feature

Feast featured post, a Feast Media foodie favorite.

Hottie's Nut Bars
I know what you're thinking, reading that title. I imagine a few furrowed brows, possibly a head scratch or two. Wondering what exactly you're in for here. Well, I'll end part of the mystery right now: "Hottie" was my paternal great-grandmother, and - if the stories are true - her nut bars were about the finest treats you could put in your mouth.
By Natalie Gray3 days ago in Feast
My Dad's Favorite Sandwich
Do you like Klondikes? Those ice cream squares covered in thin milk chocolate that cracks easily and drops onto your clothes? Many people do. I used to love ice cream sandwiches – the ones with vanilla ice cream between two thin, chocolatey brownie layers. That’s my best description of the commercialized American ones. I know they are made differently in other countries, and probably better! As a small child, fudgsicles were my favorite, and I never knew I sometimes had a chocolate mustache from eating them! Why didn’t someone tell me? Even as a child, I hated blue popsicles. The ice cream man would drive slowly through the neighborhood, music blaring, and we'd line up with our dimes and quarters. Why get a popsicle when you can get an ice cream bar, or a fudgsicle?
By Andrea Corwin 3 days ago in Feast
Why Your Mushroom Soup Tastes Thin, and the Pairing That Fixes It
Once I made chicken soup with shiitake mushrooms. The chicken was tender and the broth had flavor, but the umami sat on the surface. You tasted it at the front, and it disappeared as you swallowed. Later I threw two slices of kelp and half a tomato into the same pot. Twenty minutes later, the thickness was completely different. The soup suddenly stood up.
By Jin4 days ago in Feast
The Garlic Luffa I Make When I Want Dinner to Stay Simple
Two luffas sat on the bottom shelf of the fridge inside a plastic bag tied loosely at the top. I bought them two days earlier from a street stall near the bus stop. The vendor had a folding table, a small scale, and a few piles of vegetables. She said the luffas came from her own garden. I picked two that felt heavy for their size. The bag went into the fridge when I got home. Yesterday I took them out. One had a shallow brown pressure mark near the middle. I trimmed that spot with the tip of a paring knife. The flesh under the skin was still pale green, so I left the rest of the skin alone. The other luffa looked clean. I put it back in the fridge for another day.
By Jin5 days ago in Feast
Louis Vuitton Won the Lawsuit. Chinese Shoppers Made It Pay.
On October 12, 2026, LVMH held its third-quarter earnings call. CFO Cécile Cabanis answered a question about the lawsuit in China. She said it was hard to measure the impact. Then she said the incident hurt the company at the start of the quarter.
By Jin10 days ago in Feast
I Froze Dumplings Outside in Minus 11 Degrees and Asked My Mom About Fillings
Dumplings Freezing Outside the Window It is minus eleven degrees Celsius in Harbin today. Frost clings to the iron railing outside the balcony. Mom carries the bamboo tray out and lines dumplings in rows. They look like small white geese sitting in snow. After a while she turns them. They freeze a little longer, then go into bags. The outdoor air works as a freezer. No electricity. No space inside. Open a window and use it.
By Jin10 days ago in Feast
I Broke Every Fish I Pan-Fried Until I Fixed Four Things
The fish hits the pan. It sizzles. You touch it with a spatula. The skin stays stuck. The flesh breaks. The pan gets a black layer. You scrub for ten minutes. Next time you dry the fish, rub ginger on the pan, and salt the oil. The skin still tears.
By Jin10 days ago in Feast
The Receipt Printer Broke First: Inside CHAGEE’s Buy-One-Get-One Meltdown
On the 12th, when a China Blue News reporter walked into a store, the receipt printer was still spitting paper. A staff member looked up and said, “You’ll have to wait more than an hour. I suggest ordering later.” More than 200 orders sat on the counter. The sealing machine kept running. Lids were piled to one side. On people’s phones, the CHAGEE mini-program had briefly stopped working. Outside, people thought a big promotion was going on inside. Inside, the staff knew: this was an order explosion.
By Jin12 days ago in Feast
Why Chinese Chefs Say “Some” While Bakers Say 120 Grams
The cook picks up the pork trotter. You ask him how much rock sugar to use. He turns it over in his hand. The skin is cold and slick. He presses the fat with his thumb. He looks at the bone.
By Jin14 days ago in Feast
Fish-Head Drinking Isn’t a Shandong Rule. I Lived There 40 Years and Never Saw It.
Last winter, in a small restaurant in Jinan, a fish stew in an iron pot had just arrived. A Shandong man turned the fish head toward me and asked, “Is fish-head drinking really that fierce in Henan?”
By Jin21 days ago in Feast
I Cooked 16 Flowers in One Spring. One Numbed My Tongue.
Eating Flowers The first time someone told me daylilies could be eaten, I put my chopsticks down. The plate was already on the table: green-yellow buds, thin and straight, mixed with pork slices. I asked, “This is a flower?” Nobody answered. My aunt took a piece and put it in my bowl. I ate it. It tasted like a mushroom that had learned to be tender. I ate three bowls of rice.
By Jin21 days ago in Feast
I Was Broke Every Payday Until I Quit These 3 Buying Habits
Street interview. A reporter asks, "How much savings do you have?" People say, "Money comes, money goes. I can't save anything."
By Jin22 days ago in Feast