I Am... How to Make Oden at Home
When the weather turns cold, oden is the answer to what’s for dinner. If you’ve ever been in Japan in the winter and hop into one of the many ubiquitous combini aka convenience stores like 7-11 or Lawson, chances are you’ll have seen oden: a steaming vat of soup featuring featuring things like fish cakes and tofu. A huge pot of oden is a great way to gather around and enjoy winter. Mike and I love oden with a passion. We’ve eaten oden on the streets of Japan, at izakaya, in various kombini, and at dedicated oden restaurants. Dare I say we’re oden connoisseurs? Fancy oden restaurants aside, I’m here to tell you that you’ve been sleeping on oden at home though. It’s just as amazing and so easy to make.
What is oden?
A classic warming winter snack or meal, oden is a one pot dish featuring fish cakes, tofu, and other hearty ingredients simmered in a flavorful soy-dashi broth. It’s a simmered dish that is continually kept warm. The ingredients in oden are meant to be simmered for a long time so you don’t have to worry about anything being overcooked. In fact, the oden ingredients, are meant to soak up the flavor of the dashi.How to make oden
Prep ingredients - peel the daikon and cut into 1 inch thick rounds. If desired, you can trim the edges of the daikon to round it out. Add the daikon rounds to a pot with cold water and bring to a boil and cook for 20 minutes. While the daikon is cooking, rinse off the konnyaku and lightly score the block with diagonal cuts, then cut into triangles. Add to a pot of boiling water for 3 minutes then drain and set aside. Prep the rest of the ingredients: cut the atsuage tofu into triangles and any of the larger pieces of satsuma age into smaller pieces. Cut the hanpen in quarters and the chikuwa in half on a diagonal. Make the oden stock - In a large, heavy bottomed low pot, add dashi, soy sauce, sake, and mirin. Bring to a simmer. Simmer - Add the prepared daikon, and konnyaku, then simmer over medium to medium low until the daikon starts to turn tender. Add the chikuwa, atsuage, and any other oden ingredients you’ve chosen. Simmer for another 10-15 minutes or until everything warms through and the daikon is tender. Enjoy - Bring the pot to the table, where you can opt to keep it warm on a very low simmer on a burner. Pluck out your chosen pieces of oden as desired and enjoy!Types of oden and oden ingredients
The beauty of oden is that it’s incredibly simple to make and prepare. Most of the ingredients that go in oden are things that you pick up at the store, like fish cakes, fish balls, and tofu. If you’re feeling like getting a bit fancy and offering up some other oden goodies, I’ll talk more about preparing those later in this post. Here is a list of the most comment types of oden ingredients.Daikon
A classic! Daikon is a giant white radish that is cut into rounds and then simmered until soft and yielding, yet still a bit firm. Daikon oden is juicy and light, with plenty of the oden dashi flavor. Super tasty and a must.Tamago/egg
Boiled eggs are extremely popular even though I don’t prefer them because they tend to be too over-cooked for me. If you want to do tamago, do a soft boiled egg, peel it, then very gently dip them in the oden stock to heat them up, making sure to not over cook.Chikuwa
Fish cake that’s shaped into a tube then grilled. It’s a classic favorite, chewy, hearty, and good.Hanpen
A delightfully soft and squishy fluffy steamed fish cake. When it’s simmered it becomes super big and fluffy, full of dashi.Satsuma-age
A catch all for all the deep-fried fish cakes. They come in flat rounds, flat ovals, balls, and plenty of other shapes. You can tell they’re satsuma age from their deep orange golden color.Konnyaku
Chewy and jelly-like, konnyaku is a love it or hate it ingredient. I love it and if you’ve ever had house made konnyaku at a specialty oden shop, you’ll forever be chasing that flavor and texture.Shirataki
They look like a bundle of white noodles, but really they’re a bundle of konnyaku that’s shaped like noodles. Chewy, filling, and delicious.Atsuage
Deep-fried tofu. A large, thick slab of tofu that’s deep fried and holds up perfectly in oden.Kinchaku
A deep-fried tofu pocket with a secret mochi surprise inside! Careful, because they’re hot and the mochi is molten and melty. I love kinchaku.Ganmo
I love ganmo! It’s a piece of tofu made with vegetables inside and then deep-fried. They’re usually round and have little bits of burdock or wood ear mushrooms studded through the tofu. They soak up the dashi and are incredibly delicious.Other ingredients
These are some other things you can pop into your oden, but you’ll have to make them because they don’t come ready-made at the store. Usually you’ll find these kind of oden offerings at oden specialty restaurants or at izakaya. Tsukune - soft and juicy chicken meatballs on a stick. tebasaki - chicken wings, usually on a stick, simmered until tender and juicy. Gyusuji - served on a stick, beef tendon is simmers until soft and chewy. Rorukyabetsu - literally rolled cabbage, this is similar to a cabbage roll where a cabbage leaf is rolled around a gyoza-like filling.Where to buy oden ingredients
The best place to buy oden ingredients is at a local Asian grocery store. If you have a Japanese grocery store in town, that’s where you’re want to go. You’ll find all of the fish cakes in the frozen section, usually all together. Sometimes they’ll even have oden packs where they have a variety of fish cakes all conveniently together. You’ll find daikon in the vegetable department, and konnyaku and tofu next to each other in one of the fridge cases. For the dashi, you’ll find that in one of the aisles, usually near the soup stock section.What kind of soup should I use
The classic soup base for oden is awase dashi flavored with sake, mirin, and soy. Awase dashi is combination dashi, made from both dried kelp (kombu) and katsuobushi (dried skipjack tuna).How to make dashi
There are three ways most people make dashi. 1. kombu and katsuobushi: simmer kombu in water for about 10 minutes, remove the kombu, then steep the katsuobushi before straining. 2. dashi granules: simply add dashi granules to water. 3. dashi packs: this is my favorite way of making dashi - bring a pot of water to a boil, lower it to a simmer and add the dashi pack. Dashi packs contain both kombu and katsuobushi in a handy packet that you can fish out so you don’t have to strain your dashi. Dashi packs are readily available online: this is our favorite brand, Kayanoya, straight from Japan.Where is oden from?
Oden is a classic Japanese stew, a type of nabemono, or one pot dish. Nabe means cooking pot and mono means “things” so nabemono is things in pot. In oden’s case, the things in a pot are a variety of fish cakes, proteins, and vegetables. If you’re more familiar with Korean culture, maybe you know about odeng, which is essentially a Korean take. The Korean version usually features long flat fish cakes on skewers and is sometimes seared with a spicy soup.How to serve
Typically, the way oden is served in Japan is piece by piece. You order your favorite pieces of oden from the chef, and they scoop it out and plate it individually or with a couple of pieces on a plate or in a small bowl. They place it in front of you and you enjoy. Repeat as needed trying new pieces or getting more of your favorites until you’re full. At home, what we tend to do is have a pot of oden in the middle of the table, either gently simmering on a burner or keeping warm in our oden pot. We use tongs to fish out the pieces we like, eat them, and repeat. It’s a super simple serve yourself kind of meal. We’ll have side plates and chopsticks, and tiny dishes for condiments. Sometimes if we’re extra hungry, we’ll have a bowl of rice along side or maybe some udon. Usually though, we just enjoy the pieces of oden. If we’re feeling like we really want to go all out, I’ll grill some yaki onigiri for us to enjoy.What kind of sauce for oden
Typically they don’t serve a dipping sauce because the simmered pieces are really flavorful. That being said, when you go to a restaurant they often have sweet soy sauce, karashi (Japanese mustard), or yuzu kosho (a spicy paste made with yuzu and chili), and a miso sauce for dipping if you prefer. That’s it! I hope you give it a try. It really is the most comforting winter meal and I can think of nothing I enjoy more when it’s snowing out side and we’re all cozy inside with a big pot of oden in the middle of the table. Happy oden-ing! xoxo stephOden recipe
Warm and filling, oden is the perfect hands off, one-pot dish to warm you up
Soup
- 8 cup dashi
- 1/4 cup light soy sauce
- 2 tbsp sake
- 2 tbsp mirin
Items
- 1/4 medium daikon radish
- 1 block konnyaku
- 1 large piece atsuage/deep fried tofu
- 3 pieces chikuwa
- 1 piece hanpen
- 1 package satsuma age (assorted)
- 4 kinchaku
- 4 soft boiled eggs
- In a heavy bottomed pot, like cast iron, bring the dashi, soy sauce, sake, and mirin up to a gentle simmer. Turn the heat off or down to low while you prepare the oden ingredients.
- Peel the daikon and cut it into 1 inch rounds. If desired, trim so the daikon has no sharp edges. Add the daikon to a pot and top with cold water. Bring the daikon to a boil over medium heat and cook for 20 minutes. When done, remove from the water and set aside.
While the daikon is cooking, prep the rest of the ingredients: cut the atsuage tofu into triangles and any of the larger pieces of satsuma age into smaller pieces. Cut the hanpen in quarters and the chikuwa in half on a diagonal. If any of the pieces of satsuma age are extra large, cut them in half or in quarters.
