recipe
Best recipes from the Feast community cookbook for your home kitchen.
Good Ol' Jellico Cooking
There is nothing else that can warm up your soul like having a good old fashioned home cooked meal. A while ago we asked the good people of Jellico to share some of their favorite home recipes with us. We're excited to finally share with you some good old fashioned cooking from right here in our hometown. We asked each person to share a story with us about their recipe and why it's their most favorite.
Inquiring MindsPublished 2 months ago in Feast
Duck Confit
Duck is my absolute favorite protein. I have always enjoyed it but the real love affair started when I was working as the Executive Chef at Third & Vine in Jersey City, NJ. We had tried a duck prosciutto for our charcuterie offerings and it was amazingly delicious but the cost was a bit high. I decided to try my hand at making something similar and came up with a smoked duck breast that was easily as delicious and cost us less to make. It was one of our most popular sellers for the 3 years I was there.
Lynn WheelerPublished 2 months ago in Feast
Sage and Cheese Buttermilk Biscuits
Mmmmmmm biscuits - what more needs to be said? It took me a long time to finally figure out how to properly make biscuits that rose up with lovely flaky layers and didn't collapse as soon as they started to cool.
Lynn WheelerPublished 2 months ago in FeastPandemic driven buys…written up in my Black Book
Started making Bread and bought two Bread Baking eBooks. The Heart Charity email had recipes. Fruit Loaf by hand using a 3L Pyrex bowl
Eric SutherlandPublished 2 months ago in Feast
The BEST Lasagne Bolognese
First thing’s first. In Italian, the word “lasagna” means just one “layer,” while “lasagne” means multiple “layers.” Which version of this delectable delight would you rather devour? Same. (I’m a linguist. What do you want from me?)
Pickled Daikon Radish (Takuan) – What It Is and How to Make It
Shh. Don't tell anyone. When a foreign food becomes popular here in the U.S. the price goes up, and daikon radish is not very expensive because it's not very well known. If you haven't had it, it's milder than red radishes, and is great shredded into salads or sliced into stir-fries. But, my favorite way to eat it is as pickles.
Maria Shimizu ChristensenPublished 2 months ago in Feast
9 Dinner's From 10Lbs Of Ground Beef
I live in the PNW and here we have a chain of employee owned stores known as WinCo. They have better than average prices on most food items and have some great deals on meat and produce. Of course these vary by season but I snagged a great deal a week ago and was stoked about it.
Misha AlslebenPublished 2 months ago in FeastChicken Soup
There are many tried and trusted ways of making chicken soup, most of them involve a lengthy relationship with stock, chicken, and pot... and generally speaking that's the way it should be done.
Kate McGovernPublished 2 months ago in FeastFast and Easy Rice and Vegetables Recipe
Easiest Version of Yellow Rice and Vegetables I’ll start by saying that this recipe will feed two people or more, but it is also a great option for feeding just one as well. One of the greatest things about this is that you can make it once and then make two meals off of it. Obviously, if you are going to feed more than two people then you just have to increase the amounts of each ingredient and you will have enough to feed everyone.
Timothy A RowlandPublished 2 months ago in Feast
Peanut Butter Cheesecake
I love cheesecake! I love making it and eating it. The recipe for this crust came about from necessity - during the COVID pandemic I am staying away from large public places including the gorcery store. I didn't have any graham crackers at home but had a family sized box of cornflakes so I got creative. I hope you enjoy it as much as I (and my husband) did.
Lynn WheelerPublished 2 months ago in Feast
Sugar Cookies
Usually people make sugar cookies at Christmas time where they cut them out in different shapes and decorate them with icing, sprinkles, or candies. I love making them all year round since my family and I love eating them.
Lisa BriskeyPublished 2 months ago in Feast
Garlic Potato Soup
As the description denotes, this is not a measured recipe, nor is it a step by step follow along. I’ll try to remember this, the best I can, but I make no promises. I can’t duplicate a recipe to save my life. I have written exact measurements down of things I have made in the past and still can’t duplicate them. I look up recipes and use them as an outline. Don’t have something? No problem! I’ll substitute it with whatever I have on hand. Don’t like something? Leave it out! I guess you could say I am a natural cook. I just throw things in a pot and hope for the best. I would say 90% of the time it tastes great! Sure I’ve had some epic failures, but who hasn’t even while following a recipe?
Vanessa PowellPublished 2 months ago in Feast
