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: How to make fuss-free mac 'n' cheese

    In my long tenure as Times Colonist food writer, some of my most popular recipes have been comfort foods. Among them, those for macaroni and cheese seem to top the list. In response to that, over. . .

    Eric AkisOctober 20, 2019

  • Eric Akis: Use wontons instead of pasta for ravioli

    If you like the idea of making your own ravioli, but don’t have the time or skill to make your own pasta, you can eliminate that step by replacing the pasta dough with store-bought wonton wrappers.. . .

    Eric AkisOctober 16, 2019

  • Eric Akis: Give thanks for turkey pho

    My son Tyler is obviously a forward thinker, because two weeks ago he sent me a text and said wouldn’t it be great to make pho with leftover Thanksgiving turkey. I thought it was a great idea, and . . .

    Eric AkisOctober 13, 2019

  • Eric Akis: Nanaimo’s signature dessert gets stamp of approval

    This is the fifth and last instalment in my series about classic Canadian desserts featured on a booklet of stamps released by Canada Post this year called Sweet Canada. I previously wrote about . . .

    Eric AkisSeptember 25, 2019

  • Eric Akis: Easy-peasy chop suey

    My first experience with North American-style Chinese food occurred when I was a kid living in Saskatchewan. One winter, my Moose Jaw-based peewee hockey team traveled to Swift Current to play a . . .

    Eric AkisSeptember 22, 2019

  • Eric Akis: Savoury muffins and scones go from snacks to meals

    A scone tastes delicious topped with sugary jam. A sweet muffin rich with bits of fresh fruit is also appealing. But today, I’ve turned things around and given both baked goods a savoury taste. . . .

    Eric AkisSeptember 18, 2019

  • Eric Akis: Take comfort in rich and warming cod au gratin

    I was leafing through some of my older cookbooks the other day, including Fat-Back & Molasses: A Collection of Favourite Old Recipes from Newfoundland and Labrador. It’s a humble-looking . . .

    Eric AkisSeptember 15, 2019

  • Eric Akis: A nice slice of Saskatoon berry pie

    This is the fourth instalment in my series about the five classic Canadian desserts featured on a booklet of stamps released by Canada Post this year called Sweet Canada. In my first two columns,. . .

    Eric AkisSeptember 11, 2019

  • Eric Akis: Making sauce from a squash

    September is a month when a bounty of locally grown squash becomes available at farmers markets and grocery stores. I bought one, a beautiful looking butternut squash grown in Saanich, and prepared. . .

    Eric AkisSeptember 8, 2019

  • Eric Akis: Homemade pickles, lickety split

    If you like homemade pickles, but don’t need or have the time to make a pantry full of them, you can make what some call “quick” pickles. You can make them in smaller amounts, you don’t need to . . .

    Eric AkisSeptember 4, 2019

  • Eric Akis: Turn bountiful basil harvest into pesto

    I planted basil this year. It grew well, and during the summer I’ve regularly snipped some to use in a range of dishes. I still have tons of basil left, so with fall just around the corner, I . . .

    Eric AkisSeptember 1, 2019

  • Eric Akis: Butter tarts, a clear Canadian favourite

    This is third instalment in my series about the five classic Canadian desserts featured on a booklet of stamps released by Canada Post this year called Sweet Canada. Four weeks ago, I wrote about. . .

    Eric AkisAugust 28, 2019

  • Eric Akis: Shrimp makes for West Coast take on lobster roll

    I have been on a sandwich bender lately, with recent columns featuring recipes for vegetarian bahn mi, pork bunwiches with apples, sauerkraut and cheese, and gourmet breakfast toasts. After the . . .

    Eric AkisAugust 25, 2019

  • Eric Akis: Give your breakfast added flair

    Many people have toast topped with a preserve or other spread for a quick breakfast. But if you’re not in a rush and are feeling adventurous, why not turn that toast into something a bit more . . .

    Eric AkisAugust 21, 2019

  • Eric Akis: Sauerkraut a umami-bomb of flavour

    A reader, Tony, asked me, in short, if good things about sauerkraut outweighed the bad. I’m answering that query in my column today. Sauerkraut, German for sour cabbage, is often thought of as a . . .

    Eric AkisAugust 18, 2019

  • Eric Akis: Quebec puts a stamp on sweet treats

    This is the second instalment in my series about the five classic Canadian desserts featured on a booklet of stamps released by Canada Post this year called Sweet Canada. Two weeks ago, I wrote . . .

