Cooking with Eric

Eric Akis

Eric Akis

Eric Akis is the author of eight cookbooks. His latest is The Great Rotisserie Chicken Cookbook (Appetite by Random House).

  • Sunday Dinner: Enjoy our salad days while we can

    This year’s sunny-everyday summer has provided ideal conditions to enjoy a main-course salad for dinner. It’s the perfect meal to enjoy on a deck or patio on a warm day. If you agree, and with . . .

    Eric AkisAugust 19, 2018

  • Eric Akis: The benefits of quinoa waffles

    To me, any morning, is a good morning to make and enjoy waffles. But mid-August is probably the very best time to whip up a batch of them. That’s because at this time of year you can top and . . .

    Eric AkisAugust 15, 2018

  • Eric Akis's Sunday Dinner: Try B.C. sockeye Japanese-style

    B.C. sockeye salmon is in season, so today I’ve chosen fresh sockeye fillets to create a flavourful Japanese-style summer meal for four. Sockeye is a firm, tightly flaked fish, which makes it a . . .

    Eric AkisAugust 12, 2018

  • Eric Akis: Delicious cakes have a local flavour

    If you fancy doing some summer baking that incorporates in-season fruit, today I have two classic cake recipes for you. One is a coffee cake with a cinnamon-spiced topping that is flecked with a . . .

    Eric AkisAugust 8, 2018

  • Eric Akis: Rack of lamb makes great supper

    A bounty of herbs in my garden, ripening fruit on my blackberry bush and a beautifully frenched rack of Vancouver Island lamb I bought at a butcher shop inspired today’s recipe. I sometimes call . . .

    Eric AkisAugust 5, 2018

  • Eric Akis: Celebrate B.C. Day with a burger

    If you plan to serve burgers this B.C. Day long weekend, forget about cooking those frozen beef patties produced goodness knows where. Instead, celebrate your love of our province and a good burger. . .

    Eric AkisAugust 1, 2018

  • Eric Akis: A salmon and salad success

    A popular way to create a summer meal is to grill a protein on a barbecue and serve it with a salad. I did that recently, focused on using in-season ingredients, and ended up creating a flavourful,. . .

    Eric AkisJuly 29, 2018

  • Eric Akis: Bruschetta buffet perfect for summer entertaining

    I recently invited friends over for a drink on our deck, and thought bruschetta would be something nice to snack on. The next decision to make was how to top them. According to The Dictionary of . . .

    Eric AkisJuly 25, 2018

  • Eric Akis: Prime rib is ideal summer steak

    My wife and I don’t eat steak very often, but in the summer when we do, we most often choose a tender, juicy one large enough to serve two that I’ll grill on my barbecue. Our favourite beef cut . . .

    Eric AkisJuly 22, 2018

  • Eric Akis: Filling Asian flair in a bowl

    If you feel like a salad, want to eat something barbecued and desire a dish rich with Asian-style flavours, today’s recipe is designed for you. It combines all three of those things in a bowl, . . .

    Eric AkisJuly 8, 2018

  • Eric Akis: Let tiramisu carry me up to culinary heaven

    The other day, I saw first-of-the-season Vancouver Island-grown raspberries on sale at my corner grocer and they reminded of a dessert I’ve been meaning to try. So I picked up a few pints of them . . .

    Eric AkisJuly 4, 2018

  • Eric Akis: BBQ chicken pairs well with grilled vegetables

    When I barbecue chicken pieces and flavour them Mediterranean-style, with such things as olive oil, lemon, spices, herbs and garlic, I’ll often serve them with grilled vegetables. The two pair well. . .

    Eric AkisJune 28, 2018

  • Eric Akis In Our Backyard: Raise a glass to alcohol-free cocktails

    In early May, a reader, Patrick, asked if I could do a column on non-alcoholic drinks. I said yes, but would wait until warmer weather came, when a sipping a cool and flavourful drink outdoors . . .