If using konnyaku: Rinse off the block and lightly score the surface on a diagonal then score on the opposite diagonal, creating a diamond crisscross pattern. Cut the block of konnyaku into 3 even pieces then cut the 3 pieces in half into triangles. Bring a small pot of water to a boil and when boiling, add the konnyaku pieces and boil for 3 minutes. Drain, rinse, and set aside the konnyaku pieces.
When the daikon cooking time is up, add the daikon and konnyaku to the oden broth and bring to a simmer over medium low to low. Cook the daikon and konnyaku for 20 minutes, then add the remaining ingredients, aside from the boiled eggs. Simmer all of the ingredients for 10-15 minutes or until all of the ingredients soak up some of the dashi and are throughly hot.
Bring the pot to the table and enjoy, picking out pieces of oden to enjoy as desired. For the eggs, add them as desired, until just heated through, being sure to not overcook.
Estimated nutrition is highly dependent on what you buy and how much you eat.
I Am... Soft and Chewy Gingerbread Cookies
These soft and chewy gingerbread cookies have taken the spot as my top holiday cookie! I love gingerbread so much so I eat it all year round. I order gingersnaps and ginger cookies and all the ginger things even when it’s not the holiday season. The warm and soothing mix of ginger and cinnamon gets me every time, every season, but especially during the holidays. The smell of gingerbread when it’s cold outside and warm inside is so incredibly cozy. It’s an instant serotonin boost, right when you need it the most. What I love most about gingerbread is that it’s an umbrella term for ALL the delicious things flavored with ginger and cinnamon. It can be soft and cakey like this gingerbread loaf to crisp and waiting for icing like these cut outs to soft and chewy like these gingerbread cookies.
Gingerbread cookies
This gingerbread cookie recipe comes to us via NY Times and Sohla El-Waylly. When I saw the picture of them, it was a must bake. NY Times does a Christmas cookie round up every year and every year I tell myself I’m going to make something and this is the year I actually did it! These cookies did not disappoint. Packed with ginger and a hint of black pepper, these cookies pack a punch with the spice and have a fudgy chewy center and crisp edges. If you love gingerbread that tastes like ginger, thick and chewy cookies with crisp edges and soft middles, these are the ginger cookies for you!How to make soft and chewy gingerbread cookies
- Brown the butter: add the butter to a saucepan and brown over medium heat, stirring until brown and toasty.
- Remove the pan from the heat and stir in freshly grated ginger, ground ginger, ground cinnamon, freshly grated black pepper, and freshly grated nutmeg. Let cool in the fridge for 20 minutes, until slightly solid but still creamy.
- Add icing sugar, molasses, vanilla, salt, and baking soda to the cooled butter and mix until creamy and combined.
- Whip in the egg until pale and fluffy.
- Mix in the flour until evenly combined, then chill for at least 2 hours.
- In a small bowl, stir together sugar and ground ginger. Heat the oven to 375°F and arrange the racks in the upper and lower thirds of the oven. Line baking sheets with parchment paper.
- Scoop the dough into balls (about 2 tbsp each) and roll them in the ginger sugar then bake for 10 minutes. Let cool and enjoy!
Ingredients
- butter - in this recipe, you brown the butter until nutty and fragrant, then cool it so it you can cream it with the sugar. Browning butter adds so much flavor to baked goods for just a tiny bit of extra effort.
- freshly grated ginger - there are 3 whole tablespoons of freshly grated ginger in these cookies! They are definitely for ginger heads. The fresh ginger, along with the ground, adds a warm, pleasing, spicy punch.
- spices - here we have the usual suspects: ground ginger, ground cinnamon, nutmeg (freshly ground is best but if you only have ground, that works too!), and freshly ground black pepper.
- sugar - I’ve never used icing/confectioners’ sugar in ginger cookies before and I was pleasantly surprised and how it creamed and how chewy and fudgy the cookies came out. There’s also a bit of regular granulated sugar in the ingredients used for coating to give the cookies a bit of sparkle.
- unsulphured molasses - also known as fancy molasses or light molasses, this is the sweetest and lightest of all the molasses used for cooking and baking. It’s what most people use for gingersnaps, gingerbread, ginger cookies, and ginger cakes.
- vanilla - a tablespoon of vanilla to highlight all those warming spices and add a hint of creaminess.
- egg - don’t forget to let your egg come to room temp, you’ll get much better cookie and the egg will mix more evenly into the batter.
- flour - regular all purpose flour, nothing much to say here!
Recipe Notes
- There’s a whole teaspoon of black pepper so if you’re not a huge fan of it, dial it back to 1/2 teaspoon. Some of the reviews online said it was too much pepper for their palate.
- There’s also a fair bit of salt in this recipe, 1 and a quarter teaspoons of Diamond Crystal kosher salt. I dialed it back a bit because as much as I love sweet and salty, that just felt like a bit much. I used a slightly heaping 1/2 tsp of sea salt, not kosher.
- This is a baking soda cookie, meaning that it will give you a thick, chewy cookie.
Other cookies to bake for the holidays
- Brown Butter Chocolate Chip Cookies
- Mochi Cookies
- Neapolitan Cookies
- The Best Snickerdoodles
- White Rabbit Snickerdoodle Cookies
Chewy Gingerbread Cookies
These soft and chewy gingerbread cookies are the best holiday cookie ever.
- 14 tbsp unsalted butter (cut into pieces (200g))
- 2 cups confectioners' sugar ((240g))
- 3 tbsp molasses (unsulphured/fancy/light (60g))
- 1 tbsp vanilla extract
- 1 1/4 tsp kosher salt (Diamond Crystal preferred)
- 1 tsp baking soda
- 1 large egg (room temperature)
- 2 cups all purpose flour ((250g))
Spices
- 3 tbsp fresh ginger (finely grated (50g))
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp black pepper (freshly ground)
- 1/2 tsp nutmeg (freshly grated)
Coating
- 1/4 cup sugar (50g)
- 2 tsp ground ginger
In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes.
Remove from heat, then whisk in the fresh ginger and spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature. Add confectioners’ sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger.
Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar.
Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
Cookies are best eaten the day they are baked. Cookie dough portions can be frozen, then coated in sugar and baked from frozen as needed. No need to thaw; bake frozen portions for 11 to 13 minutes.
I Am... Tini’s Hot Chocolate Recipe
It’s hot chocolate season! I love Tini’s mac and cheese, so when I saw Tini's hot chocolate recipe recently, I had to try it. Come winter, I love getting cozy on the couch, with a heated blanket over my lap and decadent mug of homemade hot chocolate in my hands. If you’ve only ever had instant packet hot chocolate, trust me, it’s not as good as homemade. The only real way to make hot chocolate is from scratch. It’s thick, it’s creamy, it’s full of chocolate-y goodness and after you top it with a dollop of softly whipped cream, all your worries will melt away.
Who is Tini and what is Tini’s hot chocolate?
Tini, aka from Tini’s mac and cheese fame, is Tineke Yonger, the presiding TikTok viral recipe creator that is an absolute beast at creating comfort food. Her mac and cheese is the ultimate comfort food and her hot chocolate follows suit. Her hot chocolate recipe is at 16 plus million views and countless people have been making it and singing its praises.How to make Tini’s Hot Chocolate
- Prep - start by gathering all your ingredients and measuring them out. Chop the chocolate and have a mug on hand. If you’re going to make the peppermint whipped cream, I recommend you do that first so your hot chocolate doesn’t cool down while you’re making it.
- Warm - Add milk and heavy cream to a pot and warm it up gently over low heat. You want it warm but not hot, so just be patient. When it starts to warm a little bit of steam will start rising. Giving the milk and cream a stir every so often will help you make sure you don’t burn it.
- Stir - Once the milk and cream are warm, stir in the cocoa powder and sugar until they dissolve. You can use a whisk or a spoon, your choice.
- Melt - When the cocoa powder and sugar have dissolved, slowly add the chopped chocolate in batches, stirring or whisking so that it melts before you add more.
- Thicken - Once all the chopped chocolate melts, you want the hot chocolate to thicken slightly. Let it continue to warm on low heat, stirring occasionally, for about two minutes.
- Enjoy - When the hot chocolate is thick and velvety is time to enjoy! Pour it into your favorite mug, top with your homemade peppermint whipped cream (if you’re having that) and enjoy!
