All Posts By Lauren Miyashiro

What’s Your Idea of the Perfect S’more?

by in Contests, Food Network Magazine, February 9th, 2016

s'moreCalling all s’more lovers! Food Network Magazine wants to know your most-delicious s’more creation. What are your favorite fillings — and what do you sandwich them between?

Submit your idea for the ultimate s’more treat here for a chance to win a $500 gift card to FoodNetworkStore.com.

Pizza Not by the Slice: Fun Alternatives to Satisfy Your Cheesy Craving

by in Recipes, February 2nd, 2016

pizza dipIt’s time to broaden your pizza horizons and think beyond the pie. Picture your favorite kind of slice. Then imagine all those awesome fixings encased in a gooey cheese dip served with crusty bread or layered in a hearty lasagna. There’s no rule limiting pepperoni to a triangular slice. How you enjoy all the awesome elements of pizza — cheese, carb, tomato sauce and toppings — is up to you. Here are some of our favorites.

Supreme Pizza Dip

If you like your pizza with the works, you’ll love this dip filled with pepperoni, sauteed onions, bell peepers and black olives. It’s best served deep-dish style straight out of the skillet next to lots of garlicky toasts.

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Spice Up Your Snacks with 9 Bonus Recipes from Food Network Magazine

by in Food Network Magazine, Recipes, January 29th, 2016

cajun clamsSome like it hot … some like it not-as-hot. How much spice can you handle? With dozens of new spicy snack recipes featured in the January/February issue of Food Network Magazine, it’s time to test your heat tolerance. These 50 fiery ideas are a lot to choose from, but our friends in the test kitchen developed even more. (If you’re wondering how the kitchen staff survived the spicy challenge, many antacids were consumed during the development of these recipes.)

Below are nine Web-exclusive recipes that didn’t appear in the magazine but are too delicious not to share. Insider tip: The ribs, arepas and clams were favorites during the taste-testing. Make whatever sounds best (or spiciest) to you, then do as the Food Network recipe testers do: dare someone else to try it first.

Cajun Baked Clams: Cook 24 littleneck clams in 1/4 cup each white wine over high heat, covered, until they open. Strain, reserving 3 tablespoons of the juices. (Discard any unopened clams.) Saute 1 finely chopped andouille sausage (about 3 ounces) in butter until browned, 3 minutes. Add 1/2 cup chopped pimentos, 3 sliced scallions (white parts only; reserve the greens for topping), 2 minced garlic cloves and 1 teaspoon fresh thyme; cook 1 minute. Stir in the reserved clam juices. Mix 1/2 cup breadcrumbs with 3 tablespoons melted butter and 1/2 teaspoon cayenne. Discard the top shell of each clam; top the clams with the sausage filling, then the breadcrumb mixture; broil until golden. Top with the reserved scallion greens.

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Why Sliders Are the Perfect Party Food

by in Entertaining, Recipes, January 27th, 2016

buffalo chicken slidersThe best move when hosting a party: Make food that guests can eat with their hands. When they’re mingling and/or seats are limited, juggling a plate filled with food and using a fork and knife can be awkward. You’ll want to serve something hand-held that they can polish off in a couple of bites. Sliders are the solution. And somewhere on our list of favorite recipes is a slider you should be making next Sunday (February 7) for the biggest game of the year.

Buffalo Chicken Sliders

Leave it to Jeff Mauro to prove that most things are just as good, if not better, in sandwich form. His take on Buffalo chicken has everything you love about the wings — hot-sauce glaze, blue cheese and ranch dressing — plus soft and fluffy bread, like Hawaiian or Parker House rolls.

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Splurgeworthy Resolution Breakers

by in Recipes, January 19th, 2016

birthday cake pancakesEven if you have lofty ambitions for a healthier 2016, a decadent splurge is OK every once in a while. Everything in moderation, we say. Our only provision: Make sure it’s insanely tasty. If you broke your resolution for a stale doughnut or a sad hamburger, was it really worth it? Here’s our list of splurgeworthy treats that you’ll love and won’t feel guilty about (they’re too good!). So go ahead and treat yourself.

