Author Archives: artislyfe
How To Make Peanut Butter Cups — Cooking Lessons from The Kitchn
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This is how you win friends: make them homemade peanut butter cups. Peanut butter plus chocolate is always a winning combo, of course, but peanut butter cups are really the ne plus ultra of what the duo can accomplish. Made from scratch, they seem almost magical — how did that creamy peanut butter filling get in there? But it’s not magic! In fact, it’s quite simple.
The Best Side Dishes for 5 Favorite Meals — Pick a Side!
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Side Dish Recipe for Pizza: Fiery Kale with Garlic and Olive Oil Pick a Side! from Tara Mataraza Desmond
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Side Dish Recipe For Chili: Apple Cabbage Salad with Cider Vinaigrette Pick a Side! From Tara Mataraza Desmond
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Side Dish Recipe for Pork Chops: Goat Cheese and Chive Grits Pick a Side! From Tara Mataraza Desmond
Over the month of October, our friend Tara Mataraza Desmond has been sharing smart, delicious side dishes with us, each one paired with one of our favorite fall meals. I don’t know about you, but I welcome this help as sometimes I stall out after choosing a main dish. What goes with pizza? (Fiery Kale, as it happens.) Or chili? (Apple Cabbage Slaw, a riot of color for your table.)
Here are five side dishes Tara shared with us, paired with mains from The Kitchn. Come on — roast chicken (and roasted butternut squash) are calling your name.
Raw Recipe: Spiced Pumpkin Cupcakes with Vanilla Icing & Ginger Caramel — Recipes from The Kitchn
Among the surprises in my first year of being gluten-free has been my growing enjoyment of raw desserts. I love how simple they can be to assemble and often find them more texturally satisfying than gluten-less baked goods. These raw spiced pumpkin cupcakes are filled with autumn goodness and yet are free of many allergens like grains, dairy, eggs, nuts, and refined sugar. And did I mention they’re topped with coconut vanilla icing and ginger date caramel?!
Low-Calorie Recipes: Chicken Breasts Pierre
MyPlate Recipes: Easy Bok Choy
Low-Fat Recipes: Uncle Jon’s Watermelon Salsa
4.83 / 5 Stars | 5 Reviews
by JHARMON
“Sweet and spicy with jalapeno peppers and minced garlic, this fruit salsa will have you coming back for more.”
How To Cook Quince — Cooking Lessons from The Kitchn
Last week I showed you my quince splurge: twenty pounds of this old-fashioned fruit that is so hard to find. I’ve been busy cooking it up, since quince is a fruit that needs some tender loving attention before it rewards you with its sweetness.
In case you are so lucky as to get your paws on a basket of this fruit, here is a basic tutorial on cooking it into its sweet, fragrant state, ready and willing for crumbles, pies, and spooning over breakfast oatmeal all winter long.
Halloween Recipe: Candy-Coated Marshmallow Spiders — Recipes from The Kitchn
Boo! Spiders are taking over this Halloween! Don’t be scared, these arachnids are the friendly, candy-loving sort and they’d love nothing better than to march across your buffet table and perch on the edge of your plate. So grab your sugar googly eyes and pick up some licorice — your Halloween is about to get crafty.
Chef Barton Seaver’s Warm and Well-Stocked Rental Kitchen — Kitchen Tour
Who cooks & eats here: Chef and author Barton Seaver and his wife Carrie Anne
Where: Jamaica Plain, Boston
Rent or Own? Rent
In August I spent seven days sailing around Alaska with a crew of fellow food writers, photographers, and chefs, one of whom was Barton Seaver. Barton is an accomplished chef, two-time cookbook author, and National Geographic fellow currently serving as the director of the Healthy and Sustainable Food program at Harvard’s School of Public Health — and, as it turns out, my neighbor! (We live five blocks away from each other in Boston.)
He was gracious enough to let me check out his rental apartment kitchen, where I discovered oak barrels full of aged vinegar (his newest hobby), jars of bourbon cherries and preserved lemons, well-loved appliances handed down from his grandmother, and a way of working that’s all about the proper setup.