Latest Stories
Most recently published stories in Feast.
Zero to Hero: Mastering the Art of Low-Waste Cooking
Zero to Hero: Mastering the Art of Low-Waste Cooking In a world where sustainability is not just a buzzword but a way of life, the kitchen is becoming a battleground for waste reduction. Enter the era of low-waste cooking, where culinary creativity meets eco-conscious living. Buckle up, foodies, as we embark on a flavorful journey that not only tantalizes your taste buds but also minimizes your environmental footprint.
By taylin ramalho3 years ago in Feast
Embracing the Green Revolution: A Culinary Odyssey into the World of Plant-Based Cuisine
Embracing the Green Revolution: A Culinary Odyssey into the World of Plant-Based Cuisine In a world where buzzwords like "sustainability," "wellness," and "mindful eating" dominate our culinary landscape, one gastronomic trend has emerged as a powerhouse – plant-based cuisine. It's not just a diet; it's a lifestyle, a movement that's reshaping the way we think about food. Let's embark on a delectable journey into the vibrant world of plant-based delights, where flavors dance, and innovation reigns supreme.
By taylin ramalho3 years ago in Feast
"Mouthwatering Recipes: Exploring the World of Gourmet Burgers"
Burgers – they are the quintessential comfort food, a culinary canvas where creativity knows no bounds. While the classic cheeseburger will always hold a special place in our hearts, the world of gourmet burgers takes this beloved dish to new heights. Prepare your taste buds for a thrilling journey as we delve into the realm of mouthwatering recipes that redefine the art of burger crafting.
By taylin ramalho3 years ago in Feast
A Food Lover's Guide to Delhi
Delhi, India's capital and one of its largest cities, offers an unbelievable diversity of food experiences. From fine dining restaurants to humble street food stalls, Delhi has it all when it comes to tantalizing your taste buds. The multicultural influences on the city's cuisine reflect its cosmopolitan nature. The best part is you can taste dishes from all over India without leaving Delhi. Ready to excite your palate? Here's a food lover's guide to Delhi's scrumptious culinary scene.
By ravish kumar3 years ago in Feast
You Can Cook With Tea?
Picture this: you are at the lake house, a beautiful wooden cabin that is nestled behind a quiet and serene lake, the birds are heard from a distance, the water rushes towards the shore, creating a relaxing environment, the sun just peaking from the hills ready to rise and start a new day. You are huddled in a plaid blanket, holding it close to your chest and you can see your breath if you force it. In your hands you hold a hot cup of tea with the steam dancing off the surface of the hot water. This is what peace is, holding that cup of tea. Tea is always my go to drink, even before water. I love how many flavors there are, after all there will always be more flavors of tea than of coffee, even from your Starbucks down the street, tea will infinitely have more options. I am a subscriber of many emails, but my favorite is from Twinings the tea company because I get to learn about another new flavor or their next sale. Today as I am rushing through emails, I see the Twinings the headline reads: "Celebrating Teatime All Day Long" of course I click it. I see a picture of a green looking tea "Make it your Morning Ritual" reads the caption under it. I would agree Matcha tea is usually a good way to start a morning ritual. It gives you a great energy boost, you hydrate, and the taste is great! I scroll down further, and I see a picture of what looks like a chai tea latte, but I look again and it's a mug cake. The caption reads: "Explore New Culinary Specialties: cooking with tea..." wait, this was something new to me, I have never thought about cooking with tea, I have baked with tea before. I have made London fog cookies during Christmas, but cooking with tea was a whole new meaning to me. I had to click it now! it takes me to their webpage and I find the link above that reads: Food. That's right they have a whole category called food on a tea website and I come across recipes such as "Twinings® Honeybush, Mandarin & Orange Baked Chicken" and "Superblends Soothing Turmeric Buddha Bowl" I know I have to try these teas and try making these delicious sounding recipes!
By Adrianna M. Braun3 years ago in Feast
Fresh Baked Goodies
Oh, I haven’t had those in a while. I miss the smell of real vanilla extract and eating the raw cookie and brownie dough from the mixing bowl while waiting for the treats to bake. Then, eating them as soon as they are cool enough not to burn the roof of my mouth.
By Amethyst Champagne3 years ago in Feast
Homemade Butter-Beer from Harry Potter
Recently, I have gotten very into soda making through the process of making syrups and adding them to fizzy water. At first however, my soda making skills began with the making of delicious homemade caramel; a delicious 4 ingredient homely sauce which can be added to almost anything sweet and a lot of things salty. The main part of making caramel is boiling sugar. Through the internet, I found out about syrup making as it is essentially caramel making with a flavor of fruit or other things without the addition of butter and heavy cream. In my times of soda making I was able to accomplish a cream soda entirely from scratch, which according to family members was the same as the one’s made by A&W. I made it by making a vanilla and lemon syrup and adding vanilla ice cream and heavy cream. After this, I recreated a Yuzu soda with an orange, lemon, lime, and Margot’s mix based soda. This Yuzu soda is served at one of my favorite ramen restaurants and is to die for. Recently before this recipe, I went to a candy store which has a butterbeer soda which I very much loved. My adding of vanilla ice cream to the soda added a much needed foam and it was something I have been attempting to recreate since. Through this I searched to recreate Butter-Beer in many attempts. For the butterscotch flavored soda, I knew it would be necessary for a butterscotch syrup to be made as a flavor base. Butterscotch syrup is made by boiling brown sugar on medium-high heat until it fizzles, except unlike the making of butterscotch I do not add any butt or heavy cream after the fact. I also would need fizzy water as that is what makes a soda. (I usually have a 2-1 ratio of fizzy water to syrup) I also have ice which I decided to make a more interesting slushie version of the recipe (also friends have told me that is what is served at Universal Studios). I also add vanilla extract and ice cream to every soda I am able to as they each add complexity and a nice balance with the strong syrup. I used a blender to make the slushy as one would, and it was very good, so here’s the recipe.
By Mona Yonus3 years ago in Feast
Kabul-Inspired Turmeric Chai
Last week, I borrowed a book from my workplace’s library. At the weekend, I finished reading it in the cafe by the canal. The book was called The Little Coffee Shop of Kabul and it’s about five women in Afghanistan. One of them, Sunny is the owner of a coffee shop. It was a fantastic great full of great characters and strong female characters in a manly driven world. The characters were fictional, but it felt very real because it was based on the author’s experience.
By Chloe Gilholy3 years ago in Feast
Gulkand
Gulkand, a sweet preserve of rose petals, is a cherished delicacy in India. To make it, put sugar and sparkling rose petals in a jar and allow it to lie in the sun for some days. The sugar attracts moisture from the petals and creates a thick, syrupy hold with a sweet, floral flavor.
By Mr Gulkand3 years ago in Feast
