Low-Calorie Recipes: Jen’s Tomato Arugula Bruschetta

Posted on March 14, 2014 by artislyfe

The Official SXSW 2014 Interactive Cookbook — New Cookbook

Posted on March 13, 2014 by artislyfe

The Angle: It’s one thing to get inspired to cook. It’s a whole ‘nother thing to get inspired while you cook.

Recipes for right now: The No-Apologies Burger, Chicken Vindaloo, Venture Inspiration Cookies, Spicy Tuna and Avocado Bowl, Individual Chocolate Bourbon Pecan Pies, Chai Tea for the Spiritually Curious, Maria’s Crêpe Soufflé

Who would enjoy this book? Die-hard SXSW attendees, anyone who regularly chooses homecooked meals over fancy restaurants, people who love community cookbooks

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No som res [Flickr]

Posted on March 13, 2014 by artislyfe

Núria Farregut posted a photo: selfie at train station

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Bring Some Style to Lunch: Beautiful Wood Bento Boxes from Japantique — Lunch Gear

Posted on March 13, 2014 by artislyfe

When it comes to a stylish lunch, the Japanese art of bento reigns supreme. We showed you some clever and playful bento arrangements yesterday, but today I want to just talk about the boxes. Traditionally, bento boxes were made out of wood. Here are five really beautiful examples from Japantique.

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Make This, Not That! Your Guide to Eating Naturally Green Food on St. Patrick’s Day

Posted on March 13, 2014 by artislyfe

St. Patrick’s Day is one of those holidays that brings out the best and worst in food. There’s a lot of delicious beer drinking (a good thing), and Irish soda bread (another good thing), but then there’s that whole trend of using green food dye to turn everything you eat green (the bad thing). But if you are tempted to go all out on St.Patrick’s Day, have no fear! You can put away your green food coloring, and try these green things instead.

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Sautéed Swiss Chard with Shiitake Mushrooms

Posted on March 13, 2014 by artislyfe

Swiss Chard Sauteed with Shiitake Mushrooms on Simply Recipes

I feel the need for something green! My friend Hank came to my rescue the other day with several bunches of Swiss chard that he had just picked from his garden. Normally I do just a simple sauté with Swiss chard. This time I decided to punch it up a bit with some shiitake mushrooms and Parmesan cheese. So good!

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