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Food and Drink

It's summer, so throw another cake on the barbie

It's summer, so throw another cake on the barbie

The last place you want to be on a perfect summer day is in a hot kitchen, especially if you’re entertaining. Which is why the grill gets so much love this time of year. We grill burgers. We grill steaks. We grill chicken, fish, ribs and vegetables.
Go on, have ‘ice cream’ for breakfast

Go on, have ‘ice cream’ for breakfast

Like many of us, I was first exposed to the taste of matcha green tea without really any thought on my part: green-tea ice cream was the only dessert offered at our local Japanese restaurant, and since it was included in the price of the meal (even t
Nothing plain about this home cooking

Nothing plain about this home cooking

MIAMI — Bryan Voltaggio’s new cookbook may be titled Home, but these are not the breezy, 30-minute meals you might expect from a book named with an everyday ethos.
How do you bottle a moose? Eric Akis’s Canada Day food quiz

How do you bottle a moose? Eric Akis’s Canada Day food quiz

Canada Day is almost here, and that means it’s time for another edition of my annual food quiz. Give it a try and see how you do. Good luck, eh! You’ll find the answers to the quiz on the bottom of this page. 1.
Eric Akis: S’more ways to make a camping treat

Eric Akis: S’more ways to make a camping treat

Take three readily available ingredients on a camping trip, add some inventive Girl Scouts and watch them create something sweet to eat. That appears to be how s’mores were invented a century or so ago.
Eric Akis: Strawberries and cheese, please

Eric Akis: Strawberries and cheese, please

Strawberries and cream have long been a dreamy combination. But did you know that strawberries and cheese can also be splendidly combined? In this case, though, they are not served at the end of the meal for dessert.
Ask Eric: Proper prep work allows freezing, thawing of stock

Ask Eric: Proper prep work allows freezing, thawing of stock

Dear Eric: I often make beef or chicken stock from bones and carcasses. I then freeze it to pull it out later to make soup.
Eric Akis: This Vancouver Island school has taste

Eric Akis: This Vancouver Island school has taste

I recently visited a cooking school perfectly located to inspire students to reach gastronomic heights. To the south of it is a valley with vineyards and small farms growing everything from lavender to artichokes, and asparagus to heritage apples.
Eric Akis: Spread your wings with confinade

Eric Akis: Spread your wings with confinade

Dear Eric: When visiting Provence, we would visit markets where they sold sun-dried tomato spread that we would buy and spread on baguettes. It was so flavourful; I bought it every chance I got.
Eric Akis: Celebrating the bounty of the sea

Eric Akis: Celebrating the bounty of the sea

The ninth B.C. Shellfish Festival takes place soon. Reading about this tasty series of events immediately made me want to cook local shellfish. Today’s recipe is the result.