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Most recently published stories in Feast.
Eat Play Stay Spain - A Story of Tapas Part 6 - Chorizo...
Pronounced chor-eetho this famous Spanish sausage is traditionally made from pork and flavoured with pimentón, smoked paprika, which gives it the deep red colour so easily identified with the Chorizo sausage. There are regional variations on the recipe, it may be smoked or unsmoked, mild or spicy and have other ingredients for flavouring such as wine or garlic. There are two main types of chorizo, an air-dried sausage which is sliced and eaten as it is and then there are fresh chorizo sausages, called cooking chorizo that must be cooked before eating. This sausage, whichever variety you have, is so versatile and so very tasty. Slices of air dried Chorizo in a sandwich is delectable, cooked in stew quite divine and as a tapa pure heaven... And according to this next famous story King Carlos IV of Spain thought so too...
By Lisa Haddon8 years ago in Feast
How to Make Scrambled Eggs (Super Easy)
Ingredients: 3 eggs 50g butter (or to taste) Salt Pepper Method Mix your eggs and butter (I use Lurpak butter) together in a bowl until they begin to mix together. You will probably still have lumps of butter in the mixture but that is fine. DO NOT SEASON as it will ruin the constancy of the eggs. Turn on the heat on your cooker to heat up the pan. I usually set it to the highest it will go to. Wait until the pan has heated up. Take your pan off the heat then add your eggs and butter to the pan. You will see it begin to cook immediately, so you want to start mixing with a spatula as soon as you add the mixture. Put the pan on and off the heat to make sure the eggs never get too hot and overcook the eggs and continue to mix constantly. The eggs will be done as soon as they look light and fluffy and do not bounce back when you move them with the spatula. As soon as they are cooked take them out of the pan and place them onto what you intend to serve them on, otherwise they will continue to cook and will become rubbery. Season to taste. I use salt and pepper.
By Matthew Harrison8 years ago in Feast
The Colosseum Was Cool But Cheese Is Better
I will admit that I love food more than most people and can claim to be a true turophile (a connoisseur of cheese: a cheese fancier). So I wasn't surprised when no other tourists we spoke to also had a full itinerary of every meal. I mean, I'm all for "going with the flow," but not when you are in the food capital of the world. Seriously, there are people that wait until they are hungry enough and stop to eat. Yes, they could find a diamond in the rough, but chances are they are about to buy overpriced tourist food (cringe). Is it that people don't care about eating the most delicious food as possible or that they don't have access to modern technology??
By Ruby Dunlea8 years ago in Feast
How to Improve Your Instant Noodles
Everyone loves Ramen, right? I'm talking about those instant packets that range from $0.50 to maybe $3.00 at almost every grocery store. Sure, an authentic giant bowl of Ramen from a noodle shop would be awesome, but if you're a connoisseur of cheap cuisine, then do I have a solution for you!
By Kylie Ruley8 years ago in Feast
5 Must Try Foods in NYC
First up are the Arancini Bros, who make amazing risotto balls. Each one is packed with so much flavor and they are the best bang for your buck because just one or two is enough to fill me up. The Arancini Bros have a ton of different balls, including vegetarian and vegan balls, so there are options for everyone. One of my favorites is the the "Al Burro" which is stuffed with prosciutto-cotto, béchamel, mozzarella, and saffron. There are even dessert balls, which I was hesitant to try, but their nutella ball is fantastic.
By Mallory Rae8 years ago in Feast
Eat Play Stay Spain - A Story of Tapas Part 5 - Pimientos de Padrón...
Pimientos de Padrón or Padrón peppers are named after the municipality of Padrón where they are grown. Padrón is in in the province of A Coruña, in Galicia, northwestern Spain and these small green peppers are mild in taste but a small amount will be quite spicy which is what makes these peppers so unusual. It is said to be down to not only how much water and sunlight they receive but strangely how they are watered. It is believed that if just the roots are watered then mild pimientos will grow but if the whole plant is watered then they will end up being spicy. However there is no actual knowing as to whether what you are about to taste will be spicy or mild, it is literally a Russian roulette of tasting...
By Lisa Haddon8 years ago in Feast
Black Bean & Shiitake Quesadillas With Easy Guacamole
Quesadillas were one of my favorite childhood meals. Even now when I eat one, it brings me back to summers spent at my grandmother’s house, where my little sister and I would beg for the little cheesy triangles for lunch nearly every day. Of course, back then they consisted simply of a plain cheese quesadilla microwaved until melty and consumed with the scent of chlorine in our hair by the pool, but they still hold a special place in my heart. These days, I’m typically not wearing a bathing suit when I eat quesadillas, and they usually have a few more nutritious fillings inside. My favorite way to eat them lately is stuffed with black beans, shiitake mushrooms, and spinach, and served with creamy guacamole and tangy sour cream for dipping. They make a perfect Meatless Monday dinner because the meaty-textured Shiitake mushrooms are a great vegetarian substitute, and the black beans are packed with protein. Spinach elevates the meal by giving a pop of freshness and vibrance amid all that gooey cheese.
By Ivy DeLucia-Bradley8 years ago in Feast
