recipe
Best recipes from the Feast community cookbook for your home kitchen.
Turning Wild Plants Into Life-Saving Ingredients
This article may seem like a strange one, but stay with me here. Did you know that you can make flour from a number of common plants, not just wheat? Perhaps you're wondering why this is even a topic worth learning about. In an emergency or crisis situation, you may need to know what you can substitute for flour and how to do it.
By Rootbound Homestead12 months ago in Feast
Millet Ugali, Kienyeji, and Mursik
Introduction Nestled in the scenic hills of Kenya’s Rift Valley is the Kalenjin community—a group known not only for their remarkable prowess in long-distance running but also for a rich culinary heritage that has been passed down through generations. At the heart of this culinary tradition lies a dish that encompasses the very essence of Kalenjin culture: a harmonious blend of ugali made from millet and maize, vibrant kienyeji vegetables, and the refreshing mursik, a traditional fermented milk drink. This dish is more than just sustenance; it is a profound symbol of community, identity, and resilience, anchored in the historical journey of the Kalenjin people.
By Daniel K. Lagat12 months ago in Feast
Sunday Sausage Gravy and Biscuits. Second Place in A Taste of Home Challenge.
You always knew it was Sunday morning, even in the midst of summer where time and space seem to disappear alongside the depths of night - the porch lights not coming on until eleven. The smell of frying sausage wafted down the hallway mixed with the unmistakable bitterness of strongly brewed coffee and warm cozy smell of home that could only materialize from some sort of baking bread.
By Ellie Hoovs12 months ago in Feast
Turkey is making fake honey on an alarming scale.
Turkey is making fake honey on an alarming scale. Turkey one of the world's largest honey producers is facing a crisis as counterfeit honey floods the market. With an annual production of around 115,000 tons Turkey ranks second globally after China in honey production. The country's honey industry is valued at approximately €270 million $283.4 million with Germany and the United States being the largest importers. However the rise of adulterated honey containing sugar syrups artificial sweeteners and other additives has cast a shadow over the sector. This fraudulent practice not only threatens the integrity of Turkish honey but also poses risks to international markets where counterfeit honey could be unknowingly sold to consumers. The production of fake honey has been an ongoing issue but recent reports indicate that the problem has escalated. Turkish authorities have confiscated tons of adulterated honey with a total estimated value of around €25 million. In September 2024 police raided a facility in Ankara uncovering 8,150 tons of glucose fructose and sugar used in honey adulteration. Additionally they found 100,000 labels for different brands suggesting a large scale operation to distribute counterfeit products under legitimate brand names. The Turkish Ministry of Agriculture has identified 43 honey producers involved in adulteration and two of these manufacturers supply their products to major supermarket chains.
By Adnan Rasheed12 months ago in Feast
Wedding Live Food Counters: Deliciously Interactive Ideas
In recent years, Live Food Counters have become a popular wedding trend, bringing interactive and memorable dining experiences to couples’ big days. These food stations, where guests can watch chefs prepare dishes right before their eyes, add a personal, exciting, and unique touch to wedding receptions. Instead of traditional buffets or plated meals, live food counters turn food into a celebration, inviting guests to not only savor but also experience the preparation process.
By Shaadi Dukaan12 months ago in Feast
Hulbat Halva, Canjeero, and Abish: A Celebration of Strength from Ethiopia’s Eastern Heart
The aroma of caramelized onions, fenugreek, and fermenting dough is unforgettable, reminding me of my grandmother’s kitchen. In that cozy space in Harar, sunlight streamed through lace curtains while copper pots made gentle sounds. Here, three culinary traditions—Harari, Somali, and Oromo—came together, creating a rich history of resilience. This narrative is not just about recipes; it reveals how food protects our culture, expresses love when words fall short, and connects diverse pasts.
By Jaffar Redi12 months ago in Feast
Injera: The Heart of Ethiopian Cuisine and My Heritage
Food means more than just eating. It tells stories, reflects our traditions, and shapes our identities. For me, injera is not just a dish; it represents my culture, family ties, and my connection to Ethiopian roots. This sour, spongy flatbread has been a constant in my home, bringing back memories of family gatherings, childhood meals, and the pride of upholding a long-standing culinary tradition.
By Jaffar Redi12 months ago in Feast
Grandma’s Cast-Iron Cornbread
Grandma’s Cast-Iron Cornbread: A Legacy of Love and Resilience Food carries more than just sustenance—it embodies history, tradition, and memory. One dish that has been a cornerstone in my family for generations is my grandmother’s cast-iron cornbread. It wasn’t just a side dish; it was the heart of our gatherings, a humble yet profound symbol of resilience, love, and survival.
By Jason “Jay” Benskin12 months ago in Feast
The Miracle of Three Fish and a Can of Beans
Food has always been more than mere sustenance; it’s a bridge to history, a symbol of resilience, and a testament to faith. The dish I call The Miracle of Three Fish and a Can of Beans is rooted in both personal experience and a biblical inspiration—the story of Jesus feeding the multitudes with five loaves and two fish. For me, this recipe is more than a meal; it represents survival, resourcefulness, and the unshakable belief that even the smallest provisions, when used wisely, can be enough.
By T. E. Door12 months ago in Feast
A Waft of Memories. Runner-Up in A Taste of Home Challenge.
A Waft of Memories D. A. Ratliff A waft of ginger greeted me as I entered my neighborhood bakery. A batch of freshly baked ginger cookies sat on the counter, waiting to be placed in the case. The spicy aroma lured me inside, and I ordered a dozen cookies before they left the baking tray. After making my purchases, I returned to my car and grabbed a cookie out of the bag.
By D. A. Ratliff12 months ago in Feast
The Best EVER Chippy Chips
A few years ago, at the start of the Ukraine war, when the price of vegetable oil and electricity went through the roof, the culinary world of the North of England quaked with fear. Community social media groups lit up, cosy weekend-in marital conversations soured, and parents mournfully lamented the tragic possibility that the price of a chippy tea might go up.
By Caroline Jane12 months ago in Feast
My Mom's Stroganoff. Honorable Mention in A Taste of Home Challenge.
Most people have a favorite comfort food they like to eat. It can be a sweet dessert, chocolate, mashed potatoes, just about anything from Thanksgiving dinner. Some dishes are cultural, something that reminds them of family and home. Others are just for the taste or mouth feel of the food item. I know when my husband is having an off day, he wants macaroni and cheese. A perennial favorite with kids and adults alike. You can never do wrong with the orange-yellow noodle-y goodness.
By Barb Dukeman12 months ago in Feast
