Author Archives: artislyfe
Healthy Appetizers: Cantonese Style Pork and Shrimp Dumplings
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4.48 / 5 Stars | 19 Reviews
by Vivian Lee
“I love dumplings and have come up with this recipe using all ingredients that I like. The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!”
4 Things I Learned When I Moved Into My New Kitchen — Life in the Kitchen
All our recent posts on organizing your kitchen couldn’t have come at a better time for me. Just a few weeks ago, I packed up all my dishes and glasses, all my pots and pans, and all my canned goods and half-boxes of pasta, and moved into a brand new space.
I had big plans for the new kitchen. I bookmarked all The Kitchn’s organization posts (all of them). I felt ready and excited. Queue the moving truck and bring on the packing tape. Here’s how it really went!
Recipe: Cinnamon-Hazelnut Pavlova with Coconut Cream — Passover Recipes from The Kitchn
Once you get the hang of the pavlova technique, making them is really a joy. This dessert is like a work of art, and has all the essentials I think a dessert should have. The glossy meringue shell is crisp and rich, the cream topping is soft and delectable, and the exotic fruit adds the perfect dose of color and flavor.
A Flowchart to Help You Choose the Right Coffee Brewing Method — Smart Coffee for Regular Joes
There are a lot of brew methods out there, so how do you know which one’s right for you? It all depends on what you’re looking for, which is why we put together this flowchart. Choosing a brew method has never been easier.
Healthy Main Dishes: Great Chicken Marinade
Healthy Side Dishes: Baked Beans, Texas Ranger
Healthy Appetizers: Fresh Tomato Salsa
4.54 / 5 Stars | 514 Reviews
by bluebayou
“Finely chopped Serrano chilies make this salsa nippy and nice. Combine with tomatoes, onions, cilantro and lime juice, and this salsa is ready for dipping.”
Deviled Eggs
Deviled eggs! Easter egg hunts and summer picnic potlucks. I have been known to devour a dozen of these in one sitting. Deviled eggs are easy to make and are always a hit at gatherings. To make them extra pretty, just pipe the egg yolk mayonnaise filling with a star-tipped piping bag (or cut off the corner of a plastic sandwich bag).
baked chickpeas with pita chips and yogurt
Nothing against barbecue-style baked beans, all tangy sauced and full of smoky burnt end drippings — hi summer, get here quick please — but I hardly see why navy beans get to have all of the fun. Where are the baked kidney beans, black-eyed peas and gigantes? Baking is a phenomenal way to cook dried beans and a great way to make something more complex of canned ones; when you start considering flavors, the sky, nay, the globe is the limit. I want these red beans slow-baked in a big casserole, scooped with tortilla chips. I want baked black beans heaped over tostones, braised white beans over Catalan-style tomato bread and I want what we had for dinner last night for the first time all over again, because it was perfect.
In an attempt to wean myself from my ongoing obsessive fixation on all things Tex-Mex — taco, tortilla, fajita and quesadilla — I didn’t get as far as it may seem. Sure, I spiked my baked chickpeas with Middle Eastern spices, but once I’d scooped them onto oven-crisped pita chips, dolloped it with lemon-tahini yogurt sauce, a finely chopped tomato-cucumber salad, well-toasted pine nuts, hot sauce and a fistful of chopped parsley, I realized I’d basically made Middle Eastern nachos. And I’m not even a little sorry.
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