Skip to content
Join our Newsletter

Food and Drink

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.
Eric Akis: How to keep avocados green

Eric Akis: How to keep avocados green

Dear Eric: How do I keep avocado and guacamole leftovers from discolouring? Ann Dear Ann: An avocado is an almost perfect ingredient. Its flesh has an appealing yellowish green colour, and its texture and taste are palate pleasing and almost buttery.
Spice up your fruit salad

Spice up your fruit salad

Looking for ways to jazz up your basic fruit salad this summer? Consider giving it a hit from the savoury side of the food world.
Eric Akis: The secret to silky hummus

Eric Akis: The secret to silky hummus

Dear Eric: What is your recipe for a memorable hummus? Jay Rangel Dear Jay: Hummus is a thick, Middle Eastern-style sauce/spread enjoyed around the world. Hummus is the Arabic word for chickpea.
Ask Eric: Coleslaws to suit any menu

Ask Eric: Coleslaws to suit any menu

Dear Eric: Could you publish some different ways to make coleslaw. David Dear David: The word “coleslaw” is derived from the Dutch word koolsla, which is formed from kool, meaning cabbage, and sla, meaning salad.
Ask Eric: How to make strawberry shortcake

Ask Eric: How to make strawberry shortcake

Dear Eric: Can you tell me how to make strawberry shortcake? Would like to serve it at a dinner party. Sarah Dear Sarah: I’ve held on to your question until local strawberries were in season.
Eric Akis: Rubs help you launch barbecue season

Eric Akis: Rubs help you launch barbecue season

If you love to cook and explore the tastes of the world, you’ll no doubt have a drawer full of little bottles of herbs and spices. I know — I’m one of those people and my collection of little jars numbers in the dozens.
Ask Eric: How to prepare flank steak

Ask Eric: How to prepare flank steak

The key to making it tender and tasty is to use a good marinade, to avoid overcooking the meat and to carve it against the grain