Cooking with Eric

Eric Akis

Eric Akis

Eric Akis is the author of eight cookbooks. His latest is The Great Rotisserie Chicken Cookbook (Appetite by Random House).

  • Eric Akis: Getting to the pulse of lentil soup

    I was driving in rural Saskatchewan in the summer a few years ago and pulled into a rest stop to stretch my legs. It was beside a farmer’s field filled with row upon row of not overly tall green . . .

    Eric AkisOctober 20, 2021

  • Eric Akis: Giving thanks for the club sandwich

    I sometimes wonder if the club sandwich was invented after Thanksgiving. When someone somewhere had leftover meat from a plump roast chicken or turkey sitting in their fridge and found a tasty way . . .

    Eric AkisOctober 10, 2021

  • Eric Akis: Pumpkin cheesecake a Thanksgiving crowd-pleaser

    If you need a splendid dessert for Thanksgiving or other autumn occasion pumpkin cheesecake is crowd-pleasing option. I know because after baking one and sharing it with friends and family the . . .

    Eric AkisOctober 6, 2021

  • Eric Akis: Make time for oxtail soup

    When I was growing up every once in while my father would enjoy a can of oxtail soup. As a kid it sounded exotic to me and later on in life, while attending chef school, I learned why busy guys . . .

    Eric AkisOctober 3, 2021

  • Eric Akis: Tuna casserole goes gourmet

    Although hearty and comforting, tuna casserole is not exactly “gourmet.” But it can get there that if you dress it up, Italian-style. I know, because that’s what I did when recently making a . . .

    Eric AkisSeptember 29, 2021

  • Eric Akis: Seared and roasted sausages with grainy mustard sauce

    Sausages are a versatile ingredient that, for example, can be fried up and served as a side dish for breakfast, or be cooked, sliced and added to soups, pastas, pizza and myriad other dishes. Today. . .

    Eric AkisSeptember 26, 2021

  • Eric Akis: Chinese-style barbecued pork enhances cabbage and corn soup

    The pelting rain late last week got me in the mood to make a pot of hearty, comforting soup. I had B.C.-grown savoy cabbage and corn on hand and decided to build a soup around them, Asian in style.. . .

    Eric AkisSeptember 22, 2021

  • Eric Akis: Chanterelle mushrooms make great steak sauce

    Wild B.C. chanterelle mushrooms are in-season and, if you’ve not harvested them yourself from a nearby forest, you’ll find them available at farm markets and some grocery stores. They are . . .

    Eric AkisSeptember 19, 2021

  • Eric Akis: Chili warrants a second bowl

    I’m a Blue Jays fan and when planning to watch one of their games the other day, I decided to make a TV-style dinner to enjoy while doing so. I settled on chili, something served in a bowl that . . .

    Eric AkisSeptember 15, 2021

  • Eric Akis: Duck salad perfect for early autumn

    Duck pairs well with fruit. French-style preparations that highlight that are duck à l’orange, and duck with cherry sauce. When recently harvesting pears from my backyard tree, I remembered that it. . .

    Eric AkisSeptember 12, 2021

  • Eric Akis: Aromatic local garlic adds flavour to roast chicken dish

    If you love cooking with fresh garlic, and you’ve not grown your own, now and well into fall is a great time to be buying it, locally grown. Farm stands, farm markets and smaller food stores . . .

    Eric AkisSeptember 1, 2021

  • Eric Akis: Brining gives pork a boost of beer flavour

    If you want infuse the flavour of your favourite ale into pork loin chops, get ready to brine. That technique will deliciously do that; while at the same time make those often lean pork chops . . .

    Eric AkisAugust 29, 2021

  • Eric Akis: The sweet taste of local corn

    Local corn, shucked, cooked, plated and slathered with butter is a classic, simple and splendid summer dish. But on the occasions you can sway yourself from having it, and instead decide to cut the. . .

    Eric AkisAugust 25, 2021

  • Eric Akis: Mushrooms make meat-free magic in vegetarian bolognese

    If you’ve grown or bought a bushel of lovely ripe tomatoes, turning some into sauce for pasta or other uses is a flavourful way to use some of them. I did that recently and started by making . . .

