Latest Stories
Most recently published stories 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.
By C.K. Clawson5 years 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).
By Dandelionclub5 years 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.
By Dandelionclub5 years ago in Feast
Inner Peace From a Caramelized Onion
Every time I cook onions, I think of the 1992 movie "Mr. Saturday Night" starring Billy Crystal and David Paymer. It was Crystal's directorial debut, and it got Paymer an Oscar nod. Crystal gave an interview detailing how the set designers made their kitchen set feel like a multigenerational kitchen. They cooked onions on it and even rubbed them into the walls. The smell of cooking onions triggered the actor's memories of warmth, home, and family.
By J.S. Kohout5 years ago in Feast
Make Your Own Mini Cheesecakes. Top Story - July 2021.
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.
By Margaret Minnicks5 years ago in Feast
This Product Is Raising The Bar For Grilling: My Take On Kick Ash Baskets!. Top Story - July 2021. Created with: Kick Ash Basket.
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.
By Michael Lopez5 years ago in Feast
Grill Master Hacks: How To Make Charcoal Grilling Way More Fun. Top Story - July 2021. Created with: Kick Ash Basket.
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.
By Tim Shelburn5 years ago in Feast
Spaghetti Aglio Olio e Peperoncino
Three times a week for dinner my dad makes his current favourite dish, spaghetti aglio olio e peperoncino (pasta with garlic, oil and chilis). It is a sublime dish that brings comfort and positive emotions. You know he's cooking it because the house gets this warm and strong scent of garlic and you might cough at times if he’s put too many chillies. I don't remember him being so obsessed with it when we used to live in Milan so I finally asked him why he was so enamoured with it. Before answering it he gently put the fork down on his cotton napkin, swallowed the pasta, took a sip of wine while swishing it in his mouth (as if he had mouth wash) and finally swallowed it all down. He tells me it was one of his favourite dishes his mother used to cook for him when he was a kid. This dish reminded him of those warm days in Mogadiscio while coming back from school.
By Joshua Kauten5 years ago in Feast
