Taste of the Week

Everyone Can Cook Everything

Everyone Can Cook Everything

Canada.com did a story on Everyone Can Cook Everything and included sample recipes. Click on "dig in" to read the story.  If you like what you see you can order this photo-rich, 400-page-plus hardcover book by clicking on the hightlighted link above. The book is also availble as an ebook at itunes It would make a nice Christmas gift for someone new to cooking, or someone who simply loves you-can-do-this kind of recipes that make you shine.

 

Dig In

Taste of the Week

Sumptuous Seafood Melts

Sumptuous Seafood Melts

If you’re into seafood and are looking for an appetizer to serve at a cocktail or other party, click on “dig in.” You’ll find a recipe for an ultra-tasty, easy-to-make, bite-sized appetizer that your guests will love.

Dig In

Can everyone cook? That’s a question I’ve been asked frequently since I published the first cookbook in my Everyone Can Cook series in 2003. More than 15 years later, with seven books in the series, my response to that query has remained the same: Yes, they can!

To me, it’s not whether or not you can cook; it’s whether or not you have the desire, the confidence and the inspiration to do so. If you have those traits, learning to cook, or improving the cooking skills you already have, can be a very tasty experience.

If you don’t have those traits, I hope that my cookbooks and this website will help you develop them. But I’m also writing for those of you who already enjoy cooking, but are seeking a reliable source of straightforward but delicious recipes, great cooking tips and other practical culinary information.  

Visit my routinley updated Facebook page https://www.facebook.com/chefericakis for links to recent newspaper columns, recipes and other exploits. You'll also find links to some of my past food columns below.

 

Eric Akis

What's Cooking

Recent newspaper columns available online    |    2018    |    tasty reading!

Below are links to a  few of my latest Victoria Times Colonist newspaper columns. They are seasonaly themed, filled with cooking tips and rich with inviting recipes that Everyone Can Cook! To view numerous other columns on all sorts of cooking related topics, go the Times Colonist's Cooking with Eric blog here cooking-with-eric

 

Saltimbocca gives chicken an Italian twist

When you eat saltimbocca, you soon discover why the cook who first made it determined that tender meat, prosciutto, sage and a wine-laced sauce did not need a whole bunch of other ingredients to enhance that combination’s already superb flavour. Here’s a link to my column about the dish and a recipe for it timescolonist.com

 

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, marinade, glaze or, of course, a soup. The latter is what I did in this column, where I created a main-course miso-flavoured with soup stocked with tofu, rice and vegetables timescolonist.com

 

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. In this column that meant filling tacos with roasted squash, red cabbage and a range of other tasty things. Here's a link to the article timescolonist.com

 

Praise for Eric Akis's cookbooks

For Everyone Can Cook: “this collection of lively, user-friendly recipes makes me want to start cooking at once.”

Julian Armstrong, food editor, Montréal Gazette

For everyone can cook midweek meals: “Eric Akis is my kind of super- man . . . He offers more than what we have come to expect of him—food clearly explained. He serves it all forth with genuine goodwill and wry humor, the telltale sign of a true Clark Kent beneath the cape. With this culinary crusader’s gentle guidance, we can all cook.”

Dee Hobsbawn-Smith, author of the Curious Cook at Home

 

For Everyone Can Cook Slow Cooker Meals: “Eric Akis is Canada’s most talented food journalist, a man whose skills aren’t just in creating beautiful-looking recipes, but in creating recipes that we love, we crave and we return to again and again.”

Shelley Boettcher, food and wine writer, Calgary Herald

 

For Everyone Can Cook for Celebrations: “Eric Akis has always created delicious, easy-to-follow recipes . . . He takes the mystery out of cooking, with clear directions and lots of helpful hints.”

Bruce Mackenzie, features editor, Victoria Times Colonist