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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: Sticky chicken dish is easy to make

Eric Akis: Sticky chicken dish is easy to make

In this Asian-style chicken dish, thighs and drumsticks are baked and basted with a honey ginger glaze that’s also flavoured with other palate-pleasing ingredients.
Eric Akis: Minty sauce complements Greek-style pork medallions

Eric Akis: Minty sauce complements Greek-style pork medallions

Boiled potatoes, steamed broccolini and sautéed cherry tomatoes a tasty side dish
Eric Akis: Toast to a simple savoury supper

Eric Akis: Toast to a simple savoury supper

Spread slices of toasted bread with goat cheese and top with sauteed mushrooms, prosciutto and balsamic crema, then add a side salad for tasty meal
Eric Akis: Halibut gives escabeche-style fish dish a B.C. twist

Eric Akis: Halibut gives escabeche-style fish dish a B.C. twist

Fresh B.C. halibut is baked and topped escabeche-style, with a sweet-and-sour vegetable mixture. Serve the fish with steamed rice and steamed green vegetable.
Eric Akis: A beginner's guide to buying and cooking Easter ham

Eric Akis: A beginner's guide to buying and cooking Easter ham

If you’re new to Easter ham or you’ve not baked one for a while, here’s a step-by-step guide, starting with what kind of ham to buy.
Eric Akis: Thai sweet chili sauce adds tangy twist to pork back ribs

Eric Akis: Thai sweet chili sauce adds tangy twist to pork back ribs

Succulent pork back ribs are topped with a citrusy chili-spiced glaze, crunchy peanuts and green onions. The result is sweet, sour — and hard to resist.
Eric Akis: Easy crust makes lemon tart a snap

Eric Akis: Easy crust makes lemon tart a snap

One option is to make a crust for the tart that requires no rolling
Eric Akis: Chickpeas the foundation for Indian veggie curry

Eric Akis: Chickpeas the foundation for Indian veggie curry

Madras curry paste flavours this coconut milk-based, Indian-style dish, rich with chickpeas and a mix of vegetables. Serve it with a tangy lime-coconut rice.
Eric Akis: For St. Paddy's Day, a hearty pot of colcannon soup

Eric Akis: For St. Paddy's Day, a hearty pot of colcannon soup

In this recipe, ingredients used to make the classic Irish vegetable dish colcannon are instead simmered and whirled into a soup.
Eric Akis: Chermoula sauce adds North African touch to prawn dish

Eric Akis: Chermoula sauce adds North African touch to prawn dish

Plump prawns are quickly sautéed and coated with chermoula, a zesty, flavourful North African-style sauce often served with fish and seafood.
More work by Eric >