HeyJaredMatthew Kadey
- Indexed articles, last 90 days
- 5
- Latest publication
- Sep 26, 2026
- Outlet visibility, for alive magazine
- Top 5M sites
- Earliest in this view
- Aug 1, 2026
Latest articles
Maple Mustard Sausage with Apples and Potatoes - alive magazine (opens the original)
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This easy one-pan sausage, pepper, and potato bake is a rustic, cozy meal that makes any weeknight feel special. Everything is veiled in a sweet and herby mustard sauce. It’s a dish with low effort and high reward. For a plant-only meal, you can substitute any of the excellent plant-based sausages on the market. Adding items to your sheet pan in different stages can help encourage even cooking. For instance, potatoes will take much longer to roast than cabbage. This simple approach helps prevent
One Pan Salmon Cacciatore - alive magazine (opens the original)
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Although cacciatore (which means “hunter” in Italian) is normally associated with chicken, it turns out that the basic elements—tomatoes, onions, peppers, herbs, and wine or vegetable stock—pair fantastically with salmon. Here’s a speedy one-pan dish full of saucy, vegetable-laden goodness. For the fish, halibut would substitute nicely for salmon. Serve with slices of crusty bread. Why the warp? Metal expands as it heats and contracts as it cools, which may explain why your pan may twist with an
Saucy Baked White Bean Gnocchi - alive magazine (opens the original)
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Standard Italian gnocchi is boiled then warmed in a skillet with a sauce or added to sautéed veggies. This sheet pan version is a brilliant concept where you simply throw the uncooked gnocchi onto the sheet pan with beans and veggies, then, once cooked, everything is tossed with a lively herb sauce. Baked gnocchi is beautifully crispy on the outside and gooey on the inside. It’s like a whole new version of itself. Cashew cream is a dairy-free alternative to heavy cream. It’s made by soaking then
Shawarama-Style Halloumi with Warm Mediterranean Salad - alive magazine (opens the original)
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At the centre of this dish is halloumi cheese—a brined, firm cheese that keeps its shape and texture when it hits the heat and has a pleasantly rubbery squeak against the teeth. On the sheet pan, tomatoes become amazingly tender; the earthy sweetness of the onion grows; and everything becomes infused with lively shawarama seasoning. The creamy hummus spread underneath ties it all together. If you are interested in a halloumi substitute, try paneer, which is another firm-style cheese. This recipe
Kids in the Kitchen - alive magazine (opens the original)
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As parents, we’re always looking for ways to help our children grow—not just taller, but also more confident, capable, and connected to the world around them. One of the simplest places to nurture those qualities is right at home, in the kitchen. When we invite kids into the kitchen early—with patience, playfulness, and a willingness to embrace their mistakes—we give them far more than cooking skills. We also give them a space to explore who they are, what they like, and what they’re capable of.
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Top 5M sites
For alive magazine, the outlet · Measured Aug 1, 2026
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