Top Stories
Stories in Feast that you’ll love, handpicked by our team.
Zucchini and Red Onion Pasta
Hi friends! Did you know that I have a recipe blog? JK! I don't... I don't even have a lot of recipes hanging out in my brain. I am always embarrassed to admit and slightly infamous for never actually having a recipe to give anyone who asks!
Donna ReneePublished 8 months ago in FeastBeing Called "Hummus Queen" and Eight Other Things That Have Happened Since I Went Vegan
I decided to go vegan when I got home from a summer abroad and realized I had gained 10 pounds. I have been vegetarian since I was in 10th grade, and before traveling I had been off dairy for six months to see if it would help clear my skin. (Hint: it did.) But I was going to the land of pizza and cappuccinos... so I went from zero to 1,000 in dairyland as soon as I got off the plane. It was six weeks of creamy, sugary bliss. Then I got home, returned to reality, stepped on a scale, and took a long look in the mirror at the bumps all over my face. It was time to change. And since then, I have never looked back.
The Pastor Needs a Plate
IT WAS THE FIRST FULL DAY of our annual, family, summer vacation on Hilton Head Island – a 69-square mile piece of land that sits in the low-country region of South Carolina. After a long drive from Washington, D.C., the day before, I was looking forward to a recuperative, lazy Sunday morning of sleeping in and lounging poolside, luxuriating in nothingness, not even pretending to read a book. That was my plan.
Michelle PettiesPublished 9 months ago in FeastOlives and Chips; The Only True Pairing
Potato and an offshoot of a shrub. You cannot get more humble, or basic. And yet. Odes have ben written in their honour; paint to their pleasing Still Life credentials - they feature on every menu. But truly. When was the last time you stopped to revel in the joy that is the simple chip and olive? Fear no longer, cos here comes a little essay with my two cents to my most beloved of evening starters.
Jessica BaileyPublished 9 months ago in FeastThe aliens have landed: What do you feed them?
We all have a favorite food or snack that we can't live without. Sometimes there are a lot to choose from, and sometimes the thought of eating the same meal everyday can be off putting.
Adrianna AnastasiadesPublished 9 months ago in FeastGluten-Free Adventures in Uzbekistan
As an avid traveler, I've had my fair share of journeys, but writing about my experiences in Uzbekistan has been the most daunting yet, especially when it comes to being gluten-free. Before embarking on my trip to Tashkent, Uzbekistan, anxiety loomed large, knowing I was venturing into a nation renowned as the "world's bread basket." As a coeliac with wheat/gluten intolerance, the prospect of navigating local cuisine filled me with dread.
Spencer HawkenPublished 10 months ago in FeastThe Right Sauces For The Right Foods (If You’re Not A Maniac)
Do you ever see someone put tomato sauce on a bacon sandwich and just stand there, blank-faced, dumbfounded by the irritating dimwit stood before you, and think, “what the actual fuck have you just done?”
Gary RagnarssonPublished 12 months ago in FeastWhat’s the Deal with American Cheese?
I was recently scrolling the Vocal Top Stories and came upon this delightful culinary odyssey, by Rasma Raisters, highlighting the best cheese dishes from around the world. I was immediately hungry, but also inspired to write about the neon orange specimen native to my homeland. I am talking, of course, about American cheese.
Leslie WritesPublished 12 months ago in FeastJust Say Cheese Please
Europe Sweden Vasterbottenostpah is a traditional cheese pie. The crust is made with flour, butter, and cold water. The pie is filled with a mixture of eggs, milk, cream, Vasterbotten cheese, salt, and white pepper. The cheese consists of cow’s milk and has a firm, granular texture with a sweet and savory flavor. Once prepared the filling is poured into the baked pie crust and baked in the oven until the cheese is melted and the pie is golden brown.
Rasma RaistersPublished 12 months ago in FeastThe Humble Chicken Nugget
You are the hot dog of poultry, a breaded mystery meat concoction of dubious origins. Go ahead and keep your secrets, you crunchy little minx! I respect your modified food starch and mechanically separated je ne sais quoi. I honor your likeability and versatility. You are convenient and cheap and available everywhere. You are slowly killing us all, but I’m powerless to resist you.
Leslie WritesPublished about a year ago in FeastBrunch 23
Yum Introduction A couple of weeks back I was walking into town over Nunsmoor and came out on Nunsmoor Road and noticed that what was once an excellent branch of Solomon's Dhaba was now a revamped "Brunch 23". My first thoughts were that it would be just another breakfast place, but I crossed over to check out the menu and was immediately intrigued by it. Now read on to find out why.
Mike Singleton - MikeydredPublished about a year ago in FeastReason for Jelly Bean Shortage
It is very surprising that there is a jelly bean shortage for the upcoming Easter holiday that is celebrated on April 9, 2023, where jelly beans are usually a staple for young children and adults.
Margaret MinnicksPublished about a year ago in Feast