by Lauren Miyashiro in Food Network Magazine, Polls, February 16th, 2016
by Lauren Miyashiro in Food Network Magazine, Recipes, February 12th, 2016
Food Network Magazine wants to know how America grills. What kind of grill do most people have? Are readers for or against grilled fruit? Which yields better results: dry rub or marinade? Answer the poll questions below, then see how your grilling opinions stack up to others’ in a future issue of the magazine.
by Lauren Miyashiro in Contests, Food Network Magazine, February 9th, 2016
There are a lot of white-chocolate haters out there. It’s “too sweet” and “not real chocolate,” they say. Maybe you agree … until you try caramelized white chocolate. It tastes like salted caramel crossed with chocolate and will probably change your mind.
Find out how to caramelize white chocolate at home with directions from the January/February issue of Food Network Magazine, below. Whether you pour the roasted goodness into cute heart-shaped molds for your valentine or keep the batch for yourself is up to you.
by Lauren Miyashiro in Food Network Magazine, Recipes, January 29th, 2016
Calling all s’more lovers! Food Network Magazine wants to know your most-delicious s’more creation. What are your favorite fillings — and what do you sandwich them between?
Submit your idea for the ultimate s’more treat here for a chance to win a $500 gift card to FoodNetworkStore.com.
by Lauren Miyashiro in Food Network Magazine, Recipes, January 17th, 2016
Some like it hot … some like it not-as-hot. How much spice can you handle? With dozens of new spicy snack recipes featured in the January/February issue of Food Network Magazine, it’s time to test your heat tolerance. These 50 fiery ideas are a lot to choose from, but our friends in the test kitchen developed even more. (If you’re wondering how the kitchen staff survived the spicy challenge, many antacids were consumed during the development of these recipes.)
Below are nine Web-exclusive recipes that didn’t appear in the magazine but are too delicious not to share. Insider tip: The ribs, arepas and clams were favorites during the taste-testing. Make whatever sounds best (or spiciest) to you, then do as the Food Network recipe testers do: dare someone else to try it first.
Cajun Baked Clams: Cook 24 littleneck clams in 1/4 cup each white wine over high heat, covered, until they open. Strain, reserving 3 tablespoons of the juices. (Discard any unopened clams.) Saute 1 finely chopped andouille sausage (about 3 ounces) in butter until browned, 3 minutes. Add 1/2 cup chopped pimentos, 3 sliced scallions (white parts only; reserve the greens for topping), 2 minced garlic cloves and 1 teaspoon fresh thyme; cook 1 minute. Stir in the reserved clam juices. Mix 1/2 cup breadcrumbs with 3 tablespoons melted butter and 1/2 teaspoon cayenne. Discard the top shell of each clam; top the clams with the sausage filling, then the breadcrumb mixture; broil until golden. Top with the reserved scallion greens.
by Lauren Miyashiro in Food Network Magazine, Polls, January 17th, 2016
You never really outgrow Tater Tots. The fried shredded potato balls are french fries’ crispier, fluffier cousins, and they’re hard not to love. So the next time you pass them in the freezer aisle, treat yourself. Grab a bag and turn the crunchy potato snack into some serious party grub.
The January/February issue of Food Network Magazine includes five amazing reimagined dishes featuring Tater Tots. Even Tot haters (yes, they exist) approved all the dishes. You can find them below, along with other genius recipes developed in our kitchen.
Cheesy Bacon-Tater Tot Pie
Top fried shredded potatoes with bacon, cheddar and a drizzle of spicy Sriracha mayonnaise and friends and family will hardly need any convincing. Make this dish for game day or serve it for dinner — you can’t go wrong.
by Lauren Miyashiro in Food Network Magazine, Holidays, November 21st, 2015
Coming to newsstands in late summer 2016: Food Network Magazine’s readers’ choice issue. The special edition will have more than 100 recipes inspired by your poll picks and preferences! Vote in the survey below to let the editors know what you think should be in the magazine. Then grab the link to Hearst’s sweepstakes page for a chance to win a $500 gift card to FoodNetworkStore.com.
by Food Network Magazine in Food Network Magazine, In Season, November 17th, 2015
Turkey 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.
by Lauren Miyashiro in Food Network Magazine, In Season, Recipes, November 6th, 2015
For the December issues of Food Network Magazine and HGTV Magazine, the sister publications went head-to-head in a gingerbread house contest. The challenge: Each staff would decorate a simple gingerbread house made with a kit from the craft store, using all edible ingredients. Who won? That’s for you to decide.
Vote in the poll below, just for fun, to let the editors know which one is your favorite. Then head to Hearst’s sweepstakes page for a chance to win a $500 gift card to Michaels and a Wilton cake-decorating kit.
by Food Network Magazine in Food Network Magazine, Polls, October 27th, 2015
Sweet 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.
Gone are the days when sea salt seemed like an exotic pantry ingredient. These days salt comes in a variety of textures, tastes and colors. Food Network Magazine wants to know how many — and which — different types you keep in your kitchen. Answer below.