    Eric AkisJune 20, 2018

  • Eric Akis: This Father's Day, give Dad a chocolate cake

    Sunday is Father’s Day and if kids out there want to help make Papa Bear a chocolate cake to celebrate, I have a recipe for you. It’s not difficult to prepare, but I recommend adult supervision . . .

    Eric AkisJune 13, 2018

  • Eric Akis: Fabulous flavours of the Philippines

    You know you are in for a fine meal when you open a restaurant’s front door and amazing aromas of something delicious cooking wrap their arms around you and pull you in.

    Eric AkisJune 10, 2018

  • Eric Akis: Surprise! Tea grows on Vancouver Island

    While writing this column, I was sipping a splendid cup of tea steeped from leaves that did not come from a far-off place. That tea was grown, harvested and processed a mere 75 kilometres from my . . .

    Eric AkisJune 6, 2018

  • Eric Akis: Get hooked on seafood boil

    When I think about a seafood boil, southern U.S. states with coastlines, such as Louisiana, Georgia and the Carolinas, is what first comes to mind. Bubbling pots of seafood, stocked with such . . .

    Eric AkisJune 3, 2018

  • In Our Backyard: Seafood will earn a wave of approval

    Buy a good-sized, live Dungeness crab and eight spot prawn tails, and you have the beginnings of a sumptuous, two-course B.C. seafood lunch or dinner that will serve four. I cooked the crab, . . .

    Eric AkisMay 30, 2018

  • Eric Akis: Satisfying a fast-food craving with fried chicken sandwiches

    Sometimes, I get a craving for a food I don’t eat very often and in my youth, would have headed to a drive-through window of a fast-food restaurant to get it. An example of that is a fried . . .

    Eric AkisMay 27, 2018

  • Eric Akis: Making the most of asparagus

    British Columbian-grown asparagus is in season, the ideal time to offer another collection of recipes using these spears of goodness. Simmering asparagus, leeks, potatoes and tarragon in stock . . .

    Eric AkisMay 23, 2018

  • Eric Akis: Meat-free souvlaki will fill you up

    The word “souvlaki” comes from the medieval Greek “souvla,” which means skewer. When making souvlaki, what’s traditionally cooked on that skewer is marinated meat, such as lamb, pork or chicken. . . .

    Eric AkisMay 20, 2018

  • Eric Akis: Make nachos a B.C. dish

    Some of our favourite foods did not come about because a chef spent countless hours perfecting the recipe before letting his customers try it. One of the best examples of that are nachos. In fact. . .

    Eric AkisMay 16, 2018

  • Eric Akis: Stately dinner salad fit for mom

    It’s Mother’s Day, and sons (and daughters) here, there and everywhere will be giving their moms extra-special attention today. For those whose mothers have passed, the day will be more about . . .

    Eric AkisMay 13, 2018

  • Eric Akis: Two hearty recipes using food bank staples

    Readers routinely ask if I have, or could create, a recipe for a dish they would like to try. Sometimes, it will be something they had in a restaurant or saw on a cooking show. Other times, it will. . .

    Eric AkisMay 10, 2018

  • Eric Akis: B.C. ciders great for cooking as well as sipping

    When I think about cider, autumn first comes to mind — the time of year apples are processed and turned into that wonderful drink that comes in a range of palate-pleasing styles. Alcoholic cider . . .

    Eric AkisApril 29, 2018

  • Eric Akis: No time to roll? Try sushi in a bowl

    If you like sushi, tried to make it home and things fell apart, not rolling the way you had hoped, try a simpler approach. Rather than pack and fit the rice, seafood and other ingredients inside a . . .

    Eric AkisApril 25, 2018

  • Eric Akis: Pork medallions with orange balsamic rhubarb sauce

    I bought some first-of-the-season rhubarb at a farm market, not knowing how I would prepare it. That planning started on my way home, and my first I thought was to make a dessert with it, maybe a . . .

    Eric AkisApril 22, 2018

  • Eric Akis: Fine sandwiches, right taste

    I desired a sandwich for lunch the other day and decided to make with it foods grown or produced on the Island. It’s Earth Day this Sunday and perhaps that sandwich would be something others would . . .