    Eric AkisAugust 22, 2021

  • Eric Akis: Fresh blackberries add local flavour to French toast

    If you’re in need of a brunch dish that incorporates an in-season fruit you can harvest for free, I have something for you to try. It’s a rich and splendid ­version of French toast you begin to . . .

    Eric AkisAugust 18, 2021

  • Eric Akis: A steak sandwich with Italian flair

    The word bruschetta is derived from the Italian “bruscare,” which means, “to roast over coals” or “to toast.” When you’re making bruschetta, what you’re roasting/charring or toasting is sliced . . .

    Eric AkisAugust 15, 2021

  • Eric Akis: Fabulous figs, three ways

    If you’ve recently visited some Island farm markets or farm stands, or have your own tree, you’ll know figs are in-season. It’s a splendid fruit with a beguiling look, taste and texture wonderful . . .

    Eric AkisAugust 11, 2021

  • Eric Akis: A Salt Spring farm-stand feast

    I’m spending part of my summer on Salt Spring Island and most of my dinner plans here have started with me visiting a few of the Island’s many farm stands to see what’s available. Recently, I . . .

    Eric AkisAugust 8, 2021

  • Eric Akis: B.C. sockeye salmon served chilled with salad makes tasty summer meal

    B.C. sockeye salmon is in season and I have a very cool, perfect way to serve it in summer. Simply season the fillets, and then bake, chill and serve with a cool, creamy, tasty cucumber potato . . .

    Eric AkisJuly 18, 2021

  • Eric Akis: Deluxe cheeseburgers feature zesty homemade sauce

    If you having a craving for a fast-food-chain burger, you know the type, with two patties, cheese, a middle layer of bun, sauce, pickles and onions, drive past the drive-thru. Instead, go to some . . .

    Eric AkisJuly 14, 2021

  • Eric Akis: A deluxe dinner from the sea

    If your partner and you are in the mood for a deluxe seafood dinner, I have a plan. Buy a fine selection of seafood, arrange them in a skillet, flavour them with a buttery mixture, set that skillet. . .

    Eric AkisJuly 11, 2021

  • Eric Akis: A tale of two Caesars

    One of Canada’s most popular salads, and one of our favourite cocktails, have at least four things in common. Both are named Caesar, both have an Italian connection, both are highly seasoned, and . . .

    Eric AkisJuly 7, 2021

  • Eric Akis: Ice cream cake is cool for summer

    If you need a cake for a summer gathering, but don’t want to fire up the stove, make sure your freezer is functioning correctly. That’s because you’ll need it to make a dessert that requires no . . .

    Eric AkisJune 30, 2021

  • Eric Akis: Keep dining cool for the hot weather

    When dining on a very hot summer day, flavourful food served very cold is obviously well suited for that kind of weather. Something you can cook in the morning, cool to room temperature, . . .

    Eric AkisJune 27, 2021

  • Eric Akis: Sandwiches add class to your summer tea time

    If you’re planning to have friends over for tea, why not turn it into a summer meal by serving sandwiches. Tea sandwiches, of course. Daintily prepared bites you artfully arrange on plates or a . . .

    Eric AkisJune 23, 2021

  • Eric Akis: Homemade beef dip, roasted on the barbecue

    Beef on a bun with jus for dipping is a popular dish served in pubs and diners. But I like to make it at home and when I do that in the summer, I take the cooking outdoors. I start by choosing my. . .

    Eric AkisJune 20, 2021

  • Eric Akis: A fruity summer sauce for chicken

    Sometimes when I’m selecting items for dinner my eyes do the shopping, as they did the other day at my corner food store. Not long after walking in, I spied some plump Vancouver Island-raised . . .

    Eric AkisJune 13, 2021

  • Eric Akis: How to preserve fresh herbs

    If you have an herb garden, or buy fresh herbs, these things are often true: You’ll have leftover herbs after using some for a recipe. Or, you’ll have so many herbs growing in your garden you only . . .

    Eric AkisJune 9, 2021

  • Eric Akis: Sausage buns, dressed up for summer

    Grilling and serving sausages in buns can yield a casual, but very satisfying summer supper. That’s especially true if you dress those sausages up with tasty Southern European-style toppings. I . . .

