cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
Nourished
Rain speckled the sky and gently tapped and pecked across the brim of my cap. I pulled my coat tight across my shoulders in an effort to seal myself off from the chill of the wind. A basket, carrying a small sack of flower and a full jar of milk, swung recklessly from the crook of my arm as I ran.
Tanner OrelPublished 6 months ago in FeastOoh, That Alfredo
I am an elementary educator. I made it home completely drained. Depleted to the point of sheer exhaustion, I walked in the door and kicked my shoes across the room. The torture device called my bra was taken off next. Hindered by it's restricted straps and in pain from the much needed underwire, I took it off immediately without taking off my shirt. It was flung successfully onto a door knob. The weight of gravity never felt so good as my breast went back to where nature intended them to be. I unbuttoned my pants and ran my hands along the ripples on my stomach created by a waist band just a little too tight from Marketside decadent chocolate chunk cookies and Little Debbie strawberry shortcake rolls ice cream.
Theresa Marie CainPublished 6 months ago in FeastKhichadi & Kadhi
Khichadi & Kadhi: A plate of comfort It was January of 2021. The world was coming to grips with the reality and rapidly changing guidelines for isolation and treatment of a new and deadly pandemic. We had managed to stay away from COVID for almost a year. Our cook had been given temporary leave till the pandemic scare reduced. Cleaning and cooking duties were shared between family members and I was the designated cook from the time we went into lockdown.
Deepti ThakkarPublished 6 months ago in FeastVelvet Embrace:
Raindrops pelted the window, their rhythm a haunting echo to the thud of my heart. It was my third week alone in a new city. As night fell, the vast expanse of buildings around me, towering and impersonal, felt more like prison walls than a new beginning. Three weeks, yet it felt like an eternity since I’d left my hometown – the place of Sunday family dinners, weekend picnics, and laughter echoing across the streets of my small town neighborhood.
Kat BartschiPublished 6 months ago in FeastA taste of love and comfort
The time I was offered this dish, it was a chilly winter evening. I had just returned home after a particularly challenging day at work, feeling exhausted and a bit defeated. The weight of the world seemed to rest on my shoulders, and I longed for something that could provide solace and warmth.
Haris HadzicPublished 6 months ago in FeastApple Vinaigrette
Fall is my favorite time of the year when the air is crisp, and the fall vegetables make for mouth-watering dishes. The traditional summer ingredients for my salads give way to fennel, apples, oranges, pears, and cranberries, just to name a few.
KA StefanaPublished 6 months ago in FeastPillows of Love
It was 2011, the day after my husband’s burial. The exhausting run of hospital visits, sleepless nights, hospice, and the random sandwich in a knotted stomach was over...for now. There was so much sadness, guilt, and worry that I wasn’t sure if I could bear it. There was the stress of making arrangements and stifling my grief while contending with scheduling and finances. A father and a stepdad who could not be in the same room for longer than a few minutes. Corralling my hubby’s family and updating friends. I was nothing short of a hot mess.
Lynn JordanPublished 6 months ago in FeastA Vermicelli Potage!
The only home I had ever known, simple and yet very distinct in depicting Southern Indian Culture, was my grandma’s place.
Madhu GotetiPublished 6 months ago in FeastA Warm Embrace in a Bowl
It was a bitterly cold winter evening at our cottage in northern Michigan, the kind where the snowflakes seemed to freeze mid-air before they even touched the ground. I had just returned from a grueling day exploring the towns of Port Austin and Bad Axe. I took some pictures, but an interview I had scheuduled for a new story fell through. My spirits were as low as the temperature outside; I was questioning the impact of my work, wondering if it was reaching anyone or making a difference.
Paul AustinPublished 6 months ago in FeastLet Your Nationality Shine
Northern Europe Estonia Mulgikapsad is a delicious dish that is prepared with pork, sauerkraut, and barley. The dish originated in the Mulgima region in southern Estonia. The meat, barley, and sauerkraut are placed in a saucepan with water to cover and cooked slowly. It is ready when the meat is tender and the barley soft. It is served with boiled potatoes.
Rasma RaistersPublished 6 months ago in FeastGrandma’s Healing Chicken Soup
Title: Grandma’s Healing Chicken Soup - a Hug in a Bowl The Story: It was a dreary winter evening in Chicago, the cold wind biting into every part of me, as I came home from a long day at work. I had recently faced a layoff, and the interviews I'd gone to that day had all turned up fruitless. My heart was heavy, my spirits crushed, and the bleak weather outside mirrored my feelings inside. The weight of worry and uncertainty felt unbearable.
Plus ça change, plus c'est la même chose
I come from a long line of cooks. In my own lifetime, my mother was a cook, and her mother before her, and I have learnt from much from them. Of course, I am defining “cook” as someone obligated to serve up meals in order to preserve life. For my grandmother the advent of the domestic freezer, and shops catering for its use, was a revolution in catering, and the addition of a microwave opened up brave new worlds! I well remember the stacks of frozen pizzas, ten packed cylindrically in a plastic sheath, with which she embraced international cuisine. Très sophistiqué, oui?
Hannah MoorePublished 6 months ago in Feast