Friday, 3 April 2015

A #Herbivorous and #GlutenFree Head Start (with few cocktails)

Conchiglioni Primavera... by OCKSTYLE


“April hath put a spirit of youth in everything.” ~William Shakespeare (Sonnet XCVIII) (

"Delightfully yours, Food Meditations"


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Recipe for disaster: Couple’s First Dinner Party, Serves Six via The New Yorker

Pastry chefs have long used the sort of scientific techniques that only began to trickle into bars about a decade ago... The Evolving Bond Between Cocktails and Pastry via PUNCH

Behold... the ultimate meatless man burger. To give you a herbivorous head start... via

What is Gluten? A good, helpful, responsible ground-level definition of gluten... via Lucky Peach

What Can I Eat? What about grains? Celiac Disease Foundation via

A Visual Guide To Cooking With Herbs. Start adding some herbs to your plate... via

food for thought

Fresh off the shelf | Cook residency. Colour is intrinsic to cooking and baking... via Life and style | The Guardian

Crop Futures: How Surplus Breeds Demand. Let’s pretend that human consumption of all soy products and bulk field corn dropped to zero... via Gastronomica

When it comes to cooking shows, there are two kinds of viewers... Watching Cooking Shows Could Make You Fat via Smithsonian

Koreans Have An Insatiable Appetite For Watching Strangers Binge Eat, the big food fad is eating shows, or mukbang... via The Salt : NPR

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

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