Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
Gingerbread For Breakfast!
The sweet and spicy flavors of gingerbread shouldn't be reserved just for decorative gingerbread houses. Infuse your breakfast with the quintessential flavor of the season! The global feedfeed community has wonderful interpretations of this classic confection, and here are a few of our favorite breakfast varieties:
Serve the leftover kugel with eggs for breakfast later in the week.
Make a double batch of these carrots. Reserve half to make a carrot soup later in the week. Just chop the roasted carrots and add to a soup pot, cover by 1 inch with stock of choice or water (or a mix of both) and simmer for about 20 minutes. Blend soup to desired consistency, adding more stock or water if needed. Season to taste with salt and pepper. A dollop of the cumin aioli would be nice here!
Mid-week is a nice time to detox this time of year so how about adding some extra leafy greens to dinner this week? This Fall Panzanella Salad by @thenakedfig is as satisfying as it is pretty! If you're looking for something a bit more warming, try this Kale and Potato Soup.
It's hard to believe Hanukkah is here and Christmas is in just three short weeks! Get ahead of the holiday madness by making cookie dough now and storing it in the freezer wrapped in wax paper and a freezer safe ziploc until you're ready to bake. This recipe for Snowflake Sugar Cookies by @meganleevoight holds up well to the freezer technique!