diy
Do It Yourself and create arts, decorations, projects and more with the Feast guide.
A Feast For Five
It’s that time of year… The time of year when we plan for that most important meal of the year, Thanksgiving Dinner! Many look forward to going over to a family member’s house for Turkey Day, as the specter of staring down the time and effort of preparing such a feast is too much. It doesn’t help that there are innumerable stories, both on TV and in real life, about the disasters that await any who dare to tempt the Ghost of Thanksgiving Past and spend an entire morning in the kitchen preparing a meal that will, doubtless, make at least one family member complain about it afterwards. Who could forget poor Catherine Johnson, wife to Clark Griswold’s cousin Eddie, and her epic failure on the Christmas turkey?
Anthony StaufferPublished 10 days ago in FeastHow To Avoid Cookie Baking Headaches This Time of Year
Introduction With so many beautiful and festive winter holidays approaching, the thought of baking so many homemade cookies can become gut-wrenching. This is true for even the most celebrated cookie baker.
Dr Deborah M VereenPublished 23 days ago in Feast
Parmesan Cheese Spread
Do you want a quick simple cracker spread or chip/veggie dip? Don’t have a lot of time or ingredients? Then do I have the dip for you. My parmesan cheese dip has only 4 ingredients and takes less than 5 minutes to make. I have included some options for some diets.
Raven DiamondPublished 3 months ago in Feast
Learn how a three-year-old can prohibit proper baking and cause a mom to serve screwed-up banana pudding due to toddler induced insanity
Please allow me to explain how a three-year-old can prohibit proper baking. As a treat for my husband and his dad on Father's Day, I graciously baked a chocolate pecan pie AND banana pudding!
Food Writer - Deanna Martinez-BeyPublished 3 months ago in Feast
Death by chocolate
On my birthday there is nothing better than a slice of cake. It's like magic in your mouth. The creamy texture that coats all your taste buds, bringing complete joy and satisfaction. The texture is so smooth and sticky that it makes it hard to swallow. Who wants to swallow as it's just, that good.
Angela AndersonPublished 5 months ago in Feast
What's Cooking?
To say I am a bad cook is an understatement. I've been kicked out of a dozen kitchens so far. Dad was the cook in our family - he was an army cook, so he knew how to get food out fast, efficiently, and with minimal fuss. There was no time to teach his kid, Mom was coming home soon and needed food. Mom was the teacher, but also not a great cook, and no time to learn, when there was teaching to do and papers to grade. So I was shoved to the side, with my curious questions and habit of being in exactly the wrong place when he was holding a heavy pot.
Meredith HarmonPublished 5 months ago in Feast
Southern Sunday Roast
“After a good dinner one can forgive anybody, even one’s own relatives,” wrote Oscar Wilde. When I think of food, family, and the drama both mended and created in that atmosphere, my mind goes straight to one place: the American South.
Robyn ReischPublished 5 months ago in FeastAn Introduction to White Trash Cooking
In the Mojave desert, my father is spreading warm peanut butter on a slice of wonderbread. It is our first solo camping trip since the divorce, and he is attempting to make things seem as normal as possible. He slathers grape jelly on another slice of bread, winking at me.
Katie AlafdalPublished 5 months ago in Feast
Losing my Kimchi Virginity
They would gear up like this about twice a year - in the early part of autumns and springs. All manner of pails and tubs would be unearthed from the recesses of the house and brought together, including the standard 5-gallon bucket from the hardware store. My mother and grandmother are preparing for kimjang, a communal kimchi making session, continuing a tradition from the land from which we are born. There are a couple bushels of napa cabbage to preserve. My earliest memories are vague at best, but I can quickly conjure a feeling, the essence of a formless yet formative memory when the first waft of the kimchi filling hits my nose. For those who have been displaced, torn from their roots, food is the part of the culture we hang onto with the ferocity of a lioness protecting her cub. After all, we are what we eat.
Sung Uni LeePublished 6 months ago in Feast
Losing my kimchi virginity
They would gear up like this about twice a year - in the early part of autumns and springs. All manner of pails and tubs would be unearthed from the recesses of the house and brought together, including the standard 5-gallon bucket from the hardware store. My mother and grandmother are preparing for kimjang, a communal kimchi making session, continuing a tradition from the land from which we are born. There are a couple bushels of napa cabbage to preserve. My earliest memories are vague at best, but I can quickly conjure a feeling, the essence of a formless yet formative memory when the first waft of the kimchi hits my nose. For those who have been displaced, torn from their roots, food is the part of the culture we hang onto with the ferocity of a lioness protecting her cub. After all, we are what we eat.
Sung Uni LeePublished 6 months ago in Feast
Cooking classy meals at home
It's easy to get a craving for something. You see a picture or somebody walking by with an ice cream cone and in a second your craving kicks in, but what do you do about it? Do you give in and take the easy way and buy what you crave for a minor amount of seratonin? Or do you go out of your way to learn how to make it so the next time you crave it you can save the money and make it at home?
Myles BowmanPublished 6 months ago in Feast
How cooking with my partner has become my favourite time of the day
Before the pandemic struck, I found that I seemed never to have the time to create a substantial, healthy meal for myself and my partner. Food deliveries were a common sight at my home, alongside frozen ready-meals and packed produce. The less time it took to make, the better. Now that I’ve found myself inside more, I decided to pick myself up and move my time to the cutting board. For the first time in my life, I began taking notice of what I was putting into my body and spending more quality time with my partner. By combining the two, I feel that I had found something that was missing before the world stopped spinning.
People! Just say Something!Published 6 months ago in Feast
