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Food and Drink

In Our Backyard: Chicken wings will score every time

In Our Backyard: Chicken wings will score every time

91Ô­´´s are big fans of the Super Bowl. According to Bell Media, owners of CTV, 18.2 million 91Ô­´´s — more than half of us — watched some part of the NFL championship game last year.
Eric Akis: Get that ‘good-luck’ feeling with home-cooked Chinese food

Eric Akis: Get that ‘good-luck’ feeling with home-cooked Chinese food

Spring rolls, barbecued pork are symbols of prosperity
Eric Akis: Raise your bowl to Robbie Burns

Eric Akis: Raise your bowl to Robbie Burns

It’s Robbie Burns Day and it’s winter, a time when places with marine climates, such as Scotland, can expect damp, dreary days.
Eric Akis: Make it a meatless Sunday

Eric Akis: Make it a meatless Sunday

Today’s Sunday dinner recipes are designed for those who want an Indian-style meal without meat.
Eric Akis: When life gives you citrus

Eric Akis: When life gives you citrus

’Tis the season for citrus, with oranges, grapefruit, lemons and other juicy fruits coming our way from places such as California.
In Our Backyard: Tomatoes a hit in chowder

In Our Backyard: Tomatoes a hit in chowder

I’m a clam-chowder junkie and, when preparing my own, it’s the creamy Maritime- or New England-style I most often make. I say most often, because last week, when curing a craving for chowder, I decided to steer my ship in another direction.
In Our Backyard: Japanese dishes make great snacks

In Our Backyard: Japanese dishes make great snacks

I recently had a very pleasant vacation, a staycation, really, with most of my time spent close to home. Relaxing and spending time with friends and family was at the top of my agenda, and that included many delicious meals.
Foods to start a 2017 health kick

Foods to start a 2017 health kick

Turmeric, sprouts, mushrooms, seaweed top list of experts’ healthy-eating trends
Eric Akis: Decadent Shrimp Newburg stands the test of time

Eric Akis: Decadent Shrimp Newburg stands the test of time

I was in my basement last week, home to years of odds and ends, and came across an old binder of recipes I learned when I was a chef’s apprentice. One was shrimp Newburg.
Eric Akis: That delightful holiday aroma

Eric Akis: That delightful holiday aroma

I must admit I’m often the last one in my family to catch the holiday spirit. But the Grinch in me always fades when I make my first batch of Christmas cookies.