it is too cheap when
Coffee Beans On The Rise Read More »
When I grow up I want to be a cicerone. Sigh. The above statement is true. A cicerone is the sommelier of the beer world.
Iused to hate coffee. A close friend has just reminded me that as a teen, I could not stand the stuff and was more content
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.
Smiling Bears Keep Me Awake Read More »
Several weeks ago, I had the happy opportunity to explore a significant portion of the range of Gary Monk Estate wines. A friend of mine
Exploring Gray Monk Estate Wines Read More »
I try to write a wine column every couple of weeks, unless life gets crazy, as it has over the past month or so. In
Message in a Bottle Read More »
One of the perks of spewing your beer brain onto a white page every couple of weeks is that people occasionally give you beer and
Add Some Wit to Your Winter Read More »
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
Put Your Shoulder into It Read More »
The third Thursday of November, chalkboards across France announced, Le Beaujolais nouveau est arrivé! (literally, “The new Beaujolais has arrived!”). This annual event is the
A Walk Through the YLC Wine Store: Part 2 Read More »
In the week that followed the holidays, when I returned to earth with a thump to reflect on the fun and parties and food and
Turning to Argentinian Whites Read More »
I was asked by some friends to participate in “An evening of Art, Wine and too much fun” presented by The Artist Relief Fund Society,
EA Wine Triple Treat Read More »
Delight your friends and family with a couple of beer-themed tidbits this week, or just look incredibly smart while getting your growler filled. The world’s
Did you know you can build new brain cells at any age? It’s true! Whether you are in your 30s and constantly lose your car
Something stinks in Whitehorse, and no it’s not the smell of our after burner. It’s election season, and with it comes a plethora of somewhat
Vote for Your Perfect Cup Read More »
Most Canadian wine drinkers are pretty familiar with California wines. Their Pinot Noirs and Chardonnays have been celebrated in such movies as Sideways and Bottleshock,
Washington Comes to Yukon Read More »
I don’t keep moose frozen more than 6 months. Dry curing it for a few days, you intensify the moose flavour.
Moose Meat in the Closet Read More »
Growing up in Valemount BC, surrounded by vast wilderness and unexplored terrain, it was not uncommon to see grouse and other small game during my outings.
Don’t Be Groused Out Read More »
I can’t believe I am writing my last wine column of the year! This is a time when I reflect on what I have experienced
Last-Minute Christmas and New Year’s Thoughts Read More »
Ever wonder how coffee went from a simple cup of good brew to the lofty, $5-plus cup of latte you drink every morning? I could
This past weekend I had a very tasty bottle of red wine that I will be going back to buy more of. It was a
Some of the Best Wines You’ve Never Tasted Read More »
For at least 4,000 years, wine drinkers have chosen food to accompany certain wines and vise versa. When I imagine trying a good wine, it
An Evening of Fine Pairings Read More »
Sunday, October 16. I arrived at the Scotch Club late. The meeting started at 4 p.m. and I had missed the formal introductions. Two friends
Tasting Dawson’s High Society Read More »
Several years ago, my then-editor at What’s Up Yukon asked me to do a walk-through tour of the Yukon Liquor Corp. (YLC) store in Whitehorse,
A Walk Through the Wine Store: Part One Read More »
Last night a friend stopped by for dinner. He brought moose sausages to grill; I boiled up some Yukon grown red potatoes and added butter
After more than a month of grey skies and rain, the sun finally made a re-appearance over my lake. Still, it feels like it is
Trying Some Malbecs Read More »
One of the delights of wine is that there are always surprises to be found and bargains to be enjoyed, if you are open to
Wine Money Diet: Part 2 Read More »
Several articles ago I promised to finish my tour of the Yukon Liquor Corp. (YLC) wine shelves before the snow melted. With the rains coming
A Walk Through the Wine Store: Finale! Read More »
With the sun out and the temperatures warming up significantly, you may find yourself having the urge to eat or cook outside. Time to dust
Going Back To Cauli Read More »
You are NOT going to eat that burrito with a glass of merlot. There are just some foods that were meant to be diluted by
Drop that Corskcrew Read More »
Several months ago I was asked by my friend Wendy in Dawson City to plan a wine tasting at her B&B, Bombay Peggy’s. We’ll be
Planning a Wine Tasting Read More »
That Louis Pasteur was onto something. Seriously. People were harnessing the power of yeast to make beer for thousands of years before they actually knew
A recent article on the consumption of Italian wine pointed out that, for the first time, the value of Italian wines exported was greater than
New Finds from Italy (in time for Thanksgiving) Read More »
I bumped into an old Alexander Keith’s beer commercial on YouTube this week—you might remember the series. It involved a crusty Scotsman with spindly legs,
Beer personalities Read More »
We here at Beer Cache have just returned from a three-week brewery tour of the great craft brew state of Alaska. We were lucky enough
To Gas or Not to Gas? Read More »
In these dying days of summer, we often turn away from light and refreshing beers and choose to drink something with a bit more oomph.
