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).

  • Eric Akis: Make mine a brat burger

    If you have a craving for a meaty, juicy burger, but want to put a European twist on it, make a brat burger. It’s flavourful, and the process begins as it would for bratwurst sausages. Bratwurst . . .

    Eric AkisFebruary 20, 2019

  • Eric Akis: Making a better shepherd’s pie with lentils

    A reader named Gwyn sent me a note saying that, because of the new Canada Food Guide, she was trying to incorporate more vegetables and less meat into the food she cooks. One dish she recently made. . .

    Eric AkisFebruary 17, 2019

  • Eric Akis: Have your burrito in a bowl

    On some local restaurant menus, and even in some Greater Victoria grocery stores serving made-to-order meals, such as Whole Foods, I’ve been noticing burrito bowls on offer. They feature items you . . .

    Eric AkisFebruary 13, 2019

  • Eric Akis: Beef Stroganoff a regal Russian comfort food for a wintry night

    When my wife and I were courting, 30-plus years ago, we were fans of the Time Life Foods of the World book series. It has several titles, with each book showcasing a different cuisine, such as . . .

    Eric AkisFebruary 10, 2019

  • Eric Akis: Pork buns a Chinese New Year delight

    Chinese New Year began Tuesday and celebrations will continue until the next full moon, Feb. 19. Delicious food will be served to mark the occasion and few will be able to resist the temptation to . . .

    Eric AkisFebruary 6, 2019

  • Eric Akis: Battle of the Super Bowl snack food

    The Super Bowl is this weekend, and millions of Canadians will join their American brethren and make a date with friends to watch the National Football League final on television. If you’re the . . .

    Eric AkisJanuary 30, 2019

  • Eric Akis: Cabbage rolls with all the frills

    Cabbage and barley are nutritious, humble, budget-friendly ingredients that work well together. To make this flavourful, hearty, vegetarian entrée, frilly savoy cabbage leaves are blanched, stuffed. . .

    Eric AkisJanuary 27, 2019

  • Eric Akis: Cock-a-leekie for the Bard

    Robbie Burns Day is Friday and suppers will be held around the world to celebrate this Scottish Bard who died in 1796. His poems will be read, toasts will be made and foods such as haggis will be . . .

    Eric AkisJanuary 23, 2019

  • Eric Akis: Teriyaki salmon with wasabi mashed potatoes and snap peas

    In the winter, for a hearty, stick-to-your-ribs kind of fish dinner, I enjoy roasted salmon fillets with mashed potatoes. I’ll often season the fish with tarragon or another herb, and, when it’s . . .

    Eric AkisJanuary 20, 2019

  • Eric Akis: Simple fare of sausage and potatoes, fancied up

    When I was growing up, one of my mother’s go-to mid-week meals was pretty simple. She would cut a large ring of garlic sausage into pieces and roast it in the oven. When the sausage was hot and . . .

    Eric AkisJanuary 16, 2019

  • Eric Akis: Lentil ragu on pasta with Asiago cheese rolls fit meat-free bill

    If you want a hearty, almost meaty-tasting sauce for pasta that contains no meat, dried green lentils are a good substitute. I know, because instead of ground beef, in today’s recipe I simmered . . .

    Eric AkisJanuary 13, 2019

  • Eric Akis: Tandoori chicken is heaven from the spice rack

    Today’s recipes stirred to life when, during my holiday break, I took stock of what was in my spice drawer and found numerous items to flavour a meal with, Indian-style. Not long after, I was . . .

    Eric AkisJanuary 9, 2019

  • Eric Akis: Entertaining on the half shell

    Oysters and Champagne, or other fine sparkling wines, have long been served at special occasions such as Christmas or New Year’s Eve. The wine’s refreshing bubbles and mineral tastes marry . . .

    Eric AkisDecember 23, 2018

  • Eric Akis: Front and centre with side dishes

    Christmas dinner will be served next week and folks will soon decide what side dishes will accompany the main dish. If you’re looking for suggestions, I have four recipes for you to consider. One. . .

    Eric AkisDecember 19, 2018

  • Eric Akis: Try a roast for a celebratory feast

    If you need a meaty entrée to be the focal point of a festive meal, a roast strip loin is a fine option. It’s not hard to prepare, it’s boneless and easy to carve, the meat is tender and succulent,. . .

