All Posts By Lauren Miyashiro

A Healthy Tuscan Vegetable Soup — The New Girl

by in Recipes, May 29th, 2012

tuscan vegetable soup
When paired with a balanced diet, I believe that everyone is entitled to a food splurge every once in a while. I would be quite a grumpy person if I had to rid myself of treats forever. But I recently came to a rude realization that these eating sprees have become part of my everyday routine.

Working in an office full of food enthusiasts, it’s not surprising to find myself eating cake at 2 p.m. on a weekday. My love for burgers has me taste-testing my way through New York City in search of the best. And I add bacon to pretty much everything, cookies included. I decided that I need to make these indulgences more of what they’re meant to be, guilty pleasures to be enjoyed on occasion.

When I had this epiphany, I was determined to have a veggie-packed dinner right away. I was craving something hearty and didn’t want to feel like I was sacrificing a delicious dinner just to be healthy. Ellie always seems to have a solution for that and her Tuscan Vegetable Soup really is comfort food at its finest. Generally for me, that category entails something like a big bowl of mac and cheese, but this soup really fit the bill for a satisfying and feel-good meal.

Here are few things to consider before making this recipe

On the Blogs: An Ice Cream Lock, Cupcake Sausage and a New Cut of Steak

by in Community, May 24th, 2012

ice creamHuffington Post: Sick of people breaking into your ice cream stash? Keep your pint safe with Ben and Jerry’s Euphori Lock.

NPR: How does Vegas Strip Steak sound to you? Oklahoma State University has discovered a new steak and is in the process of patenting the hidden cut of meat.

Wall Street Journal: Men enjoy being in the kitchen, too. Men of Generation X are catching up to women in cooking household meals.

Cupcake Project: What would happen if you filled a sausage casing with cupcake batter and threw it on the grill? You’ve got a cupcakewurst.

Bon Appétit: Have you ever cooked with white asparagus? Chef Kurt Gutenbrunner believes it is “something like foie gras or caviar,” and offers his expertise for the precious vegetable.

On the Blogs: The Truth Behind Pepper, a Vegetarian Shark and the Best Beer

by in Community, May 17th, 2012

black peppercornsThe Salt: Is black pepper the secret ingredient to weight loss? A recent study claims yes, but actual benefits may be minimal.

Tree Hugger: There is one shark you don’t have to be afraid of in the water. Six-foot Florence is the world’s first vegetarian shark.

New York Times: Need incentive for improving your eating habits? A new invention promises cash rewards for healthy eating.

LA Weekly: The new scrapbook-esque children’s book, The Delicious Life of Julia Child, is a quirky and fun read for kids and adults.

Slate: Is there such a thing as the “best beer in the world?” Russian River Brewing Company’s Pliny the Younger has taken the title according to BeerAdvocate.com.

On the Blogs: Ted Allen, Julia Child and Girl Scout Candy Bars

by in Community, May 10th, 2012

ted allenFood Republic: Congratulations to Ted Allen for winning his second James Beard Award last weekend. The Chopped host talks about his inspiration from competition judges and reveals his favorite food pairings.

Washington Post: Nearing Julia Child’s 100th birthday, we remember how the beloved French Chef revolutionized home cooking, especially for women.

 

Travel + Leisure: Have a passion for burgers? See if your town made the cut for America’s Best Burger Cities 2012.

Slate: We all know kale is good for you, but how about an all-kale diet?

The Daily Meal: Girl Scout candy bars are real. Flavors include Thin Mint, Caramel and Coconut and Peanut Butter Créme.

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