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: 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

  • 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

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