    Eric AkisApril 18, 2018

  • Eric Akis: Golden meal stars a fine fish

    Three things inspired today's recipe — a walk in my garden, peeking in my freezer to see what was in there, and a desire to eat fresh, in-season, B.C. halibut. In my garden, the chives were . . .

    Eric AkisApril 15, 2018

  • Eric Akis: Fried rice can be a delight

    Like many folks interested in the world’s cuisines, I’ve been watching David Chang’s new Netflix series called Ugly Delicious. In each episode, the founder of the Momofuku restaurant group (. . .

    Eric AkisApril 11, 2018

  • Eric Akis: The best beans on the street

    My wife, Cheryl, is a food-product developer and an accomplished chef/pastry chef who can go gourmet with the best of them. But on our street, she’s best known for a humble dish: Baked beans. She. . .

    Eric AkisApril 8, 2018

  • Eric Akis: Spring dinner menu a great blend of B.C. wine and food

    If you enjoy fine B.C. wine and eating food that perfectly pairs with it, let me suggest two splendid ways to do that: One requires you to buy a ticket, get dressed up and attend a fun event that . . .

    Eric AkisApril 4, 2018

  • Eric Akis: Use Easter’s leftover bounty in hearty ham and bean soup

    When I bake a big, beautiful ham for occasions such as Easter, my taste buds are very happy for two reasons. I know it will be splendid and hard to stop eating it when I slice and serve it for . . .

    Eric AkisApril 1, 2018

  • Eric Akis: Puff pastry enhances seafood dish

    After years of sampling, I’ve discovered that you can bake just about anything in puff pastry and it will taste good. But when seafood is stuffed inside, things always go up a notch, and go from . . .

    Eric AkisMarch 28, 2018

  • Eric Akis: Devilled eggs a hit on any occasion

    You know devilled eggs are widely popular and will never fall out of favour when every time you have served them, whether it was in 1981 or last month, people started reaching for one before you . . .

    Eric AkisMarch 21, 2018

  • Eric Akis: Pad Thai perfection

    Pad Thai is Thailand’s most famous noodle dish and widely popular around the world. That stature is pretty impressive for a food that in Thailand is most often sold by street vendors and casual . . .

    Eric AkisMarch 18, 2018

  • Eric Akis: Burgers with a southern twist

    During a spate of warm and sunny weather, I spent a lot of time outdoors, including cooking dinner on my barbecue. Burgers were on the menu and I decided to give them a southern-style twist. I . . .

    Eric AkisMarch 14, 2018

  • Eric Akis: St. Patrick’s Day evokes memories

    I was looking at the calendar and noticed St. Patrick’s Day is just around the corner. That, in turn, made me remember a wonderful trip my wife, son and I took to Ireland many, many years ago. We. . .

    Eric AkisMarch 11, 2018

  • Eric Akis: When crêpes become cakes

    If you need a cake for a special occasion and want to switch things up, don’t bake it in the oven, get out a skillet instead. You’ll need it to make the base for the cake: crêpes. The concept is . . .

    Eric AkisMarch 7, 2018

  • Eric Akis: The succulence of the lambs

    I enjoy eating lamb, but for some reason, I don’t do it very often. Perhaps that’s because it never seems to be as prominently displayed in grocery stores as other types of meats, such as beef and . . .

    Eric AkisMarch 4, 2018

  • Eric Akis: And the winner is ... antipasto

    The 90th Academy Awards air on Sunday and my wife and I have cooked up a tasty tradition for enjoying the show. Hours before it begins, she finds a comfy spot in the living room, turns on the . . .

    Eric AkisFebruary 28, 2018

  • Sunday Dinner: Lentils and beans beef up meat-free chili

    Every once in a while, I like to make a nice pot of chili — enough so my wife and I can enjoy some now, with some left over to freeze and use on a day we don’t feel like cooking. I most often . . .

    Eric AkisFebruary 25, 2018

  • Eric Akis: Bring your nuggets home

    A story by Matthew Diebel in last week’s Times Colonist talked about the health risks of eating ultra-processed foods. Diebel cited a European study and described those foods as being produced in . . .

