A Literary Culinary Journal
SandeeA is the author of our Food Play column. She writes in both English and Spanish, but is a woman of many talents, including food photography and styling. She runs a popular food blog in Spain, La Receta de la Felicidad.
Click here for the recipe.
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Time for Tea in the Kitchen, The Times of India
Insects: the future of food? Would you find it easier to eat insects and arachnids if you knew you already do?, The Guardian
Food for Art: From Time Immemorial, Man Has Always Craved a Good Meal, The Wall Street Journal
A French Feast From a Political Pot, The New York Times
Market Watch: A new tack in farmers market regulation, Los Angeles Times
Coffee’s caffeine fix may be a placebo, AFN Thought For Food
Mystical Rock Salt Rocks Restaurant Design, Chow
New French Symbol for Made in France, BK Wine
How to Send Wine Back — Outsmarting Wine, Food Network
Two Kinds of Chef plus bakers, cooks & ninjas, Brave Tart
The Obamas: The new First Foodies, Friends Eat
Long Live the Kouign, Chow
Praline Cake Squares, She Wears Many Hats
Essential Wine Etiquette, Cooking Light
The Unthinking Man’s Case Against Backyard Slaughter, Chow
Food Justice or Junk Food: Will more supermarkets equal more access to healthy food in underserved communities?, Democracy in Action
Exotic Granola: Four New Versions That Don’t Use Oats, Chow
Vienna with coffee, Fotografia
5 Things You Didn’t Know about Your Dinner, Rodale
When Healthy Foods Backfire, AOL Healthy Living/Huffington Post
EXPLAINED: Why We Crave The Foods We Crave, Huffington Post
Behind the Medieval Walls of Murten, My Kugelhopf
Sorbet aux pêches, miel et romarin…, La Cuillère
Pork Medallions with Prunes, Taste of Beirut
Milky whole grain wheat with orange zest and pumpkin seeds, almonds and coconut chips, Lemon Love Notes
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SandeeA is the author of our Food Play column. She writes in both English and Spanish, but is a woman of many talents, including food photography and styling. She runs a popular food blog in Spain, La Receta de la Felicidad.
Click here for the recipe.
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Revenge of the layer cake, The Wall Street Journal
How dark chocolate boosts fitness as much as exercise, Daily Mail
Sell-by dates to be canned in war on wasted food, The Independent
Small farmers in vanguard of Africa’s battle for agricultural development, The Guardian
The Hunter of the Gathered: Food-finder John Magazino is indispensable to A-list chefs looking for that secret ingredient. Here are his top three items for autumn, The Wall Street Journal
Indian Wines Set to Take Britain by Storm, The Times of India
The Culinary Notebooks of Leonardo “Fat Boy” Da Vinci, Boing Boing
This Willy Wonka-Themed Wedding is Sweet Beyond Belief, Foodista
Take the $5 Challenge September 17, Slow Food USA
Pan-Roasted Pork Chops With Sage and Garlic, The Food Section
Real Food Defined (The Rules), 100 Days of Real Food
Food Studies: the edible curriculum, grist
Mixed berries in rosé wine with honey mascarpone | a summery fruit soup, Gourmande in the Kitchen
Raw Meat Handguns Make a Subversive Statement on Firearms, Foodista
Prohibition Grape No Longer Riding the Rails of History, Enobytes
Food Art: Orange Jelly, food photography by SandeeA, The Rambling Epicure
Sweet Corn Fritters, The Daily Green
5 Foods to Stop Eating Today, Organic Authority
Food Studies: The Four Reasons People Choose a Restaurant, GOOD
Strawberry and Serrano Pepper Salsa, Tree Hugger
5 Sustainable Food Trends to Watch, The Daily Green
What You Can Learn from a Cuban Gardener, Rodale
Vannes: la table d’Olivier, Gilles Pudlowski
La paella de Christophe en vidéo – recette aux fruits de mer et au poulet, Christophe Certain/Cuisine Pied-Noir
Pudim de Laranja (Brazilian Style Orange Flan), Maria Brazil
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From Russia with lovage – Moscow leads gastro revolution, The Guardian
Restaurant gambles on fish cooked in 2000-year-old sea water, The Sydney Morning Herald