Eight Men in a Canoe Read More »
I can understand how they discovered wine. You squash grapes. Wild yeast on grape skins devours the sugary liquid and voila! Sociables. But how on
This is a funny time of year in the Yukon. The return of the light and the moving forward of the clocks speaks to the
Two Fine, Big Reds Read More »
It’s empty calories, I know. If you are on a diet, beer kills—one imperial pint (20 ounces) of Yukon Red could be a tenth of
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
Sourdough-Dipped Chicken-Fried Caribou Steaks with Cream Gravy Read More »
While most of you poor sods were busy clothing and sheltering yourselves during the month of February, I was deciding how best to hydrate myself
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
I’m getting thirsty doing this ongoing wine tour of the Yukon Liquor Corp (YLC) store in Whitehorse, but I hope my articles in this series
A Walk Through the Wine Store: Pt. 5 Read More »
Beer should be served cold… Or should it? The traditional rule is that ales should be served at cellar temperature (12-16 degrees C) and lagers
The Hot and Cold of It Read More »
In January, I wrote part three of a wine drinker’s walk through tour of the Yukon Liquor Corp. (YLC) store, covering Australia, and wanted to
A Walk Through the Wine Store: Part 4 Read More »
Beer adulteration. It sounds dirty. But it’s a way to make an otherwise pedestrian beer seem wildly exotic. So-so wine can be made into sangria.
Beer Cocktail, Anyone? Read More »
I’m not looking to expand my writing into the restaurant review arena, but I couldn’t help but relate an excellent dining experience I had last
Fine Pairings for a Birthday Treat Read More »
I admit it, I’m a beerist. Not quite so harsh a thing as being a nihilist or a sexist, but I have high expectations for
A Beer Snob Confesses Read More »
It is amazing how the experiences and passion for wine that I have shared with friends has come to colour and enrich my life, and
A Walk Through the Wine Store: Part 3 Read More »
I recently resurrected my sourdough starter from the deep freeze. I throw it in there from time to time when I feel like starving it
An Old School Loaf Read More »
Phew! After two columns dedicated to near beer, I’m so glad I can trade in my Holsten 0.0% for a beverage that doesn’t make me
Great Beer, and a Star Sighting to Boot Read More »
Did you Read Part One? In my last article I slagged the North American breweries for slacking off in the non-alcoholic beer department. The non-alcoholic
Near Beer Part 2: Faux Phobia Read More »
It’s a treat to ease off of the money diet as I shop for wines these days! While I have made some terrific wine discoveries
A Happy Find for Bordeaux Lovers Read More »
Perhaps the most unspeakable adulteration of beer is the complete, or near-complete, removal of alcohol to make those sad, non-alcoholic shadows-of-their-former-selves near beers that men
I was reminded again recently of the role that sharing wine can have in igniting enthusiasm and making new friends. As I mentioned in my
And the Winner Is … Read More »
Why do the Irish drink stouts? Why did the pilsner style develop in the Czech region? The type of water flowing through a region was
Flavour Starts with Adam’s Ale Read More »
If you’ve ever been to a Belgian beer bar you know that those Belgians have a different glass for every type of beer, bless their
Respect in a Tall Glass Read More »
Love of (and interest in) wine has opened wonderful doors for me in my life. Tasting wine has been the lens through which I have
A Taste for the Arts Read More »
Dawson Music Festival (DCMF) is billed as a music event, but there happens to be a lot of beer action in the midst of it.