Tini’s hot chocolate ingredients
The beauty of Tini’s hot chocolate is that it has simple ingredients that you probably already have in your kitchen - if it’s well stocked. There’s nothing too fussy, all you need is:Whole milk
Tini prefers whole milk, and I do too because if you’re making homemade hot chocolate, you might as well go all the way. You can substitute in your preferred milk fat type here, it won’t affect the taste, just the consistency. That being said, if you substitute for a milk alternative, the taste will definitely be different.Heavy cream
Heavy cream also known as heavy whipping cream, whipping cream, full fat cream, or double cream, has the most milk fat of all the creams. It’s what you use to make whipping cream and you’ll find it in cartons, next to the milk. It will give your hot chocolate a thick and creamy velvety texture.Cocoa powder
Cocoa powder plus chocolate is what makes this hot chocolate extra decadent. Make sure you’re using unsweetened cocoa powder, not sweetened cocoa powder or instant hot chocolate mix. The only ingredient your cocoa powder should have is cocoa powder. You’ll find it in the baking aisle and if you’re fond of baking brownies, you probably already have some in the pantry.Sugar
Since we’re using unsweetened cocoa powder and a high percent cacao chocolate, you need sugar to sweeten everything and bring all the flavors together. Regular granulated sugar is what Tini uses, but if you have brown sugar at home, that will do too, it will just add a hint of molasses.Chopped chocolate
You need a nice dark chocolate, at least 70% cacao. The easiest thing to do is buy a bar of dark chocolate - the bars of chocolate in the candy section at the supermarket are perfect for this. One you have the bar of chocolate, all you need to do is chop it up.Vanilla
Tini uses vanilla bean paste, but if you only have vanilla extract on hand, that will do too! Vanilla paste is usually found in the baking aisle or online.Homemade peppermint whipped cream
If you’re going to make Tini’s hot chocolate, please make her peppermint whipped cream to go on top. It’s the perfect minty, creamy counterpoint to warm, rich cocoa.Peppermint whipped cream ingredients
heavy cream - good news, you can use the rest of your carton of heavy cream to make whipped cream! powdered sugar - powdered sugar dissolves really easily into cream, but if you don’t have any on had, just use a bit of granulated sugar. You won’t need as much, so start with 1/4 cup, taste and adjust as you go. vanilla extract - again, Tini uses vanilla bean paste but regular vanilla extract will do too. peppermint extract - you need the tiniest amount of peppermint extract because a little goes a long way.How to make peppermint whipped cream
- Add 1 cup of heavy cream to a large bowl and whisk until soft peaks form.
- Sift in 1/2 cup of powdered sugar and whisk until all the powdered sugar dissolves.
- Stir in 1/8 tsp vanilla extract and 1/8 teaspoon peppermint extract.
- Dollop onto your hot chocolate!
Tips and tricks
- If you don’t like thick hot chocolate, don’t use the heavy cream, just use 2 cups of milk.
- Make the whipped cream - soft fluffy peppermint whipped cream is so good with hot chocolate.
- If you don’t like peppermint, leave it out, but make some homemade whipped cream anyway because homemade whipped cream is amazing.
- Add some chocolate shavings, festive sprinkles, or crushed candy canes on top.
Tini’s Hot Chocolate Recipe
Hot chocolate from scratch is the best thing and this recipe won't disappoint
- 1.5 cup whole milk
- 0.5 cup heavy cream
- 3 tbsp cocoa powder
- 3 tbsp sugar
- 2 oz chopped chocolate (70% cocoa preferred)
- 1/8 tsp vanilla
Add the milk and cream to a heavy bottomed pot and heat it gently over low heat, just so you warm up the milk, making sure it doesn’t get too hot. When the milk and cream is warm, whisk in the cocoa powder and sugar until dissolved.
Slowly add in the chopped chocolate in small batches, whisking and making sure it melts before adding more.
Add a dash of vanilla and let gently heat for 2 more minutes while the hot chocolate thickens. Remove from the heat and pour into a mug. Enjoy as is or top with mint whipped cream or marshmallows.
I Am... Best Food in Whistler
The best food and drink options in whistler. Mike and I are here in Whistler 2-3 months every year and we always take advantage of all the dining options just to see what's new and of course, to visit old favorites. The food options here in Whistler (we're here right now as I write this) are pretty world class, so if you're here for more than just the skiing, this is the best food in Whistler list for you. Whistler Blackcomb is one of the top rated ski resorts in North America, if not the world. With over 8000 acres of skiable terrain, the world’s longest gondola, and the cutest village ever, Whistler is a must visit. Whether or not you’re a skier or snowboarder doesn’t even matter - there’s so much to see and do in the town Whistler. The vibes, as the kids say, are immaculate. Even more so, the food scene eats and leaves no crumbs. Most of best food and beverage options lie in the main village of Whistler, which is at the base of both Whistler and Blackcomb mountains. It’s a completely walkable, pedestrian village that has super cute architecture with a combination of smaller chalets and castle-looking luxury hotels. There are so many places to eat and drink and because the options seem endless, don’t waste your time on overpriced, bad food. Here’s what you should be eating while you’re in Whistler!
Do you need reservations in Whistler?
Whistler is busy. It’s the biggest resort in North American and it attracts a lot of people. That means, generally, you can’t just walk into a hot ticket place and expect to be seated. Reservations are a must in peak season, which is, obviously, winter, but summer as well. If you have a must-visit restaurant, make a reservation to avoid disappointment. That being said, some of the best food in Whistler are casual options that don’t need reservations, such as pretty much everything on the list below:BeaverTails
Have you even gone skiing if you don’t end your ski day off with a beavertail? Beavertails are a decidedly Canadian treat: irresistibly warm and fresh from the fryer whole-wheat pastries that are a combination of chewy and crisp. Think of them like a giant flat donut, in the shape of - you got it - a beaver tail! My favorite is the classic cinnamon and sugar, but if you’re a toppings person, they have so many to choose from. Really, there’s nothing quite like standing in the snow while the village fairy lights are twinkling, eating a steamy hot and sweet beavertail after a day on the slopes. BeaverTails 4293 Mountain Square, Whistler, BC V0N 1B4 Open: 2pm - 8:45pmChubby Ducks Donair, Kebab & Poutine
If you’re staying in an airbnb or somewhere where you have kitchen but aren’t really looking to cook, but also don’t want to go out to eat, grab some take away from Chubby Ducks! They have THE best poutine in town, no questions asked. It’s not in the middle of the village, but it’s just a short hop through the main road, off to one side. They’re not an eat in place, so keep that in mind. Also, they make the fries to order, so there’s always a bit of a wait, but it’s worth it! You can also order in advance to make it a little more streamlined. Chubby Ducks Donair, Kebab & Poutine 4122 Village Green Unit 9, Whistler, BC V0N 1B4 Open: 11am - 2:30amProvisions
This is a newer fast-casual cafe slash restaurant brought to Whistler by the Toptable group, who also behind Araxi and Bar Oso. It’s an all-day neighborhood cafe with 30 seats that seems perpetually busy. It’s a pretty cute scene, but with that comes the inevitable fight for table seats. I think they intended it to be more of a takeout store, but Whistler has been dying for a cozy, while away the day cafe and it looks like all of the people who don’t ski like to hang out here to peep the scene. That being said, they do great coffee and pastries, so hop in, grab some, and wander around the Village for the ultimate Whistler experience. Provisions 4222 Village Square Unit 120, Whistler, BC V0N 1B4 Open: M-Th 8 am-5 pm, F-S 7:30 am - 5 pm% Arabica Whistler Village
If you’re looking for an aesthetic coffee shop AND good coffee, a stop at % Arabica is a must. Straight from Kyoto, the Whistler location is the first on this side of Canada, with the other two locations in Toronto. % Arabica is cult classic coffee shop in Japan and they’ve brought that success to the rest of the world. Their custom-made espresso machines combined with proprietary coffee blend that has notes of chocolate, nuts, caramel, and wine. The shop itself is sleek, white, and reminiscent of an ice cave, which is exactly what % Arabica was going for. Try their specialty lattes, each which mixes a different coffee blend or single origin bean, amount of sweetness and condensed milk. % Arabica Whistler Village 4295 Blackcomb Way #123, Whistler, BC V0N 1B4 Open: 8 am - 6 pmPortobello
Located in the Upper Village, inside the gorgeous Fairmont Whistler, Portobello is a hidden gem for daytime dining. They have a large cozy room with plenty of large tables for groups and corners to tuck away in. Breakfast and lunch are the times to hit up Portobello, they have a huge amount of freshly baked pastries and construct your own breakfast bowls or sandwiches. During high season, they also open at night with a Smokehouse dinner where they have juicy brisket and a variety of sides including mac and cheese. Portobello 4599 Chateau Blvd, Whistler, BC V0N 1B4 Open: S-Th 7 am - 3 pm, F-S 7 am - 3 pm; 5 - 8:30 pmSplitz Grill
Splitz is a locals favorite and has been since what seems like forever. It’s near the main Whistler grocery store, Fresh Street Market, and while that seems like a long walk from the slopes, it really isn’t, unless you’re in your ski boots. I love it there. Just a classic, mountain burger joint, no fuss, no muss. They have TVs where you can request to watch your favorite team’s games as well as beer on tap. The burgers are juicy and made to order, with plenty of customization options and their fries are crispy and hot. Mike always gets a burger and I always get chicken strips because chicken strips and skiing just go hand in hand in my mind. Splitz Grill 4369 Main St, Whistler, BC V0N 1B4 Open: S-Th 11 am - 9 pm; F-S 11am - 10pm That's it for now! If you're interested in reading and/or eating more, check out our Five Best Restaurants in Whistler. Read More →
I Am... Burr Baskets
Burr baskets are a cute little winter gift basket with cozy cute things for your loved ones! It’s coming up on December - where did the year go!? - and it’s time for Burr Baskets. I know, I know, the world is a horrible consumerist place and we’re all slaves to corporate. But, it’s the holiday season and a little cheer this year isn’t remiss, so why not make someone you love happy with a Burr Basket?
