recipe
Best recipes from the Feast community cookbook for your home kitchen.
Kraft Dinner, America's Boxed Child
An American describing their culture is like an adolescent writing their autobiography. The themes come from older family members and teachers, leaving little room for originality. American cuisine illustrates this—our main dishes, such as pizza, seem to be borrowed from our progenitors in Europe and elsewhere.
By A. S. Lawrence12 months ago in Feast
Mom's Broccoli Casserole. Honorable Mention in A Taste of Home Challenge.
The Story Growing up in the American South in the 90s meant being surrounded by delicious food. Every gathering from birthdays to funerals, winter holidays to summer barbecues, picnics to potlucks, were a banquet fit for royalty. There were savory meats, fluffy biscuits, rich side dishes, and decadent desserts. These gatherings had a set of unwritten rules that every Southerner knew. Every family in attendance was expected to contribute at least one dish. Every dish had to be homemade (bringing anything store-bought said you were a bad cook!), and every woman had her own specialty dish that she brought to every gathering.
By Morgan Rhianna Bland12 months ago in Feast
The 9 AM Whistle!
Hearing my cooker's third whistle at 9 AM on a Sunday, I rush to turn it off, recalling my mother's presence. This brings me so much ease, especially on a Sunday morning, as my breakfast and lunch are all set, eventually bringing dinner quickly to the table. She has no idea how grateful I am for inheriting her knack for making cooking easier. Watching her swaying her hands and moving swiftly around her kitchen shelves, I realize how fast and easy she makes it look. I can still taste her food, her flavors, leaving me yearning forever. Even now, I take a moment of gratitude, praying thank you, for I would not have survived the days after your stay during my post-delivery. It was never about the duty of a girl's mother to fulfill but how much you took yourself down the road with me, assuring me of your presence. Thank you so much, for you made me fall in love with cooking even more. I want to say everything, but the most we missed was your 9 AM cooker whistle waking us up.
By Parvathi J12 months ago in Feast
Of Sage & Spice
Thanksgiving belongs to Momma. It is her best season, I believe; she thrives amongst the gold and amber and crimson as though she was spun from autumn itself—her laughter crisp as the leaves, her hands warm as spice. The kitchen becomes her stage, and she moves with practiced certainty, measuring by memory, tasting by instinct. Every year, the house glows with pride of the decorations she has set, and the heady aroma of butter, garlic, and sage wafts through the halls, accompanied by the steady rhythm of her best knife chopping celery. The meal is always a spectacular feast, but the real star is not the turkey; At my mother's table, the cornbread dressing is the hero rather than the sidekick. The recipe is hers alone, passed from my grandmother's hands to my mother's hands, and, finally, under Momma's watchful eyes, to mine. This past Thanksgiving, in a kitchen two thousand miles away from hers, I stood before a countertop of cooling cornbread and ground sage, trying to summon her magic from memory.
By Sara Little12 months ago in Feast
The Recipe: Bulla with Spiced Butter and Kale (Gomen)
The Recipe: Bulla with Spiced Butter and Kale (Gomen) Bulla, the core of our highland culinary tradition, can be relished either as a creamy, heartwarming porridge or formed into flatbread, echoing the very texture of the land we call home. When paired with the deeply flavorful nit’r qibe, our spiced butter, and the robust kale wot, this meal encapsulates the essence of simplicity intertwined with rich flavors, a true celebration of southern Ethiopian cooking wisdom.
By Jaffar Redi12 months ago in Feast
Not for Samurai. Honorable Mention in A Taste of Home Challenge.
If you go to any Japanese restaurant anywhere in North America, I can bet you money that you’re not going to find butadofu on the menu. That’s because it’s a meal that’s not fancy enough for restaurants, just simple enough to cook quickly at home from a hodgepodge of ingredients. I’ve found a lot of varieties of this Japanese dish posted online—it’s similar to the American beef stew. While some of the ingredients tend to be the same with each recipe (pork, miso, tofu), other people have added their own signature touch to it to make it unique to their family.
By Alison McBain12 months ago in Feast
