A Literary Culinary Journal
Sustainable fish ‘undermined by confusing supermarket labelling,’ Moroccan “Chili” Recipe, toasted buckwheat and beetroot salad, spicy Asian brittle, food claims | 10 Food Label Lies, and much more. Click here to continue.
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by Jonell Galloway
I recently discovered Mónica Pinto’s beautiful food photography when searching for World Food Blogs for my Food News Daily column. Of Portuguese origin, her recipes are often traditional Portuguese, but her photography is firmly rooted in the spirit of cutting-edge food photography. Mónica runs the blog Pratos y Travessas, writtten in both Portuguese and English.
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Sylvie Shirazi runs a food blog called Gourmande in the Kitchen, where you can find her recipes. You can see her professional photography at Sylvie Shirazi Photography.
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de SandeeA
La culpa fue del coulant, volcán, paradise, fondant,… como lo queráis llamar. Os habríais librado de mí, si un día no hubiera preparado este postre mágico de chocolate con total éxito (y asombro, por qué no decirlo) de todos a mi alrededor. Hasta ese momento, mis experiencias en la cocina habían ido desde lo meramente “comestible” a lo gravemente perjudicial para la salud. Calcular medidas (para paella por ejemplo, un vaso de arroz seco por persona), dejar los filetes más tiesos que el codo de un Playmobil, y los garbanzos duros como los rodetes de la dama de Elche eran mis especialidades. Pensaba que la cocina, aunque me atraía bastante, no era lo mío. Y de repente, un se cruzó en mi vida la receta de coulant de Michel Bras.
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by Tamar Chamlian
At the first signs of the common cold, in the modern world, we turn to vitamin C supplements, in any form or shape — whether chewable tablets, effervescent tablets, fortified juices…you name it. Vitamin C is most often associated with the “flu” or common cold because of its reputation to keep the body strong and healthy.
People rely on these supplements, or on hot drinkable remedies fortified with Vitamin C, because they are accessible, quick, and the common notion about this vitamin is that it helps you get relief from the common cold. The best source of vitamin C almost always comes from fresh fruits and vegetables. The wisest, most common sense thing to do is to add them to your daily diet to ensure you get it from natural sources, without turning to packaged, processed, chemically-made tablets.
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by Renu Chhabra
“For each new morning with its light,
For rest and shelter of the night,
For health and food, for love and friends,
For everything Thy goodness sends.”
– Ralph Waldo Emerson
Last Sunday, I went for a walk with my daughter in our neighborhood. It was a lovely autumn afternoon, and sunshine was gracing the landscape with its golden rays. Everywhere we looked, the view was stunning with trees dressed in red, green and golden tones. “Look at that red tree – it looks so majestic. Let’s take a picture of it,” I said. “And what about that wall covered with golden leaves? That’s very charming too,” she pointed out with excitement. Enjoying these simple moments was worth treasuring. We clicked several pictures of this beautiful scenery.
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by Tamar Chamlian
There are many reasons to love winter. For some, it might be gorgeous change of colors as the new seasons ease in; for others it’s festivities that bring celebration and lots of activity. I like both the colors and the festivities, but most of all I like the abundance and versatility of vegetables available that can be used in endless combinations to make hot soup.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
