We are lucky to live in an area of the world where we have access to bison. Not a common meat, it is similar to beef, but more lean and..
We don’t get to have a good beef roast very often – but it definitely a meal I absolutely cherish (and completely underestimated how..
A great way to use up extra turkey after a holiday feast, this pot pie also uses up the extra veggies you have kicking around the..
This is a twist on a classic Lasagna.
Like most of the food we eat, although we adore the beloved meat, cheese and pasta classic..
Duck is so versatile in its flavour – working with anything from savory to sweet. Here, we’ve gone for a mix of both. A hint of sweetness..
You know the trick to making a dish sound fancy? Include all the ingredients in the title. Yes, it sounds complicated (and impressive),..
What do you do when fall is pending and you have a ton of parsley left in the garden? Make chimichurri of course! Originally from South..
Straight from the highlands in late winter, although this dish is rich, is it addicting! It’s also a great dish to warm you up on those..
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..
You know your meal is gonna be good when it starts with lumber. Don’t forget to add the beer, to the recipe and to the chef. This..
This is my go-to weeknight recipe – 30 mins (including cooking) and dinner is on the table! Boom! So easy, yet so delicious and moist,..
There is just something about a simple white fish recipe with a fruit salsa. I love putting a twist on it and incorporating the smokiness..
Chicken thighs are delicious, especially when you can achieve amazingly crispy skin that is full of flavour. The key is to render the fat..
Tinfoil pouches are the perfect weeknight dinners. They are how I survived exams during university (yes, you can survive exams without..
It’s almost Christmas!! And for me nothing says Christmas dinner like turkey (with all of the fixings of course!). It is my favourite..
This recipe is a mix of a compote I do for pork tenderloin and the Juniper Sauce recipe from Michel Roux’s Sauce book. The delicious,..