What is a burr basket?
A burr basket is a cute little winter themed gift basket, kind of like an Easter basket or a boo basket. It’s called a burr basket because, brr, it’s cold out there! To be honest, I don’t know why it’s “burr” and not “brr,” but I’m here for it. If you are on TikTok, you’ve seen them, I’m sure. And if you’re clueless on just what the heck a burr basket is, I’ve got you!What do you put in a burr basket?
Anything and everything with a cozy winter theme! Really, anything goes, but here’s a loose “recipe” just to make life easy:Basket
You’ll need a container/basket for your burr basket. You don’t need the basket to be giant, just keep in mind that everything you get should be able to fit inside. Also, you don’t need to be restricted to a basket either, you can choose a reusable tote bag too. There are a lot of cute winter themed baskets and bags out there but if you get something neutral, the basket can hang out all year round.Cozy item
Moving on to the things in the burr basket, I’d say the number one thing is something warm and cozy that is something that is both functional and cute. Something that will make the recipient of your burr basket think of you every time they use it. A quirky hoodie, a fuzzy blanket, a scarf, mittens, maybe slippers? Just make sure it’s warm and cozy.Mug
A cute holiday mug is perfect for burr baskets. Heck, you can even make a mini burr basket where the mug is the basket! There are so many winter and Christmas-y themed mugs out there. Or you can go classy and get a hand thrown ceramic mug. If your special someone isn’t a hot drinks kind of person, you can get a really like cocktail glass or even a Stanley so they can stay hydrated.Drinks
Seasonal winter tea mixes, hot chocolate mixes, coffee, or matcha all make great items to tuck into your burr basket. Maybe they’ll even share with you!Snackies/Treats
Um, wintertime is the time for ALL the holiday snackies and treats! Peppermint bark, festive holiday oreos, Christmas cereal, popcorn, all the Christmas flavored things! Just hop into the grocery store, there usually have a giant seasonal section where all the fun winter treats will be.Plushie
A cute little snuggle buddy is just the thing to tuck into your burr basket. There are so many super cute Christmas Jellycats out there, you’re sure to find one that is perfect for your loved one.Candle
Winter is the time for candlelight and scented candles. There are a bunch of quirky seasonal candles out there but just be careful because candles are a love it or hate it kind of thing. If you’re going for a candle and want to go all out, there are some candle companies out there that are considered delicious: Diptyque, Le Labo, P.F. Candle Co., Voluspa, and Mala the Brand. Scented candles are on the pricier side, but they really set the vibes.Card
Don’t forget a handwritten note in a card because that’s the true gift. Let your loved one know what you love about them, what your favorite things to do with them are, and what kind of fun things you see the two of you doing during the winter season.Homemade treat
Nothing beats a homemade treat and nothing says love like spending time in the kitchen baking up something sweet. Add in some homemade brown butter chocolate chip cookies, soft and chewy gingerbread cookies, or cinnamon sugary snickerdoodles.How to make your burr basket extra cute
- Get a big enough basket (or bag) so that everything fits inside neatly without too much extra space. Place the biggest item in the bottom of the basket - ie line the basket with the blanket or scarf.
- Remove any extraneous packaging. Take things out of the box if the box isn’t cute, peel off any price tags, take off the plastic wrap if there is any. Don’t cut off any of the tags though, just in case they might want to exchange or return something.
- Arrange. Larger items go in the back slash near the bottom and smaller items go on top and in front. Try to make it so that everything in the basket is visible from first glance.
- Bonus: grab a string of battery operated fairy lights, put the batteries in, turn them on, and arrange them around all items to make the basket look extra magical.
- Tuck the card/note in the top or at the front so it’s the first thing they open!
Amazon burr basket items to buy:
Burr baskets
- These cotton woven baskets are practical and handy, even after burr basket season is over.
- A super cute Christmas deer basket
- A lil woven guy that’s perfect for a mini burr basket
- A multipack of baskets in case you need to make more than one ;)
Cozy winter burr basket items
- Soft and plush blanket perfect for snuggling
- An extra luxurious soft blanket for those girlies who like being pampered
- The cutest santa hat wearing smilie face slippers
- Cat paw slippers for the cat lover in your life
- Fuzzy shearling slippers for those peeps who always have cold feet
- A colorful, thick, warm scarf
Burr basket mugs and cups
- Super #aesthetic ribbed mug in a smoked glass, perfect for homemade lattes in bed
- A classic Stanley camp mug for winter morning walks
- A water tumbler with a top handle in winter white
- A Japanese pottery warm your hands around it mug
- The cutest retro Christmas mug with a big red handle
- Fluffy font forward “Oh what fun” and “Ho Ho Ho” mugs
Burr basket drinks and snacks
- Holiday blend roast coffee in the cutest holiday package
- Cake batter medium roast coffee
- White chocolate peppermint bark beans or Sugar cookie coffee beans
- Spiced holiday black tea in a festive tin
- Creamy white tea with a vanilla and almond white Christmas tea
- Cinnamon spiced creamy horchata hot chocolate mix
Burr basket plushies
There are so many cute Christmas plushies out there from mini to big!- The sweetest lil candy cane
- A stuffed mug of cocoa you can hug forever
- A squishable red and white Christmas ornament!
- Don’t worry, you can cuddle this snowman all you want, it won’t melt
Burr basket cards
A burr basket is nothing without a handwritten note. Pick up a super sweet card and don’t forget to write a personalized message inside :)- The cutest card for your favorite person
- A classy Christmas card that let’s someone know all you want for Christmas is some quality time
- Classic Christmas vibes with a pop-up Charlie Brown Christmas card that has lights and music!
I Am... The Best Part of Thanksgiving is Leftovers
There are two types of people in the world: those whole live for Thanksgiving dinner and those who live for the leftovers. I always waffle between the two but I think I’m a leftovers person. I just love having food in the fridge that can easily heated up for when I’m in those hangry moods. And when I’m in the mood to make leftovers into something even better like bestovers...oh man, that’s where I like to shine. Give me all your roast turkey carcass because here I come turkey congee and turkey noodle soups! I think we all know that the best part of Thanksgiving is leftovers, right?
