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Food and Drink

Eric Akis: Marvelous mushroom quesadillas

Eric Akis: Marvelous mushroom quesadillas

In this twist on a Mexican classic, tortillas are stuffed, folded and cooked with a flavourful, spiced, cheese-rich, mushroom mixture.
Eric Akis: Pulled pork for a succulent sandwich

Eric Akis: Pulled pork for a succulent sandwich

Tender roasted meat from pork back ribs is pulled, sauced and stuffed in buns with tangy, creamy coleslaw, creating delicious pulled pork sandwiches.
Eric Akis: Four fancy ways to serve radishes

Eric Akis: Four fancy ways to serve radishes

Radishes are delicious right out of the fridge, sprinkled with a little salt. But here are four fancy, but simple, ways to serve this crunchy, spicy spring vegetable.
Eric Akis: A foodie's guide to eating in Paris — and a recipe for pate

Eric Akis: A foodie's guide to eating in Paris — and a recipe for pate

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.
Eric Akis: It's rhubarb galette season!

Eric Akis: It's rhubarb galette season!

Slice, plate and top each serving of this seasonal galette with a dollop of whipped cream, or scoop of vanilla or strawberry ice cream.
This lively springtime asparagus pasta is defined by textural contrast

This lively springtime asparagus pasta is defined by textural contrast

One of the pillars of great cooking is ensuring that each dish features ample textural contrast, an element as important as flavor.
Eric Akis: Tasty trip to Provence a foodie's dream come true

Eric Akis: Tasty trip to Provence a foodie's dream come true

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.
Eric Akis: Asparagus stars in tasty French-style dish

Eric Akis: Asparagus stars in tasty French-style dish

Blanched, seared asparagus is served on a creamy sauce topped with proscuitto, shaved Parmesan cheese and slices of fresno pepper and fresh basil.
Elegant but easy: French braised chicken will impress Mom

Elegant but easy: French braised chicken will impress Mom

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.
These shrimp tacos show seafood and cheese can get along

These shrimp tacos show seafood and cheese can get along

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.
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