Top Stories
Stories in Feast that you’ll love, handpicked by our team.
The Bar
“Man, we should have left that party hours before we did. My head won’t be right for a week. How are you doing?” “Oh, come on Perry. It wasn’t that late. Besides, when I got home, I slept like a baby.”
Mark GagnonPublished 11 months ago in FeastFeeling A Bit Salty
Feeling a Bit Salty My husband and I have been gluten-free for several years now. It has really changed our eating habits and nutritional awareness. With a focus still on achieving a healthier diet, we have decided to pay attention to our sodium intake. Shouldn’t be too much of a difficulty, as we don’t eat out often, hardly ever eat anything deep fried, don’t use processed foods very much, or add much salt in food preparation. When we do purchase products for cooking, we try to get the low-sodium option.
KJ AartilaPublished 11 months ago in Feast
Crantastic Cranberry Sauce
There is no need to scour the internet for the best cranberry recipes. Right here will serve as a quick refuge from the onslaught of varied spins on the holiday classic, cranberry sauce. Long gone are my personal days of watching hours of cooking shows sporting their best and newest twists on traditional favorites.
Stephanie J. BradberryPublished about a year ago in Feast
Japanese budget food
Ask me what to do in the capital of Japan for 4 days, if all the main sights were meticulously examined 2 years ago, and Tokyo’s chaotic skyscraper buildings are already dazzling to the eyes. I could only find one answer to this question. In Tokyo - to eat! Some will say what a gastro-concerned approach, I should have gone through their Buddhist-Shinto remakes again, absorbing the concrete heritage of centuries. Nonsense, I will answer you, in Tokyo, you need to absorb completely different things!
Chinese Soup Dumplings
Xiao Long Bao defined Chinese Soup Dumplings or Xiao Long Bao are not just a food item but an experience. Often only found in Chinatown neighborhoods or traditional Chinese restaurants, you enjoy these treats through a ritual of precise eating instructions.
Jim DeLilloPublished about a year ago in FeastFall Vibes
It's a gloomy, rainy day here in Upsate New York. As though on cue, as soon as September 22 arrived, the temperature plummeted from 80 degrees to a chilly lower 50s, complete with frost warnings. Frost warnings? Granted, we are used to getting snow early in the season, but this year we shifted from t-shirts to wool socks and sweaters overnight. These months always leave me slightly disoriented, feeling like it could be spring and reminding myself that we are, indeed, heading into the cooler months. Winter is coming.
THE NOW VIRAL STRAWBERRY CHEESECAKE PARFAIT RECIPE!
Hey hey hey! Welcome back for another edition of Manic Mom-Days where I share all of the fun mom hacks, recipes, tips and more that will help your days as a parent NOT be so manic! 😃
Socialite SandePublished about a year ago in Feast
Juicy Roasted Chicken: It's Easier Than You Think
I have raved over this recipe on my blog and Instagram. Make it and you'll see why! Us moms do not always have that much time to prepare dinner, but this is too easy. The hardest part is waiting until dinner to dig in. Spoiler alert: this chicken should rest for 15 minutes or so before cutting. This will help the chicken to stay juicy. What I like about this recipe is it saves so well. You can snack on it for a few days or save it for another recipe! I should probably just keep one of these around lol.
Ashlee FrazierPublished about a year ago in Feast
South American Cuisine
Argentina Fugazzeta is a delectable mozzarella-stuffed pizza topped with onions. The onions are thinly sliced and can be raw or sautéed. The dough consists of milk, water, yeast, flour, sugar, salt, and olive oil. The pizza is known as fugazzeta de verdure when it is topped with sautéed vegetables like spinach and fugazzeta con jamon with slices of ham.
Rasma RaistersPublished about a year ago in FeastAn Introduction to Chinese Breakfast
Of the many adjustments Americans must make when living abroad, one of the biggest is getting used to a very different diet, and the biggest differences in diet often come at breakfast. The first morning meal served to a weary traveler may come as a shock for a few reasons. We're used to having a fairly strict divide between "breakfast foods" and "non-breakfast foods," a distinction which doesn't exist in most cultures outside of the Mediterranean. Add to that the heavy foods served in many breakfast traditions, and that first repast can be a bit of a hurdle.
Andrew JohnstonPublished about a year ago in Feast
'Strega': Made with Olive Our Love
Confession: I adore olives. Castelvetrano, Alfonso, Kalamata, Moroccan, and plenty more. You name them, I’ve probably eaten them. Aside from their outstanding health benefits and unparalleled taste, they’ve allowed me to make great memories with my family at the dining table.
The Rogue ScribePublished about a year ago in Feast
I Hate Canning... But I do it Anyway
I hate canning. And it isn't because I hate to cook - I like to cook. But, every year there are days of canning I absolutely dread and I get surly about doing them.
Kathryn WickerPublished about a year ago in Feast
