Dining and Recipes
Leisure section for Taste of Life Magazine, France & Canada's leading luxury lifestyle magazine in Chinese and English.
An inextricable part of the lantern-lit magic that surrounds Chinese New Year celebrations is its rich symbolism, rooted in millennia-long tradition and the wisdom of an ancient culture.
Cuisine is the art of instantly transforming produce rich with history into joy.
What happens when artistic talent, passion for cooking, and southern French sensibilities are lovingly passed down for three generations? They become more concentrated.
It’s one of the most popular cheeses in all of Italy, yet for most Canadians, the name still seems a bit foreign. The irony is you may have had this cheese grated over your pasta at your most recent trip to your favorite Italian restaurant (without even realizing it).
A foundation of pure, fresh ingredients pays homage to Italy’s culinary legacy and the art of slowing down.
There seem to be hundreds of dry pasta brands to choose from. There are the nationally advertised brands and brands who use buzz words like “natural",“whole wheat”, or an Italian sounding name (even though they aren't Italian). What do I do? How do I know what to look for in a good pasta? Oh, the decisions!
Visiting La Galvanina, in the beautiful Italian coastal city of Rimini was a lesson not only in history but in commitment to quality.
Here you can be quickly introduced to an Italy beyond typical tourism. If you know what you are doing after a few hours you may even mistake yourself for a local.
One of the world’s most animated chefs returns to his roots to feed New Yorkers’ hunger to connect.
A culinary maestro blends nature and imagination to reinvent French cuisine and rediscover the deeper meaning of life.
Looking at the three-story tray lined with sweets in front of me I feel closer to royalty than I ever have. A floral patterned tea set is my guide to a simpler time. The New Yorker in me begs me to speed up my pace, but I can't. This is English afternoon tea meant to be savored and enjoyed.
Clarke and his staff at the Michelin-starred L'Ecrivain have been serving up great meals in the heart of Dublin for over twenty-seven years.
No matter how far we get from home, food will always remind us where we came from.
From the fruit of a myth-infused tree, the golden elixir of olive oil takes Greek gods’ divine offering into a mainstay of Mediterranean and global cuisines.
Food of the gods, celestial nectar, liquid gold.
From the heart of the Champagne region, popping the cork on the French fizz’s royal legacy.
Enjoy these chewy, crispy rice-flour dumplings with sweet filling.
In the Chinese language, the phrase “prosperity through the years” is a homonym to “having fish every year,” so it’s little wonder that the Chinese celebratory feast traditionally includes dishes starring the sea’s generous gifts.
It’s that time of year. The night is clear and crisp, anticipating fluffy snowflakes. And inside, the family room glows in warmth.
A steaming bowl of soup warms the body and nurtures the spirit during the coldest of winter days.
In Chinese culture, food has the curative properties of medicine, thanks to Wu Xing. Also known as the Five Elements, Wu Xing is said to be found in everything around us, including the human body and the foods we eat.
Can the humble spud take on a sophisticated new personality? Let’s find out, with a tantalizing new take on the baked potato that will leave you craving more.
In early autumn, we start feeling the chill of western winds that bring with them dryness and discomfort. This is prime time for soup: warm and nourishing, a perfect comfort food for those nippy days.
Tea expert Reza Nasooti weighs in on pairing tea blends and mooncake, with a twist on tradition.
Tender, savory mushrooms with fragrant basil pesto and fresh salmon roe make for a nature-inspired dish that’s simple yet flavour-rich, an elegant addition to the summer table.
In the sweltering heat of a summer day, the natural inclination is to go for ice cubes or popsicles—but traditional Chinese medicine sees things a little differently.
Cognac is known as the “water of life,” or “eau de vie” in French, because it is the crystallisation of so much: soil, nutrients, sunlight, water, the fermentation of grapes which are then twice distilled and then the final step: the long wait for the oaken barrels to impart their colour and flavour over a period of years.
Edible gold is a feast for the eyes and a tradition of kings.
Three ways to make this classic Chinese dish.