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Eric Akis: Kick off comfort-food season with Southern-style pork loin chops

Eric Akis: Kick off comfort-food season with Southern-style pork loin chops

Seasoned pork chops are smothered with a sour cream gravy and baked until deliciously tender.
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Eric Akis: Sampling the flavours of Canada's East Coast

Eric Akis: Sampling the flavours of Canada's East Coast

A trip to Newfoundland, Nova Scotia and Prince Edward Island inspires this dish of roasted cod with mussels, corn and tomatoes.
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Eric Akis: Fried green tomatoes, from the big screen to your table

Eric Akis: Fried green tomatoes, from the big screen to your table

Dish inspired by movie Fried Green Tomatoes
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Eric Akis: Cauliflower curry makes an easy vegetarian meal

Eric Akis: Cauliflower curry makes an easy vegetarian meal

This easy-to-make vegetarian coconut milk-based curry features cauliflower, other vegetables, ginger and bits of apple. Serve it over steamed basmati rice.
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Eric Akis: Salmon fillets get a Mexican topping

Eric Akis: Salmon fillets get a Mexican topping

Quick-to-grill salmon fillets are topped with a smoky, Mexican-style chili sauce and a tangy salsa made with late summer corn.
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Eric Akis: Mini tostadas are topped with guacamole and salmon

Eric Akis: Mini tostadas are topped with guacamole and salmon

These tasty bites feature smoked salmon, tangy cheese and vibrant guacamole on crisp, golden tortilla rounds.
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Eric Akis: Turn bountiful harvest of corn into hearty chowder

Eric Akis: Turn bountiful harvest of corn into hearty chowder

B.C. cod fillets and sweet summer corn combine in this hearty chowder also stocked with other vegetables and dill.
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Eric Akis: Addition of shrimp salad elevates BLT sandwiches

Eric Akis: Addition of shrimp salad elevates BLT sandwiches

There are plenty of ways to riff on a classic BLT, but adding shrimp is a very tasty way to go. The result? A sumptuous sandwich you could serve for lunch or dinner alongside some pickles, potato chips and lemonade.
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Eric Akis: Farm-market produce key to summery vegetable chili

Eric Akis: Farm-market produce key to summery vegetable chili

This recipe simmers together a farm-market haul of fresh vegetables into a tasty chili stocked with beans, spices and herbs. Serve it with slices of cornbread flecked with zucchini and cheese.
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Eric Akis: Carrots used from top to bottom in silky soup

Eric Akis: Carrots used from top to bottom in silky soup

Carrots shine in a summer soup that鈥檚 topped with Argentine-style chimichurri made from the leafy greens of carrot tops.
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