Latest Stories

Most recently published stories in Feast.

House of Bennani: the library of the habous of couscous
At the western edge of Tunis' medina, beneath a loud mural of football graffiti, I arrived at an almost invisible arched door set in a pale pink stone doorway carved with flowers. As I pressed the doorbell, I heard shuffling inside and the loud turning of an old lock. The door swung open, and Mohammed Bennani beckoned me inside.
By Mejra4 years ago in Feast
The French take on a trendy 'superfood'
As Scarlette Le Corre edges slowly through the sun-blazed shallows at low tide, emerald sea lettuce and ginger sea spaghetti kaleidoscope around her rubber boots like two-tone marbling ink. No step is taken without first scrutinising the marine life at her feet – this highly trained eye doesn't miss a subaqueous beat. Snip. A head of rock-clinging sea lettuce unveiled by the ebbing ocean is deftly cut off and popped in her bucket of water. Snip. A fistful of coarse red dulse and clumps of green hairy cheveux de mer (grass kelp) – which sea-vegetable gourmets in France simply rinse, twirl in olive oil and eat – get the chop.
By Mejra4 years ago in Feast
London's most authentic Indian food?
You could easily miss Drummond Street. Just west of Euston Station in central London, it's an unassuming stretch of townhouses, basement flats, restaurants and shops, easily walked in a couple of minutes.
By Turnell Feliu4 years ago in Feast
The desert chefs who cook with the sun
Piercing rays of light beamed down on the Chilean village of Villaseca as Luisa Ogalde placed a pot filled with cabrito (young goat's meat) in an angular, transparent-topped box and angled it in the direction of the mid-morning sun. The cabrito, she explained, would stew in that box for four hours, slowly transforming into meat so juicy and tender you could slice it with a fork.
By Copperchaleu4 years ago in Feast
50 Nostalgic Winter Dinners
Step back to childhood with our most classic dishes for cold weather. These old-school meals are all easy to make, taste delicious and will keep you warm you on the chilly winter nights.
By Venu4 years ago in Feast
France's undisputed queens of cheese
In the months leading up to the very first cheese-focused iteration of the Meilleur Ouvrier de France (MOF) competition, held every few years to recognise the country's the best craftspeople, Nathalie Quatrehomme remembers her cheesemonger mother, Marie, taking over the family living room, assembling and disassembling a plexiglass apparatus supporting dozens of different cheeses.
By Mejra4 years ago in Feast
Skim milk, what makes it more noble than whole milk?
With the growing problem of global obesity, we can see skim milk on the market, a large "zero fat" label in the most prominent position of the commodity packaging, which seems to be developed specifically for people with fitness needs.
By Fester Hammer4 years ago in Feast
No one knows banana peels better than New Yorkers!
If now to select a "perfect" fruit, taking into account its taste, nutrition, price, and convenience, you may want to think about the heart of that who it is.
By Fester Hammer4 years ago in Feast
Five fresh revelations regarding death
Dark cloak Scythe. Skeleton smile. In Western culture, the Grim Reaper is the standard representation of death, yet it is by no means the only one. Many different approaches were used by ancient societies to humanise death. Thanatos is a winged nipper from Greek mythology. Hindu traditions have the extravagantly ornate King Yama, while Norse mythology features the dismal and secretive Hel.Death has been de-personified by modern science, which has peeled back its veil to reveal an intricate web of biological and physical processes that distinguish the living from the dead. But in some respects, death has become even more foreign since the arrival of these discoveries.
By Paramjeet kaur4 years ago in Feast
A food safety disaster that poisoned 10,000 people
On April 1, 2000, the first April Fool's Day of the new century, 830 bags of skim milk powder were produced at Japan Snowmark Dairy's Hokkaido Oki plant, of which 450 bags were tested and shipped, and the remaining 380 bags were rebuilt and became part of the 750 bags of milk powder that left the factory on April 10.
By Fester Hammer4 years ago in Feast
-PLANT BASED DISHES-
The Skinny On Plant Based Food Alternatives WESTON, Fla. – Researchers are learning more about the possible benefits and drawbacks of plant based meat and dairy alternatives.
By zman zman4 years ago in Feast
The world's oldest dessert?
It was a cold, drizzly January day in Istanbul and I was searching for inspiration at Goreme, an old-school dessert shop in the Kurtuluş neighbourhood. Renowned for its oven-baked pudding and consistently excellent dairy-based desserts, they also offer what is thought to be the oldest sweet treat known to mankind: ashure.
By Gorodniki4 years ago in Feast