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.
Mac & Cheese
When we think of comfort foods, we’re often transported back to our childhood. Memories of delicious flavours that our parents, grandparents and families would make for us come flooding back. The soft delicious, safe foods that wrap you in their arms like a blanket and tell you everything is going to be okay. For some it’s creamy buttery mashed potatoes, reminiscent of Thanksgiving dinners and afternoon naps. For others it can be a simple cheese sandwich with the crusts cut off. For me, that food is Mac & Cheese. There’s something about the crispy, salty taste of the topping. The gooey, creamy pasta. The blatant disregard for calories. Something about it just works. After a long, tough day when I’m in desperate need of a pick me up my thoughts guide me towards cheese. My thighs do not. One of the best things about adulthood, besides setting your own bedtime, is taking the foods you love from childhood and giving them an extra special twist to elevate them into something gourmet. Mac & Cheese has been dressed up in all kinds of ways over the last few years, with crafty chefs adding soft pink lobster and fine french cheeses to the magical mix. My staple though will always be bacon and beer. Though not an entirely new combination, it’s one that works time and time again. The beer in the roux adds a hoppy richness, which cuts through the creaminess of the sauce and gives it a tangy taste. The bacon, which should be crispy, gives an added dimension to the texture and a burst of umami flavour every other bite. Ingredients
By John Simson4 years ago in Feast
The Most Amazing Smooth Mashed Potatoes
Let me start by telling you this mashed potato recipe is by no means on the healthy list. But once you have these, you’ll never be the same. This is how my grandma would make smooth mashed potatoes …she was a country cook. So, you know they are good. They pair so well with any meat or by itself with a spoon. My favorite part about making these is finding someone new to try them. The look on their face is the best reward. I may sound overly confident but I have full faith in these!
By Ashlee Frazier4 years ago in Feast
Summer Bruschetta Recipe
As we just celebrated the summer solstice, I've been perfecting all of my hot weather recipes. I'm all about those easy snack and side dish recipes lately. Today, I have perfected my summer bruschetta recipe. When I tell you that this recipe has me day dreaming the hour before lunch... it's so good. I make this at every convenience and you'll see why. The flavors come together so well and create this impeccable melody of fruits (tomatoes are fruits) and white balsamic vinegar. There is something about fruits and the tartness of vinegar that works so well. The colors of this bruschetta are also excellent for hosting on patriotic holidays with the red, white and blue theme. Though it wasn't intentional, I'm not mad about it.
By Ashlee Frazier4 years ago in Feast
Tastes like Summer
Summer is hot here in Queensland, Australia. Average temperatures are not often below 30 degrees Celsius (86 degrees Fahrenheit) in the area of the state where I live and the humidity is more than 65% on average during the season (the months of December, January and February).
By Lilly Cooper4 years ago in Feast
Tangy Summer Bounty
Sitting on the countertop, glowing an exquisite gradient of soft golden red, awaits the most delectable harvest. Beautiful, bodacious, and curvy, cloaked in a thin blanket of fuzz, a cleft down the middle gives way to the most perfect, plump, heart-shaped figure. Just a gentle poke, and the firm flesh dimples under the touch, releasing an ever pleasant sweet, aromatic, tangy smell. Just one bite and an orchestra of flavors dance over the tongue and leaves sticky juices dripping down the chin.
By Iris Storm4 years ago in Feast
