Author Archives: artislyfe
Low-Fat Recipes: Carrot Gelatin Salad
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4.72 / 5 Stars | 29 Reviews
by ASTENG
“Old-fashioned carrot salad made with lemon Jell-O and pineapple. Grandma didn’t specify the amount of carrots. You probably can’t use too much!”
The Big Reveal: The Grand Prize Finalist Voting Is Happening NOW! — The Big Reveal 2014
The ballots are in! You voted for your favorite kitchen makeovers, and now we’re excited to share the four finalists of The Big Reveal contest, as well as the International favorite! Check them out below the jump, congratulate them on their win, and then click on through to the main contest page to vote for the kitchen makeover you think should be the Grand Prize winner for 2014…
5 Tips for Finding a Vacation Cooking Class — Tips from The Kitchn
Ah, vacation. No deadlines, no responsibilities. And the perfect time to cook! While sometimes it’s great to take a break from my kitchen, one of my favorite parts of traveling is experiencing food and cooking somewhere new. There’s no better time to learn a new cuisine. Read on for my favorite tips to find the best cooking class on vacation.
Smart Ways to Make a Rental Kitchen Work — Apartment Therapy
Low-Fat Recipes: Floating Cucumber, Tomato, and Onion Salad
Low-Fat Recipes: Floating Cucumber, Tomato, and Onion Salad
4.27 / 5 Stars | 14 Reviews
by MUZIC247
“A big bowl of sliced cucumbers with sweet onion and tomato is marinated overnight in a sweet and tangy balsamic dressing, then served cold.”
three-ingredient summertime salsa
There’s nothing worth eating in Texas that Lisa Fain can’t teach you to make better in your own kitchen, from perfect, simple carnitas, kolaches, and chicken-fried steak to breakfast tacos, frito pie and peach buttermilk ice cream, plus two cookbooks worth of wonders (drool break for the buttermilk and bacon fat flour tortillas from her latest) but my favorite recipe of hers uses only three ingredients and is addictive enough to put on everything.
Google offers windows into at least 3.8 million iterations of “perfect homemade salsa” — I mean, the red, spicy stuff we went through two jars a week of when I was a freshman in college — but I find most of them terrifyingly complicated. Many have nearly a dozen ingredients ranging from sugar to cumin, or call for very specific brands of tomatoes, like Ro-Tel, which isn’t particularly easy to find outside of Texas or well-stocked bodegas in NYC. Fain’s recipe shrugs at all this fussing, and tells you to go to the market when tomatoes are overflowing, halve a bunch on a tray along with a couple garlic cloves and jalapenos, broil them until they’re charred and blend them until you get your desired consistency and just forget about eating salsa another way ever again.
… Read the rest of three-ingredient summertime salsa on smittenkitchen.com
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Recipe: Blackberry Chia Jam — Pantry Recipes from The Kitchn
A low sugar, all-natural jam that takes only minutes to prepare? Yes, there is such a thing! All you need is fresh fruit, lemon juice, chia seeds, and honey and you can have a batch of homemade jam that is not only quick but quite low in sugar too.
What Temperature Should My Refrigerator Be Set At? — Tips from The Kitchn
A refrigerator’s sole purpose is to keep things cold. Simple, right? But if you’ve ever dug through your crisper drawers to find your carrots have turned into frozen sticks, then you know the pains of having a refrigerator that’s set to the wrong temperature. And one that’s too warm can have adverse effects if your food spoils quickly.
Do you know the temperature your fridge should be set at? Here’s everything you need to know about keeping your fridge cool (but not too cool).