    Eric AkisDecember 16, 2018

  • Eric Akis: Two recipes for shortbread — cranberry pecan and Stilton walnut

    I found time to do holiday baking recently and wanted to make shortbread, but could not decide whether it should be savoury or sweet. Because the style of shortbread I like to bake is not difficult. . .

    Eric AkisDecember 12, 2018

  • Eric Akis: Savoury tarts to feast on

    Festive, savoury tarts are on the menu today, and they incorporate vegetables plentiful at this time of year. These tarts are not difficult to make and the process begins by using a type of pastry . . .

    Eric AkisDecember 9, 2018

  • Eric Akis: Cookbooks — and recipes — to celebrate the season

    Tis the season for cookbook giving. After writing about the recently published Wickaninnish Cookbook this past Sunday, today I’ll let you know about three other Canadian cookbooks that also have a . . .

    Eric AkisDecember 5, 2018

  • Eric Akis: Wickaninnish Cookbook offers a taste of Tofino

    For many years, people from around Canada and the world have flowed west to Tofino to revel in its natural splendours — stunning beaches, craggy shorelines, crashing waves and old-growth forests.. . .

    Eric AkisDecember 2, 2018

  • Eric Akis: Spice it up with Eric's special chai

    What’s the perfect drink to sip on a cool, damp and dreary Vancouver Island day? I would have to say it’s chai. Its warm milk comforts you, its uplifting tea awakens you and its aromatic spices . . .

    Eric AkisNovember 28, 2018

  • Eric Akis: Fine food for football fans

    The Grey Cup is on Sunday and if you’re hosting a game-watching party, you’ll want to have some food to go with those cold beverages you’ll be pouring. If you’re not sure what to make, I have a . . .

    Eric AkisNovember 21, 2018

  • Eric Akis: Slow cooker, plus vegetarian request equals chickpea stew

    I was in my basement recently and noticed my slow cooker sitting on a shelf — I realized I hadn’t used it in a while. That changed when I received a request from a reader for a recipe made in that . . .

    Eric AkisNovember 18, 2018

  • Eric Akis: Classic French pie has rich pastry

    A reader recently asked me for a meat-pie recipe, and I decided to make one that saw a classic French dish baked inside rich pastry. It’s a splendid creation one might serve for a casual dinner for. . .

    Eric AkisNovember 14, 2018

  • Eric Akis: A recipe for wartime salmon soufflé

    For Remembrance Day, I thought it would be interesting to wind back the clock and look at how food rationing affected what Canadians cooked and ate during the Second World War. One great place to. . .

    Eric AkisNovember 10, 2018

  • Eric Akis: Catching up with fish sticks

    When I was a kid, my mom, like other working moms in the 1960s and ’70s, would sometimes use convenience foods to quickly get a weekday dinner on the table. One of those items was frozen fish . . .

    Eric AkisNovember 7, 2018

  • Eric Akis: Short ribs two ways go long on flavour

    If you love tender, succulent, meaty beef short ribs, you’re in luck, because I’ve cooked up two tasty ways to serve them. Just to remind you, short ribs are a cross-section of rib bones cut from. . .

    Eric AkisNovember 4, 2018

  • Eric Akis: B.C. squash with a touch of Thai

    B.C.-grown squash is in season and I recently incorporated that vegetable into recipes for tacos and soup. Today, I continue to show squash’s versatility by giving it the lead role in a Southeast . . .

    Eric AkisOctober 31, 2018

  • Eric Akis: Mac and cheese with meaty gusto

    Two widely popular pasta dishes in Canada are macaroni and cheese, and just about any type of pasta topped with a tomatoey meat sauce. If you have a craving for both, don’t choose one over the . . .

    Eric AkisOctober 28, 2018

  • Eric Akis: Scary-good chocolate Halloween cupcakes

    Halloween is still a week away, but parties will start this weekend and carry on until the spooky day is here. If you’re going to one and want to bring something sweet to share, consider making my . . .

    Eric AkisOctober 24, 2018

  • Eric Akis: Gumbo a taste of New Orleans melting pot

    If you’re in the mood for a stick-to-the-ribs, comfort-food dish, rich with southern flavours, try making gumbo. It’s a Louisiana Creole specialty that has long been popular in New Orleans and its . . .

