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Food and Drink

Eric Akis: Giving thanks for the club sandwich

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 to use it up.
Eric Akis: Pumpkin cheesecake a Thanksgiving crowd-pleaser

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.
Eric Akis: Make time for oxtail soup

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 like him choose this no-fuss version of it.
Eric Akis: Tuna casserole goes gourmet

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 batch of it.
Eric Akis: Seared and roasted sausages with grainy mustard sauce

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

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 Akis: Chanterelle mushrooms make great steak sauce

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.
Eric Akis: Chili warrants a second bowl

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.
Eric Akis: Duck salad perfect for early autumn

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’s another fruit that works well with it.
Eric Akis: Aromatic local garlic adds flavour to roast chicken dish

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 specializing in local produce will all be selling it.