    Eric AkisAugust 14, 2019

  • Eric Akis: Culture clash makes great sandwich

    If you enjoy a good sandwich, but need inspiration on how to fill it, marrying tastes from two different cultures could provide it. That’s what happened in Vietnam in the 1950s, when Saigon . . .

    Eric AkisAugust 11, 2019

  • Eric Akis: Winter fare can be summer treat

    I love a good meatloaf. It’s a comfort-food dish I usually make in autumn or winter, when the weather’s cool, skies are grey and the rain won’t stop. But the other day, I developed an immense . . .

    Eric AkisAugust 7, 2019

  • Eric Akis: Add B.C. seafood to sublime chowder

    If you enjoy corn chowder stocked with potatoes, the best time to make it is right now, when fabulous locally grown corn and potatoes are available. If you want the chowder to be even more . . .

    Eric AkisAugust 4, 2019

  • Eric Akis: Delicious blueberry grunt dessert worthy of recognition from Canada Post

    This year, Canada Post released a food-themed booklet of stamps called Sweet Canada. They feature images of five classic desserts from around the country: blueberry grunt, butter tarts, Saskatoon . . .

    Eric AkisJuly 31, 2019

  • Eric Akis: Open a new chapter on your cooking

    If you’re looking for inspiration on what to cook this summer, I have two cookbooks that will give you a pot full of ideas. As a bonus, both focus on using ingredients the Canada Food Guide says we. . .

    Eric AkisJuly 28, 2019

  • Eric Akis: A Cobb salad with Roquefort for summer

    Restaurant owners who offer new dishes never know which ones will become so popular they can never take them off the menu without a customer revolt. That was certainly the case in the 1930s, when. . .

    Eric AkisJuly 24, 2019

  • Eric Akis: How to make and use clarified butter

    A reader, Nancy, asked me questions about clarifying butter. I decided to answer them in my column so anyone who is interested can learn about the process, including if certain butters work better . . .

    Eric AkisJuly 17, 2019

  • Eric Akis: Go topsy-turvy with Cherry Tomato Tarte Tatin

    If you follow this column, you will know I have a thing for summer tomatoes baked in pastry. A few years ago, that led me to create a recipe in which ripe, various coloured ones were cut into . . .

    Eric AkisJuly 14, 2019

  • Eric Akis: Serving up summer on a plate

    You’re having friends over for a summer lunch and want to serve something that’s not too fussy to prepare, but is still very flavourful and eye appealing. Can’t decide what to make? I have a . . .

    Eric AkisJuly 10, 2019

  • Eric Akis: Adding salt to water key to flavourful, robust pasta

    A reader, Joe, sent me an email and said when he was growing up in England his mother always added a teaspoon or so of salt to the water used to boil potatoes and other vegetables. He added that . . .

    Eric AkisJuly 3, 2019

  • Eric Akis: Time for a Canadian food pop quiz!

    Canada Day is Monday, so it’s time for another edition of my Canadian food quiz. Answer the 20 questions below! On a mobile device, or quiz not loading? You can also take it at this link. . . .

    Eric AkisJune 30, 2019

  • Eric Akis: Cherries jubilee a divine dessert

    Last week, I fancied making a special dessert and wanted it to feature fresh fruit. I noticed several food stores were trumpeting the fact that plump and juicy B.C. cherries, the first of the . . .

    Eric AkisJune 26, 2019

  • Eric Akis: Latin American ceviche, B.C. style

    If you’re looking for a bright-tasting, light and pretty seafood dish to serve on a warm summer day, it’s hard to go wrong with ceviche. I was reminded of that last weekend at the B.C. Seafood . . .

    Eric AkisJune 23, 2019

  • Eric Akis: Shipwreck with a happy ending

    Times Colonist readers send me all sorts of cooking-related queries. Some are easy to answer, such as where to find a particular food product. Others are more involved and it takes me longer to . . .

    Eric AkisJune 19, 2019

  • Eric Akis: Grilled flat iron a bold, beefy take on steak

    When I’m in a restaurant and in the mood for a steak, I’ll order a flat iron if I see it on the menu. It’s a tender, flavourful cut of beef and, as an added bonus, it’s more moderately priced than . . .

