Food & Beverage
Kylie Campbell
Discover the Okanagan
The last day involved experiencing the Okanagan bucket list’s top winery—Mission Hill. We booked half an hour in advance for the Mission Hill Sommelier Experience. Read more
Sydney Keddy
Weeknight crepes
Crepes make a great light dinner. They are somewhere between a ‘breakfast for dinner’ type meal and making dessert the star of the show. Jam is generally my go-to with these simple crepes, but you could fill them will all sorts of savoury bits. Read more
Issue: 2019-10-02, PHOTO: Sydney Oland
Beet and potato galette
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 some of your potatoes and beets that feels a bit fancier than just a simple roast. Thinly slicing... Read more
Issue: 2019-09-25, PHOTO: Sydney Keddy
Peach and blueberry crumble
Now is the time to get in as much end-of-season fruit as you can handle. This simple crumble is great with pretty much any combination of fruits, just make sure they’re super ripe and flavourful... Read more
Issue: 2019-09-25, PHOTO: Brenda Humenny
Yukon See It Here: Brenda Humenny
Hello Everybody, We invite you to share your photos of Yukon life. Email your high-resolution images with a description of what’s going on to editor@WhatsUpYukon.com. Read more
Issue: 2019-09-18, PHOTO: Aimée Dawn Robinson
Local squared
Chef Robert Brouillette, of the storied Gold Pan Saloon in Whitehorse, is passionate about showcasing local ingredients. Brouillette began working in restaurants at age 16. After working in his family's Québec vineyard for six years and studying... Read more
Issue: 2019-09-18, PHOTO: Sydney Keddy
Creamed spinach on toast
Creamed spinach is a great side dish, but can also be a full meal if you top it with an egg and serve it on some thick sliced bread. This version streamlines the process by using cream cheese instead of any sort of milk/flour combination... Read more
Issue: 2019-08-21, PHOTO: Sam Hertz
Friends discover Yukon
We awoke to a ferry horn blaring its arrival into the port. We went to Glacial Smoothies & Espresso for a delicious breakfast burrito to fuel us for the drive back to Whitehorse. Read more
Issue: 2019-06-05, PHOTO: Pixabay
The bears are back in town
Never far away, but hibernating for about six months over the winter, the bears are awake now and ravenously hungry. Actually, bears are always hungry. They have to bulk up to be ready to go to sleep in the fall. They are food processors... Read more
Issue: 2019-06-05, PHOTO: Sydney Keddy
Meatball subs with simple marinara
Savory balls tucked into crispy bread and dripping with gooey cheese. This classic sub shop favorite is easy to make at home. If you’re having people over for lunch, or planning to take them on a picnic, you can make the meatballs and sauce, then... Read more
Issue: 2019-05-29, PHOTO: Sydney Keddy
Salmon trimmings: a simple dip and decadent omelette
Salmon trimmings are simply uneven cuts of filets that the fishmonger trims off larger pieces. They’re often the fattier pieces of the belly and they are inexpensive and delicious. Here are two ways to use up one little package of salmon trimmings... Read more
Issue: 2019-05-22, PHOTO: Sydney Keddy
Honey ginger chicken feet
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 talons at dim sum restaurants down south. This is a simplified version you can make at home in a day. (The traditional route is... Read more
Issue: 2019-05-22, PHOTO: Pixabay
When home cooking wasn’t frozen in a box
Chili con carne Now we are going back in time to the 1940s, before the days of questionable, pre-cooked contents in a box. The meal of the day was chili con carne. We had a big family, so cut this one down accordingly. Try it once and you’ll be... Read more
Issue: 2019-05-15, PHOTO: Pixabay
Tinfoil and the barbeque
Tinfoil, as it’s commonly called, is actually aluminum foil. While it’s not essential, it is a boon to the fine art of barbequing. One of the first things to understand is that it comes in various weights/thicknesses and strengths. Some of it is... Read more
Issue: 2019-05-15, PHOTO: Sydney Keddy
Braised sausage and okra
Kind of a stew, kind of hearty side dish - this simple one pot dinner can easily be made into a hearty meal by serving with a big scoop of boiled white rice. Some people find okra challenging because of its texture, but if it’s a vegetable you’re... Read more
Issue: 2019-05-08, PHOTO: WUY File Photo / Adam Malis
Food security in the North
What was the last conversation you had with your best friend? If there is one topic that people like to talk about it, it is food. We talk about what we had for lunch or dinner. We talk about recipes and how to cook certain foods. We talk about... Read more
Issue: 2019-05-08, PHOTO: Sydney Keddy
Soy and ginger marinated steak salad
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, so generally have at least a half a pound of meat per adult. If you have the time, try letting this... Read more
Issue: 2019-05-01, PHOTO: Pixabay
Forgotten meals
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 ol’ days with some of these home-cooked meals... Read more
Issue: 2019-04-24, PHOTO: Sydney Keddy
Spatchcock lemon roast chicken
Spatchcocking is removing the spine of a bird, then pressing it to make it flat. The benefits of spatchcocking are a faster, more even cooking time, and more surface area, which really maximizes the crisp skin... Read more
Issue: 2019-04-17, PHOTO: Wilson Hui on Foter.com
Ziplocs and vacuum-sealing
We all know that Ziploc bags are unbeatable for packaging the individual parts of your lunch, but they are far more versatile than that. Except for needing scissors or a knife to open the package, vacuum-sealing is even better than Ziploc, though... Read more
-
Rick Massie
-
Rick Massie
-
Rick Massie
