All Posts By Lauren Miyashiro

On the Blogs: Food Trucks, Pizzabons and the 10 Best New Restaurants in America

by in Community, August 17th, 2012

melissa d'arabianEater: Think you have what it takes to run a food truck? Food Trucks for Dummies has hit the bookshelves and offers the keys to success.

Bon Appétit: America’s 10 Best New Restaurants have been announced.

Gawker: Cinnabon introduces the Pizzabon to fulfill savory cravings and attract new customers. Meanwhile, Domino’s aims to shift its image by dropping the pizza pie from its logo.

The State: Melissa d’Arabian’s resume extends far beyond Food Network Star. As a former financial consultant, her money-saving tips for home cooks are the real deal.

On the Blogs: Astronaut Hot Dogs, Plus McDonald’s Midnight Breakfast

by in News, August 10th, 2012

hot dogEater: Watch a hot dog journey into outer space and drop back down to earth, only to be eaten immediately.

Food 52: What is a cherpumple? It’s an outrageous dessert composed of three cakes, each filled and baked with its own pie.

Food Beast: “Floating mugs” may be your family’s solution to those unwanted condensation rings left behind on table.

Business Insider: You don’t have to wait until morning anymore to grab an Egg McMuffin. McDonald’s introduces Breakfast After Midnight.

On the Blogs: Healthy Tips From Robert Irvine and Trending Pickles

by in Community, August 2nd, 2012

robert irvineThe Daily Meal: Even on the road, Robert Irvine eats well and stays fit. It may be easier than you think.

NPR: Wondering where all the watermelon seeds went? Don’t worry, the seedless variety tastes the same as the black-seeded, traditional kind.

Nation’s Restaurant News: Pickles are trending and on the rise amongst restaurant menus.

 

Huffington Post: The cupcake craze carries on. The world’s largest cupcake mosaic features more than 1,000 pounds of cupcakes.

Grilled Pizza With Spicy Sausage — The New Girl

by in Recipes, August 1st, 2012

grilled pizza with spicy sausage
This grilling season, classic cookout fare is getting revamped. Think Bruschetta Dogs and grilled desserts. Don’t get me wrong, I’m still perfectly content with a good old burger. But with all the buzz around new foods that look great with char lines, I had to join in on the fun. Toss a pizza on the grill? I’m on it.

Pizza has become a go-to meal for my beau and me. It’s a no-fuss dinner that tends to be forgiving to newbies like us. Add too much cheese? No such thing. Trouble rolling the dough? Call it art. We’ve even taken off the training wheels and come up with our own topping combos and techniques, without relying on recipes. However, when the decision came down to grilling the pie for our next date night, I wanted the guidance of an expert. And who better than the grill master himself, Bobby Flay?

This Grilled Pizza With Hot Sausage, Grilled Peppers, Onions and Oregano Ricotta is a mouthful to say, and a mouthful to enjoy. Though it takes a hefty dose of prepping, don’t let that scare you away. It’s well worth the effort. Serve it on a night when you’re looking for a major ego boost, as each of its elements is sure to impress.

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On the Blogs: Yogurt Bars, Cocoagraphs and Pop-Up Grocery Stores

by in Community, July 26th, 2012

greek yogurtAssociated Press: The Greek yogurt craze continues to go strong, with top yogurt makers opening “yogurt bars” in New York City.

Healthland: Pop-up grocery stores may help solve the problem of “food deserts.”

Bon Appétit: It’s all about portion control — and using a colorful plate for dinner just may be the key to your success.

 

Laughing Squid: Obsessed with Instagram? Now you can turn all your favorite filtered snapshots into chocolates aka “cocoagraphs.”

NY Times: What are your Olympic athletes eating this summer? While most people worry about too many calories, they “have the unusual problem of having to work hard to keep weight on.”

On the Blogs: Trendy Comfort Food, Child Prodigies and Mashed Potato Machine

by in Community, July 19th, 2012

bobby flayEater: Food meets comedy as Bobby Flay guest stars in Portlandia: The Brunch Special this Friday.

NY Post: American comfort food is getting trendier and often more expensive. How do you feel about its glamorous makeover?

The Guardian: Culinary child prodigies are serving up inventive, sophisticated food. It’s no gimmick.

Huffington Post: Yes, there is such a thing as a 7-Eleven mashed potato machine. It has, however, yet to reach the U.S.

Typewich: Need to break up your monotonous sandwich routine? Typewich.com presents a new combo idea each time you refresh the page.

On the Blogs: A Fast Way to Shuck Corn and McDonald’s “Secret Sauce” Revealed

by in Community, July 12th, 2012

corn on the cobThe Kitchn: Need a fast way to shuck corn? Use your microwave!

SF Weekly: Imagine on-demand ice cream, delivered to your house within 15 minutes. San Francisco gets the treatment this weekend.

The Salt: It sounds crazy, but a hot drink can actually cool you down in the summer heat.

Bon Appétit: McDonald’s Canada is all about transparency these days. This week, they show you how to make their infamous “secret sauce” at home.

The Independent: What makes for the best-tasting beef? Wine-drinking cows, says a French farmer.

On the Blogs: Hotter Dogs, 10,000 Free Tacos and Food Fashion

by in Community, July 5th, 2012

hot dogNation’s Restaurant News: It’s National Hot Dog Month and the American classic is getting vamped up.

Eater: Don’t have a Taco Bell in town? Perhaps they’ll airlift 10,000 free tacos to you.

The Braiser: Food has transformed into a trendy culture and now its influence is making its way over to fashion.

Art of Eating: Can’t describe why something’s delicious? The answer is umami.

On the Blogs: Duff’s New Cake Shop, Beer Foam and Remembering Nora Ephron

by in Community, June 28th, 2012

ace of cakes duff goldmanThe Sun-Times: “You can build a bear, bottle your own wine, paint pottery — and now, decorate your own television-worthy cake.” Ace of Cakes star Duff Goldman has opened Duff’s Cakemix, a make-your-own-cake shop in Los Angeles.

Diner’s Journal: The world will miss screenwriter (Julie & Julia and When Harry Met Sally…), feminist, journalist and foodie Nora Ephron.

Fast Company: Want fresh local produce, but the convenience of a supermarket? The company BrightFarms is working to oversee the installation of hydroponic greenhouses on store rooftops.

Eat Boutique: Learn how to plant, harvest, store and enjoy radishes with this beautiful illustrated guide.

The Salt: Cool off this summer with an ice-cold beer, topped with frozen foam. It won’t water down your beverage and will help keep it cool for an additional 30 minutes.


On the Blogs: Bacon’s Finally Losing Hype, Plus Trisha Yearwood’s Back for a Second Season

by in Community, June 23rd, 2012

trisha yearwoodWall Street Journal: Bacon is losing hype and smoked foods are rising on American menus. Even cocktail enthusiasts are embracing the trend.

The Hollywood Reporter: Grammy Award winner Trisha Yearwood will be back for a second season on Food Network. Check for new episodes of Trisha’s Southern Kitchen this fall.

Grist: Ever wonder why your McDonald’s burger doesn’t look like the perfect one in those commercials?

Huffington Post: Holding the fridge door open is bad, but we all seem to do it. “To make snacking procrastination more “green,” Chinese designer Changhong has created the S.Home Refrigerator, a full-size fridge that becomes transparent as you approach it.”