All that meat and no potatoes

David Downie explains why, for centuries, Paris has been a go-to destination for cuisine of all kinds

Barbecue aficionado Anthony Murphy shows us the storecupboard staples and takeaway hacks he pops in his shopping basket

Felipe Fernández-Armesto offers an alternative to KFC

Paintings have never looked so delicious. Tom Parker Bowles selects five pictures with gastronomic appeal and imagines the recipes to go with them, as Carla Passino investigates the stories behind the art

Ingredients (Serves 2) 60 g self-raising flour30 g cornflourSalt and freshly-ground black pepper1 medium onion3 tbs lager3 tbs soda waterVegetable oil for deep frying4 x 50 g thinly sliced “minute” st

The tiny island of Aruba might not (yet) have the glamorous reputation of its neighbours, but based on the food alone, it certainly deserves it, says Kris Griffiths