recipe
Best recipes from the Feast community cookbook for your home kitchen.
How The InstantPot Brought Fried Rice Back To My Country
Step 1: Cook that rice Rinse the rice, put it in the InstantPot for about four minutes, and then let the steam naturally release for ten minutes. Then, you fluff the rice, take it out of the pot, and put it in a bowl for later.
By Alfie Jane5 years ago in Feast
The Views Were Nice, But The Food Was Better
Even as a kid, I always liked my food international. Whenever I would go to a restaurant with my Dad, they'd always offer me a kids menu. Waiters were clearly not used to a 7-year-old Marcel ordering a beef carpaccio as a starter and seafood linguine as a main. "The portion is quite big for a child," is what I'd often hear. But my Dad, without any hesitation, would always say: "He got this."
By Marcel Grabowiecki 5 years ago in Feast
Dominican Stewed Beans
I learned how to make this recipe when I moved to the Dominican Republic 11 years ago with my one and two-year-old daughters. It was my first time on a plane, and I was flying across an ocean. Looking down at the sea from forty thousand feet in the air was surreal, like living inside of a postcard. I’ll never forget the experience that sent shock waves down my comfort zone when I landed. I was bombarded with happy faces hoping to carry my bags for a tip. The taxi driver drove so fast to the hotel; you’d think we were the getaway car. Later that evening, I found myself dining at a beachfront restaurant. I ordered a dish called pollo guisado, with rice and beans on the side. The beans were so good; I remember thinking... who knew? Beans aren’t blah in this country. Oh no, they’re just as delicious as the meat.
By Maria Rose 5 years ago in Feast
Celebrity Dog Food
That’s right. Its name is Dog Food. Generally, when I tell people I’m making dog food, they look at me like I have two heads. They assume I’m making it for my dog, but I don’t have a dog. I don’t own any pets. People stare at me thinking I’m a crazy lady that makes dog food and feeds it to herself. That’s true...somewhat. I do make dog food, but it’s for humans.
By Khoree Lamon 5 years ago in Feast
The Ecuadorian Breakfast Potato Pancake. "Llapingacho's."
There was a nostalgic feeling about a Zuniga family gathering. The aroma of my dad's Ecuadorian cooking in the background, having a diverse group of friends and family from all over central and south America. My dad's boss who was mexican teasing him that he’s going to put his Ecuadorian pork in a tortilla and then eat it, and my dad replying, “YOU DON’T PUT ECUADORIAN PORK IN A TORTILLA, THAT’S MEXICAN, NOT ECUADORIAN!” And then having my tia always asking me, “JORDAN, HOW DOES IT FEEL BEING THE ADOPTED WHITE BOY?” My usual response being, “NOW LOOK HERE, WEE LASSIE! I’VE BEEN BEARING THE ZUNIGA BANNER FOR NEARLY TWENTY YEARS! QUITE FRANKLY, I THINK I’M ZUNIGA CERTIFIED, THANK YE!” In my thickest Irish accent that I could muster. Long story short, in my family, if you didn’t have sarcasm thrown at you like it's a game of hot potato, you probably weren’t loved.
By Jordan Zuniga5 years ago in Feast
How Many Flavours?
My taste buds pity those who have led a sheltered culinary life. Can you imagine being raised on a diet of hotdogs, meat pies, cheap pasta, and pizzas? Maybe throw in some McDonalds and KFC? On a busy night, it might be packet made macaroni and cheese, or two-minute noodles? I cringe just considering such a dull palate of food, and all the opportunities missed. How can parents do this to their children when the world of food has so much to offer? So many amazing flavours and textures, tastes and experiences, if only they would open their mouths and be a little brave. To be fair, if you do not have brave parents who are open to new culinary experiences, then chances are, the children will follow in their footsteps.
By Julianne McKenna5 years ago in Feast
Biscuit Perfection
In my professional cooking career, I've worked in fast food, fine dining, casual dining, and even a small sandwich and ice cream shop. I cooked cuisine from all over the world (or at least bastardized American versions of it). Probably my favorite things to cook, are the staples from my child hood. One of those foods, and probably the most requested by my family and friends is fresh biscuits (savory scones to any of our friends from the UK). Every culture on earth has some sort of traditional bread that they make, some are very time consuming or difficult to make, but biscuits are among the simplest and easiest to do. The basic recipe comes to about $.25 per biscuit (depending on the size of the cutter you can make more small biscuits to make them cheaper per unit), and take only about thirty minutes including cooking time. I was recently, discussing love language with family and friends. Love language is the non-verbal ways that you show love to those you care about, and also it is what makes you feel loved when you receive it from loved ones. Most people have cues from their childhood that take them back to their earliest days of comfort and well-being. For me this is making food. I love to cook for family and friends. There is something about the smell of biscuits cooking that takes me to a special place, and bringing that joy to those I love makes me just as happy.
By Brian Amonette5 years ago in Feast
Salsa Sin Compromiso
Growing up just outside of Houston made it easy for my parents to take me on day trips to Mexico when I was a child. We would leave in the morning and come back across the border just before sundown. Of course, all of this was well before 9/11 made traveling like that on a whim much more time consuming. Those miniature getaways still left a deep impression on me, as well as an appreciation for everything we tasted along the way. It isn't that Mexican food was ever hard to find back home, but Tex-Mex and taco trucks are far different from the deeply charred and smoky flavors that reigned supreme on the other side of the border.
By John Dodge5 years ago in Feast