    Eric AkisJune 6, 2021

  • Eric Akis: Celebrate strawberry season with a tasty, eye-catching dessert

    You know summer is just around the corner when local, just-picked, ripe, sweet, heavenly aromatic strawberries are in season. And I’m happy to announce, that is now! They’re wonderful to eat on . . .

    Eric AkisJune 2, 2021

  • Eric Akis: A springtime soup 'n' sammy combo

    A soup and sandwich has long been a popular meal combination. When I serve it, seasonality often determines what I’ll prepare. That’s exactly what happened when creating today’s recipes. And it . . .

    Eric AkisMay 30, 2021

  • Eric Akis: B.C. spot prawns, the Louisiana way

    Like a recipe I did a few weeks ago for Cajun-style fish fry, this week’s dish is also inspired by a trip I took to Louisiana several years ago. On that journey, I visited a farm that grew rice . . .

    Eric AkisMay 23, 2021

  • Eric Akis: A flat-out delicious roasted chicken

    Spatchcocking the bird creates a wide surface to slather on some flavourful piri piri mixture

    Eric AkisMay 19, 2021

  • Eric Akis: Pork back ribs, with a Carolina twist

    I cook pork ribs in all sorts of ways, but one of my recent go-to methods starts by me setting out some sheets of aluminum foil. If I’m making ribs for just me and my wife, the next step is to . . .

    Eric AkisMay 16, 2021

  • Eric Akis: Pandemic pancakes for two

    In past years, when pancakes were on the menu at my house, I’d often served them to a table full of family and/or visiting friends. I’d get out my large electric griddle, cook a large batch of them. . .

    Eric AkisMay 12, 2021

  • Eric Akis: Roasted fish, with an Asian twist

    If you’re in the mood for an Asian-style fish dish accented with an in-season vegetable, you’re in luck — that’s exactly what I’ve prepared for today. The fish is salmon fillets that I put in a . . .

    Eric AkisMay 2, 2021

  • Eric Akis: Ricotta adds richness to tender meatballs served with marinara sauce

    You could call it meatball therapy, but I enjoy everything about making them. Choosing what type of meatball to make, rolling them up, cooking them, deciding how I’ll sauce them and, of course, . . .

    Eric AkisApril 25, 2021

  • Eric Akis: A cajun fish fry for two

    I recently bought some wonderfully fresh, well-priced B.C. rockfish fillets from my neighbourhood seafood store and on the way home contemplated how to prepare them. There are many types of . . .

    Eric AkisApril 21, 2021

  • Eric Akis: Make your own egg foo yung

    Scan the menus of Chinese restaurants in Canada, from small towns to big cities, and on many of them you’ll see egg foo yung. Some describe it as an American-Chinese hybrid. That’s because many . . .

    Eric AkisApril 14, 2021

  • Eric Akis: Creamy lemon peppercorn sauce makes for gourmet chicken dinner

    Over the years, I’ve learned that an ordinary-tasting chicken breast can be transformed into something quite gourmet if you prepare it with a bold and balanced mix of ingredients. And that’s . . .

    Eric AkisApril 11, 2021

  • Eric Akis: Monte Cristo makes a meal out of Easter ham leftovers

    I you have leftover baked ham from Easter dinner, an always-popular way to use some of it up the next day or two is in sandwich. They can be pretty simple, ham, lettuce, mustard and not much else, . . .

    Eric AkisApril 4, 2021

  • Eric Akis: Tips for reducing recipes to bake a small batch for your bubble

    A reader, Cynthia, suggested I do a column on reducing baking recipes. It was a good idea, because many folks have been baking during the pandemic and some, those feeding one or two, may want to . . .

    Eric AkisMarch 31, 2021

  • Eric Akis: B.C. halibut, with a southern-French flair

    Fresh B.C. halibut is in season and for today’s column I used fillets of that fish to create an appealing Mediterranean-style dinner for two. Cooking the fish was easy. I set the fillets in a pan. . .

