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Home
Life
Food and Drink
Food and Drink
Ask Eric: How to handle onions
Red, yellow and green, sweet or strong, the allium bulb has an important role in the Canadian kitchen
Apr 12, 2015 6:00 AM
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Eric Akis's eighth book is all about rotisserie chickens
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.
Apr 1, 2015 4:46 AM
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Ask Eric: Steak pudding without suet
Butter and lard are substituted in this savoury meat-filled pudding
Mar 29, 2015 6:00 AM
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Eric Akis: Pecan pie to die for
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.
Mar 25, 2015 6:00 AM
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Ask Eric: Making bone broth
Meaty bones are slowly simmered to make a deeply delicious soup base
Mar 13, 2015 4:56 PM
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Ask Eric: Is it OK to cut back on sugar?
Changing the recipe can change the way the cookie crumbles
Mar 6, 2015 3:51 PM
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Eric Akis: Saigon sub combines French, Vietnamese flavours
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.
Mar 3, 2015 5:24 PM
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Cookbooks help you make veggies the main meal
TORONTO — With trend-watchers predicting that more people will be making vegetables as the mains for their meals, Jessica Nadel’s new cookbook is timely.
Feb 6, 2015 4:45 PM
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Eric Akis: Hail the humble salad shrimp
I receive numerous recipe requests, and those using salad shrimp have been in my inbox lately.
Feb 3, 2015 5:57 PM
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Eric Akis: Eggs offer protein, minerals and vitamins
On the list of foods it would be hard to live without, for me, eggs are near the top of the list.
Nov 25, 2014 4:21 PM
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