recipe
Best recipes from the Feast community cookbook for your home kitchen.
Seared Scallops & Cauliflower Purée
I never would have dreamed that I would be experiencing a worldwide pandemic, much less fall in love in the middle of it, but the universe seems to be having fun surprising me. I was almost 1000 miles away from home when Andrew and I learned of each others’ existence and bonded over silliness, music and our love of cooking. Weeks later I returned to Austin and we met for the first time. Immediately we started cooking for each other and experimenting together.
By Amber Bambler Keller6 years ago in Feast
The New Zealand Bushman's Sandwich. Third Place in Recipe Swap Challenge.
“What's for lunch Grandma?” “Mmmh we don't have much, El. How about a Bushman's Sandwich?” In less than twenty seconds, about twenty different ingredients are laid out on the dinner table. My cousins and I scramble to snag the best bits, reaching across each other, grabbing ingredients before it's too late.
By Elliot Adamson6 years ago in Feast
One Tasty Burger
The hamburger is named after the German city of Hamburg. The modern hamburger as we know it was invented to address the need for affordable food for the emergence of the working and middle class during the industrialization era. Since I began eating hamburgers 40 years ago, the one consistent ingredient was the meat...it was consistent and boring. Hamburgers were not made tasty by the meat. Great taste always had to do with a special sauce or bun or onion jam....anything but the meat. My mom used to make the best burgers! Eventually, I couldn't order burgers at a restaurant because they didn't stand up to my mom's. When I was old enough she taught me the secret. So, my foodie friends, I am sharing with you my decades old recipe of a burger that is all about the meat...and don't think it's about putting short rib or foie gras inside the meat. My burger has simple ingredients and makes all the difference. No condiments needed, but always welcomed!
By Arthur Rosen6 years ago in Feast
Easy Peanut Butter Chocolate Chips Cookie
The peanut butter cookie was invented in the 1910's, when George Washington Carver published a peanut cookbook titled, "How to Grow the Peanut and 105 Ways of Preparing it for Humanity Consumption," where he included several cookie recipes.
By Solcire Roman6 years ago in Feast
Sort-Of Sinful Protein Shake
If you ever get into running as I have, you will quickly learn that the post-run protein snack is paramount to muscle recovery. The 30 minutes after a workout is one of life's few periods when we are encouraged to eat! But why waste this oppotunity on funny-tasting and rather expensive bars or shakes when we can access a perfectly good blender?
By Meredith Healey Garraway6 years ago in Feast
The perfect french crepe
Let's be honest! We love food more than most of the things around us. It takes a good amount of our daily time, in the morning when we enjoy our cup of fresh coffee, late brunch with friends or evening when we go to bed thinking about what should we cook for us and our beloved ones tomorrow. Food is not just a source of filling for our bodies with energy these days, it became more of an artistic expression. Food is a comfort when we are stressed, need to cheer up our friends, and quality time with those who we love and care about.
By Bulbaș Victoria6 years ago in Feast
Easy, Good-For-The-Soul Butter Sauce
This recipe is one of my childhood favorites. It was created by my great-grandfather, and I learned it from my dad. I remember watching him make this when I was a little kid, and it was one of those things that I was always hella excited to eat.
By Jaye Ruggiero-Cash6 years ago in Feast
1 Dish Turned into 3 Meals & 1 Rich & Decadent Dessert
The grocery stores have been bleak recently. It doesn't fail that they are out of at least 1 thing you went in for. Makes for making some hard decisions for meals and for people like me who use to meal plan it puts a heck of a kink in plans sometimes.
By Misha Alsleben6 years ago in Feast
At Home Roast Beef PoBoy
Made with a side of Avocado Ranch Dressed Salad and a Cocktail. This is a pure favorite to me. I love gravy in any meal and on a sandwich were I can dip it in is a meal goal. New Orleans has helped guide my taste bud to surprisingly simply meals to make and eat. A Roast Beef PoBoy is at the top of my list. It is a great pregame meal or a good meal to have while staying in for a family meal. I went to my local grocery story ( Thank you Food Lion) and got Roasted beef on a 2 setting, the lowest setting. A lot of us are looking for a lighter option than greasy delicious fries so I made a side of salad with a simply Avocado and Ranch “green” dressing that is flavorful with hints of lime. Drinking a bubbly STRONG cocktail always goes well if a hearty sandwich. Four Loko ,the classic, mixed with juice is like the drunk cousin of a mimosa.
By Alexsandra Barentine6 years ago in Feast
