Stories in Feast that you’ll love, handpicked by our team.
- Sponsored By: Kick Ash Basket
How To Become A BBQ Grill Master With These Helpful Grilling Tips
My name is Craig Tabor and I am a published cookbook author (Mastering the Big Green Egg), two time Big Green Egg Eggtoberfest Champion, two time World Food Championships competitor, and KCBS certified Judge and Fire Master at Playing with Fire BBQ Emporium in Suwanee, GA. I have been an advocate of the Kick Ash Basket™ products for years, use them in all of my cookers, and offer them for sale in my retail store.
How Cooking Lets Me Be an Imperfectionist
I am a perfectionist with almost everything I do. And while some might consider it my superpower, it gets exhausting. I constantly revise and rewrite drafts of pretty much all my writing. I only ever paint landscapes or flowers because I can never get noses right. Sometimes I even refold the laundry when my husband isn’t looking.
Franz gently stirred the dark chocolate bars until they were partially melted over the double boiler. Then gradually adding the carefully prepared, thread-thin, sugar water, he combined them into a smooth, silky, pool of decadence. His taste buds tingled, and he began to salivate as the aroma of cocoa wafted through the air.
Eat More Plants Please
Making the transition to a plant-based diet is easier than you think but it does take some perseverance. Like any new challenge, if you try to tackle it all at once, you will quickly become consumed by the overwhelming amount of information available. Recipes, influencers, nutritional recommendations, and plant-based food substitutes will bombard you from every direction, and good luck trying to avoid that one vegan friend of yours who has suddenly taken an intense interest in your health and well-being (I know because I’ve been that friend a time or two).
Sushi: The National Dish of Sami-land...
It was the night of October 26, 2013, and I was crying incessantly on the phone to my mother. My Christmas break was just over a month away, and I was slated to return home to Jamaica for a month to await the new semester. The problem was, I did not want to go home—not because I don’t love my home country, but because there was someone in another country I couldn’t wait to meet. She was only three months old at the time and probably wouldn’t know who I was if she saw me, but that didn’t matter. She was my niece, and I was adamant that I had to meet her before her first birthday. Sami was born in Nagoya, Japan, in July 2013 and was my sister’s first child. My mom, sister and I lived in three different countries, so it was expected that we wouldn’t always share in big moments such as the birth of my niece. Despite this, I was eager to be there for my sister physically to share in her blessing, even if it meant visiting months later.
Me: “Hey Jo, what shall we have for dinner?” Jo: “No time for silly questions, the steaks are high.” Me: “Right, ‘cos every missed steak is a mistake!”
Waffle House - Immune System of the SouthEast U.S.
I knew it was all going to hell when Waffle House closed down for more than three days. Waffle House is a staple of trucker diets, road trips, drunk expenditures, stoned experiments, and this-is-the-only-viable-option-out-here-besides-McDonalds, meals. It's hard to drive a significant distance across the Southeast without passing by at least three of those suckers. From Charleston to Savannah, Mobile to Richmond, and even some in the northeast if you can believe it.
Connecting with Great Food, People and Places, Provence
On a glorious New England summer day I prepare a French meal I will soon serve to a group of close friends on my well-worn tablecloth that sports sunflowers and lavender. As I lay out this precious keepsake, I'm immediately transported back to Provence.
Interview: Desert Bloom Bakery
The following is the transcript of an interview with Heather Dillard at Desert Bloom Bakery desertbloombakery.com. She runs a gluten-free, dairy-free bakery from her home in Plainview, Texas. Heather explains in the video how she started her business and what she has learned through creating delicious treats. A video of the interview is included.
Those who know, kneaux. For the rest of my readers, strap your taste buds in for the ride of their lives. Here we geaux. I may not have travelled the world, but I've been around the eastern United States, from Pennsylvania to Georgia to Florida, and Texas, and all the places in-between. I've had crawfish from Tennessee, Alabama, Mississippi, and even Colorado, and there's only one place that knows how to cook them up right. Who Dat? You might ask. Well, I'll tell you. It's a place where the air is as thick as a blanket, and the winters are as hot as the summers. Some call it The Boot because of the distinct shape of its borders. It's the state where the Mississippi River meets the Gulf of Mexico, and where their French heritage is celebrated throughout all the Parishes. They may not get everything right, but it's the only place in the world to get genuine Cajun cuisine, Louisiana.
The Pillars of Turkish Cooking
In Turkish culture, there are two things that are valued above all else. Family… and food. While I am English by heritage, my husband of sixteen years, is not.
When I was eighteen, I was in the peak of my youth and having just been freed from the clasps of school, I packed a bag and lived solo in Cambodia for six months. The first moments that I spent in Cambodia, from stepping off the plane to sitting on the gutter with a lady who had no teeth but the biggest smile eating amok are the clearest in my memory.