Do you call it stuffing or dressing? It’s a question that probably doesn’t really need answered, but it makes for a better dinner debate than some of the other more dividing issues arising during family gatherings such as politics, religions, or your current relationship status.
Over the past few years, I have come to find my favorite traditional dish to manipulate is eggs Benedict. Customarily, eggs Benedict is a toasted English muffin topped with a slice of Canadian…
The jigsaw puzzle of cooking with fruit is a difficult one to construct. Figuring out how to connect the taste of sweet with savory, salty, spicy, or smoky and produce a complete, well-rounded…
This week, a recipe for a soup that’ll keep the pre-hunt anxiety away.
Pheasant season opens on November 4.
Nothing makes for a better dinner party than introducing your friends to a new recipe.
Kokanee salmon are the land-locked cousin of the ocean-dwelling sockeye salmon.
Thin sliced elk steak is excellent on sandwiches, salads, over rice or risotto, and especially on pizza.
My favorite way to spin the wheel of random choice ingredients to create a dish is with eggs benedict.
One of my new favorite activities is clamming.
The fish used in this particular preparation is what makes the recipe unique to many chefs and home cooks.
The chef’s response was: “It was just a balsamic reduction.”
Growing as a hunter also stimulates my desire to continue learning about the world around us.
This week, instead of making a big pot of comforting, hand-warming, homemade soup to curl up on the couch with, I am having a salad!
This hand pie is filled with ground deer or elk meat that has been cooked with all the aromatic spices found in traditional corned beef.
This stew is rich and savory, very comforting, rustic, and perfect for sharing.
