Sydney Keddy (Oland)

Sydney Keddy (Oland)

What's Up Yukon columnist Sydney Keddy (Oland) is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, as well as other publications.


Issue: 2020-02-19, PHOTO: Sydney Keddy

Goat meat has the reputation of being tough and gamey, and that reputation is well-deserved. Eating badly raised and cooked goat is like eating an old tube sock. Luckily we have a local farm that raises goats with lovely meat, which makes cooking... Read more



Issue: 2020-02-12, PHOTO: Sydney Keddy

Eggs cooked two ways folded into gooey cheesy rice studded with soft onions and jalapenos then folded into a toasted flour tortilla. It’s a bit labor-intensive for a busy weekday morning,  but these wraps make an ideal late breakfast on a lazy... Read more



Issue: 2020-02-05, PHOTO: Sydney Keddy

Hearty and fresh, this dish is hit as a side or a main. I mean, who doesn’t love a peanut sauce? These noodles are a stand-alone dish as is, but if you’re really hungry and need to bulk it up, add more chopped vegetables or even some chilled meat... Read more



Issue: 2020-01-29, PHOTO: Sydney Keddy

Onions, anchovies and a savory custard make this easy tart a great appetizer for a few drinks with friends or even a light dinner when paired with a salad. Read more



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: 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: 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: 2019-11-13, 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: 2019-10-30, 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: 2019-10-16, PHOTO: Sydney Keddy

Roasted eggplant with tahini and lots of lemon juice are the base for this simple Middle Eastern dip. If you’re going to take this as a brown bag lunch, try omitting the garlic and adding a few sprigs of parsley instead. Read more


Weeknight crepes

Sydney Keddy

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

Yukon Food & Drink


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