recipe
Best recipes from the Feast community cookbook for your home kitchen.
Mixed Berry and Coconut Dessert Shots
Of course, you probably know me very well for invading Vocal with my film studies stuff and articles entitled ‘a filmmaker’s guide’. I have often explained that I love to bake as well. Since I was young, I have loved the idea, the creativity and the relaxation of baking different things. I love to make macarons, layer cakes and gingerbread in particular and the activity of it really gets me away from my laptop (where I’m sure you know that I spend most of my life). So, I hope you enjoy me talking about what I bake and why I bake it complete with pictures (if not very good) of me actually baking, my baked goods in the process of being created and when they’re finished. I’m really happy to share this with you. And if you like, you can show me your baking (yes, I spend a lot of time writing, but I also spend a lot of time reading other people’s articles!), I would love to see it. Since I was in school, I was always interested in creating things, whether that be pieces of writing, welding things to make small statues or baking foods and making sweets (candy, if you’re American). I hope you enjoy looking at some of the stuff that has honestly kept me sane, because I seem to be going slightly mad.
By Annie Kapur5 years ago in Feast
Creamy Carrot Soup & Blueberry Pie in the Sky
I've known my dear friend Pam for twenty two years. She is currently dealing with cancer. Because of the pandemic and her compromised immune system, our visits have shifted from meeting once a week at a local restaurant to connecting for a meal (safely, socially distancing away from the crowds) outside on her front porch. Picking up take-out is sometimes on the menu, but as I thought about her health and her personal food favorites, one soup came to mind and has became more often than not, our weekly stable dish to share - Creamy Carrot Soup. Making this healthy soup is truly a meditation for me and it is a way to support Pam's healing. Sometimes I will bring an Asiago roll to accompany the soup and a piece of "Blueberry Pie in the Sky" for dessert. When a friend or family member is seriously ill it is a wake-up call to honor each moment you still have with them, and to make more conscious food choices to support their physical well-being and potential healing as well. Making this tasty, grounding soup is one of the ways I tell Pam that I love her - our meal time brings us both comfort and celebrates our connection and our gratitude for our long-standing friendship.
By Kathleen Thompson5 years ago in Feast
Memories, Mourning, and Vodka Pasta. Second Place in Food for the Soul Challenge.
As a foodie and a kid-at-heart, I’m a big fan of the movie Ratatouille. It takes the Disney staple of an unlikely hero with a dream, then adds beautiful animation, the magic of Paris, and the soulful experience of a delicious meal. In other words, it's my personal kryptonite. My favorite scene is when food critic Anton Ego first tastes Remy's ratatouille. Pinning a notoriously judgmental food critic against a rat chef presents a David and Goliath battle with the odds against our protagonist. But, when Ego takes his first bite, it’s magic.
By Jamie Lutz5 years ago in Feast
Cooking by the Campfire
For me, there is nothing better than waking up to a cold morning with a hot cup and coffee and a campfire. Growing up, we didn't have a lot so our vacations often meant large amounts of time in the mountains. It was wonderful. Sleeping under the stars, playing in the rivers, lakes, streams and dirt and hearing all the adults wake up early to start the fire to get the percolator going. Just thinking about it brings back the smell of campfire smoke and strong black coffee. The sound of the wet wood crackling and the percolator bubbling up.
By Sharolette Ray5 years ago in Feast
5 Ingredients You Must Involve While Making Eggless Cake
Cakes are the best which everyone loves to eat. From a little kid to an adult everyone loves and enjoys eating cake. Everything will become right with a piece of cake. No birthdays, special events and occasions will end without cakes. So we can even prepare cakes at home and it is possible to make an eggless cake. If you don’t have an egg or if you don’t like to have an egg then you can avoid eggs in the cake. Cakes will be delicious although if we didn’t add egg in it. The cake will attract you and pull your attention towards them with their catchy shapes, creamy texture and light and moist look.