Tipping the Balance for Kitchen Scales, The New York Times
The Ten Commandments of restaurant behavior, redux, The Seattle Times
Spiced Apple Pudding Cake With Caramel Sauce, The Washington Post
Poor pub hygiene link to rise in gastric infections, The Independent
Meals For Our Soldiers: Fuel, Feed or Fatten?, Civil Eats
Roasted Asparagus with Cherry Balsamic Glaze, 6 Bittersweets
October Unprocessed 2011, Eating Rules
6th Annual StarChefs.com International Chefs Congress, Star Chefs
Chocolate Crepes with Orange-&-Chocolate Sauce, Kitchen Daily
Google’s Zagat Acquisition: Yelp Help for Restaurants, All Business
Strawberries, Cook Republic
Una Video-introduzione al Food Styling, Foodografia
Eating While Black: How I Navigate Watermelon, Fried Chicken, and Frozen Yogurt, GOOD
California Defied Own Scientists With Pesticide Approval, Mother Jones
Jonathan Stich, Restaurant Delivery Farmer: A Week In The Life (Food Informants), Huffington Post
Nestlé: 200 M$ pour une nouvelle usine en Indonésie, Soho Choc
Smoky Curacha Cakes, 80 Breakfasts
Poire pochée à la crème de caramel et ses croustillants au chocolat, 750 grammes
Homemade Granola, Baker Street
Braised eggplant with pork, Hanoi Street Food
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by Rosa Mayland
I don’t know if you have the same uncomfortable feeling as I, but I have the impression this year is flying by, and that we are more than ever racing against time, without being able to get a grip on the present moment or connect with the now. It is insane and quite confusing…
As incredible and shocking as it might seem, September has already arrived and so has autumn (and by the way, just in case you have already got the creeps, we are dangerously approaching Christmas – only 3 1/2 months to go before the ludicrous craze!). Even if you try “lying” to yourself, you cannot do anything other than confirm that the hot season is over and the slow decline of nature is taking its toll. As sad as it might sound, we have no other choice than to bid goodbye to the joys of summer and to the delightful sensation of lightness as well as worry-free days, it is a harbinger for the cold, dark, gloomy days that gently weasel their way into our lives. All those changes are real, visible and can be perceived very clearly.
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Dinner with a side of yodeling, Chicago Tribune
The Next Big Thing: Peruvian Food, The Wall Street Journal
Lemon squares, New Zealand Herald
Nutrition app to ‘separate fat from fiction’, The Sydney Morning Herald
36 Hours in Bern, The New York Times
Antibiotics in Pork Draw More Scrutiny By Inspectors, The Wall Street Journal
Hunting for the great white grape, San Francisco Chronicle
Sous-vide cooking gives chefs an option (Thomas Keller), Los Angeles Times
How to Cook a Complete Indian Meal, Times of India
Cherry composition, Alessandro Guerani
Blueberry Cupcakes with Cream Cheese Frosting, My Baking Addiction
The Best Mashed Potatoes: Really What Does that Mean?, Creative Culinary
Dan Barber, Renowned Chefs Draft Letter to Young Chefs (video), Eater
Bratwurst with jalapeño-peach mustard, Broke Ass Gourmet
TV Dinners: Grand or Gauche?, Leite’s Culinaria
Cooking Survey Reveals That 28% Of Americans Can’t Cook, Huffington Post Food
Flawed Fruit: The Not-So-Rosy Reality of Industrial Tomato Farming in America, Mother Earth News
The New Dirty Dozen: 12 Foods to Eat Organic, The Daily Green
Comer en la Escuela, A Table
Little Chefs, Best Shellers, Printing Food and Human-Derived Gelatin: The new gastro generation, Food Meditations
Salada com queijos, Vovó que ensinou
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McDonald’s puts calories on the menu – but is anyone counting?, The Independent
Confessions Of A Sriracha Fanatic, NPR
The Role of a Chef: Educating Clients Through Taste Bud, The Atlantic Life
Earl Grey sorbet, The Independent
Taste the spirit of Wellington (spirits), (South African) Times
Hallucinogenic foods, The Guardian
In Defense of Italian Food: Regional, Diverse, and Refined, The Atlantic
A Proper Chef’s Knife, The Wall Street Journal
