history

Iconic food and gustatory moments in history.

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 Gray7 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 7 days ago in Feast
Andi's Jelly and Potato Chip Sandwich
A friend in a family of 10 kids showed me how to roll a white Wonder Bread into a ball. They called them dough balls, and we ate them as snacks while running around the neighborhood. It’s not something my mother would have allowed because it wasn’t nutritious - it was just filling.
By Andrea Corwin 8 days ago in Feast
Too Much Garlic? Apparently That's Possible...
Some foods are memorable because they're delicious. Others are memorable because they create a family story that gets told for years afterward. For me, that food was garlic chicken, and not because I followed a great recipe. It was because I used so much garlic that my dad could smell it before he even got out of his car.
By Kristen Barenthaler12 days ago in Feast
2-ingredient flour and Greek yoghurt soft bread rolls recipe
You can make soft, fluffy bread rolls without yeast or kneading, and even bake them in a toaster oven (or a regular oven if you prefer) using baking powder and Greek yoghurt as the quick-rise agents. Super easy!
By Susan Fourtané 12 days ago in Feast
The Sardinian Cheese That Comes With Live Maggots
Most cheese lovers know the feeling of opening a package and wondering if it is still good. With casu marzu, the question is the other way around. This cheese is only considered ready when it is full of life.
By zenGaze14 days ago in Feast
Something to Think About
One of the most unusual things I've ever eaten was prepared by the same person that taught me to fix smoked oyster stew. I'm sure that sounds awful enough to some of you, but I assure you, its rich, buttery, smoky flavor will tickle your taste buds like you can't imagine. For those readers that aren't fans of oysters, you should know that the smoked ones you can buy in the rectangular tins with the peel-back top are solid, slime-free, and savory.
By Dana Crandell26 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 Jin26 days ago in Feast
Closing the Emotional Buffet.
The word mistress implies a secret. It suggests a woman hidden away in the dark, kept under lock and key, brought out only when it is convenient, and tucked back into the shadows when the real world demands attention. But an emotional mistress doesn’t hide her body; she hides her soul. She is the woman who leaves the door to her mind wide open, allowing broken, fragile, hollow men to walk inside, dust their boots off, dump their heavy baggage on her rug, and drink until they are full.
By Syl De'Vil28 days ago in Feast
The Taste of Home
I haven't been back to that market in a long time. The market began at six every morning. People arrived early to prepare for business, arranging fresh vegetables, fish, and meat, putting price tags on everything, and waiting for customers to come. They bargained, negotiated, and eventually settled on what felt like a fair exchange.
By Alixabout a month ago in Feast
My Mom Mails Me Five-Kernel Mooncakes Every Year. The Rest of China Eats Something Else.
I When my mother’s package arrived, Mid-Autumn had already passed by three days. The box was from China Post, wrapped in three layers of green tape. I cut it open. Inside was old newspaper. Inside the newspaper was a tin box. The box said “Five-Kernel Mooncake” in gold characters on a red background. One corner had chipped, exposing bare metal. I opened it. Ten cakes, each wrapped in oil paper. The paper was soaked through with oil, translucent. Through it I could see bits of green and red candied strips.
By Jinabout a month ago in Feast
Taco Bell and Chef Lorena Garcia team together to create Cantina Bell menu
Some time ago taco Bell had teamed up with venezuelan Miami based gourmet Chef that is lorena Garcia and they produced the the Fantastic Cantina Bell menu and that was the first last and only time that anything remotely Gourmet had ever appeared on the menu of Taco Bell at all. It was delicious it had beautifully made guacamole and cilantro and all kinds of beautiful spices that make Latin food so beautiful and vibrant period there was a Cantina Bell Burrito comma a Cantina Bell Because among other things and quite frankly the collaboration of chef Lorena Garcia and taco Bell was fantastic and Taco Bell is one of those restaurants that likes to bring thingsBack to their menu from time to time and I feel like so many others out thereThat the Cantina BellMen you should be brought backPeriod in a way I think it had been brought back but just notWithAnything to do with sheff Lorena Garcia not that they had a falling out or anything it’s just that they had a one-time collaborationThat worked out and now they can all move on with their lives and stuff in all different ways but there there it isAnd quite frankly it was a culinaryMasterpiece as well as a great culinary success for bothParties and individuals involvedPeriodI can say it’s true because i ordered from it while it lasted and quite frankly I’m glad I did because it was fantastic and it was like one of those times if not one of the first times I ever got to experience truly delicious gourmet and healthy food at a place like Taco Bell and never forgotten that period when I had seen taco Bell and chef Lorena Garcia had been teaming up I thought that’d be fantastic and so from then on after seeing it every time I went toTaco Bell I would order from the menuI loved it it came with meatless ones chicken ones meat ones. AndChef LorGarciaReally is a master with guacamole and stuff she really knowsHow to make the stuff it’s great.
By Revista Miko:XCI about a month ago in Feast