    Eric AkisJune 16, 2019

  • Eric Akis: Chilled poached salmon served with two aioli flavours

    My wife, Cheryl, son, Tyler, and I recently had a sunny Saturday celebratory lunch with his girlfriend, Sarah, and our mutual friends Anne and Adam. Our plan for the occasion was not complicated.. . .

    Eric AkisJune 12, 2019

  • Eric Akis: Filipino-style barbecue pork skewers

    Have you ever invited someone over for a special meal and could not decide what to prepare? That’s how volunteers of Victoria’s Philippine Bayanihan Community Centre — Lorina Miklenic, Norma Duy,. . .

    Eric AkisJune 9, 2019

  • Eric Akis: Chickpea salad with Turkish flavour

    Turkey is an interesting country, a small part of it in southeastern Europe and a large part in western Asia. It’s also part of the Middle East and over its long history, the Greek, Persian, Roman,. . .

    Eric AkisJune 5, 2019

  • Eric Akis's Sunday Dinner: Shellfish makes salmon dish sublime

    Baked salmon fillets can taste wonderful on their own, but they’re sublime when accompanied by shellfish. Today’s Sunday Dinner recipe begins with salmon fillets that are brushed with a little . . .

    Eric AkisJune 2, 2019

  • Eric Akis: Strawberry Shortcake 2.0

    June is almost here and with it the start of shortcake season. Flavourful local strawberries will soon be available to complement this baked good, making it as divine as can be. According to the . . .

    Eric AkisMay 29, 2019

  • Eric Akis: Kiss of Caribbean in ribs and rice

    If you want to flavour grilled pork back ribs, Caribbean-style, get your mojo going. I’m not talking about boosting your charisma. I’m talking about mixing up a Cuban-style sauce whose . . .

    Eric AkisMay 26, 2019

  • Eric Akis: Bread sticks, with an Italian twist

    A reader asked for a recipe for cheese bread sticks, the six-inch-long, two-inch-wide type with cheese interlaced. In supermarkets with in-store bakeries, those cheese sticks often incorporate . . .

    Eric AkisMay 22, 2019

  • Eric Akis: Black beans become Southwest-flavoured burgers

    It’s a long weekend and I suspect many burgers will be cooked and enjoyed for a casual, summer-is-almost-here supper. If that’s on your agenda, too, and you want to make one where the patty . . .

    Eric AkisMay 19, 2019

  • Eric Akis: Gin cocktails fit for a royal holiday

    The Victoria Day long weekend is almost here and if you want to toast the occasion in a royal way, get out the gin. I’ve used it in three splendid cocktails, including one our monarch would enjoy.. . .

    Eric AkisMay 15, 2019

  • Eric Akis: Rustic Italian pleasures with mushrooms, polenta and goat cheese

    If you love mushrooms, you’ll be happy about today’s column. That’s because I have cooked up four types and let them star in an Italian-style entrée.They include three fresh . . .

    Eric AkisMay 5, 2019

  • Eric Akis: Branch out on a Mexican staple with Pork Chili Verde

    In Canada, when one envisions a bowl of chili, a red-hued, bean-rich, ground-beef mixture is what first comes to mind for many. That’s understandable because that style of chili is often dished . . .

    Eric AkisMay 1, 2019

  • Eric Akis: White pepper adds spice to chicken stir-fry in lettuce wraps

    A reader asked me what the difference was between black and white peppercorns, and how those differences affect their culinary usage. A good question. And if you, too, are unsure of the answer, . . .

    Eric AkisApril 28, 2019

  • Eric Akis: Go green by tucking into asparagus

    I enjoy all kinds of soup, but my favourite at this time of year has to be asparagus. This puréed, vibrant-green, silky-on-the-palate soup tastes and looks like spring. Over the years, I’ve . . .

    Eric AkisApril 24, 2019

  • Eric Akis: Ham’s encore a cheesy casserole

    If you’re one of the many folks baking a big, beautiful ham for Easter, in a day or two you may wonder what to do with the leftovers. If you enjoy cheesy, bubbling casseroles, I have one tasty . . .

    Eric AkisApril 21, 2019

  • Eric Akis: Take it easy with an Easter ham

    I love baked ham, but don’t have it very often. Lucky for me, Easter is right around the corner and I now have a wonderful reason to cook one for dinner again. The type of ham I’m talking about . . .

