by Lauren Miyashiro in Food Network Magazine, In Season, September 18th, 2015
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.
by Lauren Miyashiro in Food Network Magazine, Holidays, Polls, September 11th, 2015
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.
by Lauren Miyashiro in Food Network Magazine, Holidays, Polls, September 6th, 2015
Food Network Magazine needs your help for the December issue. It’s never too early to start daydreaming about the holidays. And channeling your holiday cheer prematurely might even make you feel better on a hot and sticky late-summer day.
The editors want to know which side you’re on for traditional holiday drinks. Vote in the poll below and tell FN Dish whether you prefer to sip hot cocoa or eggnog.
by Lauren Miyashiro in Food Network Magazine, In Season, September 4th, 2015
Christmas is still far away — 108 days away, in fact. But the holiday spirit comes (way) early to the Food Network Magazine office, where the staff is hard at work on the December issue.
Vote in the polls below to help provide valuable insight on the sweetest part of December: cookies. While you may not be ready to think about holiday roasts yet, there’s never a bad time to think about cookies, even if they’re reindeer-shaped and decked out in festive royal icing.
by Lauren Miyashiro in Food Network Magazine, Recipes, August 23rd, 2015
August may be over, but summertime’s bountiful produce is still here — for now. Find the perfect recipes for celebrating the last days of summer in the September edition of Food Network Magazine. Before fall officially arrives and the bounty of stone fruit at the farmers market is replaced with buckets of apples, bake a pastry filled with nectarines or plums. What should also be on your to-do list: eating tomatoes of every shape and size and cooking with (a lot) of basil.
Complete with 50 easy bar cookie recipes and a special kids’ edition, this issue is also a great resource for back-to-school season. And Food Network Magazine staffers can vouch that even the kid-friendly recipes (think grilled cheese and chicken fingers) are just as tempting for adults. Read on for their favorite new recipes from the magazine and start cooking!
“I know the chicken tenders — Hawaiian, ramen, waffle (pictured above) and pizza — in our kids’ insert are geared toward a slightly younger audience, but I want to try them all. Warning to all parents: You may love them as much as your kiddos.
by Lauren Miyashiro in Food Network Magazine, Holidays, Polls, July 16th, 2015
Cookie bars are the best way to bake for a crowd. Instead of taking time to scoop evenly sized balls of dough, turn your favorite cookies into one-pan treats. They’ll cook evenly and look fabulous. In just about an hour (or less) and with minimal cleanup, you’ll have a delicious portable dessert to feed a party.
Whether you’re a cookie monster, you prefer cheesecake or you eat gluten-free, there’s a cookie bar recipe for you. Find it in Food Network Magazine’s 50 Bar Cookies from the September issue. Brownies and blondies are included, as are equally irresistible no-bake options when it’s too hot to turn on the oven. Read on to discover favorite batches from the Food Network Magazine recipe developers, plus a bonus recipe.
by Lauren Miyashiro in Food Network Magazine, July 4th, 2015
It’s only mid-July, but Food Network Magazine editors are already hard at work on the Thanksgiving issue. So while you’re searching for potato salad recipes and ideas for no-bake dessert to bring to the next cookout, their minds are on turkey and pumpkin pie. Help them with their research and vote in the following Thanksgiving shortcuts poll.
From boxed mashed potatoes to canned cranberries, Food Network Magazine wants to know how you cut corners for the big feast. Answer the questions below, then see how your Thanksgiving dinner compares with others in the upcoming November issue.
by Lauren Miyashiro in Food Network Magazine, June 28th, 2015
By now you know that Food Network Magazine’s July/August issue boasts an incredible burger section. And while the endless combinations of bun, toppings and meat blends can (and should) keep you occupied all summer long, there are plenty more all-American summer dishes to make for this BBQ season. The magazine staffers, for example, are beyond excited about the red, white and blue desserts for today’s 4th of July celebration. (The patriotic desserts taste just as delicious on July 5 and every day following, so don’t fret if they don’t make it to this year’s fireworks festivities.) Other highly anticipated recipes from the new issue include 50 things to make with zucchini, no-churn cheesecake ice cream and lobster rolls. Read on to find out what other recipes you should be making.
“We don’t always eat the food we photograph for the magazine — sometimes it’s been sitting out a little too long, or too many hands have primped and prodded it — but no one could resist Jeff Mauro’s lobster rolls (pictured above). As soon as they were shot, everyone on set dug right in. The recipe is super simple, but that’s how I like my lobster rolls: big chunks of lobster meat with just a little mayo and celery. And a butter-toasted bun, of course.”
— Lisa Cericola, Features Editor
by Food Network Magazine in Food Network Magazine, June 19th, 2015
The mouthwatering burger you see pictured above features the results of Food Network Magazine’s survey that asked thousands of fans what makes a perfect burger. The findings: Most people cook their patties to medium, are pro-bacon, choose a sesame seed bun over plain and prefer cheddar cheese to American. But voters also shared some less obvious burger additions — like peanut butter, kimchi and pickled beets — revealing that almost nothing is off-limits in burger building.
To celebrate the versatile backyard fare, the July/August issue features an entire section dedicated to the art of the hamburger. From fancy flavored buns to regionally inspired toppings, you’ll find new ways to enhance your grilled patty all summer long. Find snippets of the guidebook below.
We aren’t sure what Curtis Stone’s wife is going to do for him for Father’s Day, but it’ll be tough for Lindsay Price to outdo 2014: She hired a string quartet and spent all day cooking him an Italian dinner. And this was to one-up Curtis’ Mother’s Day move the month before, when he hired a mariachi band and rolled out a Mexican feast in their backyard. Over the top, yes, but the chef doesn’t get much time off, between his Los Angeles restaurant, Maude, and his hours on the set of All-Star Academy. When he does have a minute with Lindsay and their two young sons, Hudson and Emerson, he makes a big deal of it. Curtis would love anything Lindsay decides to make this year, but he admits that he often craves a big steak. “All us guys like to feel like Fred Flintstone once in a while,” he says. This summery steak dinner, from his cookbook Good Food, Good Life, couldn’t be easier. “It leaves more time for friends and family,” he says.
Get Curtis’ ideal Father’s Day meal below.
Grilled Rib-Eye Steaks with Mouth-on-Fire Salsa (pictured above): “I buy big, thick steaks to achieve that juicy, rosy medium-rare doneness.”