recipe
Best recipes from the Feast community cookbook for your home kitchen.
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
Nourishing your soul
There are many fond memories surrounding this dish that brings big smiles to my children's and my face, whilst tucking into this delectable comfort food that nourishes our souls. I tend to still cook quite frequently to this day. Every time we eat corned beef hash we feel our souls are nourished with nothing more than goodness, health, vitality and comforts us to full satisfaction.
By Pauline SL Cheung5 years ago in Feast
Best Seven Layer Mexican Dip Ever!
Holidays with my family and special Birthday sleepovers with my kids always called for this special treat! Just the smell of guacamole and cilantro always bring back my teen memories, as well. Seemed to linger in the house for days especially at Christmas time when that special smell mingled with all of the other special smells of the season.
By Pamela k Conoly5 years ago in Feast
Baked Pizza Mac and Cheese Recipe
From an early age, I was a huge pizza and pasta fan. I loved anything with mozzarella and cheddar cheese and would still include it in things like pasta dishes and salads. As an adult, I figured out that I am a cheese addict, since I would use cheese in pretty much anything. Early in my adulthood, I used to put so much cheese on my food that my mom would beg me to quit melting cheese on my food. Cheese was the only thing that I could depend on to add flavour to the food, since I wasn't a fond of spices. When I did not like a dish but wanted to give it one more try, I would cover it with cheese and melt it in the microwave to cover up the original taste.
By Talia Devora5 years ago in Feast
Seaweed Soup Recipe - My Savior Food
Growing up as an Asian, my Mom had taught me to eat rice 3 times a day; once for breakfast, then lunch and lastly dinner. There would always be rice on our dining table. But most of the time, I found myself enjoying it the most while eating it along with any soup or broth. On the other hand, I have married someone who almost never eats soup. My husband much prefers anything that is potato-based (wedges, chips, waffles or hash browns) and roasted chicken (totally plain with no added seasoning).
By Ratri Kelana5 years ago in Feast
Chili So Soon
So for the past two mornings we wake up to temperatures in the 40s. Can this be possible in the middle of September? Well, after the year we have had, anything is possible. Thankfully, the forecast looks better towards the end of the week and we may even hit 75!
By Elaine M. Gallagher5 years ago in Feast
Lubed Up and Fully Loaded Hazelnut Brownies
It all started with John Barrowman aka Big Hair Boy, and his lockdown videos that kept his fans sane during the seemingly endless months of nothingness. One morning I awoke to the video that would begin my own food challenge. John aka Captain Jack, had created a tutorial for three ingredient Brownies and it seemed so simple I decided that I would give it a go. They were delicious but I became convinced that I could make them better, stronger and ever more chocolatey. For months, I have slaved over the great Brownie conundrum. I have made so many different versions of these Brownies. Some had marshmallows (which while tasty made the texture so wrong) , some were cooked at 200C for 20 minutes others at 160C for an hour. Gradually I made the recipe my own until finally, I bit into that first perfect batch.
By Clara Elizabeth Hamilton Orr Burns5 years ago in Feast
Up in Smoke
I can't remember the last time that I cooked over an open fire, at least not anything more than hot dogs or marshmallows. At one point, it was a regular occurrence, as much a part of my life as school, sleep, and cereal. Even though it's been years, the smell of an open fire still brings me back to those wonderful moments of family and community around an open fire.
By Matthew Woodall5 years ago in Feast
