All Posts By Leah Brickley

Leah Brickley is a Recipe Developer and Nutritionist in Food Network Kitchen. “My day typically bookends with researching, cooking, tasting, enjoying, evaluating and talking about food.”

How to Make Wildly Inspired, Wicked-Good Waffles Out of Anything

by in How-to, November 8th, 2013

After wrapping up our waffle project, we in Food Network Kitchens kept thinking of new things we wanted to waffle. Let’s share the fun: You waffle some foods and share your hits and misses. Here are five tips that will help you through your waffling adventures:

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Waffle It: How to Pick the Best Waffle Maker

by in How-to, November 4th, 2013

How to Pick the Best Waffle MakerAfter clicking through our 12 Favorite Foods Totally Transformed with a Waffle Iron and Classic and Creative Waffle Recipes, you may find yourself in the market for a waffle maker. But before you run out and make your purchase, there are some important things to consider: Are you more of a classic waffler, or are you a bit more on the adventurous side? If classic is your go-to, then pick a waffle maker based on your favorite shape and thickness. If you’re looking to get creative, then consider a larger model, like a four-slice Belgian-style waffle maker — you’ll have more room to play!

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A Shandy Shore Dinner

by in Food Network Magazine, June 27th, 2013

Beer-Braised Ribs With ClamsBeer is a refreshing beverage during the warm summer months, and it’s also great to cook with and marinate meats in. The beer used in Food Network Magazine‘s Beer-Braised Ribs with Clams dinner (pictured above) is not only a great way to season ribs — it’s also perfect for a refreshing Lemon Shandy. It’s easy: Just mix equal parts beer and lemonade and serve over ice. Add a splash of ginger ale if you’d like. It’s the perfect drink to sip as you pile up all those bones and shells!

Make this easy menu for dinner tonight:

Super Sardines

by in Food Network Magazine, April 19th, 2013

Sardine Salad SandwichSome of us in the test kitchen think sardines get a bad rep: They’re so often overlooked and sometimes even unfairly vilified. So we decided to hide them in Food Network Magazine‘s Sardine Salad Sandwich (pictured above) on page 66 of the April issue, adding heart-healthy omega-3 fatty acids, vitamins D and B12, iron and potassium to a lunchtime staple. (Bonus: Sardines are also very low in mercury.) This sandwich is so quick and delicious — we even fooled our own tasters into thinking it was tuna.

We also love adding sardines to our delicious Classic Nicoise Salad on page 150, or throwing chopped sardines into tomato sauce while it simmers and serving it over pasta.

Tell us: What’s your favorite way to eat sardines?

Behind the Booklet: 50 Muffins

by in Food Network Magazine, January 3rd, 2013

50 Muffins
The chefs in Food Network Kitchens had so many favorite muffins in Food Network Magazine’s 50 Muffins (page 100, December issue) that we couldn’t print them all. Pick up the issue to see the ones that made the cut — then try this extra Mini Rumball Muffin recipe for a new twist on an old cookie classic.

Mini Rumball Muffins
Combine 1 cup all-purpose flour, 1/2 cup each finely ground vanilla wafer cookies and walnuts, 1/2 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon each cinnamon, nutmeg and fine salt. In another bowl, whisk 3/4 cup each whole milk and vegetable oil, 2 large eggs and 1 teaspoon vanilla extract. Fold the milk-egg mixture into the flour mixture. Divide among 36 to 48 mini muffin liners. Bake at 350 degrees F until a toothpick inserted comes out clean, 16 to 18 minutes. Heat 1/2 cup each rum and dark brown sugar and whisk until the sugar dissolves. Poke holes in the warm muffins and drizzle with the rum mixture. Dust with confectioners’ sugar.