Food Network Magazine - (05)May 2020

9

SUN mon TUE

20

slice of cheese

and bread. Flip

and cook.

Try huevos

rancheros in an

avocado for Cinco

de Mayo! Bake an

half at 425 ̊,

18 minutes. Top

with pico de gallo

and tortilla chips.

they look like

Princess Leia’s

hair!

Fire up your grill

for Saturday

night snacks:

Grill frozen onion

rings until hot

and charred.

Make “steak”

for Meatless

Monday: Brush

1-inch-thick

cauliflower

steaks with

Italian dressing;

roast at 475 ̊,

30 minutes.

Make a caffeinated

snack to power you

through the week:

Mix ⅓ cup

confectioners’

sugar with

2 tablespoons

matcha; toss with

12 cups popcorn.

One month until

summer! Get in

the spirit with ice

cream sandwiches:

Fold berries

into softened

vanilla ice cream.

Sandwich between

chocolate wafers.

The Culinary

Institute of

America opened

on this day in

1946. Test your
      knife skills: Go
      to foodnetwork
      .com/knifeschool.

Dress up store-

bought potato

salad for a last-

minute Memorial

Day side. Add

chopped bacon,

lettuce and

tomatoes—

BLT style!

Cheers to

the weekend!

Give your

beer a kick:

Add a splash

of brine from

a jar of pickled

jalapeños.

Day: Grind

5 8

18 19

24 25 26

10 11 15 16

23

31

17 21 22

12 FOOD NETWORK MAGAZINE ●MAY 2020

calendar

EDIBLE FLOWERS AND BEER: BEN GOLDSTEIN/STUDIO D. GRILLED CHEESE AND RULER COOKIES: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON

.

CINNAMON BUNS AND LAVENDER: GETTY IMAGES. ONION RINGS: LEVI BROWN. POPCORN AND CAULIFLOWER: RALPH SMITH. ICE CREAM SANDWICHES: ANTONIS ACHILLEOS. KNIFE AND CUCUMBER: MARKO METZINGER. POTATO SALAD: JUSTIN WALKER. DEVILED EGG AND COFFEE MILK: RYAN DAUSCH.

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