Food Network Magazine - (04)April 2020

INSIDE THE

Test Kitchen

Our chefs dish out tips from their

latest batch of recipes.

SECRET

INGREDIENT: ICE!

We love tahini dressing for

falafel (see page 62), but

sesame paste is thick and it’s

hard to turn it into a creamy

sauce. The solution: Blend it

with ice! We pureed tahini,

olive oil, lemon juice, garlic and

ice in a blender and the result

was smooth and almost fluffy.

SLOW-COOKER MAGIC

“For the chicken curry on page 66, I used

whole leg quarters because dark meat is

ideal for a slow cooker: It doesn’t dry out,

and it pulls right off the bone after cooking.

Plus, the flavor you get from the bone just

can’t be beat. The dish was inspired by

an ex-boyfriend’s family recipe—and the

flavors always bring back good memories.”

EASIER THAN PIE

A savory galette like the one on

page 63 is a simple dinner, and

you can tweak the recipe with

any fillings you like. Just unroll

store-bought pie dough on a

foil-lined baking sheet, sprinkle

the center with ½ cup shredded

cheese, 3 to 5 cups cooked

vegetables and another ½ cup

cheese. Fold and pleat the edge

of the dough, brush with olive oil,

season with pepper and bake at

450 ̊, 20 to 25 minutes.

GOING GREEN

We’ve been making small changes

to the way we write recipes lately

so they are more eco-friendly:

We’re not calling for plastic wrap

unless it’s really necessary,

and we’re trying to cut down on

paper towels. We’ve also upped

our recycling and composting

game, and we’re buying as many

groceries as possible from a local

farmers’ co-op. Join us in our

effort in honor of Earth Day!

Melissa Gaman

Recipe Developer

TOWEL: GETTY IMAGES. ICE: RALPH SMITH.

weeknight

cooking

74 FOOD NETWORK MAGAZINE ●APRIL 2020

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