Cool Tunes, Swell Suds Read More »
It took until the middle of July, but it seems (I don’t want to jinx us) that summer has arrived in the Yukon! The past
Treats for Summer Evenings Read More »
I blame my current state of beer obsession on Christmas of 1995 when I bought my partner a beer kit as a present. It somehow
In my last several articles, I have been reviewing a number of inexpensive, yet tasty Malbec and Malbec blend red wines from Argentina. The high
The Other Side of the Andes Read More »
I am a non-reciprocator—people invite me to their houses for fabulous meals. I eat, and weeks later I think about having them over… and then
Iron Chef Beer Pairing Read More »
If your beer tastes like cardboard, you might want to reconsider drinking it. It was probably stored in a heated room, which accelerated the oxidation
Too Much Like Funkytown Read More »
As mentioned previously, I’ve been on a “money diet” these past months, but still want to be tasting interesting wines to go with meals I
Argentine Finds on the Money Diet Read More »
I must be getting old: asleep in my hotel room by 10 p.m. the night of Haines Beer Fest this year. A poor display of
In my last article, I told you about the wine tasting I was planning at Bombay Peggy’s in Dawson City over the May long weekend.
Learnings from a Wine Tasting Read More »
My partner likes to separate his beer and his food. I’m in favour of mixing them. One day we will find common ground. In the
When I travelled to Toronto for work in March, my first impression was how I desperately needed new shoes and maybe a decent city coat
When I set out to do a walking tour through the Whitehorse Yukon Liquor Corporation (YLC) store, I imagined I could make it through the
A Walk Through the Wine Store: Pt. 6 Read More »
It wasn’t until I moved to the Yukon six years ago that I heard the term “money diet”, but I immediately liked the concept. Sometimes
Tasting the Money Diet Read More »
Searching for wines is a little bit like a scavenger hunt at times, and sometimes it calls for looking at the outliers of the wine
Looking off the beaten path Read More »
So this week, Beer Cache is brewing a Marzen. Märzenbier is the beer style that is served at Oktoberfest in Germany. It’s usually begun in
Hey! My lager is clear, light and fizzy! Read More »
The festive season is upon us and so too is food for entertaining. Here is a trio of dips, ones that can be made ahead,
Dipping into that Festive Flavour Read More »
While a fish stew exists in many cultures, our northern fish shines like no other in the version presented here. Choose a firm textured fish
Something’s Fishy for Dinner Read More »
The members of Whitehorse’s newest band, Abscess of the Dog (AOTD), sit in a comfortable Riverdale living room and drink scotch. Matt Larsen, the band’s
Refreshing Riff Rock Read More »
For most folk, it’ll be a crisp lager after a hot summer paddle and a full-bodied ale after a ski. So what if someone told
Beer drinkers, get your wine glasses ready Read More »
Tomatoes, paired with roasted peppers, garlic, onions and carrots take on an outstandingly rich flavour in this good-for-your-heart soup. Lycopene is a phytochemical in tomatoes
A heart warming Valentine Read More »
Take a can of salmon … it is amazing what one can do with it. With fresh salmon so pricey and fish so healthy to
Bank on Salmon: It’s in the Can Read More »
My favourite coffee mug still sits in a place of honour on my shelf. It’s cracked, full of brown stains that will no longer surrender
Two Sugars, A Little Cream and Lots of Zen Read More »
Those who enjoy the Yukon outdoors know that snacks need to be easy to pack and hold up without crumbling too easily. Peanut butter packs
Would an espresso by any other name still taste as sweet? Espresso, not EXpresso, describes three different things; a method of making coffee, the drink
Espresso: From Italy With Love Read More »
The great, gobbling beer merger beast is, here in the summer of 2008, most definitely alive and very well. Some of the mergers that we
This Bud is For the Highest Bidder Read More »
For the most part, this column is used to keep folks abreast of contemporary beer issues and educate Yukoners in craft brewing culture. Often times,
OK, by this point you have bravely gone to the local roastery/coffee store, chosen from the myriad of names and flavours and arrived home clutching
Your Coffee is 97 per cent Water Read More »
Winter weather … cold, crisp and clear. When the sun shines, get outside. Ski, snowshoe, sled or run your dog to get that sun full
Winter Camping and Skiing? Get Out and Get the Sun! Read More »
Do you find that words somehow start cropping up all over the place? Words that you never really ever heard before … at least not in
Words Aren’t What They Used To Be Read More »