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Eric Akis

Eric Akis

Eric Akis has been food writer for the Victoria Times Colonist since 1997. His recipe- and cooking-tip rich columns are published Sundays and Wednesdays.

Eric also works as a food consultant, providing services such as recipe development, food styling and food photography.

Prior to becoming a food writer and consultant, Eric had a successful professional culinary career, working 15 years as a certified chef and pastry chef in fine hotels, catering businesses, bustling restaurants and other food operations.

Eric is the creator of the Everyone Can Cook cookbook series, published by Whitecap Books, which has seven titles. In 2015, Appetite by Random House published his eighth book, The Great Rotisserie Chicken Cookbook.

In 2014, Eric received an Alumni Achievement Award from the University of Victoria for his career achievements since attaining a Certificate in Business Administration from that university in 1996.

Email
eakis@timescolonist.com

Recent Work by Eric

Eric Akis: Paprika gives chicken rich flavour and colour

Eric Akis: Paprika gives chicken rich flavour and colour

Sour cream makes for a tangy gravy for this roast chicken, which is flavoured with two types of paprika.
Eric Akis: Curry-spiced samosas are baked, not fried

Eric Akis: Curry-spiced samosas are baked, not fried

Serve these curry-spiced, vegetable-filled samosas as part of an Indian-style meal, or as a snack/appetizer, perhaps during the upcoming holiday season. T
Eric Akis: Mashed cauliflower subs for potato in this salmon dish

Eric Akis: Mashed cauliflower subs for potato in this salmon dish

Baked salmon is topped with a tangy and aromatic sauce of lemon juice, honey and ginger and served with mashed cauliflower.
Eric Akis: Curried Prawn Bisque a great main for lunch or a show-stopper starter for dinner

Eric Akis: Curried Prawn Bisque a great main for lunch or a show-stopper starter for dinner

Soup base and prawns can be prepared in advance and refrigerated until you’re ready to finish off and serve it
Eric Akis: Butternut squash adds nutritious touch to muffins

Eric Akis: Butternut squash adds nutritious touch to muffins

These dense, nicely spiced muffins are strewn with shreds of squash, dried cranberries and walnuts
Eric Akis: Chicken Yassa blends French and Senegalese cuisines

Eric Akis: Chicken Yassa blends French and Senegalese cuisines

This Senegalese-style chicken is marinated, seared, smothered in a lemony, caramelized onion mixture, and baked until very flavourful and tender.
Eric Akis: Shepherd's pie and twice-baked potatoes make a tasty combo

Eric Akis: Shepherd's pie and twice-baked potatoes make a tasty combo

Large baking potatoes, baked until tender, are hollowed out, filled with a shepherd’s pie-style filling, topped with cheesy mashed potatoes, and baked until golden and delicious.
Eric Akis: Munich schnitzel offers a taste of Germany

Eric Akis: Munich schnitzel offers a taste of Germany

Munich-style schnitzel richly flavoured with sweetened mustard, horseradish and melted butter.
Eric Akis: Pasta dish tops kale and peppers with golden cauliflower

Eric Akis: Pasta dish tops kale and peppers with golden cauliflower

Penne pasta is tossed with a kale/bell pepper mixture and topped with Parmesan cheese-crusted cauliflower florets and toasted walnuts.
Eric Akis: Delicious, deluxe scrambled eggs

Eric Akis: Delicious, deluxe scrambled eggs

In this luxurious recipe, dill-flavoured scrambled eggs are set on toast, topped with a dollop of sour cream and draped with thin slices of silky, cold smoked salmon.
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