    Eric AkisApril 17, 2019

  • Eric Akis: Take time to make your own falafel

    Falafel seems to be a food most people enjoy in a restaurant or from a food truck or stand. Or, if people do make it themselves, many will go the convenience route and use a boxed, just-add-water . . .

    Eric AkisApril 14, 2019

  • Eric Akis: A sheet-pan dinner just for the halibut

    B.C. halibut is in season and there are many ways to cook it, such as grilling, pan searing and steaming. But if you want to create a dinner that is mostly cooked in one vessel, get out a sheet pan. . .

    Eric AkisApril 10, 2019

  • Eric Akis: French-style beef stew, even when you have to hold the wine

    A reader recently asked me if there was a substitute for red wine in recipes such as beef bourguignon or coq au vin. That’s because an acquaintance of his who enjoys his cooking and those classic . . .

    Eric AkisApril 7, 2019

  • Eric Akis: Banana bonanza? Make a frosted banana snacking cake

    My wife and I regularly keep bananas in our fruit bowl but ran out of them early last week. We both noticed and, oops, we both ended up buying them. We went from having no bananas to having too . . .

    Eric AkisApril 3, 2019

  • Eric Akis: Fish dish puts steamer to good use

    We all have cooking implements we bought and thought we’d use more often, but instead they end up sitting in a cupboard unused for months at a time. For me, one is my collection of . . .

    Eric AkisMarch 31, 2019

  • Eric Akis: Waffle grilled cheese an old classic

    I always see used waffle irons, often in great condition, at garage or church sales and at consignment shops. I’m guessing some of the previous owners no longer make waffles, or not very often. But. . .

    Eric AkisMarch 27, 2019

  • Eric Akis: Prawns, kale, pancetta, chickpeas in caesar-style salad meal

    Weather conditions can certainly affect what you feel like making for dinner. In my case, cool days in late February and early March made me want to prepare rib-sticking comfort food. But the . . .

    Eric AkisMarch 24, 2019

  • Eric Akis: With icebox cookies, you can have freshly baked treats all week

    It’s March break, and if you’re looking for something to do with your out-of-school kids or grandkids, baking cookies can be a very sweet activity. Refrigerator cookies, also known as icebox . . .

    Eric AkisMarch 20, 2019

  • Eric Akis: Make the most of Vancouver Island lamb

    If you want to dazzle your partner with a meaty, sumptuous, restaurant-style entrée that’s not too difficult to prepare, braised lamb shanks are a good bet. You’ll find them on several local . . .

    Eric AkisMarch 17, 2019

  • Eric Akis: The lucky charm of this chocolate cake

    St. Patrick’s Day is this Sunday and if you want to mark the occasion in a sweet, Irish-themed way, get out your bundt pan. You’ll need it to make my decadent cake, which incorporates Guinness and . . .

    Eric AkisMarch 13, 2019

  • Eric Akis: How to get crispier roast chicken that's a cut above

    A reader named Murray sent me a note saying he was having a hard time getting dark, crispy skin on his roast chicken. Some of the things he was doing to achieve that goal were helpful, such as . . .

    Eric AkisMarch 10, 2019

  • Eric Akis: Thai-style chicken soup with rice and ginger packs a punch

    If you have a cold or think you’re getting one, or you just want something soothing that will lift your spirits and fill you up, make chicken soup. I’m not talking about chicken noodle soup. I’m . . .

    Eric AkisMarch 6, 2019

  • Eric Akis: Pasta marinara with roasted broccoli, plus skillet focaccia

    Some of the most satisfying meals are the least pretentious. A good example is a hot bowl of pasta served with a flavourful sauce, simple garnishes and good bread. The pasta can be any type you . . .

    Eric AkisMarch 3, 2019

  • Eric Akis: Poke bowls surf in from Hawaii

    After a recent column on how to make a burrito bowl, a few readers asked if I could offer a recipe for a poke bowl. It sounded like a tasty, on-trend idea, so here it is. Poke, pronounced “. . .

    Eric AkisFebruary 27, 2019

  • Eric Akis: B.C.-caught 'sole' à la meunière

    Adventurous cooks are always keen to learn new ways to prepare fish. But wise ones know it’s sometimes best to fall back on a classic, proven technique if you want to guarantee your catch of the . . .

    Eric AkisFebruary 24, 2019

  • 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

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