Call for ban on TV junk food ads before 9pm, The Independent
A taste of modern Indian cuisine, The Times of India
How to Remember the Wines you Drink, The Wall Street Journal
The Melting Pot Just Got a Whole Lot Richer (foreign restaurants arriving in New York), The New York Times
Food Art: Lavender Pistachio Cookies, food photography by Meeta Khurana Wolff, What’s For Lunch Honey
A tour through the stalls of Quito’s central market offers an introduction to Ecuadorean food, Zester Daily
American Wasteland by Jonathon Bloom (a book review), Leslie Loves Veggies
Persian Chicken and Rice with Sour Cherries, Food and Wine
Learning to love durian: why the world’s stinkiest fruit is better than wine, cheese or chocolate, Gadling
American Wasteland: How America Throws Away Nearly Half of its Food, Culinate
Salt Mining: The What, How, and Why Salt is Awesome, Serious Eats
Honoring the Hands That Prepare Our Food, Huffington Post
Watch Your Mouth: When to Taste—or Toss—Your Leftovers, GOOD
Wonderfully seasonal: Watermelon and Fennel Salad, Jenn Cuisine
Raw tomato sauce, Rosa’s Yummy Yums
Honey and cinnamon ice cream, Wonderfoodland
Piquillos rellenos de Ensalada, Recetas de Cocina
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Eat insects for protein, EU suggests, The Independent
Chateau Lafite Sale Tops $500,000, The Wall Street Journal
Why the new McDonald’s menu won’t make us thin, The Guardian
Tamales, L.A.’s original street food, Los Angeles Times
Grilled Chicken With Garlic Purée and Shaved Zucchini Salad (Alice Waters), The Wall Street Journal
Alessandro Guerani
Rick Bayless: The trailblazer (defender of Mexican cuisine), Culinate
Celebration Cake, According to Dina
Chocolate pencils for back to school at Patrick Roger, David Lebovitz
Whole hog butchering class, Access Atlanta
Chocolate capital of the world: now Paris wears the world’s sweet crown (David Downie), Gadling
Apricot Stilton Cheese Muffins (Esmaa Self), Foodista
Preserving in Oil and Vinegar, Culinate
Poondhu Puli Kuzhambhu : Chettinad Style, Kaarasaaram
Cheesecake Muffins, Baker Street
Chicken Soup with Braaied Mielies, South-African Style, Scrumptious South Africa
Sopa de beringela e tomate # Eggplant and tomato soup, Pratos e Travessas
The food industry vs. nutrition standards: a First Amendment issue?, Food Politics
Study says eating with your left hand could prevent overeating, Bliss Tree
Just a Little Bit Longer: How to Keep All Kinds of Food Fresh, Mother Earth News
A Bowl of Eat Local Wisdom: Lemongrass Tomato Soup, Mother Earth News
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by Jenn Oliver
Until recently, I didn’t know anyone did anything with a watermelon besides just cut it up and eat it. I mean, it’s already completely sweet, juicy, the pure essence of summer. Why mess with the perfection embodied in this pink fruit? The mere sight of a ripe watermelon evokes memories of childhoods past. For me, it evokes images of weeks at girl scout camp, running around outside, carefree, swimming in the lake, making new friends, riding horses…you get the idea.
But why not play, and see just where the flavor of this fruit can go? Have you ever thought about the flavors of this king of summertime snacks and how they would meld with other foods? I certainly hadn’t until Meeta challenged us Plate to Page alumni to photograph watermelon as a fun photography assignment — two photos — one raw, and one in a dish. Yes, a dish. Who puts watermelon in things? Ha, maybe it was time to change my perspective and open my eyes to other possibilities.
Perspective is a funny thing. Sometimes our first impressions have such a profound effect on us that we forget to look for other possibilities right in front of our noses. I think that’s why I like to go for walks and hikes, because all that time away from everything gives my mind space to think and breathe. And sometimes, I even get to get lost and freak out after sitting at a train station for 30 minutes until I figure out that the train only passes through on weekdays…
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
