All Posts By Lauren Miyashiro

What’s the Best Cooking Tip You’ve Been Given?

by in Community, May 17th, 2013

What's the Best Cooking Tip You've Been Given?Food Network recently asked fans on Facebook for their best cooking advice. Many responded with advice from some of our all-star chefs, while others shared top tips learned in the home kitchen. Here are some of the highlights:

  • Marina Muñoz: There are three and they are all from Ina. First, add coffee to enhance chocolate. Second, roll blueberries around in flour so they don’t sink to the bottom of muffins. And lastly, keep mashed potatoes hot by putting them in a double boiler before serving.
  • Tina Banaszewski: Save rinds from hard cheeses like Parmigiano-Reggiano to use in soups or sauces. Drop in and take out like you would a bay leaf. So crazy how flavorful this is.
  • Deborah Campbell: You can always add (seasonings), but you can’t take away, so add a little at a time.
  • Amber White: Place a chilled disc of pie pastry into a floured two-gallon Ziplock bag and roll out while it’s in the bag. Cut the side seams of the bag when done, place upside-down pie plate over dough and flip the whole thing over. Mess is contained, dough doesn’t tear.

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Simple, Perfect Strawberry Shortcake — The New Girl

by in In Season, Recipes, May 14th, 2013

Simple, Perfect Strawberry Shortcake - The New GirlAlthough I try a variety of recipes and techniques, my baking repertoire is largely reflective of my unyielding craving for chocolate. I appreciate most types of desserts, but my search for the best chocolate chip cookie and most fudgy brownie tends to dominate my kitchen agenda. Come spring, however, my sweet tooth changes. Instead of dreaming of all things cocoa, I find myself wanting desserts like Rhubarb Pie, Lemon Bars and Strawberry Shortcake.

You can’t go wrong with Strawberry Shortcake. Ruby red strawberries, fluffy whipped cream and straight-from-the-oven cream biscuits are stacked together to create the ultimate springtime treat. Even if you don’t consider yourself a baker, this recipe is a breeze. Effort and time required for measuring and mixing is minimal.

While my friends will never turn down a fresh batch of chocolate chip cookies, I’m pretty sure this sweet and tart dessert came as a pleasant surprise. There’s a reason strawberry shortcake is so popular at parties and special occasions: It’s downright tasty. But really, any day is a good day for this homey dessert. All you need is good company and you’ve got yourself a reason to head to the store for strawberries.
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The Perfect Party Dip — The New Girl

by in Entertaining, Recipes, April 9th, 2013

Charleston Cheese DipYou don’t need to prepare a three-course meal to be a good host(ess). You don’t even need to plan far in advance. When gathering friends for a last-minute soiree, snacks are the way to go. So skip the forks and knives, and stick to simple appetizers you can eat with your hands. It’s more fun that way, anyway.

Trisha Yearwood’s Charleston Cheese Dip is a new go-to party snack. Topped with crispy bacon and buttery crackers, it’s an obvious crowd-pleaser. It’s also wallet friendly, so if you don’t already have the ingredients on hand, you won’t break the bank running to the store. Served warm and loaded with three types of cheese, this no-fuss recipe will please even the pickiest of palates.

The next time your place becomes the destination to watch the big game or the newest episode of your favorite show, don’t hide yourself in the kitchen. With Trisha’s decadent cheese dip, you’ll earn yourself the best spot on the couch.

A few things to consider before making this recipe