Latest Stories
Most recently published stories in Feast.
Is Hutong at The Shard in London Worth the Money?
Love it or hate it, the towering, jagged sharpness of The Shard is here to stay and now defines the London skyline. Undeniably, it's a big, tall, tower, offering unparalleled views across the city in every direction.
Gareth JohnsonPublished 7 years ago in Feast#brokebitchmeals
Step 1: Be incredibly broke, even if you feel like you’re living within your means. Even if you’re not broke, pretend you are. Hook up your freezer. Stock pile your pantry with canned goods and ingredients every time you hit the grocery store like a massive crisis is going to rock everyone’s shit any second and you’ll be happy you’ve squirreled away all this stuff.
Casey Rebecca NunesPublished 7 years ago in FeastWhy Is America So Obsessed with Cupcakes Lately?
They’re tiny and overpriced but nonetheless delicious “gourmet” treats. America's cupcake obsession is spread long and far. I’m not sure if it's the trendy shop itself or perhaps the huge variety of mouth watering flavors that make cupcakes so tempting to the passerby. All around the country in virtually every city and town you are sure to find one of these trendy cupcakeries, a bakery dedicated to producing cupcakes. And it’s not just a fad anymore; with 669 million cupcakes sold from October 2010- October 2011, we have to admit that this obsession is serious. From Georgetown Cupcakes to Magnolia Bakery, we know the names well and there is certainly no shortage of cupcakes to fuel America’s obsession. So where did this cupcake obsession come from anyway?
Sophie HellerPublished 7 years ago in FeastFood Fight
Not sure how to vote – Here’s what I do - go for the candidate who eats the best food, with the best food tastes and possibly similar to you, you’re sure to get on and agree on their policies.
Zena Leech-CaltonPublished 7 years ago in FeastWhat Victorians Really Ate
During the Victorian Era, there were a number of inventions that revolutionized the way that food was produced, made, and enjoyed. If you were lucky enough to be a member of the upper crust, this meant that you could enjoy some of the nicest meals imaginable on a regular basis.
Ossiana TepfenhartPublished 7 years ago in FeastLobster Fondue
I love this recipe for a party. It is elegant, delicious, and can be served on a buffet family style or served in individual portion sizes for a more formal dinner party. Aside from the lobster it is pretty cost effective and I have always found it to be a crowd pleaser. I recently made it as a special for my restaurant and the guests LOVED it. I hope you enjoy it!
Lynn WheelerPublished 7 years ago in FeastWest Indian Beer Nuts: An Easy Addition to your Snack Routine
Peanuts and popcorn are so overrated when you’ve been exposed to West Indian dry snacks. These snacks are mostly crunchy, sometimes spicy, and almost always delicious.
Chantelle SPublished 7 years ago in FeastWhen people bring THEIR food in to YOUR Kitchen
When people bring their food in to your Kitchen O.K I know I’m miserable, opinionated and whinge continuously on my blogs BUT
Zena Leech-CaltonPublished 7 years ago in FeastUnique Bread for Grilled Cheese
If there is one food that screams all-American lunch it's the grilled cheese. Toasty buttered bread, edges just slightly burnt, crust crumbly and crunchy, with that all important melty, oozing cheese. That is the basic, the stable of countless families, from the young child, to the busy young adult to the independent grandpa.
Wild Garlic Aioli
Now what really is Aioli, some times spelt Aoli or Allioli? All pronounced Ay-Oh-Lee. Of course it’s a garlic mayonnaise of sorts but, to use eggs or not to use eggs? Traditionally Spanish aioli was made with out eggs carefully emulsifying garlic with oil. Aioli originates from France but it has become popular in Italy, Spain, Portugal and Malta not to mention Britain, although often we cheat mixing a garlic clove in a pot of ready-made mayonnaise! While the Italians add mashed potato and the Maltese tomato. But I came across an emulsified quick and easy milk version from a Spanish chef friend, which fascinated me, I’d never seen anything like it before and had to experiment.
Zena Leech-CaltonPublished 7 years ago in FeastBBQ Rubs and Crusts
What is a Rub? A rub is a spice and/or herb mixture that is added to foods before cooking. Generally, there are two main types of rub, a dry rub and a wet rub. Rubs are most often used in barbecue and grilling because they can stick to meats when grilled or smoked. Most rubs start with salt and sugar, after that just about anything can be added. Rubs have become the great secret ingredient.
David Greenwood-HaighPublished 7 years ago in FeastI Love Burgers
I love burgers. I'm Going to Prove It: I’ve got an American Diner in my home. I’ve been to America more times than any other country. If I get a bad burger I cry. I make fresh burgers for my family every month (or I lose the will to live). We once had a party where I cooked the biggest Burger in Norwich – it weighed 5lb and was the size of a large paella pan, it was enclosed in a home-made sesame seed bun which took up the whole oven. If ever a new restaurant opens that specialised in burgers – I’m there. I know exactly how the best burger should be – I’ll prove that too.
Zena Leech-CaltonPublished 7 years ago in Feast