Saturday, 21 March 2015

Springtime On Plate and Meat Free Week

Recipe testing: Springtime sandwich... by OCKSTYLE;
photo: Serena Eller; prop styling: Cristina Gigli


“The sun just touched the morning;
The morning, happy thing,
Supposed that he had come to dwell,
And life would be all spring.”
~ Emily Dickinson (

"Delightfully yours, Food Meditations"


I migliori cocktail Made in Italy del 2015 via Wired

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Meat Free Week: Star chefs from Raymond Blanc to Thomasina Miers share their veggie tips | Food and Drink via The Independent

How to Make a Healthy Vegan Shamrock Shake via One Green Planet

These three simple things will make you happier, straight away via Stylist Magazine

Manger from Medoc via

A Woman of Influence in the Wine World via WSJ

How Does Daniel Boulud, One of the World’s Best Chefs, Cook at Home? via

Fantasy gateaway... Go Here Now: Hunt With Hawks at 13th-Century Castle Hotel via Bloomberg Business

:: More on what we are reading ::

Commnt maigrir en maîtrisant sa glycémie avec le régime IG ? via Marie Claire

As much as 40 percent of the fruits and vegetables grown worldwide never make it to consumers... Silly, Saucy, Scary: Photos Show The Many Faces Of Ugly Fruit via The Salt : NPR

We should all be able to agree (or disagree) on the fact that we are now going to grow apples that don’t do what they have naturally been doing for centuries... What's the Latest in Genetically Modified Foods? Apples via

“Never—and I mean ever—eat spaghetti Bolognese. It’s always with tagliatelle.”... Mama Knows Best via

Thursday, 12 March 2015

What to do with colourful Vegetables and Roadkill... Let's Get Healthy(ish)!

Recipe testing: Polenta Bites by OCKSTYLE
photography: Serena Eller


“Price is what you pay. Value is what you get.”
~Warren Buffett (

"Delightfully yours, Food Meditations"


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We got the beets: What to do with this colourful vegetable. What about simply roasted beets? via The Star Online

The Accidental Hunter: For One Outdoorsman, Roadkill Is His Only Red Meat via The Salt : NPR

Why your disdain for noisy eaters might just make you a genius via Stylist Magazine

What happens to your body when you give up sugar? via Food and Drink - The Independent

Healthy(ish) Foods Episode 3: Let's Get Healthy(ish) via Bon Appétit

:: More Interesting Recipes ::

Mason Jar Salads via POPSUGAR Food

The Science of the Best Fresh Pasta via Serious Eats

Pantry Essentials: All About Pesto via Serious Eats

Thursday, 12 February 2015

The Art of Steak and How to Get an Education in Meat

Coniglio ripieno (in umido, al vino rosso)... OCKSTYLE


“A strong and well-constituted man digests his experiences (deeds and misdeeds all included) just as he digests his meats, even when he has some tough morsels to swallow.”
~ Friedrich Nietzsche (

"Delightfully yours, Food Meditations"


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The art of steak from the Argentinian super chef... Francis Mallmann: Carne Knowledge via NOWNESS

As the meat ages, it forms a pellicle that protects it from external infection... How to Get an Education in Meat via MUNCHIES

More from Food Meditations:
~ Cold Remedies: Planet Meatball and Other Broth Recipes
~ BBQ and the elemental scent of meat cooking over fire...
~ Vintage Champagne, Vegetarian Butcher and... How the Vegan Do It

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The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)

Opinion on this site are provided for informational purposes only and are not meant to substitute for the advice provided by professionals. No guarantee is given as to the accuracy, consistency, or completeness of the information displayed in the database records.
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