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I Am... Best Black Friday Kitchen Deals
It’s time to unbutton your jeans and finally buy all the things you’ve been saving in your cart with these Black Friday kitchen deals. Black friday is the best time to stock up on basic kitchen deals and treat yourself to kitchen steals. Why not do a little early holiday shopping and treat yourself! Here are some of the best things to get for your kitchen on Black Friday/Cyber Monday:
Best Black Friday deals for home and kitchen stuff
KitchenAid Stand Mixer
The classic, classy 4.5 quart KitchenAid stand mixer is on a massive sale right now. It’s the #1 best selling in stand mixers on Amazon for a reason: it’s incredibly strong, versatile, and long lasting. If you’ve had your eye on a stand mixer, definitely take advantage!Vitamix Blenders
The gold standard in blenders is Vitamix. We love and use ours every 2 days or so and we’re not even smoothie drinkers. There are so many things blenders can do in the kitchen to make your life easier, from blending sauces to making soups. If I were to choose a new Vitamix, the 64 oz low-profile A2500 would be on my wishlist. It’s deeply discounted right now and like all Vitamix blenders, is highly rated and built to last. Check here for other Vitamix black friday deals.Instant Read Thermometer
Every home cook and kitchen NEEDS and instant read thermometer and this ThermaPro is 40% off (plus a little extra). We’ve used this exact model recently while at a friend’s house and were impressed buy the speed and accuracy. We did a side by side with a Thermapen because we’re nerdy like that. At under $15 we’re definitely grabbing one to add to our camp/travel kitchen.Staub Cast Iron Braiser
I LOVE braisers. If you’re going to have only one cast-iron pan/pot/casserole in your kitchen, it should be this one. The high sides are perfect for searing, it’s deep enough to deep-fry in, you can use it on the stove top and in the oven, and it’s beautiful enough to bring right to the table. The glass lid is just the chef’s kiss on top, allowing you to peek at what you’re cooking without opening the lid. We have this exact braiser and I reach for it all the time. I prefer the insides of Staubs compared to Le Creuset because the insides are a smooth black enamel that doesn’t stain and is easy to clean. It’s 33% off right now, run, don’t walk.COSORI Air Fryer
We love our air fryer so much that sometimes we joke about getting a fleet of air fryers that we’d keep out the countertop so we could air fry all the things at the same time. We updated to a COSORI air fryer recently and are seriously impressed with how air fryer technology has improved. Our current guy is this one which we are in love with. If you’re looking for something a little smaller, this one looks like the perfect size for a couple.Nespresso
Addicted to iced coffee? Hot coffee? Any coffee!? Yup, me too. The Nespresso Vertuo POP is 25% off right now and it makes iced coffees and espressos so you can unleash your inner barista. The POP is cute and compact and will add a splash of color to your kitchen and caffeine to your life.CAROTE Non-Stick Pots and Pans Set
Full disclosure, I haven’t tried these pans, but I’m always looking at the covetously because I love how sleek and aesthetic they are. This set is 54% off so maybe now is the time I convince Mike to get a set? They’re highly rated, non-stick, stackable, and have removable handles for ease of storage. They look like a great starter set for the kitchen or amazing for anyone who’s looking to update their non-stick cookware.KitchenAid Oven Mitts
I find one of the many things people overlook in their kitchen are oven mitts. We’re guilty of it too - our oven mitts are old. These soft silicone mitts are 47% off, wipe clean, and are rated up to 500 degrees F. Plus they come with both mittens. Did you know that sometimes you only get one?! Treat yourself to some new oven mitts. You and your hands deserve it.Peelers
Have you ever used a vegetable peeler that just isn’t sharp anymore? Is it the vegetable peeler that’s in your kitchen drawer right now? Vegetable peelers are the forgotten stepchild of kitchen tools. The joy of peeling through vegetable skins with ease is 37% off. They come with carbon steel blades and are the superior Y-shape of peelers.Kitchen Towels
If there’s one thing I absolutely loathe, it’s a lack of fresh, clean kitchen towels. They’re the workhorse of the kitchen and having a huge, clean stack is a life saver. Really, any 100% cotton dish towels will do, but this set of 6 is deeply discounted and is highly rated, so they will do nicely. Truly the best savings are on items that you would regularly purchase anyway, but now as a bonus, they’re on sale! We have a giant stack of towels (I'm talking over 30) in the kitchen and it's so nice to just be able to grab a new one when you need it without interrupting your kitchen flow. xoxo steph we may earn a smol commission from these links Read More →
I Am... Tiktok Salmon Rice Bowl
Flaky salmon, fluffy rice, soy sauce, kewpie mayo, sriracha, avocado, kimchi, and seaweed come together in the perfect Tiktok salmon rice bowl. Sometime in 2021 a Tiktok from Emily Mariko making a salmon rice bowl got viral and everyone was making salmon rice bowls. The tiktok is long forgotten now but the salmon rice bowl is still a quick and tasty snack to make. It's my fave go-to meal when we have salmon for dinner. Mike will have some fancy crispy salmon dinner and I'll have this. Emily’s Tiktok shows her flaking up leftover cooked salmon, topping it with rice from the fridge, adding an ice cube, covering it with parchment paper and warming it up in the microwave. The ice cube melts a bit and steams, making the salmon and rice moist and hot. Then, it’s just a question of adding soy sauce, kewpie mayo, and sriracha. The rice bowl finishes with slices of avocado and a side of kimchi. Open up a package of Korean seaweed/laver and use a pair of chopsticks to scoop up a bit of seaweed and rice and enjoy!
How to make a salmon rice bowl
- Flake up your cooked salmon. Use a fork and mash the salmon into flakes.
- Add the rice on top. Top off the salmon with some leftover or fresh rice.
- Nestle in an ice cube into the rice and cover everything with parchment paper and warm in the microwave until warm. The ice cube melts in the microwave and adds moisture to the salmon and rice.
- Remove the ice cube, add a drizzle of soy sauce and mix everything up. Top with mayo, sriracha, and avocado slices.
- Enjoy with roasted seaweed and kimchi!
Do you need to do all this?
This recipe is meant for leftovers, but if you're making it from scratch, you don't need to follow most of it. Honestly I just make fresh rice and air fry some salmon and go to town. Just be inspired by the essential flavors of salmon, rice, avocado, kimchi, sriracha, and mayo. And seaweed, that's the best part!What is the Tiktok salmon rice bowl?
Popularized by Emily Mariko, a Japanese American Tiktoker, the Tiktok salmon rice bowl is a rice bowl made from flaked salmon mixed with rice and soy sauce, topped with kewpie mayo, sriracha, and avocado. To enjoy it, you scoop up a bite of mixed rice with roasted seaweed and enjoy it with kimchi.Tiktok salmon rice bowl ingredients
- cooked salmon - any leftover salmon is perfect for this. You can even used canned if you don’t have a leftover salmon filet
- rice - cold rice straight from the fridge, don’t worry, it’ll get nice and fluffy when you steam it up in the microwave.
- ice cube - a single ice cube helps steam the rice and salmon. It won’t melt completely, it’ll just add a bit of moisture.
- soy sauce - add soy sauce to taste, remember to get the good stuff.
- kewpie mayo - I’m in love with kewpie mayo, it’s the best mayo out there, fight me.
- sriracha - optional but if you love spicy sushi, a squirt or two is *chef’s kiss*
- avocado - perfectly ripe slices of avocado adds a nice creaminess.
- roasted seaweed - roasted seaweed snacks are key, more on this later!
- kimchi - a bit of kimchi on the side adds acidity, crunch, flavor, and spice.
Why does this rice bowl work?
It’s the combination of flaky salmon, fluffy rice, umami filled soy sauce, and creamy kewpie mayo that works so well. If you love Japanese rice balls or onigiri, this is like eating a deconstructed onigiri. The seaweed stays nice and crispy and you can change the flavor with each bite, adding kimchi or avocado. Plus, the idea of using an ice cube to steam your leftover cold rice and salmon is genius.Is the Tiktok salmon rice bowl worth the hype?
YES! I mean, I love scooping up rice with seaweed and all the flavors work together perfectly, kind of like a deconstructed salmon kimchi sushi roll. Microwaving your salmon and rice with an ice cube and parchment paper is a game changer. I think people are in love with this recipe because it’s easy, fast, and it tastes good. It’s taking leftovers and making them into bestovers and what’s not to love about that?Which seaweed for Tiktok salmon rice bowl?
The seaweed is one of the most important parts! I like roasted Korean seaweed packs, the kind that you can grab at Whole Foods or even Costco. It’s not the same as nori or seaweed for sushi, it’s lighter, crispier, and are pleasantly salty. Conveniently, seaweed snacks are the perfect size for scooping up bites of rice and that’s how a lot of Koreans enjoy them. As with all and any Tiktok recipes there’s always a lot of controversy. It’s no different with this one. People are all over Tiktok split between saying that this is the most amazing thing that they’ve ever made and that Emily didn’t invent anything new. In the end, she’s the one who brought the world’s eyes on it so I don’t really understand why people are so salty about how they’ve eaten this at home forever. In the end, it’s a quick and easy way to make your leftovers taste amazing so thanks Emily for sharing your love for salmon rice bowls with the world!Tiktok Salmon Rice Bowl
Leftover salmon and old rice combined with soy sauce, kimchi, and mayo make the yummiest trend from Tiktok so far.
- 1/2 filet salmon (cooked, about 2 ounces)
- 1 cup cooked rice
- 1 ice cube
- 1 tbsp soy sauce (or to taste)
- 1 tbsp kewpie mayo (or to taste, sub regular mayo if needed)
- 1 tsp sriracha (or to taste, optional)
- 1/2 avocado (sliced or diced, optional)
- 1/4 cup kimchi (optional)
- 1 package roasted seaweed snack
Use a fork to flake up your salmon filet.
Top your salmon with cold rice from the fridge and nestle in one ice cube.
Cover with parchment paper and microwave for 1 to 1.5 minutes. Remove the parchment paper and any ice cube remaining.
Add soy sauce to taste and mix everything up.
Top with kewpie mayo, sriracha, and avocado slices.
Enjoy with a side of kimchi and roasted seaweed, using the seaweed to tuck it around a bite of rice. Enjoy!
I Am... A Guide to Skiing in Banff
If you’ve ever wanted to ski in a Canadian National Park, skiing in Banff is for you. Located within Banff National Park there are three distinct ski resorts: Mt Norquay, Banff Sunshine Village, and Lake Louise Ski Resort. The area is considered a must visit destination for skiers and snowboarders.
How long does the skiing season last in Banff
The season starts early and ends late. It’s one of the reasons why the area is so renowned. Running from late November to early and sometimes even late May, the snow in Banff is reliable and abundant. Once you add in the amazing scenery, you’ll understand why so many speak breathlessly about Banff.What are the three ski resorts in Banff National Park?
