Food and Drink

Dear Eric: I wonder how slow cookers stack up against cooking our vegetables lightly these days, so as not to destroy the vitamins and vegetables.

I enjoy reading about food history and learning how some dishes got their unusual names. I frequently learn something new about foods that have been around for a while.

Dear Eric: I read your recent article about butter with interest. That in turn caused me to send a note asking if you know where one can buy quality-tasting butter.

I’m not sure what exactly causes the craving. Perhaps it’s cooler weather, a rainy day or hearing Dean Martin on the radio (yes, you still can!).

Japanese staple an easy treat to try at home once you've sourced suitable fish. Here's how

Celebrity chef Paul Prudhomme died last week at the age of 75. He had a full life, and a big part of his legacy was inspiring cooks of all stripes to discover his beloved Louisiana cuisine.

Cowichan Valley chef and cookbook author Bill Jones is always on top of trends.

Dear Eric: Our family just recently discovered sweet-potato squash. We only have had it barbecued and enjoyed it immensely. We know it has more potential than this.

Thanksgiving dinner is just around the corner, and many of us around the Island will soon be mashing potatoes to serve as a side dish for that meal. How the dish turns out will vary, and the potato and technique used will be key reasons why.

This is part two of my answer to a reader’s question on roasting lean pork loin and sirloin roasts without them ending up dry and tough. In last week’s column, my focus was on preparing a roast that you only seasoned on the exterior.