Food and Drink

Dear Eric: We want to do a retro ’70s dinner party. I seem to recall chicken à la king was madly fashionable. I know it involved chicken and mushrooms in a white sauce over vol au vent shells.

I recently celebrated my 18th year as Times Colonist food writer. After more than 2,000 columns, it was clear I had covered almost every food topic imaginable. But over the years, I’ve discovered that there’s always a trendy new food to write about.

Dear Dr. Roach: My husband, who is 59 years old, has been diagnosed with “fatty liver.” He is five foot nine and weighs 300 pounds. He has struggled all of his life with his weight. He has pain and tenderness in his upper right side.

Red, yellow and green, sweet or strong, the allium bulb has an important role in the Canadian kitchen

For many of us, a best- remembered comfort food came not from mom’s oven, but direct from the supermarket: that ready-cooked rotisserie chicken.

Butter and lard are substituted in this savoury meat-filled pudding

If you have a sweet tooth, have been behaving yourself and are now officially ready for a treat, it’s hard to go wrong with a good pecan pie. Just be sure folks are around to share it.

Meaty bones are slowly simmered to make a deeply delicious soup base

Changing the recipe can change the way the cookie crumbles

There are many instances of dishes that have been created and become widely popular when cuisines are successfully fused together. One tasty example is bánh mì, pronounced “bahn mee,” according to the sources I checked.