All Posts By Lauren Miyashiro

Drinks by the Numbers

by in Entertaining, Holidays, December 13th, 2015

For this year’s December issue, Food Network Magazine took the guesswork out of figuring out how much alcohol to buy for your holiday soiree. With the handy “beverage formula,” you can easily calculate the number of drinks you’ll need. Wondering why there is an asterisk? It’s simply there to explain that guests generally consume two drinks in the first hour of a party and one drink for each additional hour. So pour yourself a drink, relax and enjoy your own party.

Scroll down below for affordable champagne alternatives and festive big-batch cocktail recipes. Each of the pitcher drinks can be made in advance and serves about 16.

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Crowd-Pleasing Christmas Sides

by in Holidays, Recipes, December 13th, 2015

yorkshire puddingUnlike the Thanksgiving feast, where turkey, stuffing and mashed potatoes are pretty much guaranteed year after year, the menu for Christmas dinner is more flexible and can be more fun. You get to make what your family loves most — a big old-school ham, shrimp scampi, rack of lamb, whatever — and no one will judge. But as at Thanksgiving, sides (and ideally a plethora of them) are key. To help you choose your holiday lineup, we’ve rounded up some of our favorite traditional and unconventional side dishes.

Herbed Yorkshire Pudding (pictured above)

If this year’s feast involves prime rib, you’re going to want Yorkshire pudding. Seriously, you don’t want those flavorful pan drippings to go to waste. The addition of chopped herbs to the batter is a simple but major upgrade.

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Goodbye, Pumpkin Spice. Hello, Peppermint!

by in Holidays, Recipes, December 8th, 2015

peppermint hot chocolateGet ready for peppermint everything. With the pumpkin spice craze behind us, it’s time for a more festive flavor trend. And no food embodies the spirit of the winter holidays quite like a shiny red-striped candy cane. Here’s our list of top peppermint-flavored treats to make this season.

Slow-Cooker Peppermint Hot Chocolate (pictured above)

This easy homemade recipe is thicker and more indulgent than your average hot chocolate. Stick a ladle directly in the pot, set up an add-ins bar with mini marshmallows, crushed peppermint candies and peppermint schnapps, then let guests serve themselves.

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Unconventional Thanksgiving-Worthy Pies

by in Food Network Magazine, Holidays, November 21st, 2015

oatmeal cookie pieTurkey and mashed potatoes may be staples you don’t dare mess with, but this year, have some fun in the dessert round. Friends and family will survive without the usual slice of pumpkin, apple or pecan pie, so make something fun and unexpected (which we often think means adding chocolate). Below is our roundup of unconventional pies that deserve the spotlight at your feast.

Oatmeal Raisin Cookie Pie (pictured above)

As difficult as it may be to believe, not everyone is a pie person. But we’d have a hard time finding anyone who could pass up a freshly baked cookie, especially if it was oatmeal raisin. With a chewy cookie filling baked into a traditional pie crust, this recipe will win everyone over. If you usually prefer an oatmeal chocolate chip cookie to the raisin kind, go ahead and swap in chocolate chips. No one will judge.

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The Ultimate Thanksgiving Breadbasket: Cornbread, Dinner Rolls and More

by in Holidays, Recipes, November 15th, 2015

dinner rollsWhen preparing for this year’s Thanksgiving, don’t let the breadbasket become an afterthought. As the vehicle for soaking up precious gravy-drenched, cranberry-stained bits of food from your plate, bread is a key player for the big feast. Yeast or no yeast, baking from scratch is easier than you think. But we’ve got a trick for jazzing up frozen dinner rolls, too, just in case.

We’ve rounded up some of our favorite recipes to pass around the table for the big night. Make your own cheesy crescents, Parker House rolls, fluffy biscuits and more. Whatever you decide on, don’t forget to factor in the next day’s leftover turkey sandwich. The best leftovers of the year deserve to be sandwiched between something equally delicious.

Food Network Magazine’s Basic Dinner-Roll Dough

This versatile dough can be transformed into four amazing recipes: sea salt dinner rolls, herbed fan-tans, cranberry knots and three-cheese crescents. Bake them now, then stash them away in the freezer until Nov. 26 (or up to one month). Before serving them with your turkey, thaw them at room temperature for 30 minutes, then reheat in a 375 degree F oven for 10 minutes.

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The Many Delicious Ways to Cook Sweet Potatoes

by in Food Network Magazine, In Season, Recipes, November 6th, 2015

marshmallow sweet potatoesSweet potatoes are brighter, sweeter (obviously) and more fun than your everyday spud. Plus, they’re the only vegetables that make eating marshmallows during dinnertime perfectly acceptable. (If you’ve tried Sunny Anderson’s kid-favorite and adult-approved recipe [pictured above], you get it.) Below are some of our favorite ways to cook the orange-fleshed beauties at this time of year.

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POLL: How Many Doughnuts Could You Eat in One Sitting?

by in Food Network Magazine, Polls, October 20th, 2015

glazed doughnut

In a world where calories didn’t matter and stomachaches didn’t exist, how many doughnuts do you think you could eat (and enjoy) in one sitting? Food Network Magazine’s editor in chief, Maile Carpenter, confidently said six, but specified they had to be plain glazed doughnuts so that she would not get sick of them. Think that’s impressive? The magazine’s executive editor, Rory Evans, raised the bar to 13.

Food Network Magazine wants to know your doughnut max. Answer in the poll below to provide important doughnut research for an upcoming issue.

Vote now

The New Orange and Black

by in Food Network Magazine, Recipes, October 19th, 2015

chocolate doughnut holesYou don’t have to bake ghoulish cupcakes or serve garlicky anti-vampire snacks to throw a good Halloween bash. Instead of going the spooky route, serve a beautiful dessert dressed in the official holiday colors: orange and black. Food Network Magazine created four new recipes that are classy enough for a cocktail party but sweet enough for any little monsters in your life.

Chocolate Doughnut Holes

A platter full of doughnut holes is much more tempting than a bowl filled with candy. This recipe yields about five dozen chocolate-glazed bites, which is especially great if you’re planning on a full (haunted) house on the 31st.

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Meatopia: The Ultimate Meat Lover’s Feast at the New York City Wine & Food Festival

by in Events, October 19th, 2015

nycwff meatopiaOn a chilly Sunday evening in New York City, rising smoke obscured the skyline as top chefs cooked mass quantities of meat over open fires. The aroma of sizzling steak, slow-roasted pork and smoked BBQ drifted across the highway and teased hungry guests as they made their way to Pier 92 for the New York City Wine & Food Festival’s Meatopia. In addition to celebrating the great meat-focused chefs across the country, the night was also a tribute to the late Josh Ozersky, founder of this famous meat festival.

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3 Spaghetti Squash “Pasta” Recipes to Make Now

by in Food Network Magazine, In Season, October 12th, 2015

spaghetti squash alfredo Spaghetti squash is the original source of veggie noodles. Unlike other vegetables, it doesn’t require you to use a spiralizer to create perfect, twirlable strands — after a quick roasting time, a fork is all that’s needed. Follow Food Network Magazine’s foolproof roasting guide here. Then, create a comforting low-carb dinner featuring the yellow gourd. Find delicious inspiration from the October issue below.

Spaghetti Squash Alfredo with Pancetta and Peas (pictured above)

You won’t miss the pasta when your squash strands are dressed up with Alfredo sauce. Shallots, white wine and fresh thyme balance the creaminess of the classically decadent dish.

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