Weeknight Sesame Peanut Noodles
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…
Appetizers
Sweet Potato Fries With Fancy Mayo
Sweet potato fries are fast and easy and feel vaguely healthy, which checks all the boxes for something you want to eat…
Jammy Eggs, Anchovies and Bagel Toast
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.
Bacon-Wrapped Blue Cheese Stuffed Dates
These sweet, savoury bacon-wrapped bundles “Devils on Horseback” are a perfect snack to serve with almost any boozy beverage
Pyrizhky (or piroshky) is a Much Beloved Dish in Eastern Europe
I found comfort in honouring the people of Ukraine by making pyrizhky (or piroshky), a hand pie beloved in both countries.
Deviled eggs with crisp salami
Deviled eggs are classic. Topping them with crispy salami adds some lovely texture and fatty flavor that pairs perfectly with a classic egg.
Seasonal Recipes: Kale and crisp tofu fresh rolls
Knowing how to cook tofu is a great tool in the kitchen. This crisp baked tofu can be used all over the kitchen
Trout sandwiches with pickled jalapeno tartar sauce
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
Healthy homemade guacamole: Get those good fats into you
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. Looking for more healthy and delicious recipes?
Blackened sweet pepper with chilis and eggs
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 into soft rolls with eggs for brunch, or a light supper.
Feel Good Foods: Deconstructed egg roll
Make good food choices that improve your health. This recipe can help you make this process easier and less stressful.
Birthday Pairings, Campground Treats
Jennifer’s (Free Pour Jenny) cocktail and an appetizer. The cocktail’s bright, sharp and tart. Something cheesy immediately suggested itself.
Mango avocado salsa
A blend of both salsa and guacamole with fresh diced mango. Perfect with fish or beef tacos, or just with corn chips.
Dandelion season
Don’t hate them! Not only are dandelions beautiful, the bees love them and we should too! They are delicious.
Roasted brussel sprouts and aioli
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.
Broccoli and bacon salad
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.
Adaptive strategies
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.
Brussel trout spring rolls
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.
Bacon-wrapped rice
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.
Five Spice rubbed Gravlax
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.
Chipotle sauce
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.
Braised goat and mandarin orange on toasted baguette
We have a local farm that raises goats with lovely meat, which makes cooking it well a very simple task.
Eggy bacon rice wrap
Eggs cooked two ways folded into gooey cheesy rice studded with soft onions and jalapenos then folded into a toasted flour tortilla.
Simple pork belly for sandwiches
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.
Quick pickled jicama
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.
Vegetable pancakes with sesame seeds
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.
Bacon wrapped mushrooms with maple garlic glaze
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.
Mushroom galette
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 holiday party. If you’re not the type of person who has lots of pie crust stashed in your fridge, try grabbing some sheets of puff pastry from the freezer section …
Roasted carrots with maple and garlic
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. These are also delicious at room temperature, so the leftovers are a great addition to a fancy salad or a healthy sandwich.
Marbled tea eggs
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 flavour of the seasoning liquid. These make a great addition to a spicy noodle soup, or as a quick snack on their own, but I like them for breakfast, sliced …
Chicken out on the wing
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.
Bacon-wrapped grilled asparagus bundles with balsamic glaze
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.
Pull-apart salami and anchovy bread
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.
Campfire hot spinach dip
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 you make this super-fast and satisfying dip that uses just a few ingredients. As for those optional add-ins, definitely make the most of what you’ve got: any sort of leftover …
Wood-fired, bacon-wrapped shrimp
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 soaking up our precious long, warm days cooking over a fire. When it comes to cooking outside, having ingredients on hand that work in lots of different recipes is essential. …
Roasted oysters with garlic toasted breadcrumbs, bacon and parmesan
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 of the larger grocery stores seem to be carrying them regularly as well. They’re a perfect pairing for a crisp, white wine or bourbon with friends and make an impressive nibble …
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Tuna Mayo Onigiri
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
Cheeseburger eggrolls
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.
Deep Fried Pickles
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 the rest. Being a pickle lover I generally have all the ingredients on hand to be able to make up a batch without much notice. There are a couple drawbacks …
Coctel de Camarones
Having recently spent some time in Latin America to attend a friend’s wedding (congrats again Mr. and Mrs. Spinks!) my head is full of vibrant fruit, spicy seasoning and lovely fresh seafood. While the food in that part of the world is a trove of fantastic recipes the one I kept ordering again and again …
Potato Chip Tortilla Española with Lemon Garlic Aioli
Tortilla española, tortilla de patatas, Spanish omelette – it has many names but this simple dish made of eggs and potatoes is considered one of the corners of Spanish cuisine. And while traditionally it’s made with thinly sliced potatoes, an all American potato chip makes a great stand in. The first time I came across …
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Homemade Food for the Trail
Finally, it’s here! The season I’ve been waiting for, the season when each day invites a further excursion to extend the trail beyond yesterday’s stopping point. It’s ski season. I got out for my first ski this year on a visit down to Mount Lorne before Christmas, and the next shortly afterwards on my new …
Caribou, Water Chestnut and Sweet Corn Egg Rolls
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 to find yourself with a bit of ground. These egg rolls make use of a bunch of tinned goods while still letting the main ingredient shine. If you’re not a …
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Chunky Chipotle Salsa
What do robots dip in salsa? Microchips! Salsa is the Spanish and Italian word for ‘sauce’, and besides being incredibly easy to prepare (chop stuff up and mix together), it’s also flexible in its variation. Salsa can be made out of nearly any fruit or vegetable, to suit any sweet or savoury purpose. Chopped strawberries, …
Sake!
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) and in Japan, where whisky has been winning international awards since 2001, I drank whisky only once, from a 200 ml bottle of 12-year-old single malt purchased at 7-11 for …
Feelin’ Hot, Hot, Hot
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 crazy, but let me explain. A recent trip to Superstore had me eyeing up the 60-cent bags of President’s Choice harissa hummus chips. This particular variety is in their “world …
Pizza, Ribs and Lasagna
Mini Biscuit Pizzas 1 lb ground beef ½ lb lasagna noodles two 6 oz. cans of tomato paste 1½ cups hot water 1 medium white onion chopped 2 garlic cloves, minced ¼ tsp pepper ½ tsp rosemary 1 Tbsp Minced parsley 2½ Tbsp salt 2 tsp oil 2 eggs 1 …
The Green Rush
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 roasted root vegetables. The herbs I’ve kept in the house are responding to the same cues, with tiny pale green leaves emerging from the nodes of their twiggy stems. I’m …
Nourishing The Heart
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 the decision to do so is. It is simply part of the reason I wander — both the carrot and stick that goad me onward. In the winter, it takes extra effort to get away …
And a Grouse, in a Pine Tree
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 Solstice, Christmas, or Chanukah. I have no blood relatives in the Yukon, but within my family of friends there are myriad traditions celebrated this time of year, and they all …
With Sage Advice
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 of the mint family. Gather these lacy leaves from local hilltops and make this warm and very fragrant Sage Focaccia Bread. It is great for camping, picnics and backpacking as …
Dipping into that Festive Flavour
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, to serve with healthy and crisp bagel chips. Serve with bright red pomegranate seeds for a tangy taste and bright colour. Roasted Red Pepper Dip INGREDIENTS: 2 red peppers, cut …
