Issue: 2020-01-22, PHOTO: Sydney Keddy

Always make extra rice. Having a container of cold rice in your fridge opens up a huge world of quick meals that can be a godsend during a busy week. Read more



Issue: 2020-01-15, PHOTO: Sydney Keddy

By the middle of January, with all the festivity leftovers finally out of the house, the will to go to the grocery store always tends to wane in our home. This fast pasta makes a great dinner for two with just a few ingredients. Read more



Issue: 2019-12-18, PHOTO: Sydney Keddy

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. Read more



Issue: 2019-12-11, PHOTO: Kylie Campbell

Sometimes I feel very lucky that I have a lot of friends who are willing to share their knowledge, experiences and even their food. With fall and hunting season here, my buddy James, an avid hunter, invited me over to learn how to make sausages. Read more



Issue: 2019-12-11, PHOTO: Sydney Keddy

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. It will keep up to three weeks in the fridge. Read more



Issue: 2019-12-04, PHOTO: courtesy of Murray Martin

There is a right way and a wrong way to cook your wild meat, but there is one other thing you should know about getting the best taste possible and that is freezing storage time. Once wild meat has been left too long in the freezer the taste starts t Read more



Issue: 2019-12-04, PHOTO: Sydney Keddy

Oven roasting is my favorite way to cook a chicken wing at home - both grilling and deep frying feel kind of high maintenance compared to the ease of pan roasting. The final product is crisp and tender and ready for snacking in under an hour. Read more



Issue: 2019-11-27, PHOTO: Sydney Keddy

Honestly, these potatoes make a great side dish or a fantastic little snack with some drinks. In either case, they reheat really beautifully so you can make them and reheat them when you’ve got company coming. Read more



Issue: 2019-11-20, PHOTO: Sydney Keddy

Think of long beans as a more robust green bean. They do really well cooked into stir-fries or stews and tend to be a bit starchy and woody when not cooked long enough. That makes them a great winter vegetable and a perfect addition to braised meals. Read more



Issue: 2019-11-20, PHOTO: Murray Martin

Let me take you back to the 1940s when Mom did not rely on buying her salads from the local grocery stores. These were the days you knew where the products came from and mostly it was Dad's garden. Read more



Issue: 2019-11-13, PHOTO: Sydney Keddy

You can absolutely make a simple cheese sauce in the time it takes to boil water and cook some pasta. Keep in mind that the blue box needs milk and butter as well so the only thing you need for this recipe that is not totally shelf-stable is cheese. Read more



Issue: 2019-11-06, PHOTO: Sydney Keddy

Somewhere between jambalaya and a simple pilaf this rice dish can be a hearty side or the base for a meal when topped with a fried egg. Read more



Issue: 2019-11-06, PHOTO: Pixabay

If you have never actually used a fresh steamed pumpkin when baking, rather than buying cans of pumpkin, I might suggest you give it a try. It’s a little more work, but well worth the effort. Here are a few suggestions for baking pumpkin treats. Read more



Issue: 2019-10-30, PHOTO: Sydney Keddy

It’s chilly out, and that means anything and everything creamy. If you’re looking to make this less of a side dish and more of a meal, add some blanched pasta to the cauliflower Read more



Issue: 2019-10-23, PHOTO: Sydney Keddy

Salmon are out and about. This quick cure turns fresh salmon roe into a great snack or addition to a charcuterie plate. Once you cure the eggs they will last about two weeks in the fridge, or six months in the freezer. Read more



Issue: 2019-10-02, PHOTO: Sydney Oland

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

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: 2019-09-11, PHOTO: Sydney Keddy

Grouse are the best. They’re super fun to hunt, super easy to prepare, and easy and delicious to cook. These little poppers are an easy way to eat a grouse breast. Simply season, wrap in bacon and roast until cooked through. Read more



Issue: 2019-09-18, PHOTO: Sydney Keddy

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: 2019-08-28, PHOTO: Sydney Keddy

Thai-inspired meatballs are a simple mid-week meal. They come together quickly and are cooked in less than 30 minutes. Serve them with a bowl of plain white rice, or try stuffing them into lettuce cups for a healthy, flavourful meal. Read more