Don’t kid yourself — this recipe is a love letter to mayonnaise, which is funny, because we don’t tend to eat a lot of that ’round here. On sandwiches, we both prefer mustard. And in dips, sour cream is king.
But I was feeling nostalgic the other week, and I remembered the incredible chicken salad they make at The Gourmet Shop, a little hole-in-the-wall cafe/shop/liquor store in Columbia, S.C. It is the only thing I miss about living there.
Anyway, I used to work at said Gourmet Shop and people would come from miles around just to purchase their fantastic chicken salad. My friend and I would buy it by the pound, slather it on fresh French bread and nurse our hangovers from the night before. But I’ve said too much.
Feaston's infamous chicken salad. It was inspired by a college cuisine memory.
Filed under Dinner, Salads
In case you haven’t noticed, Feaston goes crazy for good spices. We prefer to grow our own because it’s really the best way to get fresh spices on the cheap.
But we could fill a small greenhouse with the amount of different spices we use on a weekly basis. We’ve put together a list of our most commonly used spices to help you prepare for future recipes.
They will last a while, but it's best to buy them in the smallest container possible.
We’ve been talking a lot about fall here on Feaston. Fall for us means the return of the slow cooker. So we busted ours out recently and cooked up one of the best autumn dishes around: chili.
But this isn’t a usual chili for Feaston (you can see our previous recipes, here, here and here). It’s a white chili and its made with chicken.
You might recognize this chili from our "anatomy of a photo shoot" that we presented on our daily photo page recently. If you missed it, stay tuned, as it will be a permanent part of our upcoming Photography page.
How easy is this weeknight dinner? Pretty darn easy.
We used fennel to top off this meal. If you have never had fennel, it sort of has this black licorice quality. Not unpleasant though.
Oh. My. God. We are taking it to a whole new level.
Run — don’t walk — to your farmer’s market, because the ingredients for this tasty dish are only at their peak for a few more weeks. There’s no time to waste!
A totally vegetarian way to make a non-traditional lasagna.
We’ve decided that mid-September is the new October. And judging by the weather the past week or so, we’re not far off.
For us here at Feaston, cooler temperatures equal heartier meals. And since we still have some sunshine (and daylight) ahead of us, we’re still using our grill. Put it all together and what do you get? Oktoberfest (now in September)!
Put the sauerkraut on hold and try a different version of cabbage.
A little while ago Michelle and I were tuned into the Food Network while on a business trip in Gettysburg. We were having an easy morning after a long (but successful) day of shooting photos for The Doubleday Inn.
(And yes, all of the food photos on that page are the work of Feaston’s parent company Trotting Dog Productions.)
Something on their coming up teaser caught my eye: Baked Falafel. So we gave them an ear to hear what they had to say. It was 20 minutes well spent, because the recipe was delicious.
Whole wheat pitas, with lettuce, tomatoes and tahini sauce. You might recognize this photo as our new masthead.