Let the gardening and foraging begin!
The days are longer, the temperatures milder—it is time to prepare for gardening, planting and foraging. Some tips to get you started!
What’s Up Yukon shares recipes from Yukonners, for Yukonners and with ingredients from the Yukon. We hope you’ll like and share them.
The days are longer, the temperatures milder—it is time to prepare for gardening, planting and foraging. Some tips to get you started!
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,”
Spanish tortilla (or Spanish omelet) is made with eggs and sliced potatoes served at room temperature. This simple recipe uses potato chips.
These sweet, savoury bacon-wrapped bundles “Devils on Horseback” are a perfect snack to serve with almost any boozy beverage
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.
Fermenting is transforming a food, usually in the absence of oxygen. Several types of fermentation exist: ethanol, acetic &lactic acid.
Twice-Cooked Lamb Heart Tacos, Cooking the lamb hearts twice gives the final product a satisfying texture.
Sweet spiced carrots and salty brined feta make this a vegetarian sandwich that’s super satisfying served warm or at room temperature.
Spruce tip season is short. There’s anxiety about getting out soon enough. Once picked and processed, you can experiment with abandon.
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.