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. . .
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,. . .
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 . . .
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. . .
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 . . .
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. . .
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 . . .
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 . . .
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 . . .
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 . . .
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 . . .
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 . . .
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. . .
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 . . .
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 . . .
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 . . .
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, . . .
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. . .
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. . .
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. . .
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. . .
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 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.
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 . . .
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 . . .
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 . . .