Latest Stories
Most recently published stories in Feast.
Oodles of Blueberries.... Part 1 Make a Pie
I always buy blueberries from the Kiwanis Club here in Central PA. Always. I usually buy two or three 10-lb boxes each year because I freeze so many of them and I make jam. This year I swear I only ordered one box in May - only one 10-pound box! I swear that is what I did because I still have last year’s blueberries in the freezer and a row of blueberry jam on the shelves. I know I love to preserve my fruits and vegetables, but both shelf and freezer space is limited.
By Kathryn Wicker4 years ago in Feast
Mac & Cheese
When we think of comfort foods, we’re often transported back to our childhood. Memories of delicious flavours that our parents, grandparents and families would make for us come flooding back. The soft delicious, safe foods that wrap you in their arms like a blanket and tell you everything is going to be okay. For some it’s creamy buttery mashed potatoes, reminiscent of Thanksgiving dinners and afternoon naps. For others it can be a simple cheese sandwich with the crusts cut off. For me, that food is Mac & Cheese. There’s something about the crispy, salty taste of the topping. The gooey, creamy pasta. The blatant disregard for calories. Something about it just works. After a long, tough day when I’m in desperate need of a pick me up my thoughts guide me towards cheese. My thighs do not. One of the best things about adulthood, besides setting your own bedtime, is taking the foods you love from childhood and giving them an extra special twist to elevate them into something gourmet. Mac & Cheese has been dressed up in all kinds of ways over the last few years, with crafty chefs adding soft pink lobster and fine french cheeses to the magical mix. My staple though will always be bacon and beer. Though not an entirely new combination, it’s one that works time and time again. The beer in the roux adds a hoppy richness, which cuts through the creaminess of the sauce and gives it a tangy taste. The bacon, which should be crispy, gives an added dimension to the texture and a burst of umami flavour every other bite. Ingredients
By John Simson4 years ago in Feast
Bolognese Recipe
I so wish I could take full credit for this bolognese recipe but it really belongs to Giada De Laurentis, who I have to say is the master of Italian recipes. It’s because she has generations of recipes in her library. Giada uses the most amazing ingredients in her dishes. The way they work together is incredible. You’ll see. If you aren’t a fanatic for any of her shows, make sure to get her cook book. The colorful and flavorful recipes are endless. They’re great recipes for hosting. A great meal is just one part of the hosting equation, the other is decor. Check out my Vocal story on patio design for tips on how to host the perfect summer get-together.
By Ashlee Frazier4 years ago in Feast
Jamaican Curry Goat Recipe: The Best Jamaican Dish You'll Ever Taste
Everyone has their own special way of preparing traditional Jamaican food. Each household has its own secrets and personal touches when it comes to making a wholesome pot of curry goat. Curry goat is a popular dish in Jamaica, especially on Fridays or “cut up” days as locals call them. Although the origins of this dish can be traced back to South Asia, the preparation is distinctly Jamaican with a blend of spices that are indigenous to our island. You might be wondering what makes Jamaican curry goat so different from its Indian counterpart? In short, it’s the use of local herbs such as allspice and sorrel along with other native spices like ginger, cinnamon, and cloves which gives the dish a Jamaican twist.
By Courtanae Heslop4 years ago in Feast
The Wine-Drunk Italian Chef, Vol. 2: Italian Meatloaf Dinner
Itsa me! Your Wine-Drunk Italian Chef, Jason Provencio. Ready to serve up an Italian version of an American staple, meatloaf. This is the version you’re more likely to get from Artie Bucco at Vesuvio’s, on The Sopranos. Ketchup-topped, flavorless, suburban meatloaf? Fuhgeddaboutit!
By The Mouthy Renegade Writer4 years ago in Feast
80's Baby Drinks Deep
The parched throat of an elementary school kid is no minor crisis. It feels like death. A painful, lingering kind that the adults just don’t understand. I can testify to the severity of the situation. The glory of a summer day can be destroyed when a little girl is dying of thirst. Her parents will definitely hear about it. I know mine did.
By Heidi Beth Sadler4 years ago in Feast
Homemade Recipe: Tomato Basil Sauce
The first known use of tomato sauce with pasta appears in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790. Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the piquant puttanesca and arrabbiata sauces, and first referenced in the Italian cookbook Lo Scalco alla Moderna (The Modern Steward), written by Italian chef Antonio Latini in 1692. Meanwhile, a recipe for pasta with tomato sauce appears in the 1790 cookbook, L'Apicio Moderno, by chef Francesco Leonardi.
By Istdennisa_Cooking4 years ago in Feast
The Big Debate: Coffee vs Tea
Both coffee and tea are beverages with a long history, and both have their unique benefits. Depending on your taste, you’ll find that either of these beverages can fill you up, help you stay alert, and even help you lose weight. This article will discuss the differences between coffee and tea, their benefits, their risks, and which is healthier.
By Howard Davner4 years ago in Feast
Effective Lifestyle Remedies for increasing the Success Rate of IVF
Many specialist advice not making some extreme alterations to your diet and lifestyle define for the duration your IVF cycle. However, before you start IVF, you’ll want to make certain you’re eating a counterbalanced and healthy diet one where you’re obtaining a spread of nutrients, minerals, and vitamins. This is often concern to as the presupposition period. The key here will be gaining all the necessary nutrients in your system that you will need throughout this process.
By Dr. Deepak Rathore4 years ago in Feast
Watermelon Dessert Pizzas. Top Story - July 2022.
When people hear the word "pizza," it is natural for them to think of the round dough topped with tomatoes, cheese, and often various other ingredients, such as pepperoni, sausage, mushrooms, onions, olives, vegetables, and other toppings. Here is another type of pizza that is sure to please.
By Margaret Minnicks4 years ago in Feast
