Author Archives: artislyfe
Low-Fat Recipes: Orange Nut Bread
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A Los Angeles Dining Room with a Most Unusual Chandelier — Dining Room Spotlight
This would be a relatively ordinary dining room (nice, but ordinary) if it weren’t for the very unusual light fixture hanging above the table. Owner Nick LaKind found it at a flea market, and its very raw, industrial look is simultaneously interesting… and a little unnerving!
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What Can I Do With An Enormous Amount of Leftover Coleslaw? — Good Questions
Q: I made a big batch of coleslaw for a party over the weekend. We used it to top pulled-pork sandwiches. Now I have a large quantity of leftover coleslaw, and I’m looking for creative ways to use it up — aside from just eating it as a salad. Please help!
Sent by Stephanie
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Remodeling a Kitchen? 8 Trends To Avoid
Yesterday Faith shared a photo of what is considered the ideal kitchen for thousands of internet readers, according to a survey by Houzz. It’s interesting, then, to compare that with another recent article, this one from Forbes on the top trends to avoid if you’re renovating a kitchen. Would the two lists contradict each other? Here’s what I discovered:
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What I Learned from Visiting William Faulkner’s Mississippi Kitchen — Kitchen Tour
A couple years ago, without really planning it, l found myself standing in William Faulkner’s kitchen. In Oxford, Mississippi, for the Southern Foodways Symposium, I did what every tourist to Ole Miss does: I visited Rowan Oak, William Faulkner’s home just off campus.
After zipping through the self-guided tour, I asked about the kitchen and learned that it wasn’t open to the public, but with a little nice-nice and my best southern smile, I found my way in, chaperoned by a docent who told me in the kindest possible voice that it was best to not touch anything. What I found was a very real and simple testament to the theory that the kitchen is the warmest place in house.
lazy pizza dough + favorite margherita pizza
Raise your hand if you never get pizza right when you make it at home — that the dough doesn’t rise in the time the recipe says it should or it’s impossible to roll out; or that you get it rolled out but once baked, it tastes less like a good pizza crust and more like a tough cracker. Or maybe the opposite happens, that it’s so thick and bready, it reminds you more of a bagel, and sadly, not in a good way. Raise your hand if it never resembles the stuff from you favorite wood-wired pizzeria, all bubbled and crisp but stretchy within, with charred spots throughout and slices that don’t flop like overcooked spaghetti once lifted, sauce and cheese sliding away from you just when you need them in your mouth the most.
Me, me, me, me, me. I suspect that all home cooks have a few demon dishes, things they make a million times and are never fully satisfied with, but are still so obsessed that they can never resist a new angle or tactic that promises to bring them closer to their ideal. However, they’re usually normal things, common plagues like roast chicken, perfect buttermilk biscuits or brownies. I realize that it’s entirely possible that you can’t believe I’m talking about pizza again. But I can’t help it. I’ve been cheating on every pizza recipe I’ve made before and I think you should do the same.
… Read the rest of lazy pizza dough + favorite margherita pizza on smittenkitchen.com
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