Latest Stories
Most recently published stories in Feast.
Chili, America's Oldest Addiction
Since the 17th century, Chili has captivated the hearts and stomachs of millions of Americans and was even deemed the state food of Texas in 1977. When chili was first made the hearty stew was known as chili con carne, meaning a spicy stew contains beef, beans, and tomatoes. Believe it or not, chili use to only be a tender beef in a red soup base, and over many years the iconic cowboy dish evolved to have many different additives, including beans. Due to chili’s captivating and deep history, chili now takes many forms, but as long as the dish is slow-cooked and made with a creative spirit, anyone can find a version that fulfills them.
By Annie Crockett6 years ago in Feast
The Untold Story of Banana Bread
The Untold Story of Banana Bread Warning: Please read at your own risk. By the end of this essay you may have a huge craving for banana bread. Please read responsively. Now, how much do you know about banana bread? The moist loaf we all know and love has been through quite a lot throughout the years. From being introduced in the 1930s to where it stands today, banana bread has without a doubt undergone some intense changes. The sweet cake-like confection has become a comfort food for many, has experienced a splendid evolutionary process, and can even be a healthy treat with little modification.
By Annie Crockett6 years ago in Feast
Sticky Almond Cake
Of course, you probably know me very well for invading Vocal with my film studies stuff and articles entitled ‘a filmmaker’s guide’. I have often explained that I love to bake as well. Since I was young, I have loved the idea, the creativity and the relaxation of baking different things. I love to make macarons, layer cakes and gingerbread in particular and the activity of it really gets me away from my laptop (where I’m sure you know that I spend most of my life). So, I hope you enjoy me talking about what I bake and why I bake it complete with pictures (if not very good) of me actually baking, my baked goods in the process of being created and when they’re finished. I’m really happy to share this with you. And if you like, you can show me your baking (yes, I spend a lot of time writing, but I also spend a lot of time reading other people’s articles!), I would love to see it. Since I was in school, I was always interested in creating things, whether that be pieces of writing, welding things to make small statues or baking foods and making sweets (candy, if you’re American). I hope you enjoy looking at some of the stuff that has honestly kept me sane, because I seem to be going slightly mad.
By Annie Kapur6 years ago in Feast
Superfoods For Your Skin
What goes inside the body shows up on your skin and that’s a world known fact! There is no hidden truth in it! We have a habit of losing out the count of vitamins and minerals going in our food intake but what we do not know is that this loss comes to bite us back when our skin starts acting up with some major skin concerns.
By Vanity_Wagon6 years ago in Feast
5 Budget-Friendly Catering Menu Ideas for Spring
Spring has finally come as the winter chill has eased and the sun is shining a little brighter than usual. It is indeed the perfect time to plan an event or host a small get together with your friends and family. Well, everyone loves a good celebration, but what makes it even better is the delicious catering Melbourne services for any of your planned events.
By Essential Catering & Events6 years ago in Feast
Chef Damian Brown
Chef Damian Brown is doing amazing things. With over 150k social media followers he’s created a name for himself in the food industry. A native of Capitol Heights, Maryland, is the executive chef and founder of The Uncaged Chefs. At 30 years of age he has been quickly rising through some of D.C.’s best kitchens, including Vidalia and Blue Duck Tavern before launching a Sunday brunch, carry-out, pop-up in early 2019 which grew to serve hundreds of customers every Sunday, and recently opened his first concept; The Uncaged Chef, in DC’s first Black Owned Food Incubator; Savor at 3807.
By Tammy Reese6 years ago in Feast
Soft Chewy Cookies
Of course, you probably know me very well for invading Vocal with my film studies stuff and articles entitled ‘a filmmaker’s guide’. I have often explained that I love to bake as well. Since I was young, I have loved the idea, the creativity and the relaxation of baking different things. I love to make macarons, layer cakes and gingerbread in particular and the activity of it really gets me away from my laptop (where I’m sure you know that I spend most of my life). So, I hope you enjoy me talking about what I bake and why I bake it complete with pictures (if not very good) of me actually baking, my baked goods in the process of being created and when they’re finished. I’m really happy to share this with you. And if you like, you can show me your baking (yes, I spend a lot of time writing, but I also spend a lot of time reading other people’s articles!), I would love to see it. Since I was in school, I was always interested in creating things, whether that be pieces of writing, welding things to make small statues or baking foods and making sweets (candy, if you’re American). I hope you enjoy looking at some of the stuff that has honestly kept me sane, because I seem to be going slightly mad.
By Annie Kapur6 years ago in Feast
Delicious Cherry Cobbler
Hello my Lovelies, by the time you read this I hope that you are happy, healthy and happy. I have been sharing with you many of my recipes that I truly love. Some of them have alot of fruits and veggies, but then there are just those that focus on that specifically. With what ever produce you choose for this its up to you. But a cherry cobbler is amazing. I think it is one of the most under utilized fruits that can be out there. Cherries while they are really tasty and they are actually very good for you. They are packed with nutrients and have great benefits for your heart health. They can also assist in your exercise recovery as well as assist with arthritis and has man antioxidants. So next time you want to make a cobbler instead of peach or apple. Which are the common one. Try the cherry I am sure you will be very surprised.
By Tina Patterson6 years ago in Feast
Bacon Wrapped Scallops Recipe
Hello my Lovelies, by the time you read this I hope that you are happy and healthy and safe. This recipe is truly one of my loves due to the ingredients. That ingredient is the best ingredient in the world. I say this cause it really is one of my top favorites of all time. Let me talk to you about Seafood. It is the best ever and I could eat it 7 days a week. I dont want you to think seafood is expensive either. I know that some things can be but then again others can be just as easy as grabbing a rod and bait. I grew up in NJ and there is so much you can catch if your lucky enough to be a great fisherman. I am in no way a great fisherman or anything. I catch things by luck and I know this. The only things I know I have no control over catching is crabs or clams. Things like that its really about tide and bait in my opinion.
By Tina Patterson6 years ago in Feast
Bacon Cheeseburger Pizza
Hello my Lovelies, by the time you read this I hope that you are healthy and happy in the world. I wanted to share with you the many different types of pizza that are out there. This is one of my favorite. Now many people out there love pepperoni, mushroom, anchovy or just plain cheese. There are so many different types out there. But theres some that I can see as being forbidden pies. One for sure that many people will debate about is the Hawaiian pizza. Now there are people who say yes and then theres the ones who say NO! Me I can say I love all pies, whether it has [pineapple and ham on it or not. I can be traditional or not its really what they person feels up too.
By Tina Patterson6 years ago in Feast
