HeyJaredCorinne Quesnel
- Indexed articles, last 90 days
- 4
- Latest publication
- Jul 14, 2026
- Outlet visibility, for alive magazine
- Top 5M sites
- Earliest in this view
- Jul 4, 2026
Latest articles
Dairy-Free Pesto Zoodles - alive magazine (opens the original)
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Fresh basil pesto made with pumpkin seeds creates a vibrant sauce that clings beautifully to tender zucchini noodles, while roasted tomatoes add warmth and depth. Spiralized zucchini releases a surprising amount of water. Sprinkle lightly with salt, let sit 5 minutes, then pat firmly dry with a clean cloth or paper towel before tossing with pesto. Skip this step and your sauce will be watery before the first bite. This recipe was originally published in the July 2026 issue of alive magazine.
Coconut Lime Shrimp with Cilantro Rice - alive magazine (opens the original)
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Bright lime, fragrant cilantro, and creamy coconut milk create a vibrant shrimp dish that feels both comforting and light. Fresh herbs enhance the flavour of both the rice and the sauce. Stir cilantro into the rice after it comes off the heat, never while it’s still cooking. Heat destroys the volatile oils that give cilantro its signature brightness—a few seconds in a hot pan can turn a vibrant herb into a dull, grassy version of itself. This recipe was originally published in the July 2026 issu
Sparkling Pineapple and Mint Summer Cooler - alive magazine (opens the original)
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Sweet pineapple and cooling mint are natural summer companions. Blended with citrus and finished with sparkling water, this drink feels bright, refreshing, and endlessly sippable. Serving a crowd? Multiply all measurements by the number of guests. Blend the pineapple mixture ahead of time and chill it in a pitcher. When guests arrive, simply pour halfway up over ice and top each glass with sparkling water to order—the fizz stays lively, and no one waits. This recipe was originally published in t
Roasted Apricot and Ricotta on Sourdough - alive magazine (opens the original)
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Roasted apricots soften into jammy sweetness in the oven, balanced by bright lemony ricotta and the gentle earthiness of fresh thyme. The result is a simple toast that feels quietly elegant. Don’t discard the roasted thyme sprigs—strip the softened leaves from the woody stems and scatter them directly over the finished toast. Roasting mellows thyme’s sharpness and deepens its flavour in a way that fresh sprigs simply can’t. Save leftover sprigs to enhance broths. This recipe was originally publi
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Top 5M sites
For alive magazine, the outlet · Measured Aug 1, 2026
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