    Eric AkisFebruary 21, 2018

  • Sunday Dinner: Enjoy hoison-glazed roast duck for Chinese New Year

    Chinese New Year celebrations started this past Friday and will continue until the next full moon, March 2. It’s not part of my culture, but I still like to cook something Chinese-style to mark the. . .

    Eric AkisFebruary 18, 2018

  • Eric Akis: Tomato soup with grilled cheese a match made in heaven

    Like bacon and eggs and burgers and fries, grilled cheese sandwiches served with tomato soup is a classic and popular combination. I was enjoying this classic combo recently and began to wonder . . .

    Eric AkisFebruary 14, 2018

  • Sunday Dinner: It’s Games on with Korean ribs

    The Winter Olympics are being held in and around the city of Pyeongchang, South Korea. So I thought this would be an ideal time to offer a recipe for a Korean dish one could enjoy while watching . . .

    Eric AkisFebruary 11, 2018

  • Eric Akis: Roasted cod with couscous, blood orange salad

    In winter, I prefer stick-to-your-ribs comfort food, but the spring-like weather of recent days has caused me to lighten and brighten things up. Today’s sunny recipes are the result, and designed . . .

    Eric AkisFebruary 7, 2018

  • Sunday Dinner: Wings go better with Coke-flavoured sauce

    Every once in a while, I get a major-league craving for chicken wings, and soon after, I’m off to the supermarket to buy some. Before heading out, I’ll ponder what ingredients I’ll flavour them . . .

    Eric AkisFebruary 4, 2018

  • Eric Akis: Pick your Super Bowl favourite

    Millions of Canadians will watch the Super Bowl on Sunday from the comfort of their living rooms. Most will also enjoy a few beverages and some food with the game. When deciding what to serve on . . .

    Eric AkisJanuary 31, 2018

  • Sunday Dinner: Revisiting Chef Paul Bocuse's classic tournedos forestiere

    Legendary French chef Paul Bocuse died Jan. 20. He was 91 and will long be remembered for not only serving spectacular French cuisine in his restaurants, but for inspiring others around the world . . .

    Eric AkisJanuary 28, 2018

  • In Our Backyard: Versatile limes add colour and taste

    I was grocery shopping the other day and noticed three types of limes for sale in the produce department. I bought some of all three and decided to use them in today’s recipes. One was simply . . .

    Eric AkisJanuary 24, 2018

  • Sunday Dinner: Warm up with tangy hot and sour soup

    I went for a walk the other morning, and halfway through, the wind kicked up and rain starting pouring down. By the time I got home, I was soaked and chilled. I should have planned better and worn . . .

    Eric AkisJanuary 21, 2018

  • Eric Akis: These quesadillas are beyond cheesy

    Quesadillas are filled and folded tortillas, cooked until golden on the outside and hot in the middle. Add a few accompaniments and you have a tasty snack or meal that has wide appeal. . . .

    Eric AkisJanuary 17, 2018

  • Sunday Dinner: Move over spaghetti — these meatballs come with polenta

    I was flipping through my collection of Italian cookbooks the other day and realized none had a recipe for that classic Italian dish “spaghetti and meatballs.” Why? Well, according to several . . .

    Eric AkisJanuary 14, 2018

  • Eric Akis: Add glamour to chickpeas

    Visually and otherwise, budget-friendly dried chickpeas are not at all glamorous. But that changes when they are properly soaked and cooked into a dish that’s aromatic and rich with spice and . . .

    Eric AkisJanuary 10, 2018

  • Eric Akis: Taters top tasty fish stew

    If you enjoy fish, stew and mashed potatoes, why not combine all three in a dish and bake until bubbly and golden? Today’s recipe does just that. Because the dish is made in single-serving dishes, . . .

    Eric AkisJanuary 7, 2018

  • Eric Akis: Salmon with mandarin-orange sauce is festive, but not fussy

    If you want to serve a festive fish entrée this holiday season, whether for Christmas or another occasion, you might get hooked on today’s salmon recipe. It serves eight, features seasonal . . .

