Giving Up Salt
For my entire life, I had strangely low blood pressure. It was so low, in fact, that nurses would always take it twice when I went for a check up, believing the initial numbers must have been wrong. They would often tell me it was a wonder I was conscious.
Courtney CaponePublished 3 days ago in Feast
Make Your Own Mini Cheesecakes
A cheesecake is still a cheesecake whether it is a mini one or an oversized one. Cheesecakes are tasty and delicious no matter what size they are. If you have a taste for cheesecake, take a few minutes and make your own in a variety of flavors.
Margaret MinnicksPublished 3 days ago in Feast- Sponsored By: Kick Ash Basket
This Product Is Raising The Bar For Grilling: My Take On Kick Ash Baskets!
Summer time means grilling time! And, after a year spent inside there’s no better way to spend the summer than whipping up a barbeque — plus it lends itself to spending some quality time with nature! However, all grilling methods are not created equal. I'm here to offer some of my best tips for how to grill like a pro. From succulent dry rubs, to high quality grilling baskets (that will seriously impress your guests), i'll share all the ways in which Kick Ash Basket™ will save you money while delivering incredible flavors.
Michael LopezPublished 3 days ago in Feast - Sponsored By: Kick Ash Basket
Grill Master Hacks: How To Make Charcoal Grilling Way More Fun
I have been using the Kick Ash Basket™ products since 2015 when I first met its creator, Chad Romzek, at Eggtoberfest. During this event held in Stone Mountain, GA, I was first introduced to the product and its benefits. This was the first generation basket and we were all blown away by the added airflow that it provided in our ceramic grills! Chad had provided a few so we immediately added the baskets to every Big Green Egg grill we could.
Tim ShelburnPublished 3 days ago in Feast - Sponsored By: Kick Ash Basket
How To Become A BBQ Grill Master With These Helpful Grilling Tips
My name is Craig Tabor and I am a published cookbook author (Mastering the Big Green Egg), two time Big Green Egg Eggtoberfest Champion, two time World Food Championships competitor, and KCBS certified Judge and Fire Master at Playing with Fire BBQ Emporium in Suwanee, GA. I have been an advocate of the Kick Ash Basket™ products for years, use them in all of my cookers, and offer them for sale in my retail store.
Craig TaborPublished 3 days ago in Feast How Cooking Lets Me Be an Imperfectionist
I am a perfectionist with almost everything I do. And while some might consider it my superpower, it gets exhausting. I constantly revise and rewrite drafts of pretty much all my writing. I only ever paint landscapes or flowers because I can never get noses right. Sometimes I even refold the laundry when my husband isn’t looking.
Sarah SheaPublished 8 days ago in Feast
Sacher's Torte
Franz gently stirred the dark chocolate bars until they were partially melted over the double boiler. Then gradually adding the carefully prepared, thread-thin, sugar water, he combined them into a smooth, silky, pool of decadence. His taste buds tingled, and he began to salivate as the aroma of cocoa wafted through the air.
Sydney ChapmanPublished 17 days ago in Feast
Eat More Plants Please
Making the transition to a plant-based diet is easier than you think but it does take some perseverance. Like any new challenge, if you try to tackle it all at once, you will quickly become consumed by the overwhelming amount of information available. Recipes, influencers, nutritional recommendations, and plant-based food substitutes will bombard you from every direction, and good luck trying to avoid that one vegan friend of yours who has suddenly taken an intense interest in your health and well-being (I know because I’ve been that friend a time or two).
Farmer NickPublished 17 days ago in Feast
Shoot for the Maca"roon"
Baking requires patience, precision, and organization...none of which come to me naturally. Whatsoever. So why I thought it was a good idea to try to bake macarons - widely accepted as one of the most difficult home baked treats - is a bit of a chin scratcher. I never used to bake; before the pandemic, I rarely cooked a meal, let alone bake desserts from scratch. If I was feeling fancy I would maybe pop open a box of brownie mix, but I certainly never dreamed of trying to make anything on my own. Ironically, I do love watching cooking shows; but I’ve always found everything to be so intimidating. I always told myself I didn’t have the time or the skill level to even bother trying.
Mysterious Marigolds
My sister was impatient with my questions, but I needed her advice. I just had to know. "I don't see why you have to bring this up now. This is our weekly tennis game, and besides we're playing Paolo and his sister Francesca visiting from Italy. I want your head in the game. And can't you figure this out yourself?"
Paul MerkleyPublished about 16 hours ago in Feast
Dreaming through the Noise
I lower the needle. The opening line of soothing jazz wafts into the kitchen as the Sunday morning ritual commences. Life is a hodgepodge of sacred ceremonies.
Ingrid CanuelPublished about 17 hours ago in Feast
Therapeutic Cooking
I get in the car, stinking of hot oil, fried chicken, and whatever else got on me during my longer-than-normal shift that day. My legs are cramping, I have a mild headache, and I’m still irritated from being shorthanded at work and trying to figure out how to help cover shifts at work after too many people have called in because they were sick… or because they didn’t realize that their shift started and they needed to be in for said shift, despite being told when their shift was. I don’t know it but I’m going to get in the shower later in the evening and feel a mild stinging sensation as warm water hits several new grease burns on my forearms. I sigh and rub my temple, and my husband Pat looks at me.
C.K. ClawsonPublished about 19 hours ago in Feast
NORWEGIAN FOREVER
1. Skillingsboller Skillingsboller is a traditional Norwegian version of a cinnamon roll. This circular pastry is usually associated with Bergen. The rolls are made with a combination of flour, milk, yeast, eggs, sugar, cardamom, lots of butter, and chopped almonds (optional).
DandelionclubPublished a day ago in Feast
NEPALI FOREVER
1. Momo Dumplings Momo dumplings were traditionally only filled with minced meat, but nowadays, the fillings have diversified to include vegetables, dairy, or a combination of both. They are native to Tibet and have been brought to the Kathmandu Valley by traveling Newar merchants, and thus Nepal, where they consider them as their own.
DandelionclubPublished a day ago in Feast
Veganism is Taking Root
2021 is the year of veganism. While the practice has been on the rise for years, a record 500,000 people took part in Veganuary this year.
Fay McFarlanePublished a day ago in Feast
Bare Pantry Braised Beef Short Ribs
I'm blessed to be on an extended vacation on the East Coast of Canada. Joining daughter and wife to visit with her great big, beautiful family. I expect to have more stories to write about this trip, but now I'm going to write a little bit about food.
Arpad NagyPublished a day ago in Feast
Creators We’re Loving
The creative faces behind your favorite stories.
Miranda Lopez
2 published stories
Rasma Raisters
230 published stories
Alana Hosn
3 published stories
Karla Bowen Herman
39 published stories
Jacynta Clayton
6 published stories
Rebecca Leigh
10 published stories
Gali Korshunova
3 published stories
Hannah Marie.
18 published stories
Hytes
24 published stories
Jamileh Hargreaves
7 published stories
Alyssia Balbi
11 published stories
Laquesha Bailey
57 published stories