The three Banff ski resorts are:Banff Sunshine Village
Skiable acres - 3,358 Vertical - 3,510 ft Lifts - 12 Runs - 137 marked Ability breakdown - 20% beginner, 55% intermediate, 25% expertLake Louise Ski Resort
Skiable acres - 4,275 Vertical - 3,250 ft Lifts - 11 Runs - 164 marked Ability breakdown - 25% beginner, 45% intermediate, 30% expertMt. Norquay
Skiable acres - 190 Vertical - 1,650 ft Lifts - 6 Runs - 60 All three resorts are accessible from the town of Banff, Lake Louise Village, and the nearby town of Canmore. Best of all, Banff and Lake Louise are only a couple hours detour off the Powder Highway.Beginner, Intermediate, and Expert Skiing in Banff
If you’re skiing or boarding with a group of mixed levels, you’ll be happy to hear that all three resorts have something for everyone, from total beginner to deep and steep avalanche-gear-needed terrain.How to get to Banff for Skiing
Banff National Park is in Western Canada, boarding two provinces, BC and Alberta. It’s a mere 100 km west of Calgary and if you’re flying internationally, the Calgary airport, YYC, is the airport you’ll want to hit up. From YYC, it will take about 1.5 hours on the Trans Canada Highway (aptly named Highway 1) to reach the town of Banff. We recommend renting a car (with snow tires!), but you can also use a bus service.Do I need a parks pass for Banff when skiing?
Yes, any vehicle stopping in Banff needs a valid parks pass. You can buy it online ahead of time on the Parks website or right at the gates to the park. You can get either a Day Pass, which is best if you’re not going to be skiing for too long, or you can get a Discovery Pass which lasts for 1 year. The Day Pass cost $11 per person per day and the Discovery Pass costs $151.25 per year for a couple or family.Where to stay in Banff for Skiing
There are three main areas people stay when visiting Banff for skiing: Banff Township, Lake Louise Village, or the nearby town of Canmore. Budget-wise, it is going to be most expensive to stay in either the town of Banff or Lake Louise Village. There are a variety of choices from luxury hotels to simple motels. Banff has a lot of dining and après choices while Lake Louise Village is a bit more sleepy. Personally, we love staying in Canmore. It’s a short drive from Canmore to the park and once you’re in the park, it’s not too far to all three mountains. There are a lot more accommodations in Canmore and if you’re the kind of person who likes to have a kitchen and laundry, then there are ton of vacation rentals. We especially like the Spring Creek area. Canmore is a quaint little mountain town and decidedly less busy and touristy compared to Banff.How do you get to the Banff ski areas?
If you’re staying in Banff and you don’t have a car rental, you can take public transport or resort complimentary shuttles.How to get to Banff Sunshine Village
Banff Sunshine Village has a free daily bus from the town of Banff to the base of the resort. If you’re driving, it’s an easy drive to the base and there’s plenty of free parking. Look here for more info on how to get to Sunshine Village.How to get to Lake Louise Ski Resort
Lake Louise also offers a daily free shuttle, both from Lake Louise Village and the town of Banff. Like Sunshine Village, they have plenty of free parking if you’re driving there. For more info on Lake Louise, check here.How to get to Mt. Norquay
Just like the other two, Norquay also has a free shuttle. You can take it from the town of Banff to the Norquay base. If you have your own vehicle, there’s lots of free parking. For more about Mt. Norquay, check here.SkiBig3
What is SkiBig3?
SkiBig3 is a skiing challenge put on by Banff Tourism to encourage all ski and board visitors to go to all three mountains. You can ski all three resorts within one day, all on the Big 3 ski pass. They also have multi-day tickets for all three mountains, so you don’t actually have to go to all three mountains in one day.SkiBig3 Trifecta Callenge
Once you visit all three mountains of Banff, you can visit the Adventure Hub in Banff or Canmore and get a SkiBig3 trifecta trail sign, patch, or sticker. You also get a coupon for a free pint of beer with purchase.Are the Banff ski resorts on the IKON pass?
Yes. All three resorts are on the IKON pass and the number of days and blackout dates depend on which pass you get.Which Banff Ski Resort is Best?
Personally, out of the three, we liked Banff Sunshine Village the best. Mt Norquay is a pretty small mountain and the terrain is not really varied. We went to it just so we said we did it. The next best, after Sunshine Village, is Lake Louise. When we visited, they were in a bit of a snow drought, so the snow quality at all three mountains was questionable. That being said, we definitely saw the potential of both Sunshine Village and Lake Louise. I would say that if you like a variety of terrain, including steep, difficult off piste runs, then Sunshine Village is the place to go. It has trees, bowls, chutes, and extremely wide - literally the whole mountain wide - low to medium pitch runs. Plus, Sunshine Village has a Beaver Tails stand! There’s nothing better than a ski break with hot and fresh deep-fried dough dusted in cinnamon sugar. Oh, and you can ski between provinces on the run called The Great Divide, located on top of the Continental Divide, which boasts amazing views of Banff’s backcountry areas. Lake Louise is more known for its long, wide open groomers and cruisers. For a wide-open scenic run with views of Mount Temple, Lake Louise, and the Victoria Glacier icefields, try Charlie’s choice. It’s a gentle blue run with to-die-for views.Things to do in Banff if you don’t ski
If you’re not a skier or snowboarder, don’t worry, there are so many things you can do in Banff.Banff Village
If you haven’t been to Banff, the village, you’re in for a treat. It literally looks like a Hallmark Christmas movie. The mountains juxtaposed against the town streets is so incredibly picturesque, especially when the mountains are snow-topped. You can wander the streets, just soaking in the vibes, stop in at a cafe or bar for a drink, and just pretend you’re in a winter movie. Make sure you bring your camera because every corner is a potential photo.Northern Lights
No promises, but sometimes, if you’re very lucky, and there’s a high KP index, you’ll maybe get to peep the Northern Lights. Some popular spots to chase the aurora are: Lake Minnewanka, Vermillion Lakes, and Bow Lake. The show starts late and you never know if you’re going to see it, but when you do, it’s life-changing. Dress warm, pack a snack, be patient, and check the KP forecast before heading out.Winter Sunrise
Sunrises hit different in Banff and winter is the best time to see them, in my humble opinion. First off, they happen later in the day so you don’t have to wake up as early. Second of all, the mountains make for a gorgeous backdrop. Hopefully, the colors will be amazing: the dusty pink alpenglow against the blue-white of snow is beautiful.Lake Louise
Lake Louise is one of the main areas in Banff and in winter, it absolutely shines. Winter tends to be not as busy as summer and the winter wonderland vibes are to die for. Walk the Lake Louise shoreline, explore the iconic lakeside Fairmont Chateau Lake Louise, or ice skate on the lake!Ice Skating on Lake Louise
The lakes in Banff are legendary and if you go in the winter, you have the chance to experience the wonder of a frozen Lake Louise. From most affordable to expensive: bring your own skates, rent skates from Wilson Mountain Sports, or rent from the lakeside Fairmont Chateau Lake Louise. It’s absolutely free to skate on the lake, but make sure to check the lake conditions. You do need a Parks Canada Pass, as detailed above, and it’s probably a good idea to take the to take public transit (thre’s a small fee) because while there is parking, it’s pretty limited. If you’re staying at a hotel in Banff, your hotel might also have a complimentary shuttle. Pro tip, bring a helmet. Safety is no joke.Winter Wonderland Lunch
Stop in at the Lakeview Lounge inside the Fairmont and request a spot next to the gorgeous arched windows. If you’re there on a sunny day, the blue of the sky next to the white snow and frozen lake is unbelievable. If you’re not staying at the Fairmont, be sure to make a reservation as walk-ins aren’t available. It’s not cheap, but truly, it’s a once in a life time dining experience. Have a cocktail, admire the view, and just soak in the Canadian vibes.Sightseeing Gondola
Just because you don’t ski or board doesn’t mean you can’t enjoy the views from the top of the mountain. Take Lake Louise Ski Resort’s Winter Sightseeing Gondola and take a breathtaking ride up the mountain to the top. At the top, you’ll get a 360 degree view of the lake and surrounding mountains. This gondola is a purely sightseeing trip, so make sure to dress warm and note that there are no facilities at the top, so packing a lil snack and a hot drink in a thermos is a great idea.Tubing
If you want to experience a little bit of speed but not ski or snowboard, try tubing! You can tube at either Mt. Norquay or Lake Louise Ski Resort. The resorts provide everything you need, from the tubes to a magic carpet lift that carries you back to the top of the tube runs.Self-Care
Spas in the mountain and winter go hand-in-hand. A little bit of self care at a spa is a welcome break from the cold. The very newly opened BASIN at the Fairmont Chateau Lake Louise is a quiet, relaxing, luxury thermal bathing experience. We haven’t been but it looks amazing, both in cost and views. If you want to treat yourself, I think you should put it on your bucket list. If you want a more low-key spa experience, The Banff Upper Hot Springs is a naturally fed, mineral rich pool. In the winter, the steam off the pool and the snowy mountains in the background is super dreamy. Note: They’re doing a renovation so it’s currently closed, but scheduled to open in early 2026.Places to eat in Banff after skiing