Birthday Pancakes (or Really Anything with Lots of Rainbow Sprinkles)

You might have the willpower to skip the shortstack swimming in maple syrup, but it’s nearly impossible to say no to sprinkle-speckled birthday pancakes with cream cheese frosting. Don’t even try.

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Tater Tots Like You’ve Never Seen Them Before

by in Food Network Magazine, Recipes, January 17th, 2016

tater tot pieYou never really outgrow Tater Tots. The fried shredded potato balls are french fries’ crispier, fluffier cousins, and they’re hard not to love. So the next time you pass them in the freezer aisle, treat yourself. Grab a bag and turn the crunchy potato snack into some serious party grub.

The January/February issue of Food Network Magazine includes five amazing reimagined dishes featuring Tater Tots. Even Tot haters (yes, they exist) approved all the dishes. You can find them below, along with other genius recipes developed in our kitchen.

Cheesy Bacon-Tater Tot Pie

Top fried shredded potatoes with bacon, cheddar and a drizzle of spicy Sriracha mayonnaise and friends and family will hardly need any convincing. Make this dish for game day or serve it for dinner — you can’t go wrong.

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Food Network Magazine’s Readers’ Choice Survey: Vote Now!

by in Food Network Magazine, Polls, January 17th, 2016

Coming to newsstands in late summer 2016: Food Network Magazine’s readers’ choice issue. The special edition will have more than 100 recipes inspired by your poll picks and preferences! Vote in the survey below to let the editors know what you think should be in the magazine. Then grab the link to Hearst’s sweepstakes page for a chance to win a $500 gift card to FoodNetworkStore.com.

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Your Favorite Comfort Foods As Casseroles

by in Recipes, January 14th, 2016

comfort food casserolesComfort foods can be messy. Delicious as they are, saucy, soupy and gooey dishes aren’t usually easy to transport either. Solve this problem by turning your favorite cozy meals into easy casseroles. Whether you’re feeding a crowd or wanting not-sad leftovers for work, these transportable, sliceable meals will not disappoint. Consider them the crème de la crème of casseroles.

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7 Recipes That Will Change Your Mind About Kale

by in Recipes, January 8th, 2016

The hype about kale has not worn down. Kale is everywhere: fancy restaurants, cafes, juice bars and home kitchens across the globe. But not everyone is on board the kale train … for now at least. If you’re still not sold on the leafy green, a raw kale salad is not for you. But you wouldn’t even notice it in this creamy artichoke dip, and maybe you’d come to love it in this mac and cheese. Here are our favorite recipes to feed kale newbies. (Kale fans, you’ll obviously love them too.)

Kale and Artichoke Dip

This lightened-up recipe tastes just as creamy and decadent as everyone’s favorite warm party dip. Kale adds heartiness and a wide array of nutrients without overpowering the cheesy goodness. Read more

A Smoothie Recipe for Every Month This Year

by in Recipes, January 5th, 2016

smoothiesSticking to a healthy-eating resolution can be tough. Eating kale salad every day or putting a ban on cookies isn’t realistic (or fun). A year of smoothies, however, is a challenge we happily accept. Instead of dwelling on foods that you shouldn’t be eating, make an effort to incorporate more seasonal, good-for-you ingredients into your diet. Blending them into a refreshing frothy drink is an easy and delicious way to reach that goal.

We’ve got satisfying smoothie recipes for every month this year. Below is what you can look forward to for breakfast in the next few months. Scroll through the full calendar here to get all 12 recipes. January’s refreshing Green Smoothie is a great way to kick off 2016, but we wouldn’t blame you if you were already craving July’s Blueberry-Almond Smoothie. (Yay for frozen fruit!)

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