recipe
Best recipes from the Feast community cookbook for your home kitchen.
The Moyo's Banana Bread
It wasn't as special then as it is now, but my Mom used to make the best Banana Bread. She passed away two years ago and I'm still mad that I never bothered to pay attention when she was making it but the taste and cravings still remain.
By AllAroundTheWorld5 years ago in Feast
TASTY ALASKAN BLUEBERRIES THAT MAKE A GREAT PIE
I live in Alaska and every year in August we go and pick the bounty full berries. One berry is the Blueberry, the other berries that are popular: High Bush Cranberries, Low Bush Cranberries, Rose HIps, the Red Current berries, the Wild Strawberries, Salmonberries, Huckleberries, Gooseberries, Elderberries all grow in Alaska! Every year in the middle of August Alaskans pick berries. The berries are made into pies, jams, jelly, juice, they are put into many recipes. I have made a lot of Jam with the Huckleberries and low bush Cranberries. When I pick the cranberries I use a berry picker. I can harvest a lot of berries with the tool. Picking Blueberries, Rose Hips, and Wild Strawberries I use my hand to pick them. Rose Hips have a lot of vitamin C. when harvesting Rose Hips each berry has to be opened and the seeds taken out of them. I put them in a sunny space to dry and they are used in many cooking recipes.
By rose m lewis5 years ago in Feast
Spaghetti Sauce
Throughout my life spaghetti has always been one of my favorite meals. In fact, as time continues to pass, it has become more than just food for me. It has turned into the warmth of sitting around a table together eagerly watching the butter melt over the sauce and laughter, from a time when I was still learning to know things, it has shifted into the memories that people so often forget. We would eat spaghetti at least once a month when most of my family still lived with my grandparents. My grandma would start making the sauce, which is the most important part, very early in the morning to ensure that there would be time to incorporate the correct amount of spices. The whole house would smell like that sauce by the end of the day and as my siblings and I got older it became one of the most coveted recipes as we began to leave home.
By Sara Splendore 5 years ago in Feast
Nana's Coconut Tart
Nana, Dorothy Lewis Donadelle was my dad’s grandmother. She was the family matriarch. Born in 1894 on the island of St. Kitts, she grew up during the reign of Queen Victoria. The island was a tropical paradise, but she immigrated to the the United States, first settling in New Jersey before its lack of lights at the time, led her to New York City.
By Chamein T Canton5 years ago in Feast
Eggs and Tomatoes
I’ve been saving seeds and gardening for years now and each year put a lot of work into making the garden bigger. I’ve always planted more than I could use so that I could give some to my neighbors. This year, just before the start of spring, I had a dream that I was selling tomatoes over the corner of the front yard picket fence. When I woke up, I remembered the old adage… if you give a hungry man a fish, you feed him for a day, but if you teach him how to fish, you feed him for a lifetime. I knew that I needed to start planting tomato seeds.
By Renee Shaw5 years ago in Feast
Stromboli
As more and more people like to have parties with continuous appetizers, making Stromboli is always a favorite of mine. I have tried to buy them at a deli in a pinch and I always regret it because I feel as if the ingredients are spared and most of the time, my friends or family will make a note that they prefer mine.
By Elaine M. Gallagher5 years ago in Feast
Soulful Soup, Hearth and Home
This is us! A diverse, pickled family created by the twin sisters shown in the above image. Our family was the strict church-going kind, rather sombre and serious, except when something tickled my mother's fancy and she burst forth with rapturous, melodious laughter. Or, somehow, us children managed with our bizarre humour and school story-telling to get Dad laughing until tears ran down his face. Those moments were gold, especially on the rare occasion they happened at the dinner table.
By Melinda Jane Gray5 years ago in Feast
TASTE BUDS IN NEED OF SPICES
Eating food is a need, we need food to survive and to keep going. Once you enter the land of spices and herbs you realize, it's not just about a need, it's about a pleasure, a desire, the filling of a craving. The first time I cooked anything for a group of people was at my first potluck, I had never been apart of anything cooking wise prior and it made me nervous to know my cooking would be judged by strangers. I had to sit back and think for a minute about what to bring, and then it hit me, the one recipe everyone says I make perfectly is the only thing I would be able to cook for this occasion.
By UNpretentious5 years ago in Feast
THE BEST SALMON IS COOKED THE ALASKAN WAY
I did not know I loved to fish until I came to Alaska to live! I did go fishing with my dad a few times but I was very young. We went fishing for flounders. or flatfish, they like to be on the bottom of the sea. In Alaska, the fish are called Halibut and they can grow over 500lbs! I went Halibut fishing with my husband and caught a 90lb and my husband caught one at 250lbs. They can grow very big in the Alaska waters! As a family, we came to Alaska in the year 1978. We learned real fast how to fish for salmon and other fish. My husband loved to go hunting and fishing, all the outdoor activities. Living in Alaska is way different than living in the lower forty- eight states! When summer hits the one activity to do is go fishing and fill up the freezer. Alaska has long winter's and the fish which was caught will be of help in your wallet.
By rose m lewis5 years ago in Feast
