by Food Network Magazine in Food Network Magazine, Polls, October 27th, 2015
by Lauren Miyashiro in Food Network Magazine, Polls, October 20th, 2015
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.
by Lauren Miyashiro in Food Network Magazine, Recipes, October 19th, 2015
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.
by Lauren Miyashiro in Food Network Magazine, In Season, October 12th, 2015
You 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.
by Lauren Miyashiro in Food Network Magazine, Polls, October 11th, 2015
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.
by Lauren Miyashiro in Food Network Chef, Food Network Magazine, October 8th, 2015
Whether you’re a hopeless romantic or just appreciate an excuse to eat chocolate, Food Network Magazine wants to know how you celebrate Valentine’s Day. Vote in the survey below to share your opinions and help provide research for an upcoming issue. Even if you don’t like the day (there’s a question about that too!), we know you have some things to say.
by Lauren Miyashiro in Food Network Magazine, Recipes, September 30th, 2015
Tailgate or home-gate: Which is better? In the October issue of Food Network Magazine, we learned that Guy Fieri, Aarón Sánchez and former NFL player Eddie Jackson chose the parking-lot party. So did Sunny Anderson (who would rather be at the MetLife Stadium sipping a coffee spiked with a shot of whiskey). But most Food Network chefs prefer to be at home yelling at the TV during the game.
Read below to learn what they consider their most impressive game-day culinary feat then judge for yourself who deserves the bragging rights. Whether you’re a die-hard fan or more like Katie Lee, who admits she’s too busy stuffing her face with nachos to yell at anyone, you’ll find inspiration for your Sunday spread.
- Root For: My alma mater’s Arkansas Razorbacks
- Against: Any other SEC school
- Most-Impressive Game-Day Feat: 50 slabs of ribs
- Signature Dish: My Spicy Rum Chicken Wings are always a big hit.
by Lauren Miyashiro in Food Network Magazine, Recipes, September 20th, 2015
Pudding is perfect for just about any mood. Whether you’re grumpy or happy, pudding offers a cupful of comfort. It’s also super-easy to whip together at home.
To make your own (without the packet), start with Food Network Magazine’s basic vanilla recipe, which calls for just a few of ingredients you likely already have on hand.
by Lauren Miyashiro in Food Network Magazine, In Season, September 18th, 2015
Dear Grilled Cheese,
Everything about you is intoxicating: your sizzling buttery aroma as you hit the pan, the golden-sunrise hue of your exterior, the way your cheese turns into wonderful yellow ribbons. Grilled cheese, let me just say three words — words it has taken me much, much too long to proclaim: Get in m’belly.
With love and passion,
Jeffrey Michael Mauro
In case you missed it, the September issue of Food Network Magazine focused on reinventing the beloved grilled cheese sandwich. So it only seemed fitting to ask the Sandwich King for his overall thoughts on the subject, which are so passionately stated above. Jeff’s go-to recipe: a white-bread classic with a twist. He calls it the French Onion Grilled Cheese.
by Food Network Magazine in Food Network Magazine, September 13th, 2015
If you’ve ever gone apple picking, you know that a hot cup of cider is the ultimate treat on a crisp fall day. But the unfiltered juice is too good to be limited to your orchard experiences. It’s equally delicious cold and makes an amazing home cocktail mixer. To get the party started, Food Network Magazine came up with eight fun recipes so you can begin toasting to fall. Get happy hour (and dessert) inspiration from the October issue below and start mixing.
Whether you’re planning your own wedding, are a hopeless romantic or love a good party (with great food), Damaris Phillips’ wedding pictures are a must-see. Food Network Magazine got the invite and talked with the beautiful bride about all the details of the big day. To see photos and learn more about the now-newlyweds’ inspiration for the quirky and unconventional reception, read the full article from the September issue below.
The challenge sounds like the final test on a cooking-show competition: Throw a wedding reception for 235 people in the middle of a city street with a different place setting for each guest, an all-vegetarian menu and a 10-cake dessert buffet baked exclusively by the bride and groom. Oh, and the forecast calls for thunderstorms. This is not, however, a cooking-show challenge; it’s Damaris Phillips’ real-life wedding day — and she’s pulling it all off without a hitch.