    Eric AkisMarch 28, 2021

  • Eric Akis: Hearty goulash is rich with pork and vegetables

    When deciding what to cook for this column, I checked the forecast and rain was predicted. A good reason to stay inside and prepare comfort food, I thought, so I headed to my kitchen and made . . .

    Eric AkisMarch 21, 2021

  • Eric Akis: Phyllo-wrapped salmon fillets are flaky and delicious

    For those who’ve followed my column over the years, you’ll know one of my favourite ways to prepare fish is to wrap it in phyllo. It’s an ultra thin, Greek-style pastry that when layered, filled, . . .

    Eric AkisMarch 14, 2021

  • Eric Akis: Rib-sticking vegetable soups simple but satisfying

    Sometimes the best lunches are simple ones, such as a nice bowl of soup — one that’s comforting, hearty and rib-sticking and goes great with a thick slice of your favourite bread. I know others . . .

    Eric AkisMarch 10, 2021

  • Eric Akis: Dress up zucchini with 'real' parmesan cheese

    When my wife and I were first courting, we’d cook and introduce each other to dishes we liked to eat. One she first prepared for me was stuffed zucchini. When she did, with an interest in seeing . . .

    Eric AkisMarch 7, 2021

  • Eric Akis: Moroccan-style chicken has spice and tang

    A casserole filled with saucy, bubbling hot chicken always makes for a fine Sunday dinner. The options are many, from cacciatore to coq au vin. But if you’re looking for something with a little . . .

    Eric AkisFebruary 28, 2021

  • Eric Akis: Get hooked on the Big Eric fish sandwich

    I enjoy digging into a hot fish sandwich from time to time, and I can still remember one of the first ones I had more than 40 years ago. It’s hard not to because the place I ordered it from called . . .

    Eric AkisFebruary 24, 2021

  • Eric Akis: Hearty curried-vegetable soup offers a serving of comfort

    The cold spell made me think a hearty, nicely spiced soup would be the perfect recipe for today — something comforting and rib-sticking that one could enjoy on a snowy day, or a damp and rainy one.. . .

    Eric AkisFebruary 14, 2021

  • Eric Akis: Seafood tower for two makes luxurious Valentine's Day dinner

    If your partner and you love seafood, for Valentine’s Day dinner, why not lessen your pandemic blues and treat yourself to a fabulous seafood tower. The kind they might serve in a fancy restaurant . . .

    Eric AkisFebruary 10, 2021

  • Eric Akis: Cordon Bleu offers a blue ribbon French dinner

    The French words “cordon bleu” — literally, “blue ribbon” — have several meanings. Cordon bleu can refer to a person highly skilled at cooking. It’s also the name of a prestigious culinary and . . .

    Eric AkisJanuary 31, 2021

  • Eric Akis: Use tofu for a meat-free version of Kung Pao

    Tofu is made by cooking and grinding soybeans to yield a milky-looking liquid. Like milk when making cheese, that liquid is then coagulated, turned into curds, moulded, pressed and formed into . . .

    Eric AkisJanuary 27, 2021

  • Eric Akis: No meat needed for halloumi cheeseburger

    Today’s column was influenced by an international source. My son Tyler is currently living in Stockholm with his girlfriend, Sarah, who suggested I do a column on a cheese called halloumi that is . . .

    Eric AkisJanuary 20, 2021

  • Eric Akis: Pork piccata with lively lemony sauce

    A little bit of lemon can lift up the flavour of a wide range of savoury dishes. Today it provides that support in an Italian-style dish called piccata. Piccata is made by sautéing an escalope — . . .

    Eric AkisJanuary 17, 2021

  • Eric Akis: Pecans add crunch to saucy fish dish

    The process of creating today’s fish recipe began in my living room, when I sat in my favourite comfy chair with a stack of cookbooks. One of them was the late Paul Prudhomme’s classic tome Chef . . .

    Eric AkisJanuary 10, 2021

  • Eric Akis: How to make flavourful homemade chicken stock

    A reader, Bill, asked if I could do a column on making chicken stock. He said that during the pandemic, more people are cooking at home and they — and he — would appreciate some ideas for making . . .

