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Food and Drink

Eric Akis: A cajun fish fry for two

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.
Eric Akis: Make your own egg foo yung

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

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 exactly what happened when I cooked up today’s recipe.
Eric Akis: Monte Cristo makes a meal out of Easter ham leftovers

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, or more fanciful, even in their name.
Eric Akis: Tips for reducing recipes to bake a small batch for your bubble

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

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

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

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

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

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.