By Laxmi Rana5 years ago in Feast
A Tamale Recipe Gone and Reborn
Our family comes from a diverse Hispanic/Native American heritage. I know, I know, I was lucky enough to eat tacos every day! (lol) No really, we did not eat tacos every day, but the happy memories I am going to mention revolve around a recipe that has become quite a tradition. Especially now for me and my daughters. The Mexican tamale. I do have to admit, growing up this delicious meat stuffed pie was not a favorite of mine when I was younger. I do have to warn you though this is not a random recipe, but a secret one.
By Paula Sheets5 years ago in Feast
Lime and Coconut Cupcakes
Of course, you probably know me very well for invading Vocal with my film studies stuff and articles entitled ‘a filmmaker’s guide’. I have often explained that I love to bake as well. Since I was young, I have loved the idea, the creativity and the relaxation of baking different things. I love to make macarons, layer cakes and gingerbread in particular and the activity of it really gets me away from my laptop (where I’m sure you know that I spend most of my life). So, I hope you enjoy me talking about what I bake and why I bake it complete with pictures (if not very good) of me actually baking, my baked goods in the process of being created and when they’re finished. I’m really happy to share this with you. And if you like, you can show me your baking (yes, I spend a lot of time writing, but I also spend a lot of time reading other people’s articles!), I would love to see it. Since I was in school, I was always interested in creating things, whether that be pieces of writing, welding things to make small statues or baking foods and making sweets (candy, if you’re American). I hope you enjoy looking at some of the stuff that has honestly kept me sane, because I seem to be going slightly mad.
By Annie Kapur5 years ago in Feast
Walking Down Sugar Cookie Lane
THE century old sugar cookie recipe. The one I am forbidden to share with you because it's a family secret. Ever since I can remember, my family has made this sugar cookie recipe for holidays and special occasions. Christmas, Easter, Halloween, Valentine's Day, weddings, or just because we had the hankering for something sweet on a rainy day.
By Kate Locke5 years ago in Feast
No, It's Not Scrambled Eggs. It's Ackee!
As a child, I was often awakened on Saturday mornings by the smell of a hearty breakfast wafting through the house. My favourite days were the days my mom would make ackee and saltfish. What’s that you might ask? Well, ackee is the national fruit of Jamaica while ackee and saltfish is the national dish. I know what you’re thinking. Fish and fruit for breakfast? Such an odd combination. Interestingly, ackee is unique and unlike any other fruit. Not only is it savoury, but it also cannot be eaten unless it’s cooked.
By Donziikinz5 years ago in Feast
Lemon Curd Dessert Shots
Of course, you probably know me very well for invading Vocal with my film studies stuff and articles entitled ‘a filmmaker’s guide’. I have often explained that I love to bake as well. Since I was young, I have loved the idea, the creativity and the relaxation of baking different things. I love to make macarons, layer cakes and gingerbread in particular and the activity of it really gets me away from my laptop (where I’m sure you know that I spend most of my life). So, I hope you enjoy me talking about what I bake and why I bake it complete with pictures (if not very good) of me actually baking, my baked goods in the process of being created and when they’re finished. I’m really happy to share this with you. And if you like, you can show me your baking (yes, I spend a lot of time writing, but I also spend a lot of time reading other people’s articles!), I would love to see it. Since I was in school, I was always interested in creating things, whether that be pieces of writing, welding things to make small statues or baking foods and making sweets (candy, if you’re American). I hope you enjoy looking at some of the stuff that has honestly kept me sane, because I seem to be going slightly mad.
By Annie Kapur5 years ago in Feast
Donzii's Signature BBQ Ribs
I remember in my second year of university, my best friend reported me to the director of the school, and not for the reason you think. Our sub-division, the school of tourism, only had one hundred students and because of this, the administration had close-knit relationships with us. My best friend was concerned about my poor eating habits because I would often have my first meal at 6 p.m. This was always unintentional, but she felt that an authority figure needed to intervene and help me with my eating dilemma. It seemed like an odd choice, as though the admin team genuinely cared for the students, I'm not exactly sure what the director could have done to make me break this personal habit.
By Donziikinz5 years ago in Feast