    Eric AkisDecember 17, 2017

  • Eric Akis: Bouillabaisse with a twist

    My wife and I recently attended our friends Lois and Evan’s wedding and decided to turn that two-day affair into an eight-day, fine-food-rich holiday. The wedding was in Hamilton, but before . . .

    Eric AkisDecember 13, 2017

  • Eric Akis: Going French with pizza

    The winter solstice is just around corner, but if you have already developed a case of the winter blahs, brighten things up by making pissaladière. It’s a palate-awakening, spirit-lifting, . . .

    Eric AkisDecember 10, 2017

  • Eric Akis: Make a date with a sweet delight

    Some call medjool dates the “diamond of dates,” and for millennia people have certainly treated them as if they have 24-carat qualities. Evidence suggests that this variety of date, the fruit of . . .

    Eric AkisDecember 6, 2017

  • Eric Akis: Pistachios make a great addition to scallop dish

    My wife and I were recently having a pre-dinner Scrabble game and feeling peckish. We decided to snack on some pistachios. While removing the green nuts from their tan-coloured shells, my wife . . .

    Eric AkisDecember 3, 2017

  • Eric Akis: Christmas books for cooks

    If someone who loves to cook is on your Christmas gift list, they might enjoy unwrapping a new cookbook filled with delicious recipes. Here are four books by B.C. authors that cover a range of . . .

    Eric AkisNovember 29, 2017

  • Eric Akis: East Coast meets West Coast

    A friend recently celebrated a milestone birthday and my wife and I offered to prepare a special dinner for her to mark that occasion. We asked her what she would like and she said any kind of . . .

    Eric AkisNovember 19, 2017

  • Eric Akis: Comfort food, hold the gluten, dairy

    A few readers have been asking me for a creamy pasta recipe with two caveats. Due to dietary concerns, it had to be free of gluten and dairy. Obtaining pasta to create such a dish would not be a . . .

    Eric AkisNovember 15, 2017

  • Sunday Dinner: The cure in cabbage soup

    When I was growing up, at least one Sunday a month there was a familiar aroma wafting from my family’s kitchen. It came from the large pot of cabbage soup simmering on the stove. My dad loved . . .

    Eric AkisNovember 12, 2017

  • Eric Akis: Getting cosy with cookies

    The chilly weather last weekend stirred me to stay inside and bake cookies, a sweet project with an aroma that made my home feel even warmer and cosier. I did have to venture out to shop for . . .

    Eric AkisNovember 8, 2017

  • Sunday dinner: Chicken-apple curry served on squash

    Earthy squash and sweet/tart apple are tastes that work well together, and in today’s recipe, they share the stage with chicken curry. One gets mixed into the curry; the other acts as a base for it. . .

    Eric AkisNovember 5, 2017

  • In Our Backyard: Wrap up that Mediterranean taste

    If you enjoy Southern European-style flavours and flaky pastry, here’s welcome news: The two work marvellously together. The proof is in my recipe for Mediterranean-style phyllo triangles. I call. . .

    Eric AkisNovember 1, 2017

  • Sunday Dinner: Tempura and udon a match made in heaven

    If you can’t decide whether you want Asian-style crispy prawns or soothing noodle soup for dinner, make both and combine them. That’s exactly what you’ll do when making a tasty Japanese-style . . .

    Eric AkisOctober 29, 2017

  • Eric Akis: The enchilada goes meatless with yams

    Many recipes I’ve created for this column in the past 20 years started out with a basic idea. For example, today, I wanted to offer a recipe for vegetable-based enchiladas. I wrote that down and my. . .

    Eric AkisOctober 25, 2017

  • Sunday Dinner: Meatloaf in miniature

    It rained for hours the other day and all that dampness made me want to make a comfort-food dish for dinner. After considering my options, I decided it would either be Italian-style meatballs or . . .