    Eric AkisJanuary 6, 2021

  • Eric Akis: Roast duck an option for smaller, special meal

    If you want to roast a duck for a special meal — a Christmas or New Year’s dinner, for example — but are only feeding two, there’s a tasty upside: that one duck can be used to create three tasty . . .

    Eric AkisDecember 20, 2020

  • Eric Akis: Beef tenderloin roast makes a perfect holiday meal for two

    If you’re looking for a special meal to serve your partner this holiday season, a beef tenderloin roast for two would be a luxurious option. Particularly when served with a spectacular sauce. . . .

    Eric AkisDecember 13, 2020

  • Eric Akis: Two B.C. cookbooks for the foodie who has everything

    If you have a foodie on your Christmas gift list, a new cookbook is something they’d enjoy unwrapping. Today, I’ve written about two cookbooks by B.C. authors to consider putting under the tree and. . .

    Eric AkisDecember 6, 2020

  • Eric Akis: Hot, crispy prawns, ready for dunking

    If you’re in the mood for a seafood treat, it’s hard to go wrong with coconut prawns. Hot, golden, crispy and, because of that coconut, rich-tasting — all made even more inviting when the prawns . . .

    Eric AkisDecember 2, 2020

  • Eric Akis: Cookies to ease your worried mind

    During the COVID-19 pandemic, many folks have turned to baking to help knead, whip and beat out the stress they are feeling during these unsettling times. It’s a happy distraction from what’s going. . .

    Eric AkisNovember 25, 2020

  • Eric Akis: Grandpa’s chicken brings back delicious childhood memories

    When my wife, Cheryl, and I first moved in together, we cooked dishes we enjoyed when we were kids and teens. We still do. On Cheryl’s side of the ledger was one called Dad’s chicken. Dad’s . . .

    Eric AkisNovember 22, 2020

  • Eric Akis: Comfort food from Sri Lankan hill country

    Taking a long flight somewhere to enjoy new cultures and foods is not, for obvious reasons, in most of our current plans. We’re staying close to home and looking forward to the day that we can . . .

    November 15, 2020

  • Eric Akis: Three-cheese chicken lasagna with mushrooms and spinach

    A reader, Helen, asked if I could feature a creamy chicken lasagna recipe that used more than one type of cheese. That sounded like a tasty idea, so I set to work. I started by simmering chicken . . .

    Eric AkisNovember 1, 2020

  • Eric Akis: Is it a pumpkin or a squash? It's complicated

    Almost every fall since I began writing this column, I’ve offered recipes using canned pumpkin. On some occasions, readers have written to tell me that, despite the labelling, canned pumpkin is not. . .

    Eric AkisOctober 28, 2020

  • Eric Akis: Get dunking with two tasty dips

    Ladies and gentlemen, roll up your sleeves and get ready to dunk! Today I have a couple of tasty dips for you to try that will require you to grab some tortilla chips and happily dunk away. One . . .

    Eric AkisOctober 21, 2020

  • Eric Akis: Prawn and vegetable stir-fry with udon

    When I make a stir-fry it sometimes takes me back to my culinary school days where my instructors drilled into me the importance of “mise en place.” It’s a French term for having all your . . .

    Eric AkisOctober 18, 2020

  • Eric Akis: Pulled turkey sandwiches give leftovers a southern twist

    If you’re roasting a turkey for Thanksgiving and have leftovers, making sandwiches with sliced turkey on your favourite type of bread is a common way to use them up. Most folks, including me, . . .

    Eric AkisOctober 11, 2020

  • Eric Akis: Double up on pumpkin spice with squares and a latte

    If you enjoy the taste of pumpkin you’re in luck, because today I’m offering a sweet way and a hot and foamy way to enjoy it. The sweet way is a recipe for pumpkin squares that tastes similar to . . .

    Eric AkisOctober 7, 2020

  • Eric Akis: Stuffed chicken a tasty option for Thanksgiving

    If you’re downsizing Thanksgiving this year and not roasting a large turkey, what else could you serve if you still want to enjoy a whole bird? Well, if taste, juiciness and aroma all matter to you. . .

