Latest Stories

Most recently published stories in Feast.

Taste of the Country
Growing up in a town of 1,200 people with one stoplight, a McDonald's, and a small Italian restaurant did not exactly allow my tastebuds to flourish when I was young. Every week was the same: Monday was pizza and wings because my mom cleaned the house all day, Thursday my stepdad made "Smash Sandwiches" consisting of delicious deli meat smothered in ranch dressing with fries smashed into the whole concoction, and the rest of the week my mom cooked. We sat at the table every night and discussed our day while finishing our usual meals that consisted of a meat, a vegetable, and a grain.
By Meg J5 years ago in Feast
The foods of St. Josep La Bouqeria in Barcelona, Spain
Calling all foodies! Welcome to La Bouqueria food market in Barcelona, Spain. Tucked behind the buildings of Barcelona's busy shopping street, Las Ramblas, you will find the most famous food market in the city, La Bouqueria. This market has been part of Barcelona for nearly 800 years and still continues to be the main hub for tourists and locals alike.
By Katlyn Campbell5 years ago in Feast
A Celebration of Life
The blast of air hits you in the face as the aroma of fragrant spices envelops your senses. Immediately it triggers the cascade of memories to flood your brain, and evoke a thousand different emotions all at once. You inadvertently close your eyes to intensify your olfactory senses with the fleeting hope of holding fast to the memories of your youth, but to no avail, as the evanescent experience fades away leaving an empty hunger in the pit of your stomach.
By Mir Shajee5 years ago in Feast
How Bali Taught Me to Love Tempe
Before I moved to Bali, I didn't really care for tempe (or tempeh, as it's spelled in the West). The few times I'd ordered it in vegetarian restaurants, it was cooked in a stew or grilled as a whole cake, and tasted soggy or bland. But that's not the best way to eat this unique fermented food made from soybeans. Indonesia is full of a range of delicious recipes made from tempe, and the people here have been cooking with it for hundreds of years. After all, they invented tempe.
By Liz Sinclair5 years ago in Feast
Persimmon Patience
The pandemic put much on hold. However, Ma Nature continued doing her thing with or without humans. In fall, my friend's persimmon tree pumped out a bumper crop.
By Eyekay5 years ago in Feast
Italy Meets Germany
In our everyday lives it is crucial that we go out an explore the world because there is so much to world then just staying in one place. I believe everyone should be able to get out and explore it. But it’s not only the new places that people get to explore but it’s the culture itself that makes the destinations so inspiring and rich. Most importantly what helps bring cultures and worlds together is food. The culture of food from around the world plays a big role in how we live our everyday lives. Since the beginning of time the influence of food from around the world has brought people together. Whether it’s a holiday or a family get together, it’s what brings us together as we are all able to sit down with one another and discuss what goes on in our everyday lives.
By Joanna Blaze5 years ago in Feast
Miyuk-guk : Attack of the seaweed
::The following recipe is based on actual events:: Dad, mom wants you to make miyuk guk for her. She said she’s going to lie down because she’s not feeling well.
By DvMx5 years ago in Feast
Balut anyone?
I have never been an adventerous eater. You would think that would be the end of my story but I slowly started to explore into the wonderful world of international cuisine. I joined the United States Army in October of 2009. I was excited because I was finally going to be able to travel since I had never left the states. I was very lucky and have gotten to visit some beautiful and unique places. In 2010, I deployed to Iraq. I was able to sit down with a very kind Iraqi family and try Masgouf. A dish that would have been the main course of this story, but I have an even better one.
By Stephanie Huber5 years ago in Feast
Irresistible – The Indian Gol Gappas
Hmmm......lemme start with praising my own cooking skills. I am a self-trained super-chef. I am a foodie and i crave for variety of food and sweets & snacks top the list. And to make it worse i love cooking. It is the same whenever i go out eating, be it local, different town, city, or even country; i end up choosing those items from the menu which fancy the chef in me. Being a vegetarian, though i cook non-vegetarian dishes with equal perfection, i tend to spend more money on vegetarian cuisine and as i wrote; more on snacks & sweet dishes.
By MonaMam5 years ago in Feast
Around the World in the Kitchen
I, like many others, have never had the money to travel. But I love cooking and I love food, it was a cornerstone for family time while I was growing up. I remember late nights of sitting around in the kitchen talking with my siblings and my parents and just have a fantastic time as we all pitched in on whatever meal it was that my dad was coming up with. Because of this I now have a certain level of catharsis while prepping my ingredients for the night, it reminds me of a much simpler time of being a kid.
By kevin varner5 years ago in Feast
The World From Home, pt 2
This post is part of the Vocal Cooks Collaborative. Click here for an index of all story-recipes. Previous Recipe: Scotch Egg
By Natasja Rose5 years ago in Feast
How The InstantPot Brought Fried Rice Back To My Country
Step 1: Cook that rice Rinse the rice, put it in the InstantPot for about four minutes, and then let the steam naturally release for ten minutes. Then, you fluff the rice, take it out of the pot, and put it in a bowl for later.
By Alfie Jane5 years ago in Feast