These are our favorite restaurants and places to eat in Banff. Mike and I have spent so much time in Banff, from camping to skiing, leaf peeping, and all the things in between. We’ve tried a huge swath of the restaurants, bars, pubs, and cafes. This is our go to list, in no particular order.Good Folk
Good Folk, Banff’s newest opening, located in the Otter Hotel, is not just a hotel restaurant. The room is intimate and cozy and the menu features delicious classic Canadian flavors, updated with seasonal twists. It’s the perfect place for date night.Bluebird
For some reason, the mountains always have me thinking about steak. Bluebird is a classic, retro steakhouse set inside a mid-century mountain chalet. A roaring fireplace sets the scene and their all-day slow-roasted prime rib with Yorkshire puddings is not to be missed. Plus, they have a fondue happy hour! I love their branded plates, their gorgeous interior, and most of all their vibes. They do breakfast/brunch, lunch, and dinner. Don’t miss out!The Fat Ox
If you’re looking for inspired Italian food with a hearty, alpine flair, Fat Ox is where you want to be. It’s one of the newer restaurants in Banff and quickly becoming a local favorite. The space is airy and bright and the food is pure comfort.Pizzeria Sophia
If you have a pizza craving, wood-fired pizza at Pizzeria Sophia is sure to hit the spot. Rustic and warm with eclectic textures and decor, the rooms makes you want to sit down and chill a while. The menu features modern Italian classics, with a focus on pizza, pasta, and antipasti. Shout out to their 50 layer lasagne bolognese and the crispy calamari. Be sure to check out their pizza happy hour for half priced pizzas!Lupo
If you love Italian design, walking into Lupo will bring a smile to your face. Black and white tiles, bold Italian typeface signs, and a bar reminiscent of an Italian grocer will make you feel like you’re stepping into an Italian marketplace, right in the middle of the Rockies. Lupo was named one of the top Canadian restaurants by Canada’s 100 Best and I can’t say I disagree. Wood-fired pizzas, fish, and meats, house-made pasta, and a curated cocktail and wine list makes Lupo a must visit when you’re in Banff.Shoku Izakaya
Sushi? In the mountains? Yes and yes. Don’t think Tokyo-level omakase, think Osaka-style izakaya. An eclectic menu full of innovative rolls, small plates, and cocktails is the perfect way to end your night after a night skiing or exploring. Shoku is a first-come, first-serve place that serves all the classic izakaya dishes like ebi mayo, takoyaki, and chicken karaage.Banff Poutine
Did you even visit Canada if you didn’t get poutine? Drop by Banff Poutine to experience an exemplary sample: fresh hand-cut fries, squeaky cheese curds straight from Quebec, and savory, hot gravy. Nothing hits like poutine in winter.Bridgette Bar
This eatery is technically in Canmore, not Banff, but if you have a car, it’s not far at all. The Canmore location is an outpost of a beloved Calgary dinner destination. Bridgette is cute, modern, chef-driven spot that focuses on wood-fired family style dining. The mid-century inspired room is cozy and warm, with lots of dark wood, marble, and plush banquettes. We like the pizzas (especially when they’re half-off during happy hour), the vegetable dishes, and the banana pie.Alpine Social
This is the restaurant located in the Fairmont Chateau Lake Louise. Essentially, it’s an upscale mountain eatery in a gorgeous room with leather banquettes, custom millwork, gold accents, and lots of cute mountaineering details. The food is comfort focused and the drinks are innovative. To be honest, all of the dining at the Fairmont Chateau Lake Louise is great — typically hotel restaurants aren’t usually on the top of best eats lists, but truly, the Fairmont restaurants shine.Banff Skiing Insider Tips and Tricks
Make sure you secure your National Park Pass. Anything you do in Banff needs a park pass and you can easily purchase one online in advance. If you’re driving, make sure your vehicle has snow tires. Not all season tires, not all weather tires, strictly snow tires. It snows in Banff and while they do their best to clear the snow, it exists and driving in snow is going to be inevitable. That’s it! I hope you visit Banff in the winter season. There’s so much to do and so much to eat. It’s truly magic! That’s it! I hope you get a chance to ski in Banff. Banff is truly a national treasure. From the turquoise blue lakes to the snow covered peaks and quaint mountain villages, it’s a ski vacation you’ll never forget. Read More →
I Am... Cheesy Miso Stuffed Mushrooms
Stuffed mushrooms are the cutest appetizer out there, and definitely one of the most underrated holiday sides. So round, so poppable, and so delicious. I absolutely love stuffed mushrooms. They’re easy to make (and make ahead if you need to) and they’re always a hit. I love stuffed mushrooms and how infinitely customizable they are. They’re kind of like the vegetarian version of a deviled egg! I’m all about tiny bite-sized stuffed things and stuffed mushrooms fit the bill perfectly. These cheesy miso stuffed mushrooms are particularly good because they’re triple umami: mushrooms, miso, and parmesan cheese! They’re so full of flavor and satisfying.
How to make stuffed mushrooms
- Start off by washing your mushrooms. Yes, we’re going to wash them, more on that below.
- After you wash them, trim the very tip of the stem and discard, then gently break the stems from the caps.
- Place the caps on a parchment paper lined baking sheet.
- Mince the stems then sauté them in butter until golden then let cool.
- While the stems are cooling, mix together cream cheese, mayo, and a bit of white miso.
- Stir in the sautéed stems then stuff the mushrooms, topping them with parmesan.
- Bake until golden and piping hot then enjoy!
Stuffed mushroom ingredients
- mushrooms - I like using brown mushrooms because I think they’re prettier but white mushrooms are exactly the same so go with whichever you prefer. Try to choose mushrooms that are on the bigger side, but not too big, 1 - 1.5 inches.
- butter - mushrooms sautéed in butter are a dream come true. You can use oil if you don’t have butter on hand.
- cream cheese - this is what is the bulk of the creaminess in these stuffed mushrooms. It’s easier to mix if your cream cheese at room temp.
- kewpie mayo - my secret ingredient! Kewpie mayo adds extra creaminess and when you bake it, it is SO delicious. If you don't already know about it, read more about kewpie mayo here.
- white miso - white miso adds extra umami and flavor. If you don’t have any on hand and don’t want to go to the store, you can skip it, but it really boosts all the savoriness of this dish.
- parmesan - finishing with finely grated parmesan is always a pro move!
How to pick good mushrooms
I like buying mushrooms loose so I can go through and choose ones that are about the same size so they all cook at the same rate. Look for whole, intact caps without discoloration. They should feel spring-y and light, not spongy.To wash or not wash mushrooms
If you do a quick internet search on this, people are divided. Some people wash, some people don’t wash, some people peel. The reason why people don’t wash mushrooms is that they’re worried they’ll get soggy. But the truth is, like all plants, they can take a bit of a shower and be okay, especially if you’re washing them while they’re whole.How to clean mushrooms
Wash mushrooms right before you use them. Place whole mushrooms in a sieve (I use the sieve in the salad spinner basket) and use the spray function and cold water to spray off any dirt. Spin or pat dry with paper towels. Use immediately.What to serve with stuffed mushrooms
- The best green bean casserole
- Super smooth and fluffy mashed potatoes
- Garlicky parker house rolls
- Velveeta mac and cheese
- The ultimate fall kale salad
- Fool-proof super juicy turkey
Cheesy Miso Stuffed Mushrooms
Stuffed mushrooms are the cutest appetizer out there.
- 16 large mushrooms (white or brown)
- 2 tbsp butter
- 4 oz cream cheese
- 1/4 cup mayo (kewpie mayo preferred)
- 1 tbsp white miso
- 1/4 cup Parmigiano Reggiano cheese (finely grated)
- parsley (finely chopped, to finish)
Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.
Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.
In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.
Scoop the filling into the mushroom caps and top with grated parmesan.
Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!
I Am... Instant Pot Mashed Potatoes
These instant pot mashed potatoes are so good and so easy they're dangerous. Mashed potatoes are the ultimate comfort food and now that I have a hands off way of making them, I'm pretty sure I'm going to be eating so many potatoes that I'm going to turn into one. I love how you just set everything in one pot and you're done. Just pop your potatoes in, cook on high pressure for 7 minutes, mash, season, and eat. So simple and so good. My tip here is using a sieve (or a ricer) to push your potatoes through instead of mashing. You end up with super smooth and creamy mashed potatoes.
How to make the best instant pot mashed potatoes
- Prep the potatoes: Scrub and peel (or leave the skins on if you’re into that) the potatoes and cut into quarters.
- Place in the Instant Pot with garlic and a bit of chicken stock. Pressure cook on high for 7 minutes, then quick release.
- Mash by pushing the potatoes and garlic through a fine mesh sieve or ricer. If you like a lumpier mash, use a masher.
- Stir in room temp butter, then the milk. Taste and season with salt (and pepper if desired) and serve warm!
Instant pot mashed potato ingredients
- Potatoes: Like I mentioned above, I always use either Yukon golds or Russet potatoes. Either are a solid choice and if you like you can even mix them for the best of both worlds.
- Garlic: Who doesn’t love garlic mashed potatoes? Give it gives these potatoes a warm garlicky flavor. Feel free to increase or decrease the amount of cloves used.
- Butter: Butter is essential so use a good one - we love grass-fed butter.
- Milk or cream: I almost always use whole milk for my mash, but if you want an extra indulgent potato, use half and half or heavy cream.
- Salt: Don’t forget to season!
