Food and Drink

Eric shares highlights from a recent trip to Paris, along with a recipe for brandied chicken liver pâté inspired by the kind found in many Paris restaurants and food stores offering classic French food.

Slice, plate and top each serving of this seasonal galette with a dollop of whipped cream, or scoop of vanilla or strawberry ice cream.

One of the pillars of great cooking is ensuring that each dish features ample textural contrast, an element as important as flavor.

For a taste of Provence, try this rich, tangy tapenade — a spread sold at every outdoor market in this region of France , where it was first created.

Blanched, seared asparagus is served on a creamy sauce topped with proscuitto, shaved Parmesan cheese and slices of fresno pepper and fresh basil.

If you associate chicken with dry, bland childhood dinners, you probably were eating boneless, skinless breast. It does the job, but it’s inherently flavorless and easy to overcook. That’s why we often call for boneless, skin-on chicken thighs.

If you think seafood and cheese don’t mix, these incredible shrimp tacos will change your mind. Tacos gobernador, or “governor’s tacos,” are a modern Mexican classic.

Asparagus can be steamed, boiled, stir-fried, roasted, baked, grilled, or broiled. Pretty much any way you can cook a vegetable.

King Charles III and Camilla, the Queen Consort, have shared the recipe for a dish they hope can inspire celebratory gatherings in honour of the May 6 coronation.

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.