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Most recently published stories in Feast.
5 Must Try Foods in NYC
First up are the Arancini Bros, who make amazing risotto balls. Each one is packed with so much flavor and they are the best bang for your buck because just one or two is enough to fill me up. The Arancini Bros have a ton of different balls, including vegetarian and vegan balls, so there are options for everyone. One of my favorites is the the "Al Burro" which is stuffed with prosciutto-cotto, béchamel, mozzarella, and saffron. There are even dessert balls, which I was hesitant to try, but their nutella ball is fantastic.
By Mallory Rae8 years ago in Feast
Eat Play Stay Spain - A Story of Tapas Part 5 - Pimientos de Padrón...
Pimientos de Padrón or Padrón peppers are named after the municipality of Padrón where they are grown. Padrón is in in the province of A Coruña, in Galicia, northwestern Spain and these small green peppers are mild in taste but a small amount will be quite spicy which is what makes these peppers so unusual. It is said to be down to not only how much water and sunlight they receive but strangely how they are watered. It is believed that if just the roots are watered then mild pimientos will grow but if the whole plant is watered then they will end up being spicy. However there is no actual knowing as to whether what you are about to taste will be spicy or mild, it is literally a Russian roulette of tasting...
By Lisa Haddon8 years ago in Feast
Black Bean & Shiitake Quesadillas With Easy Guacamole
Quesadillas were one of my favorite childhood meals. Even now when I eat one, it brings me back to summers spent at my grandmother’s house, where my little sister and I would beg for the little cheesy triangles for lunch nearly every day. Of course, back then they consisted simply of a plain cheese quesadilla microwaved until melty and consumed with the scent of chlorine in our hair by the pool, but they still hold a special place in my heart. These days, I’m typically not wearing a bathing suit when I eat quesadillas, and they usually have a few more nutritious fillings inside. My favorite way to eat them lately is stuffed with black beans, shiitake mushrooms, and spinach, and served with creamy guacamole and tangy sour cream for dipping. They make a perfect Meatless Monday dinner because the meaty-textured Shiitake mushrooms are a great vegetarian substitute, and the black beans are packed with protein. Spinach elevates the meal by giving a pop of freshness and vibrance amid all that gooey cheese.
By Ivy DeLucia-Bradley8 years ago in Feast
No-bake Chocolate Cheesecake
No-bake dairy-free chocolate cheesecake! When I was in middle school I found out I couldn't eat any dairy. I was allergic and it made me sick. It was hard being the only one in the house not able to eat dairy. My family helped make adjustments, but it was hard going completely dairy free. There weren’t that many products out there that were dairy free. It started becoming more and more popular. Throughout high school and early college, I still continued to eat dairy but I would just take pills to help. It was never enough, but now that I live on my own I am able to go completely dairy-free! I have found many dairy-free substitutes and now I live my life worry-free. I love being able to give up dairy and know I don’t have to worry because there are so many options out there. I am able to eat everything I love and it all tastes the same still! Even if you aren’t dairy-free because of health issues, this recipe is great for vegans and vegetarians. Dairy-free options are also healthier and aren’t as heavy as dairy products.
By Ashley Lore8 years ago in Feast
Eat Play Stay Spain — A Story of Tapas Part 4 — Tortilla de Patatas...
There is nothing simpler that can taste so good as a Tortilla de Patatas. Whether it is served cold or warm straight from the pan, it is delicious, filling, and is traditional España through and through. This inexpensive tapa is often served in bars across Spain as a complimentary eat with your drink and is present on every discerning Tapas menu to order and purchase. It is distinctly Spanish and so delicious that no self respecting Tapas restaurant could be without it...
By Lisa Haddon8 years ago in Feast
The Byrd House: The Quintessential Neighborhood Bar
As a foodie, I am always looking for new experiences. My tastes are all over the map when it comes to food style, cost, or even atmosphere. I like high end and I like the local dive. I like dance clubs and I like sports bars. However, the one core thing they all need to have in common is great food and great service. I am sure that you are just like me.
By Millington Lockwood8 years ago in Feast
Making a Spanish Omelet
Over the years, I have struggled to learn how to make a Spanish omelet. My latest attempt involved putting the egg in the potatoes and not the potatoes in the egg. I used olive oil in the past. But then I observe my family uses too much of that so I switched to vegetable oil instead. The vegetable oil was working well for me this time around since I managed to retain some consistency. The eggs have to be solidified at the bottom of the frying pan. Most omelet making involves putting the vegetables in with the eggs anyway. Spanish omelet is called tortilla de patatas.
By Iria Vasquez-Paez8 years ago in Feast
Vegan Pasta
Hello my little lovelies! So today I am back with a recipe that is all made in one pot. That's right, one pot! This is a simple recipe with very few ingredients. This is perfect for when you have kids screaming they're hungry or if you have husband is complaining that he's starving and hasn't eaten anything all day. This recipe literally takes no more than 45 minutes to make mostly because of the lentils but it tastes absolutely delicious and you can put in whatever vegetables you want to put in here or you can just leave it as is.
By Alix Nicole8 years ago in Feast
Eat Play Stay Spain - A Story of Tapas Part 2 - Jamón Serrano or Jamón Iberico?
All Tapas bars and restaurants in Spain and across the globe will have Jamón Serrano or Jamón Iberico on the menu but how many of us know the difference between the two of them? What we do know is that there is sometimes nothing nicer than a plate of this culinary symbol of Spanish culture with some Manchego cheese, a bowl of olives and a good glass of Rioja. There is nothing more tempting when walking past a deli, butchers or market in Spain and seeing the displays of Jamón hanging above the counters in vast quantities, showing not just how popular these dry cured sweet yet salty meats are in restaurants but also in the homes of the Spanish people. So what is the difference?
By Lisa Haddon8 years ago in Feast
Best Food Documentaries on Netflix to Stream Now. Top Story - January 2018.
Food documentaries truly teach us a lot about the foods that we are eating. From how certain foods came to be, to the foods that can ruin our bodies, and even documentaries based on popular and skillful chefs from around the world, not only do some of these documentaries make our stomachs growl from all the food appearing on the screen, but there are documentaries that show us the truth behind some of our favorite foods. Truth as in the ugly truth that will cause us to immediately stop eating those foods. And what other streaming media can provide us with the best food documentaries none other than Netflix?
By Jennifer Violet8 years ago in Feast
Eat Play Stay Spain — A Story of Tapas Part 3 — Ajo/Garlic... A Culinary Essential in Any Spanish Kitchen...
Garlic, or Ajo in Spanish, is a must-have in many kitchens commercially and domestically across the world and in the culinary world of Spanish food there is no escaping it. Once known as the poor man's spice and even banished by Kings of Spain from bygone eras, it is now one of Spain's exports with almost 50% of their crops being exported out of the country, evidence enough that the country grows some of the very best garlic in the world. From the field to the cupboard to the table, garlic is a not only a universal product, but a real essential in Spanish cooking...
By Lisa Haddon8 years ago in Feast
