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Food and Drink

Ask Eric: How to make a pudding

Ask Eric: How to make a pudding

Dear Eric: My son mans the Langara Point Lighthouse on Haida Gwaii.
Diwali creates opportunities for TV cook Bal Arneson

Diwali creates opportunities for TV cook Bal Arneson

TORONTO — Ever since she was a little girl in India, Spice Goddess host Bal Arneson has loved celebrating Diwali, the Festival of Lights, spending time with family and friends, and cooking up a storm.

Tofino’s Wolf in the Fog named Canada’s best new restaurant

TORONTO - A restaurant in Tofino, B.C., on the edge of the Pacific Ocean has been named the best new restaurant in Canada in enRoute's annual top 10 list.
Eric Akis: From Prairie wetlands to Victoria soup bowls

Eric Akis: From Prairie wetlands to Victoria soup bowls

I recently did a road trip that started after I flew to Winnipeg, rented a car, found the Trans-Canada highway and headed east to Thunder Bay to visit family and friends.
Eric Akis: Mussels keep fresh longer in modified packaging

Eric Akis: Mussels keep fresh longer in modified packaging

Dear Eric: I was wondering if you have ever used the mussels they sell at Costco? They seem to have a shelf life of a couple of weeks due to over oxygenation prior to packaging, if I understood it right.

Ragu recipe for the rushed

A true ragu takes time, but if you want something faster, here’s a version that takes the time out of this family friendly classic, but leaves all the deep, rich flavours we want from a sauce as we head into fall.
Eric Akis: Rice pudding a perfect dessert for chillier evenings

Eric Akis: Rice pudding a perfect dessert for chillier evenings

Dear Eric: Would you have a recipe for the wonderful rice pudding I remember as a child? It was custardy, baked in the oven, had raisins mixed in and nutmeg sprinkled on top. The aroma of that baking is something I have not forgotten! Betty G.
Ask Eric: Ribs get Hawaiian punch

Ask Eric: Ribs get Hawaiian punch

Dear Eric: Can you tell me how to make Maui ribs? I’ve bought them at the store before, but would like to try making my own.
Eric Akis: Keep everything cool with gazpacho

Eric Akis: Keep everything cool with gazpacho

If you’re looking for a cool, palate-pleasing way to start a summer meal, or for a light lunch, make gazpacho. It’s a flavourful and classic soup first blended in the Andalusia region of Spain, whose base ingredients have evolved over the years.

Burgers with the cheese inside bring something extra

By mid-July, most of us are becoming blasé about basic grilled burgers.