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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: Pasta with breadcrumbs a humble, comforting winter meal

Eric Akis: Pasta with breadcrumbs a humble, comforting winter meal

This Sicilian-style dish, called pasta ca muddica in Italian, is a tasty way to use up stale bread.
Eric Akis: Victoria writer, photographer team up on cookbook, an ideal gift for pie lovers

Eric Akis: Victoria writer, photographer team up on cookbook, an ideal gift for pie lovers

Test out one of the entries from Denise Marchessault and Deb Garlick's The Artful Pie Project: a tasty, old-world Apple Rugelach.
Eric Akis: Old-fashioned fudge a sweet and easy holiday treat

Eric Akis: Old-fashioned fudge a sweet and easy holiday treat

Easy-to-make brown sugar fudge makes a great Christmas gift
Eric Akis: Corned beef lends big flavour to hearty soup

Eric Akis: Corned beef lends big flavour to hearty soup

As the soup simmers, the corned beef imparts its flavour into the soup, seasoning it
Eric Akis: Keep things simple with this baked fish dish

Eric Akis: Keep things simple with this baked fish dish

Simple seasoned salmon fillets, baked, plated and topped with a beguiling glaze, flavoured with soy sauce, citrus juice and fresh ginger.
Eric Akis: Sharpen your knife for this spicy chicken casserole

Eric Akis: Sharpen your knife for this spicy chicken casserole

Chicken and Chickpea Casserole, baked with spices, apricots and citrus, will appeal to both light- and dark-meat lovers. Serve this North African-style chicken dish with couscous or rice pilaf.
Eric Akis: Hot and sour soup will lift your spirits

Eric Akis: Hot and sour soup will lift your spirits

With cabbage, carrots, shiitake mushrooms and tofu, this soup provides a health mix of vitamins and protein — along with a palate-awakening experience.
Eric Akis: New Orleans 'barbecue' shrimp is actually made in a skillet

Eric Akis: New Orleans 'barbecue' shrimp is actually made in a skillet

Cajun-style sauce gives shrimp a red, smoky, hot-off-the-grill look
Eric Akis: Italian meatballs, arugula add gusto to gnocchi

Eric Akis: Italian meatballs, arugula add gusto to gnocchi

When you want to dress up store-bought gnocchi, try this marinara sauce enriched with Italian sausage meatballs and peppery arugula.
Eric Akis: Hughie's stew has a little bit of everything

Eric Akis: Hughie's stew has a little bit of everything

Beef, carrots, celery, onion, garlic, stock or tomato juice, red wine, quick cooking tapioca and seasonings combine to make this tasty but simple-to-make stew.
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