    Eric AkisOctober 22, 2017

  • Eric Akis: Go wild with a grain bowl

    Layering a balanced mix of ingredients in a bowl, whether hot or cold or a mix of both, has become a popular, nutritious and colourful way to create a meal. You could use a recipe to create that . . .

    Eric AkisOctober 18, 2017

  • Sunday Dinner: Enjoy bistro favourite moules frites at home

    On Wednesday, I wrote about onion soup. Today, I thought I would keep the bistro-food theme going and talk about mussels and french fries — moules frites, in French. It’s a frequently ordered . . .

    Eric AkisOctober 15, 2017

  • Eric Akis: Try roasting onions for soup

    I’ve dined at many good restaurants and no matter how enticing menu items sound, if onion soup is among them, I must order it. It’s comforting and pleasing, and just makes me feel better, . . .

    Eric AkisOctober 11, 2017

  • Eric Akis: Reuben sandwich a tasty way to use up turkey

    If you’re a food nut like me, you’ve already started planning what you’ll do with the leftover turkey from Thanksgiving dinner. There are many possibilities, such as simmering cubes of that . . .

    Eric AkisOctober 8, 2017

  • Eric Akis: Make Thanksgiving a salad day

    If you’re still planning your Thanksgiving dinner and need one more side dish to round things off, how about a salad? Something seasonal that will complement the other dishes and won’t require . . .

    Eric AkisOctober 4, 2017

  • Eric Akis: A yam by any other name is just a sweet potato

    Given how plentiful they are in autumn, it’s no wonder you’ll see mounds of sweet potatoes and yams for sale at supermarkets around Thanksgiving. But did you know that one of them has been posing. . .

    Eric AkisOctober 1, 2017

  • Eric Akis: Autumn a good season for pumpkin

    Thanksgiving is almost here, judging by the canned pumpkin on sale at supermarkets. Some folks will buy it to make pumpkin pie, but I also stock up on it to make other fall standbys, such as scones. . .

    Eric AkisSeptember 27, 2017

  • Sunday Dinner: Going fancy for fall

    If you’re looking for a special, seasonal, luxurious Sunday supper for two, how about one that combines salmon fillets, chanterelle mushrooms and pinot noir? Sounds extravagant, and certainly . . .

    Eric AkisSeptember 24, 2017

  • Eric Akis: North African ingredients harissa and dukkah spice up appetizers

    If you want to spice up your food, fill your house with amazing aromas and create two versatile, ultra-flavourful ingredients, prepare harissa and dukkah. The Oxford Companion to Food says . . .

    Eric AkisSeptember 20, 2017

  • Sunday Dinner: Chinese staple is sweet, sour and delicious all over

    I had a major-league craving for sweet and sour pork last week and decided to call my favourite Chinese restaurant to order some to go. When I dialled, a recorded message said they were on holidays. . .

    Eric AkisSeptember 17, 2017

  • Eric Akis: Rising to midweek challenge

    It’s September and families are getting back to their normal work and school routines. On the program will be what to serve for a midweek dinner. One that always pleases is mac and cheese. You . . .

    Eric AkisSeptember 13, 2017

  • Eric Akis: Endless summer calls for Niçoise salad

    Southern Vancouver Island has been described as having a Mediterranean-style climate and it certainly has felt that way this summer. Here we are in September, and the weather is still warm, dry and. . .

    Eric AkisSeptember 6, 2017

  • Too many tomatoes on hand?

    If you have ripe, full-flavoured tomatoes on hand, you often don’t need many more ingredients to create a splendid, late-summer dish. Perhaps the best example of that is spaghetti al pomodoro. . . .

    Eric AkisSeptember 3, 2017

  • Eric Akis: Cold meal, warm comforts

    If you’re having guests over for lunch or dinner this long weekend and want to enjoy most of your time with them during their visit, chill out and prepare the meal in advance. I’m talking about . . .

    Eric AkisAugust 30, 2017

  • Borscht soups up the season

    Eric Akis: The very best time to make borscht is right now, late summer. Farm markets and home gardens are filled with vegetables at their peak of flavour and nutritional value. Ingredients guaranteed to yield the most beautiful pot of borscht.

