Food Network Magazine - (02)February 2020

SUPERFOOD

OF THE MONTH

“Turmeric is one of my

favorite superfoods. It gets

a lot of attention for its

anti-inflammatory benefits,

but I used it in the frittata on

page 58 for the taste: The

spice adds a gentle peppery,

earthy flavor (and an amazing

yellow color). Try adding

a pinch to scrambled eggs

COOK LENTILS

IN MINUTES

We recently discovered

microwavable

precooked lentils and

we’re loving them.

Dried lentils can take

20 minutes to make,

but the precooked ones

are ready in less than

2 minutes—and the

texture is great! You

can also sauté them

briefly with chopped

leeks and carrots like

we did on page 60.

EAT YOUR SALMON SKIN

Think twice before you remove the skin from your salmon—

it’s full of heart-healthy omega-3s, plus it tastes delicious if

you cook it right. To get crispy skin like we did on page 61,

put the fillets skin-side down in a cold skillet; turn the heat

to medium and cook until the skin is golden brown, about

10 minutes. Flip and cook through, about 2 more minutes.

MAKE A FAUX

MEAT SAUCE

Plant-based meat is so popular,

we decided to make our own

meatless “meat” sauce. The

secret to our ragù on page 55 is

a mix of finely chopped mushrooms

and walnuts. The mushrooms

add a rich meaty flavor and

the walnuts mimic the crumbly

texture of ground beef. Use

the same combo to make a

vegetarian taco filling.

Young Sun Huh

Recipe Developer

INSIDE THE

Test Kitchen

Our chefs dish out healthy cooking tips

from their latest batch of recipes.

weeknight

cooking

TURMERIC PHOTO: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE. SALMON: ALAMY.

64 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020

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