Chef Matt Abdoo of Pig Beach and Pig Bleecker brings his Italian-barbecue flavors to the second event of the #carpedinner series.
Need something to cut through your 4/20-fueled haze? How ’bout some good food reads? Just try not to get Cheeto dust all over your keyboard while you read about forthcoming sliced ketchup, a fungi-based “salmon” burger, a Sriracha love affair gone sour, and more.
If you see the word “frittata” and think “Been there, done that,” think again. This Iranian variety, kuku sabzi, is the perfect way to perk up tired taste buds. It’s generally served during Nowruz, or Persian New Year, to symbolize rebirth and fertility…but we love it so much we’re eating it all year long.
The ratio of herbs to eggs is much higher than a typical omelet or frittata, making it ideal for when you’ve got a fridge full of greens that are about to go bad. This recipe calls for cilantro, dill, and parsley, but feel free to experiment with other greens you may have on hand.
In the mood for some quirky and delicious reads? Enjoy our curated selection of literary snacks, from a ramen noodle vending machine to our latest binge-worthy food show. Got a craving for something else? Let us know what we can feed you, because Mama Feastly wants ever wants you to go hungry.
Spring has sprung and with it a brand new selection of weekly food reads. We’re devouring everything from a robot chicken mom (yup!) to a service that calls itself the Spotify of cookbooks. Let us know what you’re reading in the comments – we’re always up for seconds.
Ready to seize the meal? Pepcid® and Feastly invite you to #carpedinner – get unforgettable culinary experiences at the chef’s table. First up in this exclusive dinner series is Chef Bruce Kalman, executive chef and owner of Union Pasadena and Knead & Co Pasta Bar.
Krysten Wasik found her passion for food while recovering from an eating disorder as a teen. Although she’s worked in non-culinary jobs, she’s always made her way back to the kitchen. After having her son, she founded MomNoms, an educational catering company. Currently, Krysten works for Google Food.
Feel rejuvenated with our fresh, new food reads! From a heartwarming tale about grandma’s in the kitchen to the dangers of gold mining to Ghanaian chocolate production, this list has it all.
This monthly column celebrates great Instagram photos from our community of food-lovers. You all seriously live the feast! Each month, we’ll choose one photo from the list, and the foodie photog will win a free seat to an upcoming Feastly event. Want your photos featured? Make sure to tag your ‘Grams with #feastly to be considered.
Jöne Pan has a computer science degree and an MBA, but food has always been her passion. After leaving the corporate world behind, she cooked under various Michelin-starred chefs in the Bay Area and France, including Christopher Kostow, Hélène Darroze, Mauro Colagreco, Jean-François Piège, and David Kinch. After experiencing some chronic health problems and leaving the restaurant kitchen, Jöne learned she was intolerant to gluten, eggs, and dairy. She adopted an anti-Candide and Paleo lifestyle, which eliminated her health issues. Jönes Gelato is a dessert she herself can eat — it’s Paleo, gluten-free, egg-free, and sugar-free — but it’s also delicious!