    Eric AkisAugust 27, 2017

  • Eric Akis: Late-summer tomato mania

    In late August, farmers markets and food stores are brimming with local produce and it all looks amazing. But in recent days, stealing the show for me was the incredible range of just-picked . . .

    Eric AkisAugust 23, 2017

  • Sunday Dinner: Use pita to make your pizzas

    I was at the house of my friends Dave and Dev for dinner recently and, while outside enjoying appetizers, their neighbour Yiannoula came by with a gift for them. It was a beautiful basket of fresh . . .

    Eric AkisAugust 20, 2017

  • Eric Akis: Big, bold, beefy flavour

    Dry-aging makes a comeback among steak lovers looking for more robust taste

    Eric AkisAugust 16, 2017

  • Sunday Dinner: Raw-fish salad offers a taste of Hawaii

    I asked Honolulu-based food writer Martha Cheng about Hawaii’s favourite foods and where she would place poke on a scale of one to 10. “10,” she said. “We eat it anytime and anywhere.” Cheng . . .

    Eric AkisAugust 13, 2017

  • Eric Akis: No-churn ice cream a dream to make

    August is a prime time to enjoy cool and creamy ice cream, especially this year with the weather being so consistently sunny and warm. If you fancy making some yourself, but don’t have an ice . . .

    Eric AkisAugust 9, 2017

  • Sunday Dinner: Salmon says taste of B.C.

    It’s the B.C. Day long weekend and many folks around our province will be outside barbecuing something for a lets-celebrate-summer dinner. If that includes you and you want to serve something . . .

    Eric AkisAugust 6, 2017

  • Eric Akis: Perfect-for-summer smoothies

    When summer temperatures are soaring and your energy level is sinking, perk up by blending and sipping a cool, refreshing and nutritious smoothie. It’s also the perfect time of year to make this . . .

    Eric AkisAugust 2, 2017

  • Sunday Dinner: Sandwich to really sink your teeth into

    If you’re planning a picnic and want to pack sandwiches to feed a crowd, make muffuletta. It’s one very large and tasty sandwich that you cut into portions. The sandwich was first invented for . . .

    Eric AkisJuly 30, 2017

  • Eric Akis: Bountiful blueberries make for tasty porridge, salad, pork chops

    If you want to add rich colour and a fruity flavour to a wide range of dishes, buy some fresh B.C. blueberries. It’s a surprisingly versatile ingredient, as today’s recipes show. The first one is. . .

    Eric AkisJuly 26, 2017

  • Eric Akis: Take dinner in hand with colourful temaki rolls

    If you want to serve a cool, colourful summer dish that has Asian flare, roll up some temaki, also called hand rolls. It’s a larger-format style of sushi eaten with your hands, where seasoned rice . . .

    Eric AkisJuly 23, 2017

  • Eric Akis: It’s salmon taco season

    B.C. Sockeye salmon is in season, and one of my favourite ways to enjoy salmon fillets is in a taco, dressed up with tasty toppings. With summer in full swing, I decided to cook my fish on the . . .

    Eric AkisJuly 19, 2017

  • Eric Akis: Make mine a milkshake

    My wife called recently and asked if I would be interested in a used, mint-condition, vintage milkshake mixer she saw for sale at a thrift shop. I said yes because, coincidentally, I was planning . . .

    Eric AkisJuly 5, 2017

  • Sunday Dinner: Test your knowledge of Canadian cuisine

    It’s the Canada Day long weekend, the perfect time for another edition of my Canadian food/drink quiz. Give it a try, eh, and see how you do. You’ll find the answers to the quiz on page C3. 1. . . .

    Eric AkisJuly 2, 2017

  • Eric Akis: Celebrating Canadian cuisine

    If you’re having a gathering to celebrate Canada’s 150th anniversary, and are not sure what food to serve, you’ll find tasty ideas in the recently published Feast: Recipes & Stories From a . . .

    Eric AkisJune 28, 2017




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