It’s finally March! The time of year when (depending on where you live) you can start thinking about the transition of seasons from cold,..
Venison (a.k.a meat from game animals like deer, moose or elk) is not very common in your average North American grocery store. But, if..
Tacos. Is there really anything better than tacos on a Saturday? I think not. They’re great for any size party – from just you (with taco..
Question: If a steak is eaten in the forest and nobody is around to see you eat it, is it still delicious? Well, do you know how to cook..
This beef is having an identity crisis – this slow-cooker meal is aspiring to be a salad. Who knew that a recipe could be so much harder..
Meat pies and Scottish heavy ale go together like a Scotsman and a kilt. Only difference is you will want to know what is under our meat..
Winter is my favourite season and this is partly because I love the hearty foods that it brings (that, and sweater weather). To me, a..
As featured in Gastropost YYC this week in the Calgary Herald – Chimichurri Beef Skewers. They are so easy: blend, marinate, grill, eat...
This is one of my Dad’s recipes that never fails to be the crowd favourite. A delightful balance of flavours, it’s a tasty mouthful that..
Happy St. Patrick’s Day! In honour of this lovely Irish tradition, I thought I would share a delicious shepherd’s pie recipe from one of..
When it is so hot out, there are really only two options for dinner: break out the grill, or opt for a cool salad. Who says you can’t do..