    Eric AkisOctober 21, 2018

  • Eric Akis: Saltimbocca gives chicken an Italian twist

    As I was leafing through my collection of Italian cookbooks recently, I was reminded of why I truly enjoy preparing this cuisine. It’s because a number of recipes use only a handful of key . . .

    Eric AkisOctober 17, 2018

  • Eric Akis: Lighten up after Thanksgiving

    If you overloaded on turkey, stuffing and all the trimmings on Thanksgiving, you’ll be glad to know I’ve lightened things up for today’s Sunday dinner recipe. Although this meal is lighter — in . . .

    Eric AkisOctober 14, 2018

  • Eric Akis: Miso soup makes a comforting dinner

    I always keep a tub of miso in my refrigerator. I like to have it at the ready when I need a quick and easy Asian-style ingredient to richen the flavour of something such as a salad dressing, . . .

    Eric AkisOctober 10, 2018

  • Eric Akis: Fricassee that leftover turkey

    It’s Thanksgiving and many people around the Island will be roasting a turkey for dinner. If you’re among them, and bought a large one, when the meal is done you might start to wonder what to do . . .

    Eric AkisOctober 7, 2018

  • Eric Akis: Pumpkin stars in layer cake

    Pumpkin and spice makes everything nice, especially when they play the starring role in a luscious layer cake. I know, because I prepared one for this column. When enjoying a big slice of it, I . . .

    Eric AkisOctober 3, 2018

  • Eric Akis: Ratatouille and pasta satisfy two cravings

    When you have a craving for two types of food and can’t decide which to have, combine them instead. I did that recently and the results were very delicious. One of the dishes I had a . . .

    Eric AkisSeptember 30, 2018

  • Eric Akis: Smoked salmon with capers a perfect partner for bagels, tartines

    When I was growing up, I ate the same kinds of sandwiches other children did, such as peanut butter and jam. But there was one type of sandwich I would sometimes bring to school for lunch that my . . .

    Eric AkisSeptember 26, 2018

  • Eric Akis: Pork and apples a perfect fall duo

    Pork chops and apple are always a nice combination in early autumn. For today’s recipe, I chose a robust liquid form of that fruit to flavour the meat: hard cider. Hard cider, of course, is . . .

    Eric AkisSeptember 23, 2018

  • Erik Akis: Serve everyone at the same time with baked omelette

    Omelettes are popular, and proof of that can be found on menus of breakfast/brunch joints around Victoria. Many of those eateries offer several types and at busy times cooks will be making several . . .

    Eric AkisSeptember 19, 2018

  • Eric Akis: A saucy, veggie-filled chow mein

    Readers occasionally ask if I can create a recipe for a dish they tried while dining out. I oblige them when I can. A reader named Tom, who lives in Chemainus, wondered if I could create a recipe . . .

    Eric AkisSeptember 16, 2018

  • Eric Akis: Roasted squash gives tacos fall flair

    I enjoy making and eating tacos, because you can fill them in all kinds of tasty ways, my favourite being seasonal fillings. For example, back in late March, when the first halibut of the season . . .

    Eric AkisSeptember 12, 2018

  • Eric Akis: Bring on the fall comfort food, starting with ribs

    When deciding what recipe to prepare for this week's Sunday Dinner column, I looked at the weather forecast and cheered. My joy was not caused by a prediction of more hot, dry and sunny weather — . . .

    Eric AkisSeptember 9, 2018

  • Eric Akis: Crazy rich Asian dumplings

    I recently saw the charming, visually stimulating and humorous movie Crazy Rich Asians. It’s quite a romantic story, and I felt happy after seeing it. I also felt hungry. That’s because the film . . .

    Eric AkisAugust 29, 2018

  • Eric Akis: Bake savoury tart the rustic way

    If you want to make a savoury tart, but don’t have a fancy, fluted, false-bottom tart pan, go the more rustic route and make a galette. It’s a free-form style of tart where you roll out pastry or . . .

    Eric AkisAugust 26, 2018

  • Eric Akis: This one’s for you, Gary Hynes

    When things have been the same for a long while, you’re in denial when they change. That feeling happened to me late last month when visiting Moss Street Market. When arriving, I wondered if I . . .

    Eric AkisAugust 22, 2018

  • 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

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