All Posts By Lauren Miyashiro

How Food Network Stars Tailgate

by in Food Network Chef, Food Network Magazine, October 8th, 2015

eddie jacksonTailgate or home-gate: Which is better? In the October issue of Food Network Magazine, we learned that Guy Fieri, Aarón Sánchez  and former NFL player Eddie Jackson chose the parking-lot party. So did Sunny Anderson (who would rather be at the MetLife Stadium sipping a coffee spiked with a shot of whiskey). But most Food Network chefs prefer to be at home yelling at the TV during the game.

Read below to learn what they consider their most impressive game-day culinary feat then judge for yourself who deserves the bragging rights. Whether you’re a die-hard fan or more like Katie Lee, who admits she’s too busy stuffing her face with nachos to yell at anyone, you’ll find inspiration for your Sunday spread.

Eddie Jackson

  • Root For: My alma mater’s Arkansas Razorbacks
  • Against: Any other SEC school
  • Most-Impressive Game-Day Feat: 50 slabs of ribs
  • Signature Dish: My Spicy Rum Chicken Wings are always a big hit.


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6 Ways to Upgrade Vanilla Pudding

by in Food Network Magazine, Recipes, September 30th, 2015

vanilla pudding

Pudding is perfect for just about any mood. Whether you’re grumpy or happy, pudding offers a cupful of comfort. It’s also super-easy to whip together at home.

To make your own (without the packet), start with Food Network Magazine’s basic vanilla recipe, which calls for just a few of ingredients you likely already have on hand.

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Buffalo-Style Snacks for Game Day

by in Recipes, September 25th, 2015

buffalo cauliflowerWhen Buffalo chicken wings hit the snack table on football Sunday, it’s game over. No other snack food can compete — no matter how cheesy or spicy it is. The focus shifts from the TV to the saucy grub as each guest reaches to get his or her fair share (or more).

The sauce, traditionally made with a mixture of butter and hot sauce, is the reason the wings are so irresistible. And while it makes an awesome coating for baked or fried chicken, there’s no limit to where you can apply that beloved flavor combination. Even vegetables taste great dressed in the tangy mixture. Below are some new takes on Buffalo-style snacks that’ll give traditional wings a run for their money.

Buffalo Cauliflower with Blue Cheese Sauce (pictured above)
On Sundays, it can be hard not to undo your week’s worth of healthy eating. But Buffalo cauliflower will make it easier. With a fraction of the calories and fat, it’s a good and satisfying alternative that won’t make you feel like you’re missing out.

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Reinvented Grilled Cheese (Plus a Cheesy Love Letter from Jeff Mauro)

by in Food Network Magazine, Recipes, September 20th, 2015

Grilled Cheese with Caramelized Onions

Dear Grilled Cheese,

Everything about you is intoxicating: your sizzling buttery aroma as you hit the pan, the golden-sunrise hue of your exterior, the way your cheese turns into wonderful yellow ribbons. Grilled cheese, let me just say three words — words it has taken me much, much too long to proclaim: Get in m’belly.

With love and passion,
Jeffrey Michael Mauro

In case you missed it, the September issue of Food Network Magazine focused on reinventing the beloved grilled cheese sandwich. So it only seemed fitting to ask the Sandwich King for his overall thoughts on the subject, which are so passionately stated above. Jeff’s go-to recipe: a white-bread classic with a twist. He calls it the French Onion Grilled Cheese.

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8 Apple Cider Cocktails to Try This Fall

by in Food Network Magazine, In Season, September 18th, 2015

apple cider drinks

If you’ve ever gone apple picking, you know that a hot cup of cider is the ultimate treat on a crisp fall day. But the unfiltered juice is too good to be limited to your orchard experiences. It’s equally delicious cold and makes an amazing home cocktail mixer. To get the party started, Food Network Magazine came up with eight fun recipes so you can begin toasting to fall. Get happy hour (and dessert) inspiration from the October issue below and start mixing.

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Which Is Better: Eggnog or Hot Chocolate?

by in Food Network Magazine, Holidays, Polls, September 11th, 2015

Food Network Magazine needs your help for the December issue. It’s never too early to start daydreaming about the holidays. And channeling your holiday cheer prematurely might even make you feel better on a hot and sticky late-summer day.

The editors want to know which side you’re on for traditional holiday drinks. Vote in the poll below and tell FN Dish whether you prefer to sip hot cocoa or eggnog.

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Food Network Magazine’s Holiday Cookie Survey

by in Food Network Magazine, Holidays, Polls, September 6th, 2015

sugar cookies with royal icingChristmas is still far away — 108 days away, in fact. But the holiday spirit comes (way) early to the Food Network Magazine office, where the staff is hard at work on the December issue.

Vote in the polls below to help provide valuable insight on the sweetest part of December: cookies. While you may not be ready to think about holiday roasts yet, there’s never a bad time to think about cookies, even if they’re reindeer-shaped and decked out in festive royal icing.

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Back-to-School Ideas and Late-Summer Dinners from Food Network Magazine

by in Food Network Magazine, In Season, September 4th, 2015

waffle chicken fingersAugust may be over, but summertime’s bountiful produce is still here — for now. Find the perfect recipes for celebrating the last days of summer in the September edition of Food Network Magazine. Before fall officially arrives and the bounty of stone fruit at the farmers market is replaced with buckets of apples, bake a pastry filled with nectarines or plums. What should also be on your to-do list: eating tomatoes of every shape and size and cooking with (a lot) of basil.

Complete with 50 easy bar cookie recipes and a special kids’ edition, this issue is also a great resource for back-to-school season. And Food Network Magazine staffers can vouch that even the kid-friendly recipes (think grilled cheese and chicken fingers) are just as tempting for adults. Read on for their favorite new recipes from the magazine and start cooking!

“I know the chicken tenders — Hawaiian, ramen, waffle (pictured above) and pizza — in our kids’ insert are geared toward a slightly younger audience, but I want to try them all. Warning to all parents: You may love them as much as your kiddos.

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50 Easy and Irresistible Bar Cookies from Food Network Magazine

by in Food Network Magazine, Recipes, August 23rd, 2015

cookie barsCookie bars are the best way to bake for a crowd. Instead of taking time to scoop evenly sized balls of dough, turn your favorite cookies into one-pan treats. They’ll cook evenly and look fabulous. In just about an hour (or less) and with minimal cleanup, you’ll have a delicious portable dessert to feed a party.

Whether you’re a cookie monster, you prefer cheesecake or you eat gluten-free, there’s a cookie bar recipe for you. Find it in Food Network Magazine’s 50 Bar Cookies from the September issue. Brownies and blondies are included, as are equally irresistible no-bake options when it’s too hot to turn on the oven. Read on to discover favorite batches from the Food Network Magazine recipe developers, plus a bonus recipe.

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How to Use Up Your Big Bunch of Basil (Without Making a Caprese Salad)

by in In Season, Recipes, August 10th, 2015

shrimp saladBasil is summer’s superstar herb, but too often it’s confined to sprinkling over tomato dishes. And the bundles you find at farmers markets and many grocery stores can be massive — meaning that the caprese salad recipe that calls for 10 or so leaves hardly makes a dent in the big bunch you just bought. Too much basil, however, can be a good problem when you know how to use it.

In the September issue of Food Network Magazine, you’ll find complete dinner menus that utilize the fragrant herb. The Thai-Style Basil Shrimp with Basil-Coconut Rice (pictured above) requires four cups of basil, for example. Browse through the rest of the magazine’s basil-laden recipes along with more ideas to enjoy your stash.

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