All Posts By Lauren Miyashiro

On the Blogs: Trending Meats, The World’s 50 Best Restaurants and More

by in Community, May 3rd, 2012

Pat LaFriedaYahoo: Prices for dark meat rise with popularity. Pat LaFrieda of Food Network’s Meat Men says, “If you’re looking for what the next trend is . . . always ask the butcher what he takes home.”

World’s 50 Best Restaurants: Mark your map with 50 dream dining destinations. The 2012 prestigious list of the world’s top restaurants has been announced.

The Salt: Pizza Hut’s hamburger-stuffed pizza is just one of the many extreme gimmicks in the international fast food arena (remember the deep-fried McRib in Austria?) Is America losing its “monopoly on gluttony?”

Serious Eats: Have you tried the new Cookie Crumble Frappuccinos at Starbucks? Here’s one taste test opinion, but we want to know what you think!

Slate: Would you forgo weekday lunch at the computer for an hour on the dance floor? Lunchtime dance clubs are trending in Sweden and include an hour long DJ set and takeout.

Bobby’s Chips and Guacamole — The New Girl

by in Holidays, Recipes, May 3rd, 2012

bobby flay chips and guacamole
While guacamole is an obvious choice for Cinco de Mayo, it’s also a tasty one. It’s simple to prepare, fresh in flavor and loved by all. Sure, it’s the safe choice, but ultimately you want to make something that your guests will enjoy, not fear.

I’m a minimalist when it comes to guacamole — because avocados are naturally creamy and indulgent, simpler is better in my book. Bobby’s recipe is foolproof and includes only four extra ingredients: red onion, fresh jalapeño, lime and cilantro. Just chop, mash, squeeze and in 10 minutes, you’ve got the perfect party dip. The diced onion adds texture to the velvety avocado and the jalapeño brings a touch of heat and warmth. The MVI (Most Valuable Ingredient) of the dish, however, is the lime. It makes each bite refreshing and bright and will keep your guests digging in for more.

Tips to consider before making these recipes:

On The Blogs: President Obama and Guy Fieri, Plus New Innovative Websites

by in Community, April 26th, 2012

guy fieriEater: President Obama goes where Guy goes. The president signed his name next to Guy Fieri’s iconic stencil signature in a Colorado restaurant featured on Diners, Drive-Ins and Dives.

Eatocracy: Food is often the best part of traveling, but it’s less fun when dining alone. Invite For a Bite is a new site dedicated to helping women find culinary company.

MSNBC: How worried should you be about the recent case of mad cow disease in the U.S.? NBC’s chief science and medical correspondent addresses the concerns on many people’s minds.

Mashable:  Have you heard of the gourmet goodies website Love with Food? For each box of treats delivered, the site  sends an equivalent amount of money to a local food bank.

Chasing Delicious: Not sure of the difference between sautéing and pan-frying? That’s OK. This comprehensive guide breaks down the basics for you.

On the Blogs: New York Times’ Pizza Issue, Plus a Skeptic Eye on Food Holidays

by in Community, April 19th, 2012

pizzaThe New York Times: The pizza issue is a great source for tips and trends for everything pizza. Try some of Food Network’s favorite pizza recipes.

Bon Appétit: Some see the hundreds of food holidays as marketing ploys. So tell us: Are you in support of today as National Garlic Day?

Architectural Digest: Take a look at some of the world’s most visually stunning restaurants. Which one do you dream of dining at most?

Huffington Post: Why are Big Macs so popular? A recent study suggests that people associate larger portions of food with status.

TIME: Don’t underestimate the power of food. José Andrés and René Redzepi, two major food world players, made the cut for Time‘s list of the 100 Most Influential People in the World.

On the Blogs: Bacon Sundaes, Pizza Parody and Bagel Trends

by in Community, April 12th, 2012

baconGothamist: What’s new in the world of bacon? Burger King’s bacon sundaes, Lay’s BLT potato chips and the evolution of bacon and egg ice cream.

Eater: Take a break to watch SNL’s “Almost Pizza” parody commercial. “It’s very nearly pizza, but not quite. It’s Almost Pizza.”

The Kitchn: The most difficult dinner guest = gluten intolerant + allergic to nuts + vegan + allergic to eggs + lactose intolerant. Believe it or not, there are still some tasty options to feed them.

Bon Appétit: Artisanal bagels are making a comeback. Say goodbye to the puffy, oversized rounds.

Huffington Post: How is food faring in the job market? The restaurant industry has rebounded faster in job creation than the overall economy.

