Taste of the Week
Chilled Baked Chicken with Honey, Sage and Mustard
Summer officially begins Friday; a good time to offer a cool and tasty chicken dish that can make a fine lunch or dinner. If that sounds good, then click on "dig in." You'll find a recipe for a make ahead, heavenly crusted chicken dish that goes well with other summery dishes, such as corn on the cob and potato salad.
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 nine years later, and seven books into 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. See "What's Cooking" below for links to my recent newspaper columns, recipes and other exploits.
Thank you for visiting my website!
Eric Akis
What's Cooking
How to use fresh herbs | June, 2013 | Food column
In my newspaper column this week I review four fine new food and wine books and include some tasty recipes from some them. The books include On the Flavour Trail; Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro; Island Wineries of British Columbia; and Sea Salt: Recipes from the West Coast Galley. To see the story, click here timescolonist.com
How to use fresh herbsIn my newspaper column today I start a two-part series on using fresh herbs. This week I talk about parsley, sage, rosemary and thyme. To see that story click here timescolonist.com
Chicken on the barbecue part 2
In my Victoria Times Colonist newspaper column June 12 I presented the second part of my story on cooking chicken on the barbecue (see below for the link to the first part). In this column I discuss cooking pieces of chicken and offer three tasty recipes. To see the story click here timescolonist.com
Vegetarian substitute for pancetta
In my newspaper column June 9, I answered a reader's question about a poissible vegetarian substitution for pancetta. There are a few options; to read the story click here timescolonist.com
Chicken on the barbecue
In newspaper column June 5, I started a two-part series on cooking chicken on the barbecue. This week I offered three ways to cook a whole bird on the barbecue, June 12 (see above), I discuss cooking pieces of chicken, namely legs, wings and breasts. To see the story click here timescolonist.com
Everyone Can Cook Everything
Victoria's Yam Magazine did a very positive of my book Everyone Can Cook Everything. Click here to read the story to pageonepublishing.ca It appears on page 81 of the digital version of that magazine. You can order this photo-rich, 400-page-plus hardcover book by clicking on books above. The book is also availble as an ebook at itunes
Thrifty Foods Recipes
I create four recipes each week for Thrifty Foods, an ever-expanding British Columbia-based supermarket chain. They appear in their flyer each week and on their website. On the menu this week are Steamed Mussels with Ginger, Beer and Chilies; Lime Cheesecake Tarts with Berries; Spiced Kofkas with Tzatziki, and Homemade Focaccia with Herbs and Onions. To view those recipes click here thriftyfoods.com. To view those recipes click here thriftyfoods.com.