recipe
Best recipes from the Feast community cookbook for your home kitchen.
My Mother's Recipes (Pt. 3)
This recipe is part of a series of my late mother's amazing collection. These recipes were never written down—rather passed down from my nanna to my mother, then consequently to my older sisters, and eventually, to me. I learned by standing in the kitchen and watching her work. When I was really little, I would be hoisted up onto the counter top by one of my big brothers and I would wait patiently for the bowls to lick. When I grew a bit, I'd stand on tiptoes and watch, wide-eyed, as my mother turned out cakes and pies and other culinary wonders. Sometimes she even let me "varnish" the pies.
By J M Hunter7 years ago in Feast
Gaddina Limuni Sicilianu (Sicilian Lemon Chicken)
Chef Notes: This farmhouse dish is a nod to my Sicilian heritage and the small farming village where my Grandmother grew up. From my visits when I was a little girl, I remember tons of fruit and olive trees, roaming chickens, and air wonderfully pungent with the scent of the Mediterranean. Olives, Sicilian lemons, and oregano are all quite prominent in this chicken recipe making it a perfect light, yet hardy, springtime dish. I recommend serving it with a shaved fennel salad and a nice dry rosé.
By Jess Lewis7 years ago in Feast
My Mother's Recipes (Pt. 2)
This recipe is part of a series of my late mother's amazing collection. These recipes were never written down—rather, passed down from my nanna to my mother, then consequently to my older sisters, and eventually to me. I learned by standing in the kitchen and watching her work. When I was really little, I would be hoisted up onto the countertop by one of my big brothers and I would wait patiently for the bowls to lick. When I grew a bit, I'd stand on tiptoes and watch, wide-eyed, as my mother turned out cakes and pies and other culinary wonders. Sometimes she even let me "varnish" the pies.
By J M Hunter7 years ago in Feast
My Mother's Recipes
This is the recipe for the corned beef pie I described in my previous work, "My Mother's Pots." My mother would make this as part of our tea on Sunday. She'd also make a minced beef and gravy or steak and mushroom pie, a quiche, sausage rolls, home made bread and jam, fruit pie—either apple or apple and blackberry (if we'd been foraging for blackberries), several cakes—chocolate, Victoria sponge, fresh cream eclairs, gateaux and fresh scones. If we were really lucky we would also be treated to her delicious melt-in-the-mouth Viennese tartlets—dotted with fresh raspberry jam and dusted with icing "snow."
By J M Hunter7 years ago in Feast
EOW Pie
OK, you have got through the working week and are looking forward to the weekend. You don’t want takeaway or anything delivered. You just want something filling, flavour-some, homely, and comforting as you close the door on the outside world. You want something so comforting it might even take you back to the family kitchen where you watched your parents cooking.
By Alan Russell7 years ago in Feast
Sunrise
I love a bright drink, color and flavor-wise. During the summer, it’s punchy and just feels right, and during the winter it’s even better. Sometimes when the snow is high and the temperatures drop, my mood feels a little happier just by drinking something bold and beautiful. There’s this song called "Sunrise" by Simply Red that makes me feel the same way. I can feel super down and a little sad, but listening to "Sunrise" really perks me up. It’s like a funk song I guess, and has a Hall and Oates sample that makes me want to go to a roller rink and just skate my ass off while I forget anything that’s bothering me. I have a handful of songs that make me feel that way.
By Alyson Lewis7 years ago in Feast
Eggstravagant Vegtables! A New Take on Some Old Favorites
Always the same old things... I am sure there are many foods that have become a routine part of everyone's meals. We fall into the habit of "going with the sure thing," everyone does it, even those of us who are not dieting or have special diet requirements.
By Julie Peak7 years ago in Feast
Angel's Pulse
I don’t know if every drink I make is going to be somehow linked to a song or album, but for now that’s the train we’re on. I created this drink listening to Blood Orange’s newest, Angel’s Pulse. (full disclosure that before this, I listened to The Webber Sisters’ cover of "The First Cut is the Deepest," which is absolute fire. I’ve listened to The Webber Sisters before, but I never knew they covered that song. I had NO IDEA there were so many different covers of that song??? Did y’all know that???)
By Alyson Lewis7 years ago in Feast
From Tree to Tummy!
This journey began years ago with a simple love for cherries. My grandma loved cherry anything! Anytime a new flavour of food or beverage came out in stores in cherry or anytime she was offered a cherry dessert, she was always on board. One time that even included us as children tricking her into eating a sour cherry warhead, the most intense sourness you have ever experienced. My grandma made quite the noise when she realized what we had given her as “just a candy,” but it all ended in laughter and a memory that has lasted a lifetime.
By True North7 years ago in Feast
Fettuccine di Parma
Chef notes: The foundation of this recipe—and the sauce technique—is based on a well-known Roman dish, Cacio e Pepe, that is making a fast comeback in chef and foodie circles. It is known for minimal ingredients and, when perfected, its incredible yet simple flavor. The key to perfecting the sauce is to slowly add very finely grated cheese to the emulsified olive oil and pasta water BEFORE adding the pasta or any other addition. Trust me on this one. This allows the sauce to become creamy and blended, coating each strand perfectly once the pasta is added. This recipe is how to build on that basic pasta technique by adding color and depth of flavor with the rapini, a touch of brightness from the lemon, and texture with the crispy prosciutto.
By Jess Lewis7 years ago in Feast
