recipe

Best recipes from the Feast community cookbook for your home kitchen.

Celebrity Dog Food
That’s right. Its name is Dog Food. Generally, when I tell people I’m making dog food, they look at me like I have two heads. They assume I’m making it for my dog, but I don’t have a dog. I don’t own any pets. People stare at me thinking I’m a crazy lady that makes dog food and feeds it to herself. That’s true...somewhat. I do make dog food, but it’s for humans.
By Khoree Lamon 5 years ago in Feast
The Ecuadorian Breakfast Potato Pancake. "Llapingacho's."
There was a nostalgic feeling about a Zuniga family gathering. The aroma of my dad's Ecuadorian cooking in the background, having a diverse group of friends and family from all over central and south America. My dad's boss who was mexican teasing him that he’s going to put his Ecuadorian pork in a tortilla and then eat it, and my dad replying, “YOU DON’T PUT ECUADORIAN PORK IN A TORTILLA, THAT’S MEXICAN, NOT ECUADORIAN!” And then having my tia always asking me, “JORDAN, HOW DOES IT FEEL BEING THE ADOPTED WHITE BOY?” My usual response being, “NOW LOOK HERE, WEE LASSIE! I’VE BEEN BEARING THE ZUNIGA BANNER FOR NEARLY TWENTY YEARS! QUITE FRANKLY, I THINK I’M ZUNIGA CERTIFIED, THANK YE!” In my thickest Irish accent that I could muster. Long story short, in my family, if you didn’t have sarcasm thrown at you like it's a game of hot potato, you probably weren’t loved.
By Jordan Zuniga5 years ago in Feast
How Many Flavours?
My taste buds pity those who have led a sheltered culinary life. Can you imagine being raised on a diet of hotdogs, meat pies, cheap pasta, and pizzas? Maybe throw in some McDonalds and KFC? On a busy night, it might be packet made macaroni and cheese, or two-minute noodles? I cringe just considering such a dull palate of food, and all the opportunities missed. How can parents do this to their children when the world of food has so much to offer? So many amazing flavours and textures, tastes and experiences, if only they would open their mouths and be a little brave. To be fair, if you do not have brave parents who are open to new culinary experiences, then chances are, the children will follow in their footsteps.
By Julianne McKenna5 years ago in Feast
Biscuit Perfection
In my professional cooking career, I've worked in fast food, fine dining, casual dining, and even a small sandwich and ice cream shop. I cooked cuisine from all over the world (or at least bastardized American versions of it). Probably my favorite things to cook, are the staples from my child hood. One of those foods, and probably the most requested by my family and friends is fresh biscuits (savory scones to any of our friends from the UK). Every culture on earth has some sort of traditional bread that they make, some are very time consuming or difficult to make, but biscuits are among the simplest and easiest to do. The basic recipe comes to about $.25 per biscuit (depending on the size of the cutter you can make more small biscuits to make them cheaper per unit), and take only about thirty minutes including cooking time. I was recently, discussing love language with family and friends. Love language is the non-verbal ways that you show love to those you care about, and also it is what makes you feel loved when you receive it from loved ones. Most people have cues from their childhood that take them back to their earliest days of comfort and well-being. For me this is making food. I love to cook for family and friends. There is something about the smell of biscuits cooking that takes me to a special place, and bringing that joy to those I love makes me just as happy.
By Brian Amonette5 years ago in Feast
Turkish Cuisine From Past To Present
When I first decided to write about my country and its culinary culture to an international audience, I wanted to first find out about the history of food. I had to find the answers to questions like “what did the early people eat, how did they have a settled life, how did they first produce their food, how did the food culture begin and how did food culture differ from one region to another?”
By Ece Uyguc5 years ago in Feast
Trying Pachamanca for the first time...
Peru is well-known for it's rich culture and Incan heritage, soulful music, beautiful landscapes and most impressively; delicious, hearty traditional meals created with love.
By Emmanuella Aryee5 years ago in Feast
Salsa Sin Compromiso
Growing up just outside of Houston made it easy for my parents to take me on day trips to Mexico when I was a child. We would leave in the morning and come back across the border just before sundown. Of course, all of this was well before 9/11 made traveling like that on a whim much more time consuming. Those miniature getaways still left a deep impression on me, as well as an appreciation for everything we tasted along the way. It isn't that Mexican food was ever hard to find back home, but Tex-Mex and taco trucks are far different from the deeply charred and smoky flavors that reigned supreme on the other side of the border.
By John Dodge5 years ago in Feast
Itadakimasu!
Japan. There it was. It came into view under the left wing as we descended below the cloud cover. A journey that I had been wanting to make for over ten years was now being made. It hadn’t been a planned event, but rather a spur of the moment decision when I found myself in a doldrums of a place in my life. My mind and health were not in a good place and hadn’t been for some time.
By James Guilar5 years ago in Feast
HEY MOM WHAT'S FOR DINNER?
falafel pita sandwich jollof rice As you may know many great dishes are the one made by non-Americans. Don’t get me wrong American’s have some tasty dishes as well, but if you travel different countries your taste buds get a rude awakening. I mean if you go out of country the first thing you want to do is eat. So you look for a restaurant that will fill your belly and entice your taste buds.
By Khadijah Ameena Hamidah5 years ago in Feast
Tapas To Go
“Some foods are so comforting, so nourishing of body and soul, that to eat them is to be home again after a long journey. To eat such a meal is to remember that, though the world is full of knives and storms, the body is built for kindness. The angels, who know no hunger, have never been as satisfied."
By Josie5 years ago in Feast
The Scotch Egg
This post is part of the Vocal Cooks Collaborative. Click here for an index of all story-recipes. The previous post in this series is
By Tom Brad5 years ago in Feast
Yaki Gyoza
In my lifetime I've been blessed with the ability to travel the world and to experience the many different foods and cultures the world has to offer. Whenever I'm pressed to name my favorite food, I always respond with it depends. I've dined on beef wellington and champaign prepared by a world-renowned French chef in the back corner of a busy 5-star French restaurant on New Year's Eve, all because the airline had delayed our trip and the travel agent had messed up our itinerary on a trip to Paris with my wife and youngest son. We had a choice of spending New Year's Eve in our rented car but a man took pity on us. How were we to know he owned one of the most famous restaurants in all of France. That's for another story though. Given time to think about it, my favorite foods have always been finger foods. Those meals don't take much time to prepare and can be varied for different tastes. Most importantly, I prefer foods that I can make at home.
By Joey Lowe5 years ago in Feast