    Eric AkisOctober 4, 2020

  • Eric Akis: Broccoli and aged cheddar a magic combo

    Two foods that work marvelously together are broccoli and aged cheddar cheese. The flavour of mildly mustardy, earthy tasting broccoli is always brought to a finer place when combined in some way . . .

    Eric AkisSeptember 30, 2020

  • Eric Akis: Brown rice oat pancakes a healthy, gluten-free treat

    If you like pancakes, but want or need to make them gluten-free, brown rice flour is a good alternative to all-purpose flour. Today’s recipe yields light and tender pancakes that contain all the . . .

    Eric AkisSeptember 23, 2020

  • Eric Akis: Jamaican-style beef patties a spicy treat

    When my wife and I visit my sister-in-law Cindy in Thunder Bay, she often makes Jamaican-style patties. She was inspired by a trip to Jamaica years ago and the fact that she and everyone else in . . .

    Eric AkisSeptember 20, 2020

  • Eric Akis: Sheet-pan dinner shows off Island produce

    COVID-19 has caused planners to cancel, reschedule or rethink how they’ll hold events around the world. I got firsthand knowledge of how one group in Europe took the latter approach. A few weeks . . .

    Eric AkisSeptember 9, 2020

  • Eric Akis: Plums add touch of sweetness to chicken dish

    Putting fruit in savoury dishes adds a balancing touch of sweetness, appealing colour and, of course, the fine flavour of the fruit you use. All those things proved true when cooking today’s roast . . .

    Eric AkisSeptember 2, 2020

  • Eric Akis: Tasty appetizer, decadent dessert use in-season fruit

    I have two colourful late summer recipes for you to try. One you can serve as an appetizer or light lunch, the other a classic Italian-style dessert with a twist. The former is an adaptation of a. . .

    Eric AkisAugust 30, 2020

  • Eric Akis: A Mexican patio meal for two

    If I were a waiter in a restaurant I would describe today’s recipes as a sunny and bright tasting Mexican/Caribbean-style dinner for two. The kind of meal nice to enjoy on a patio while sipping a . . .

    Eric AkisAugust 26, 2020

  • Eric Akis: Peach Melba — a dessert fit for a star

    B.C. peaches are in season and if the late renowned French chef Auguste Escoffier was alive and living here he’d surely be cooking with them. In fact, The Escoffier Cookbook: And Guide to the Fine . . .

    Eric AkisAugust 23, 2020

  • Eric Akis: Chicken satay, Singapore style

    I recently watched an old episode of the late Anthony Bourdain’s CNN television show Parts Unknown where he visited Singapore. As he explored and ate his way around that city-state, it brought back. . .

    Eric AkisAugust 12, 2020

  • Eric Akis: Rice croquettes call up fun flavours of Italy

    I bought a beautiful basket of very ripe red tomatoes the other day and turned them into sauce. After making it, I pondered what to serve with it, leafed through my Italian cookbooks for . . .

    Eric AkisAugust 9, 2020

  • Eric Akis: Skillet BBQ Mac and Cheese rich with Island cheeses

    Palate-pleasing, comforting and rib-sticking, it’s no surprise that mac and cheese appeals to all ages. And another big part of its allure is that it can be prepared in myriad ways. For example, . . .

    Eric AkisAugust 5, 2020

  • Eric Akis: Summer soup stocked with garden veggies, topped with pistou

    During the COVID-19 pandemic, I, like everyone else, have moments where I’m anxious about what’s going on. That’s when I like to get moving and get my brain occupied with other things — like . . .

    Eric AkisJuly 26, 2020

  • Eric Akis: Gobble up some gazpacho

    Once or twice every summer, I like to make cold soup. Something savoury, well chilled and refreshing that perks up and pleases your palate and is perfect to serve on a warm day. When deciding . . .

    Eric AkisJuly 19, 2020

  • Eric Akis: Throw some chicken wings on the barbecue

    Once in a while, I get a craving for chicken wings. If it’s summer, I’ll head out and cook them on the barbecue. Last week, I barbecued some wings that I flavoured Asian-style. I first marinated . . .

    Eric AkisJuly 15, 2020

  • Eric Akis: Beautiful B.C. blueberries in cookies, summer salad

    When B.C. blueberries are in season, I like to keep a basket or two on hand to snack on. They have a sweet, slightly tart, appealing taste and are a good source of such things as vitamin C and . . .

