All Posts By Lauren Miyashiro

The Prettiest Desserts to Make This Spring

by in Entertaining, In Season, March 27th, 2016

italian cream cakeSunny skies call for bright and merry desserts. Chocolate and caramel are survival mechanisms for winter, but they’re not necessary when all you need is a light spring jacket outside. So bring on the tart fruits and dreamy meringues. Below are some of our prettiest spring treats. They’re all beautiful, and most are fun and easy to put together. (We’re looking at you, Easter dessert procrastinators.)

Italian Cream Cake with Blueberries

Naked cakes are all still in style this spring, and The Pioneer Woman’s four-layer beauty deserves the spotlight at your spring soiree. (No one has to know how easy it is to actually make.) Read more

6 Easter Desserts Almost Too Cute to Eat

by in In Season, Recipes, March 26th, 2016

This Sunday, amp up the cute factor and make an adorable sweet centerpiece for your spring feast. Admit it: A cake shaped like a bunny is just as exciting to you as it is for the youngest Easter egg hunters at the party. A cake is a cake, regardless of whether it’s topped with frosted biscotti ears. Whip out the icing and pastel candies for a dessert that is sure to make everyone smile. Here are some of our happiest recipes that are almost too cute to eat.

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Carrot Cake Everything: 7 Delicious Takes on the Classic

by in In Season, Recipes, March 22nd, 2016

carrot cheesecakeIt’s officially spring and Easter is right around the corner, which probably means that finding a carrot cake recipe is on your to-do list this week. Let’s face it: Carrot cake plus cream cheese frosting is the season’s best combination. Whether you’re looking for a classic two-tier beauty or a fun twist on the classic, we’ve got you. Below are some of our favorite ways to incorporate the bright orange veggie into dessert.

Carrot Cheesecake (pictured above)

If you believe that cream cheese frosting is the best part of any carrot cake, you’d probably agree that it makes perfect sense to replace it with a thick layer of creamy cheesecake. Do yourself — along with your lucky friends and family — a favor and make this showstopping mash-up dessert.

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Take Food Network Magazine’s Drink Survey

by in Drinks, Food Network Magazine, Polls, March 18th, 2016

When the sun is out and the grill is fired up, what’s your drink of choice? We’re just now nearing the official start of spring, but the editors of Food Network Magazine have their minds on summer. Answer the questions below to share your sipping preferences, then see how your opinions stack up to others’ in an upcoming issue of the magazine.

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Your Kitchen Could Be Featured in Food Network Magazine!

by in Food Network Magazine, March 1st, 2016

ina garten's kitchenDo you love your kitchen as much as Ina Garten loves hers? Food Network Magazine is looking for an amazing kitchen to feature in the upcoming readers’ choice issue. The white painted-wood cabinets and Sub-Zero refrigerators (yes, plural) in Ina’s Hamptons abode are spectacular, but Food Network Magazine has a feeling that fans across the states are cooking in some equally awesome kitchens at home.

Think yours has what it takes? Share your best pics on Instagram with the tag #FNMKitchen by March 7! (Your account must be public.)

Food Network Magazine’s Grilling Poll

by in Food Network Magazine, Polls, February 16th, 2016

grillingFood Network Magazine wants to know how America grills. What kind of grill do most people have? Are readers for or against grilled fruit? Which yields better results: dry rub or marinade? Answer the poll questions below, then see how your grilling opinions stack up to others’ in a future issue of the magazine.

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Give White Chocolate a Chance

by in Food Network Magazine, Recipes, February 12th, 2016

caramelized white chocolateThere are a lot of white-chocolate haters out there. It’s “too sweet” and “not real chocolate,” they say. Maybe you agree … until you try caramelized white chocolate. It tastes like salted caramel crossed with chocolate and will probably change your mind.

Find out how to caramelize white chocolate at home with directions from the January/February issue of Food Network Magazine, below. Whether you pour the roasted goodness into cute heart-shaped molds for your valentine or keep the batch for yourself is up to you.

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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

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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