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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

Cook the Book Kate Williams Post a comment

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter. More

Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

Serious Eats Kate Williams 4 comments

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter. More

Artichoke Enchiladas From 'Feast'

Cook the Book Kate Williams Post a comment

Sarah Copeland's hearty vegetarian enchiladas in her new cookbook, Feast, round out a unique filling of artichokes and quinoa with gooey Monterey Jack cheese and grassy cilantro leaves. The enchiladas are smothered in a tangy tomatillo-based sauce (easy to whip up with a broiler and blender), making them brighter than your average Tex-Mex order. More

Artichoke Enchiladas From 'Feast'

Serious Eats Kate Williams 1 comment

Sarah Copeland's hearty vegetarian enchiladas in her new cookbook, Feast, round out a unique filling of artichokes and quinoa with gooey Monterey Jack cheese and grassy cilantro leaves. The enchiladas are smothered in a tangy tomatillo-based sauce (easy to whip up with a broiler and blender), making them brighter than your average Tex-Mex order. More

Polenta With Winter Salad, Poached Egg, and Blue Cheese From 'Feast'

Cook the Book Kate Williams Post a comment

One of my favorite dishes to make in the winter is a big bowl of polenta topped with a scoop of whatever leftover vegetables are rolling around in the fridge. Sarah Copeland seems to be of the same mind. She has four (yes, four) different recipes for polenta in her new cookbook, Feast; here, she tops cheddar-filled polenta with a wilted melange of bitter greens and cherry tomatoes, a delicate poached egg, and a few crumbles of pungent blue cheese. More

Polenta With Winter Salad, Poached Egg, and Blue Cheese From 'Feast'

Serious Eats Kate Williams 9 comments

One of my favorite dishes to make in the winter is a big bowl of polenta topped with a scoop of whatever leftover vegetables are rolling around in the fridge. Sarah Copeland seems to be of the same mind. She has four (yes, four) different recipes for polenta in her new cookbook, Feast; here, she tops cheddar-filled polenta with a wilted melange of bitter greens and cherry tomatoes, a delicate poached egg, and a few crumbles of pungent blue cheese. More

Lentils and Mozzarella Caprese From 'Feast'

Cook the Book Kate Williams 2 comments

According to Sarah Copeland, caprese salad doesn't always need to include tomatoes and basil. Whether or not we take that as indisputable truth, it would be impossible not to enjoy her four seasonal variations on the salad in her new cookbook, Feast. Each salad uses mozzarella as a link to the classic. There are peas in the spring, beets in the fall, tomatoes (of course) in summer, and lentils in this winter version. More

Lentils and Mozzarella Caprese From 'Feast'

Serious Eats Kate Williams Post a comment

According to Sarah Copeland, caprese salad doesn't always need to include tomatoes and basil. Whether or not we take that as indisputable truth, it would be impossible not to enjoy her four seasonal variations on the salad in her new cookbook, Feast. Each salad uses mozzarella as a link to the classic. There are peas in the spring, beets in the fall, tomatoes (of course) in summer, and lentils in this winter version. More

Radish, Enoki, Tangerine, and Avocado Salad From 'Feast'

Cook the Book Kate Williams 2 comments

During the wintertime, I struggle to find inspiration in the root vegetables and super bitter greens of January. That's why love to read recipes like Sarah Copeland's salad of radish, enoki, tangerine, and avocado in her new cookbook, Feast. The salad is little more than those components, artfully arranged on a plate, but the small touches—searing the mushrooms, whisking oil into the tangerine juice for the dressing, scattering a few sprigs of chives on top—make this easy dish memorable enough to serve at a dinner party. More

Radish, Enoki, Tangerine, and Avocado Salad From 'Feast'

Serious Eats Kate Williams Post a comment

During the wintertime, I struggle to find inspiration in the root vegetables and super bitter greens of January. That's why love to read recipes like Sarah Copeland's salad of radish, enoki, tangerine, and avocado in her new cookbook, Feast. The salad is little more than those components, artfully arranged on a plate, but the small touches—searing the mushrooms, whisking oil into the tangerine juice for the dressing, scattering a few sprigs of chives on top—make this easy dish memorable enough to serve at a dinner party. More

Cook the Book: 'Feast' by Sarah Copeland

Cook the Book Kate Williams Closed

Vegetarian cookbooks are easy to come by these days. Some are subtly so—between all of the recipes highlighting kale, sweet potatoes, and cauliflower, it's hard to fit in the meat—while others, like Sarah Copeland's recently released cookbook, Feast, embrace the title and its implied wholesomeness. More

Feast: Tasting Menus for Group Dining in the East Village

New York Paul Yee 1 comment

Group dining can be a hassle in New York City—just try scouring Opentable for a 'table for six in a few hours from now.' If you don't have a reservation, and don't want to go to Chinatown for a big table, you could find yourself with something of a hassle. Feast, with its communal tables, is designed for just such an outing, with service we found swift and attentive. More

A Sandwich A Day: The Grilled Chicken Club at Feast

Chicago Michell Eloy 1 comment

I've held a long-standing grudge against Feast thanks to a rather disappointing brunch experience more than a year ago. What brought me back in? A mix of my love for sandwiches and the Grilled Chicken Club. More

Here Comes 'Feast,' NBC's Food Blog

New York Carey Jones 2 comments

One more food website to add to your plate: Feast, NBC New York's compendium of citywide restaurant intel. Expect an ongoing stream of food-world news, in the Eater model, plus a system of restaurant ranking that aggregates reviews from all... More

FEASTing in Brooklyn

New York Ben Fishner 2 comments

"It is worth noting that they were the best tamales I've ever had in New York." [Photos: Ben Fishner] On Saturday, at a church on Russell Street in Greenpoint, over 300 people gathered to hang out, drink some beer, and... More

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