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I use phyllo pastry in many ways, but if I could only choose two recipes to make with it, one would definitely have be halibut baked in phyllo. The other would be spanakopita, a Greek-style creation with a spinach and feta filling.

Canadians are a pretty obedient bunch when it comes to eating what the government says we should be eating. Over the last three decades, we’ve upped our intake of fruits and vegetables while reducing fat and dairy.

East Coast mollusk a quick and easy culinary treat — just don’t overcook them

For years, I thought capers were a curious food. I did not know exactly what they were and how we started eating them; I simply knew they could add a lot of flavour to a range of dishes. Are they a seed, a berry or something else, I wondered.

No fun city? Not any longer. It seems that happy hour has put a big ol’ smiley face on the town once known for being, oh, let’s be politely Canadian and call it “reserved.

Dear Eric: I enjoyed an article you published many years ago on cooking the perfect hard-cooked egg. Please let me know how this is done again.

If you like your desserts to be both sweet and tangy, you’ll likely find it hard to resist a slice of lovely lemon layer cake. And if you make it yourself, you’ll take pride in creating a pretty cake just right for a special occasion, such as Easter.

Moisture-resistant paper with non-stick-coating works with carrot treat and brownies

St. Patrick’s Day is Thursday, and I’ve cooked up two recipes to enjoy for that occasion or any other night you desire fine comfort food spiked with a famous Irish beer.

TORONTO — Should you worry about eating food if the best-before date on the label has come and gone? That depends on whether it’s a can of tomatoes or a carton of milk.