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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.

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Recent Work by Eric

Eric Akis: A Middle Eastern-style dinner for two

Eric Akis: A Middle Eastern-style dinner for two

In this recipe from Chef Eric Akis, chicken breasts marinated Middle Eastern-style are grilled and served with tangy yogurt and a tabbouleh-style couscous salad.
Eric Akis: Simmer up some homemade egg drop soup

Eric Akis: Simmer up some homemade egg drop soup

Here’s a homemade version of the popular Chinese restaurant soup rich with strands of cooked egg, fresh ginger, mushrooms and green onions.
Eric Akis: Bright green asparagus adds spring flair to creamy pasta

Eric Akis: Bright green asparagus adds spring flair to creamy pasta

Pasta in a creamy sauce is enhanced with sautéed mushrooms, shallots and garlic, basil, bright green pieces of asparagus and freshly grated Parmesan cheese.
Eric Akis: Half-hour pudding, like Mother used to make

Eric Akis: Half-hour pudding, like Mother used to make

This old-fashioned, sweet comfort food yields a cake-like dessert surrounded by a pudding/caramel-like sauce.
Eric Akis: A classic French stew, made with lamb

Eric Akis: A classic French stew, made with lamb

Cubed lamb replaces beef in this rich, flavourful version of the classic French stew boeuf bourguignon.
Eric Akis: Ham, cheese and veggies make mini frittatas memorable

Eric Akis: Ham, cheese and veggies make mini frittatas memorable

Chef Eric Akis shares his recipe for mini Italian-style frittata, an omelette-like creation that in this case is rich with mushrooms, vegetables, ham and cheese.
Eric Akis: Ginger, spices lend rich flavour to baby carrot soup

Eric Akis: Ginger, spices lend rich flavour to baby carrot soup

This is a flavourful, easy-to-make soup rich with fresh ginger, spices and coconut milk, made easier by using bagged baby carrots to cut down on chopping.
Eric Akis: Ravioli makes a lasagna-like casserole

Eric Akis: Ravioli makes a lasagna-like casserole

In this recipe, ravioli are layered and baked in lasagna-like fashion with sauce, cheese and spinach.
Eric Akis: Banana lends fruity richness to savoury curry sauce

Eric Akis: Banana lends fruity richness to savoury curry sauce

In this recipe from chef Eric Akis, cubes of seared chicken are baked in a banana curry sauce until tender and very flavourful.
Eric Akis: Start the day right with Morning Glory muffins

Eric Akis: Start the day right with Morning Glory muffins

These Morning Glory muffins, made with some fibre-rich whole-wheat flour, are stocked with bits of carrots, nuts, coconut, apples and orange zest.
More work by Eric >
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