Food and Drink

In a retirement mecca such as Victoria, with so many the-kids-are-gone couples living here, it’s not surprising I get requests for recipes that serve two.

Dear Eric: I feel like I want to eat more lamb, but I don’t know what cuts to buy. Can you help? Jill Dear Jill: Despite being widely available in Canada, lamb still plays second fiddle to other meats, such as beef, pork and chicken.

Dear Dr. Roach: I recently had a screening mammogram, and received a letter from my doctor saying the results were normal.

I had brunch with three friends a few weeks ago in Vancouver’s Gastown at a place called The Flying Pig. On the menu was croque madame and two of my friends ordered it.

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