- Toppings: I keep it pure with just a butter pool, but chopped chives or sliced scallions look pretty and add some color and herbaceous. Cracked black pepper is always good. You can always customize as you wish and stir in cheese, top with bacon bits, and jalapeños, or everything bagel seasoning.
4 secrets to the best mashed potatoes:
1. Water is the enemy
Waterlogged potatoes mean gluey mashed potatoes. To avoid this, we’re going to steam the potatoes in the Instant Pot with just the minimal amount of liquid, which will make them fluffy, cooked through, and full of potato-y flavor.2. Season!
Season at every step. I like to steam/cook the potatoes in chicken stock so it adds an extra layer of flavor. If you don’t want to use chicken stock, you can use vegetable stock or just make sure to salt the water you cook the potatoes in. You want to season when you’re cooking the potatoes and afterwards when you add in the butter and milk so you have layers of seasoning.3. How you mash matters.
I love the way mashed potatoes taste when you push the potatoes through a fine mesh sieve. It gives you the smoothest, most luscious mashed potatoes you’ve ever eaten. But, if you like a slightly chunkier mash, use a potato masher. There are even different kinds of mashers: smooth mashers or chunky mashers depending on how you like your potatoes.4. Don’t over mix.
Once your potatoes are mashed, you want to just stir in the liquids (butter and milk or cream) without over mixing, which can lead to gummy potatoes.How much water for Instant Pot mashed potatoes?
The minimum amount of liquid Instant Pot needs for pressure cooking is 1 cup. You can use either 1 cup of chicken stock or salted water. This is a lot less liquid compared to almost all the other Instant Pot mashed potato recipes hanging out on the internet. It’s superior for two reasons.- Cooking potatoes in a large amount of water makes them water-logged and soggy, which results in less potato flavor.
- Less water means less time for the pot to come up to pressure.
How many potatoes do you need per person?
For a side serving of mashed potatoes, the general rule is: 1 medium to medium-large potato per person. Potatoes come in various sizes, but a good rule of thumb is that you’ll need a medium to medium-large potato that fits in the palm of your hand for each person. Aim for a 1/2 lb individual servings of mashed potato.Vegan Instant Pot mashed potatoes
If you’re vegan, or have guests who are, it’s super easy to make flavorful, smooth, rich mashed potatoes. Follow the recipe as below, but make these ingredient substitutions. Instead of chicken stock, cook the potatoes in 1 cups mushroom dashi stock or your favorite vegetable stock. Instead of butter, use vegan butter or white miso. Instead of milk, use your favorite milk alternative, mushroom dashi, or white miso paste mixed with water.What are the best kind of potatoes for instant pot mashed potatoes?
There are only two kinds of potatoes that are perfect for mashed potatoes: Yukon golds (my absolute favorite) and Russets.- Yukon golds are perfect for mashing because they’re starchy, beautifully yellow, and have a rich buttery potato taste. They’re also a more dense potato with a thin skin, and when you use them, you get a more luxurious mash.
- Russets (or Idaho) potatoes are those big potatoes with the dusty skin that most people use for baked potatoes. These are also excellent for mashed: fluffy, dry, and starchy, when cooked right. Russets are the more mild potato of the two potatoes I recommend and if you’re a fan of lighter potatoes, they make a mash with a more delicate texture.
Skin on or skin off?
Because I’m in the smooth mash camp, I don’t think potato skin belongs in mashed potatoes. But some people love that texture contrast. And for those people, I say, feel free to leave the skins on!What if I don’t have an Instant Pot?
You can still make these mashed potatoes, all you need to do is steam: place the cut up potatoes on a plate or in a steamer basket. Boil 1-3 inches of water in a large pot and place the potatoes in the pot. Cover and steam on medium until very tender, 30 to 35 minutes. Check this post out for more. Best mains to serve with mashed potatoes- The Best Cajun Butter Steak
- The Juiciest Baked Chicken Thighs
- One Pan Creamy Dijon Mustard Mushroom Chicken
Instant Pot Mashed Potatoes
Smooth and fluffy mashed potatoes in under 20 minutes!
- instant pot
- 2 lbs potatoes (peeled and quartered)
- 1 cup chicken stock (no sodium preferred)
- 2-4 cloves garlic (optional)
- 2 tbsp butter (or to taste)
- 1/4-1/2 cup milk (or to taste)
- salt and freshly ground pepper
Place the potatoes, chicken stock, and garlic (if using) in your Instant Pot/pressure cooker. Put the lid on, set the pressure to high and cook time to 7 minutes. Quick release the pressure when cooking time is completed.
Remove the potatoes from the liquid and mash or push through a ricer or a sieve. Optionally add a bit of the leftover chicken stock that the potatoes were cooked in for a bit more flavor.
Stir in the butter, milk, and salt and pepper to taste. Enjoy!
I Am... Tiktok Frozen Gummy Bears
TikTok food trends are back with viral frozen gummy bears. People love gummy bears. People love crunchy things. Why not crunchy gummy bears? All you really need is time and two ingredients: Sprite and gummy bears. After they’re frozen, they're a combination of hard and soft with a frozen candy texture. They’re kinda fun and quirky and I think they’re adorable because the gummy bears double in size.
What are frozen gummy bears?
Just what they sound like! Gummy bears that are frozen. They popped up on my for you page on TikTok so I’m not sure who invented them because I’ve seen literally hundreds of people making and crunching them for AMSR crunching videos. They don’t really sound crunchy thought - they’re more of an icy chew. Anyway, they looked fun and cute and gummy bears are delicious.What do frozen gummy bears taste like?
They taste just like regular gummy bears but with a different texture. Crisp and cold and smooth. Kind of hard and soft at the same time. If you’ve ever had gummy candy that has been left out in the cold, the texture is somewhat similar, but a bit softer because of the Sprite soak. They’re simultaneously chewier and softer. You would think they would be hard, but they don’t come out like ice cubes, more of a cold soft crunch, like nugget ice. Because of the sugar and gelatin content of the bears, they stay kind of soft, which is nice because it’s what gives the bears their soft and icy texture. As you chew, the frozen bears start to melt in your mouth. I like them!How to make frozen gummy bears
- Lay out your gummy bears in a shallow container that has a lid. You can do them in neat little rows or just spread them out, just as long as they’re in one layer, you’re good.
- Pour Sprite (or your choice of soda) on top over the bears, making sure they’re completely submerged. Cover the container and place it in the fridge overnight.
- The next day your bears will double in size. Strain them and arrange in a single layer on a parchment paper lined tray. Freeze for 3 hours or until firm and frozen.
- Enjoy the frozen gummy crunch!
Frozen gummy bear ingredients:
- gummy bears - everyone knows the superior gummy bears are Haribo. I dream of going to Germany to visit a Hairbo factory one day. My favorite are the twin cherries. Anyway, any bears will do, buy your favorite gummies.
- Sprite - you don’t need to use Sprite obviously, any clear soda will work, so choose your favorite. I think maybe the frozen gummy bear trend came from Japan and originally they used Mitsuya Cider, which is a kind of cream soda-y citrus-y soda.
What other gummies can I freeze?
Any really! I’ve seen frozen peach rings, cola bottles, sour patch kids. This will work on any sort of chewy, soft, gummy candy.What other sodas can I use?
Again, any soda will work for this. The soda is for carbonation and liquid soaked up into the gummy bears, so choose a soda that you like. I’m pretty sure the main choice is Sprite/7Up because they’re clear so the gummy bears stay the same color.Best gummy bear brands
Personally, I love Haribo Gold Bears, which is what we used in this post. Haribo invented gummy bears in 1922 and they’re the original and best! They’re a little firmer than most gummy bears and I think they have the tastiest flavor and chew. I also like how pretty and pastel they turn out after freezing them. Mike’s partial to Albanese Fruit Bears https://amzn.to/3C9gy4h which are pretty darn good too. They’re a bit softer than gold bears which isn’t for me, but I admit that they are very soft and chewy and they have elite flavors like Fuji Apple, Asian Pear, and Alphonso Mango. Another bear I’m interested in trying, but can’t vouch for are Black Forest gummy bears https://amzn.to/3YB9uVA. They have a different gummy bear shape which would be fun to see frozen. I’ve heard they taste really good and are a good amount of chew. That’s it! This is a fun little quick treat - if you ignore the overnight soak and freezing - and I think it’s worth it to try. The holiday season is coming up and a bowl of seasonal colored frozen gummy bears is a cute, conversation starter. Happy freezing! xoxo stephFrozen Gummy Bears
How to make the adorable viral gummy bear treat
- 1 package gummy bears (about 6oz)
- 1 can Sprite ( (or other clear carbonated drink))
Place your gummy bears in an air tight container. If you want your bears to be pristine and nicely shaped, spread them out in a single layer.
Carefully pour the Sprite over the gummy bears, covering them completely. Place the cover on the container and place in the fridge overnight.
The next day, the bears will double in size and be quite soft.
Scoop the bears out of the Sprite and place them in a single layer on a parchment paper lined plate or tray. Freeze until firm, about 3 hours.
Enjoy frozen!
Estimated Nutrition based on Haribo brand gummy bears
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