Latest Stories
Most recently published stories in Feast.
The Best Iced Coffees in London
Coffee: The elixir of life. The cocoa coloured drink that awakens our senses, stirs our emotions, and fuels our fires. The humble coffee bean, whether it be Arabica or Robusta, shapes our world by keeping us going in our hours of fatigue and need.
By Darcy Behati8 years ago in Feast
Loaded Chicken & Potato Casserole
Before you start the main dish, make some bacon and set to the side to cool. I used eight slices or so. It really just depends on how much you love bacon (which should be a whole lot). I usually cook my bacon in a cast iron skillet. Great flavor, it doesn't stick, and you get to save all the leftover fat to cook other delicious things in. However, prepare it whatever way works best for you!
By Sarah Cook8 years ago in Feast
Loaded Potato Soup
This is my favorite potato soup ever. So easy to make. I make a large pot all at once. Everyone says to do this and freeze the leftovers for the future. I love this stuff so much that I just eat it until it's gone. One pot of this lasts me several days. However, if you're not into leftovers, this freezes easily and you can pop it out of the freezer and heat up in a hurry.
By Sarah Cook8 years ago in Feast
What's Wrong with Whole Foods?
I spent four years of my life in Decatur, GA attending college. Although I was born in New York, I identify closest with Georgian suburbs and the metro-Atlanta area. When I was in high school, one of my family’s favorite things to do on the weekends was to go the big Whole Foods store thirty minutes away. We loved their warm yet industrial interior and intense hot food bar selection, and colorful gelato. My parents loved the clean floors and selection of health food vitamins. I particularly loved their selection of cross-cultural foods. I felt like Whole Foods's selection gave me the tools to make almost any food I wanted to try. However, like many students, during college, I was too poor and too far from Whole Foods store to shop there. Alternatively, I would begin to shop at Decatur's local Dekalb farmer's market after hearing about their great prices on food. In my later years of college, I studied abroad in Germany and South Korea. It was this culmination of trips when I rapidly fell out of love with shopping at Whole Foods.
By Jamila Surpris8 years ago in Feast
Oven-Baked Chicken Drumsticks
I am NOT a chef. I'm a ridiculously picky eater. And I don't know proper cooking terminology for roughly 80 percent of what I make. But, I do dig cooking. I find it to be soothing and, somehow against all odds, I stumble my way into some weirdly good food. More than half the time I don't even have proper measurements. So, I advise you to do what I do and adjust spices and whatnot to your liking.
By Sarah Cook8 years ago in Feast
Rosemary and Grapefruit Shortbread
Cookies are patient, Cookies are kind. Cookies do not envy, they do not boast, they are not proud. Cookies don’t dishonor others, they not self-seeking, they are not easily angered, they keep no record of wrongs. Whether they’re that one cookie your mom makes every once in a while, those square prepared cookies that lounge next to the butter in the grocery store, or those heinous and somehow good frosted sugar cookies that never, ever go bad, when you needed cookies, they were there for you. When your wallet's looking a little slim and you’ve got some thanking to do, flour, sugar, and butter are there to replace any tie or Cross pen. Cookies are humble. They don’t need to be set on fire, served brûlée, or served alongside a fine sherry. They don’t need a 3 Michelin star face-lift alongside goat’s milk ice cream and the finest Peruvian cacao nibs. I’m not saying I’d turn that shit away, but at 3 in the morning after a few too many I’ll happily down a Milano or Famous Amos or five. But every once in a while, I want to give cookies some love, take them from “sure I’ll have a cookie” to “where the hell did my cookies go?”
By Zach Grattan8 years ago in Feast
Mise en Place
What a whirlwind couple weeks have flown by! This has been my first taste of culinary education and it's amazing thus far. For those who have attended culinary school, this week's title probably takes you back to the very beginning of your education. I have found out very quickly that the sentence "Prepare your Mise!" is a daily utterance from all teaching staff; this mantra must send many of you down memory lane. For those who neither work in the industry or speak French; 'Mise en Place' means 'everything in its place'.
By Emma Solomon8 years ago in Feast
9 Reasons You Should Never Eat at Chick-fil-A
Since the first New York location finally opened its doors on Thursday in the Syracuse area, I felt it was only fair to review this establishment. I am warning you all that live nearby before making the drive to this place. And if you live anywhere else where this food is always available, it's never too late...
By Rossana Nelson8 years ago in Feast
Potato Soup from 'Better Homes and Gardens: The Ultimate Soups and Stews Book'
I made myself the baked potato soup from 'Better Homes and Gardens: The Ultimate Soups and Stews Book.' I got two russet potatoes and baked them in my oven to 425 degrees for 60 minutes. I had not known how to make a good baked potato before I tried this recipe. I cut the potatoes lengthwise. I left them in the fridge for a day, which resulted in black spots which I removed with a spoon. I smashed the potatoes with a fork, and threw out the potato skins. Then, I put the potatoes in my soup pot along with green onions and butter, to soften them.
By Iria Vasquez-Paez8 years ago in Feast