 

Angel Food Cake — The New Girl

by in Recipes, April 12th, 2012

angle food cake
When I think angel food cake, the words “light” and “airy” come to mind; when I made angel food cake, “shrunken” and “dense” were my results. I share this kitchen collapse not to deter you from making the recipe, but to share the lessons I learned. What follows is the sad yet hopeful story of the Fallen Angel Food Cake.

Last weekend, I decided to bake dessert for my boyfriend’s family since they were graciously hosting me for the holidays. Angel food cake is a classic in their household. So the choice was easy, but the pressure was high. I had never made an angel food cake before, and after skimming through various blogs and recipes, I was less than confident. I read the instructions thoroughly and measured the ingredients properly, but I didn’t bring the eggs to room temperature and I pulled the cake out too early. As I’m sure other first-timers can relate, my worst fear came true: The cake fell. I stuck it back in the oven in a desperate attempt to puff it up again, but there was no going back.

Luckily, the poor souls for whom the cake was intended have a great sense of humor and were forgiving of my failed attempt. They also happen to love 7-Minute Frosting. And if anything can save the day, it’s a homemade fluffy, marshmallow-y frosting.

Here’s what I learned after my first angel food cake attempt

On the Blogs: Ice Cream Crisis, Easter Egg Doughnuts and Controversial Frappuccinos

by in Community, April 5th, 2012

vanilla ice creamDaily Mail: There’s an ice cream crisis! Expect price spikes this summer due to the current vanilla-pod shortage.

Serious Eats: Krispy Kreme goes festive with their Easter Egg Doughnuts. Iced and filled with frosting, they’re dangerously sweet.

CBS: Would you like bug juice with that frappuccino? In an effort to go all-natural, Starbucks created controversy with its use of cochineal extract, a dye made from the crushed Peruvian cochineal bug.

BuzzFeed: You can’t fool your kids. In Jimmy Kimmel’s latest (and hilarious) YouTube challenge, parents attempt to prank their children into eating pre-chewed food.

Eater: We know you love to read about food, so here’s a list of IACP’s 2012 Food Writing Award winners.

 

On the Blogs: Kid Foodies, Cheese Desserts and Mad Men Mania

by in Community, March 29th, 2012

guy fieri cooking with kidsAdweek: Kids are foodies, too. Major brands, including Food Network Magazine, are spotlighting the culinary interests of children.

The Salt: Here’s a healthy discovery you’ll love: A daily dose of chocolate can help keep your figure slim.

Foodbeast: Introducing the Handpresso — an espresso maker for your car.

 

The Kitchn: Are you the savory type? Learn how to turn cheese into a delectable dessert.

The Miami Herald: There’s more to Mad Men than fashion and booze; the food is just as fun and will inspire you in the kitchen.

Spaghetti alla Carbonara — The New Girl

by in Recipes, March 21st, 2012

spaghetti alla carbonara
I’m not a natural-born baker. Flour mishaps are all too common in my kitchen to classify me as one. Yet, despite my lack of grace, baking is what I love to do.  My confectionery blunders almost always turn out tasty in the end, and I’ll admit to having a keen eye for good cookie recipes. When it comes to using measuring cups, I don’t feel limited, I feel confident.

Cooking by taste is a whole other story — it terrifies me. I overthink every step and doubts cloud my culinary judgment. How much is a dash of salt, really? How many minutes exactly does it take to roast a chicken?

Don’t get me wrong, I’ll happily admit to my savory successes. Alton’s Skirt Steak is probably one of the best things I’ve ever made and Bobby’s Mesa Grill’s Shrimp With Green-Onion Cilantro Sauce (recipe available in his cookbook) has always been a crowd-pleaser for me. But the problem is that all my second-guessing prevents me from enjoying the process.

Read more

On the Blogs: Taco Madness, a Food Wiki and At-Cost Coffee

by in Community, March 20th, 2012

baja style fish tacosSerious Eats: There’s a different type of bracket this March you should be paying attention to: Round One of Taco Madness is underway in Los Angeles.

Eater: Tired of Googling your kitchen questions? Chef Ferran Adrià speaks of plans for a culinary Wikipedia-style resource.

Food Republic: Why is an investment company selling coffee out of a truck?  They’re hoping to teach you something with a 28-cent cup of joe.

Mashable: App alert! Go beyond the obvious landmarks and tourist traps: Roamz lets you find a city’s hidden gems.

Huffington Post: Starbucks opens their first Evolution Fresh juice bar.  The chain may not reach your city for a while, but you can find the drinks at a variety of retailers.