All Posts By Lauren Miyashiro

How to Pour an Artsy Latte

by in Drinks, Food Network Magazine, March 21st, 2015

latte art

Lesson learned by Food Network Magazine editors while working on the April issue: Leave latte art to the professionals. Those pretty heart and rosetta foam patterns you splurge for at the coffee shop are no easy feat. They require hours of practice and a very precise foam consistency. However, if you can master the perfect pour, it’s a great party trick to show off at your next brunch. So if you’re feeling ambitious and have a home espresso machine and milk frother, it’s worth a try. Don’t worry if you fail, though. In Maile Carpenter’s editor’s letter, the editor-in-chief admits that her attempt ended up looking like a “beach ball with arms.” At the very least, you’ll gain a deeper appreciation for your local baristas and feel better about dishing out close to $5 for a cup of fancy espresso.

Read on to learn which tools you need, how to froth like a pro and the technique for the perfect pour.

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QUIZ: Are You an Egghead?

by in Food Network Magazine, March 20th, 2015

fried egg

Whether you enjoy them scrambled, poached or fried (on just about everything) or used in pancakes, waffles or French toast, eggs are the ultimate breakfast food. But how much do you know about the carton in your refrigerator? Take Food Network Magazine’s quiz below to find out if you’re a “rotten egg, aspiring eggspert or true egghead.” Then browse through the delicious egg recipes from the new issue and get cracking!

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7 Essential Snacks for a March Madness Viewing Party

by in Entertaining, March 18th, 2015

pimento cheeseMarch Madness is officially upon us. With round two of the games starting tomorrow, brackets are being finalized. Watching the games at the bar can be, well, madness. Crowded and rowdy with passionate (and loud) sports fan, bars are fun but overwhelming — an experience better left to students with their school pride on the line. Instead of pushing your way up to the bar for an expensive pint, gather your buddies for a viewing party at your place. It guarantees you a comfy seat on the couch, and it’s a total game changer in terms of snacking — soggy nachos and flavorless wings are disqualified.

Here are seven better-than-bar-food snacks to make for the big tournament:

University of Kentucky is entering the tournament undefeated. Honor the team’s success with a Southern snack staple: pimento cheese. Whether or not you’re a fan of the Wildcats, this spicy cheese spread (fittingly nicknamed Southern caviar) is winning grub for everyone — bitter Arkansas Razorback fans included. Follow Sunny Anderson’s recipe (pictured above), then serve it with bread for a ridiculously easy snack.

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Sweet vs. Savory Snack Mix: Which Is Better?

by in Food Network Magazine, March 15th, 2015

Why is snack mix so addicting? Filled with a variety of crunchy goodies, each handful is slightly different, making it hard to stop at just one. You keep digging in with the hopes of scooping up your favorite bites. Whether you make your own snack mix or buy it at the store, pretzels, chips, cereal and nuts are all popular ingredients. The question becomes whether you opt for the more traditional garlicky seasoning or the sugary version, which will satisfy your sweet tooth.

Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer sweet or savory snack mix.

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6 Tasty Ways to Cook with Beer

by in Holidays, March 11th, 2015

Don’t limit beer to drinking — especially on St. Patrick’s Day. A splash here and there adds complex flavor to stews and braises, and it tastes especially delicious in cheesy foods. You may have heard about adding vodka or vinegar to your pie dough, but what about beer? Just a touch helps yield flaky results in Food Network Magazine’s recipe for beef pot pies with cheddar crust (pictured above). Beer is also a valuable ingredient in desserts. Stout and chocolate are a popular pairing: The dark brew’s rich coffee notes taste heavenly with cocoa-heavy treats. And darker ales tend to have a toasted caramel taste.

Not a beer drinker? No problem. Cooking with beer doesn’t mean your meal will taste like a hoppy pint. Think of beer as a flavor enhancer. It adds a “wow” factor that most people won’t be able to identify — they’ll just be begging you for the recipe. So crack open a bottle and get cooking! These recipes are perfect for St. Patrick’s Day, or for any night when the craving for comfort food strikes.

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The 8 Recipes Food Network Magazine Editors Really Want You to Make

by in Food Network Magazine, March 1st, 2015

pizza margheritaDoes the blistery cold weather, or the mere fact that summer is still months away, have you longing for a vacation ASAP? While a last-minute exotic escape may not be in the books, the global edition of Food Network Magazine can help make winter more bearable and delicious. Filled with over 100 new recipes, the March issue of Food Network Magazine lets you experience new flavors and colorful spices inspired by the Caribbean, Thailand, Spain and more in your home kitchen.

What should you try first? Browse through Food Network Magazine staff’s picks for inspiration. Here the editors share their favorite dishes as well as the recipes they can’t wait to try. (No, they don’t get to try each and every recipe developed by Food Network Kitchen.) Just like you, they’re bookmarking recipes and taking their own copies into the kitchen.

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12 Droolworthy Chocolate Desserts to Make This Year (or ASAP)

by in Food Network Magazine, February 7th, 2015

What are your goals for 2015? Eat more vegetables? Exercise more? These are two popular (and honorable) ambitions. And while the January/February issue of Food Network Magazine is filled with delicious good-for-you dishes to help you stay on track, it also includes recipes to work on a different kind of resolution: to eat more chocolate. That’s right — you’ve been challenged to a year of chocolate.

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The Best Game-Day Snacks from Food Network Magazine

by in Entertaining, Food Network Magazine, January 30th, 2015

With kickoff just days away, it’s time to firm up your game-day spread. Don’t serve the same dip and wings you’ve been making all season long. Add something new for your championship lineup. Read on below to find five winning ideas from the January/February issue of Food Network Magazine.

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Hash Browns vs. Home Fries: Which Is Better?

by in Food Network Magazine, December 18th, 2014

Hash browns and home fries are breakfast-menu staples, at home and at the diner. Both are pan-fried and great for sopping up runny egg yolk, but which is better? Ultimately it comes down to whether you prefer your breakfast potatoes shredded or cubed.

Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish which kind of breakfast potatoes you prefer: hash browns or country potatoes.

The Ultimate Food Lover’s Holiday Wish List with Bobby Flay

by in Food Network Magazine, Shows, December 3rd, 2014

If you could dine at any restaurant in the States, where would you go? Forget the hyped-up neighborhood spots you’ve been wanting to check out. Think about the places you would cross the country for if you had the opportunity.

Start working on your culinary bucket list and tune in to Top 10 Restaurants with Food Network Magazine on Sunday, Dec. 21 at 9|8c to compare notes. Bobby Flay is host of the Food Network special and will reveal America’s must-try meals, coast to coast. In this drool-inducing countdown, the Iron Chef and restaurateur works his way from a small-town dive to a spot on the coast where diners sit above the clouds. He’ll guide you through the specialty dishes as well as the culture behind each restaurant. From a world-renowned nine-course meal to a backyard BBQ joint run by a 79-year-old pitmaster, you’ll have a hard time prioritizing the diverse list. Whether you go to taste an innovative, new way of cooking or to feast from a menu that hasn’t changed in decades, each pick on this list is sure to be an experience you’ll never forget.

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