cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
Grandma Cookie
Call them turns and a Christmas roll. Extremely customary Danish. How about we begin by taking the zing of a lemon. We will involve that shortly. Be that as it may, in a major bowl for a Kitchenaid machine, we are first going to add some sugar, a few eggs, some mellowed margarine, as well as some cardamom.
By Nashawn Manzano2 years ago in Feast
Chocolate Atole
The wind was roaring, and the snow was blowing white vortices against the pitch black. We lived about 30 miles East of Buffalo, Wyoming, but that winter night it felt like an arctic outpost. I was standing just inside the door of the front porch, and wishing I had had the sense to get the coal while there was at least some light outside.
By Judah LoVato2 years ago in Feast
And A Little Love
When my stepdad passed away by suicide, I gained twenty pounds. From grief and stress, and also from the countless dishes dropped at our door. In the aftermath of the funeral, as my mom and I temporarily moved into my grandma's house, food followed. A truth well-known is that people will rally around you in a time of need, and one way they know they can help while still leaving room to grieve is by providing meals.
By Raine Neal2 years ago in Feast
Marrakesh
It was my third visit to Marrakesh, and I was not unfamiliar with the city, despite the quarter century which separated the first from the last of those visits. That’s the thing about ancient cities – they don’t change all that quickly, not in the parts that pull the tourists in, anyway. My first visit was part of a larger backpacking journey through Morocco. This was back when my back was strong of course. My best friend and I, at the dawn of our twenties, travelled the country by bus and train, carrying our worlds on our backs and relishing the soreness of our shoulders and the fatigue in our legs. I ate so much amazing food on that trip. My favourite, still my favourite, was a piping hot vegetable tagine, the oil still bubbling in the clay dish and the vegetables, alive with aromatic spices, as tender as a perfect pear. Or perhaps the fresh mint tea, served from high above the gold trimmed glasses in a steaming gurgle of water, the insane sweetness of the sugar lacing the improbable coolness of the mint. I have recreated this at home with several varieties of mint grown in pots in my garden, but in the same way that Mediterranean light lends everything a clarity more northern latitudes cannot emulate, the tea I brew at home falls flat in comparison.
By Hannah Moore2 years ago in Feast
Soup For Life
I love soup. I love eating soup and I love making it. I feel like a witch, working at her couldron when I make soups. Ever since I was a kid, I would have at least 5 bowls of soup. I would eat it until it felt like my belly would burst. I still do, but usually 2-3 bowls of soup is enough to get me belly-bursting full.
By Samantha J.2 years ago in Feast
Nourished
Rain speckled the sky and gently tapped and pecked across the brim of my cap. I pulled my coat tight across my shoulders in an effort to seal myself off from the chill of the wind. A basket, carrying a small sack of flower and a full jar of milk, swung recklessly from the crook of my arm as I ran.
By Tanner Orel2 years ago in Feast
Ooh, That Alfredo
I am an elementary educator. I made it home completely drained. Depleted to the point of sheer exhaustion, I walked in the door and kicked my shoes across the room. The torture device called my bra was taken off next. Hindered by it's restricted straps and in pain from the much needed underwire, I took it off immediately without taking off my shirt. It was flung successfully onto a door knob. The weight of gravity never felt so good as my breast went back to where nature intended them to be. I unbuttoned my pants and ran my hands along the ripples on my stomach created by a waist band just a little too tight from Marketside decadent chocolate chunk cookies and Little Debbie strawberry shortcake rolls ice cream.
By Theresa Marie Cain2 years ago in Feast
Khichadi & Kadhi
Khichadi & Kadhi: A plate of comfort It was January of 2021. The world was coming to grips with the reality and rapidly changing guidelines for isolation and treatment of a new and deadly pandemic. We had managed to stay away from COVID for almost a year. Our cook had been given temporary leave till the pandemic scare reduced. Cleaning and cooking duties were shared between family members and I was the designated cook from the time we went into lockdown.
By Deepti Thakkar2 years ago in Feast
Velvet Embrace:
Raindrops pelted the window, their rhythm a haunting echo to the thud of my heart. It was my third week alone in a new city. As night fell, the vast expanse of buildings around me, towering and impersonal, felt more like prison walls than a new beginning. Three weeks, yet it felt like an eternity since I’d left my hometown – the place of Sunday family dinners, weekend picnics, and laughter echoing across the streets of my small town neighborhood.
By Kat Bartschi2 years ago in Feast