    Eric AkisJuly 8, 2020

  • Eric Akis: Wild salmon, berries right combination for summer

    When I think about B.C. foods and summer, wild salmon and berries always come to mind. Both are available fresh at this time of year and a flavourful fact is that you can deliciously serve them . . .

    Eric AkisJuly 6, 2020

  • Eric Akis: Are you a Canadian foodie? Take this quiz and find out

    Canada Day will soon be here, the time of year I offer another edition of my annual Canadian food quiz. Give it a try, eh, and see how you do. You’ll find the answers here. 1) In their most . . .

    Eric AkisJune 28, 2020

  • Eric Akis: Pasta salad for your picnic basket

    Packed for a picnic, served for a cool summer lunch, or offered as a side dish, pasta salad is cool, palate-pleasing and perfect to enjoy on a warm summer day You can also flavour it in all sorts. . .

    Eric AkisJune 24, 2020

  • Eric Akis: Chicken sandwich, Japanese style

    Chicken katsu is a Japanese-style panko-coated piece of fried chicken that’s become a popular dish around the world. It’s easy to understand why — it’s crispy on the outside, juicy in the middle . . .

    Eric AkisJune 17, 2020

  • Eric Akis: A sheet-pan dinner with in-season spot prawns

    When it comes to seafood in B.C. we are spoiled. Halibut, salmon, albacore tuna, ling cod, crab, sablefish, oysters, clams and mussels are just some of the tasty choices we have and there’s much to. . .

    Eric AkisJune 14, 2020

  • Eric Akis: A taste of New York cheer with cheesecake

    Last week, I was looking at family photos and came across ones from a trip my wife, son and I had taken to New York. We had a marvellous time and those photos made me reminisce about the food we . . .

    Eric AkisJune 7, 2020

  • Eric Akis: Right on! It’s rhubarb season

    B.C. rhubarb is in season and today I’ve used it in two quite diverse ways. My first recipe sees rhubarb added to a baked good that might be nice to serve for Sunday brunch: rhubarb coconut muffins. . .

    Eric AkisMay 31, 2020

  • Eric Akis: Savoury strudel can be star of show

    It’s handy to have recipes that can serve two purposes. Today’s spinach and three-cheese phyllo strudel is an example. If you need a side dish for such things as lamb, kebabs, chicken or salmon, a . . .

    Eric AkisMay 27, 2020

  • Eric Akis: Fresh B.C. asparagus, three ways

    Asparagus is in season, and its fine flavour and colour always inspire me to prepare it in all sorts of ways. If you’ve followed this column over the years, you’ll know that soup is one of the . . .

    Eric AkisMay 20, 2020

  • Eric Akis: Fire up grill for bold beef ribs

    I was in the grocery store the other day looking for a nice steak to cook for dinner and got distracted when I saw packs of meaty beef back ribs for sale. I couldn’t recall the last time I had . . .

    Eric AkisMay 17, 2020

  • Eric Akis: Piragi fits bill as favourite snack for Mother's Day or any day

    It’s Mother’s Day, and in this column over the years I have written about my mother, Julie, and the food she cooked when I was growing up. Today, though, I thought I would talk about my father’s . . .

    Eric AkisMay 10, 2020

  • Eric Akis: How to make sushi rolls at home

    You really appreciate the skills of a well-trained sushi chef when you make sushi yourself. The chef makes it quickly, precisely, flavourfully and attractively, while home cooks can struggle, . . .

    Eric AkisMay 6, 2020

  • Eric Akis: Potatoes and yams take centre stage

    Baked potatoes and yams are often served as a side dish. In today’s recipes, though, I’ve elevated their status and made them the star on the plate. With regard to the spuds, I made twice-baked . . .

    Eric AkisMay 3, 2020

  • Eric Akis: How to make your own butter, bread and cheese

    A lot of flour is being sold during the COVID-19 pandemic — an indication that many folks have gone into pioneer mode and are making bread. Ask them what goes good with it and many will say butter.. . .

    Eric AkisApril 29, 2020


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