Food Network Magazine - (05)May 2020

INSIDE THE

Test Kitchen

Our chefs dish out tips from their

latest batch of recipes.

FOOD PHOTOS: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE.

weeknight

cooking

66 FOOD NETWORK MAGAZINE ●MAY 2020

RETHINK VEGGIE TACOS

If you’re making vegetarian tacos, consider

bulking them up with vegetables instead

of red or black beans. We made green bean

tacos on page 58, but cauliflower, sweet

potatoes and broccoli rabe make great fillings,

too. Just sauté or roast the veggies until

they’re tender and golden. And don’t forget

your favorite toppings!

USE CABBAGE IN SALADS

“Lettuce can wilt and get soggy when

it’s dressed—but cabbage won’t,

which makes it great for salads. Try

savoy cabbage, which is more tender

than other kinds. The trick is to blanch

Check out the recipe

on page 57.”

Steve Jackson

GIVE LABNEH A TRY

We love using labneh in the test kitchen.

It’s a Middle Eastern strained yogurt

cheese that’s like a cross between

Greek yogurt and sour cream, and it’s

showing up in more and more grocery

stores and restaurants. (Menu mentions

of labneh increased 70 percent in the

past four years!) We used it as a soup

topping on page 56, but it’s also a great

sandwich spread or dip.

MAKE A

10-MINUTE

MARINADE

You don’t need to

marinate skinless,

boneless chicken

breasts—but you’ll

really taste the

difference if you

do! Ten minutes

is all it takes. Use

ingredients with

bold flavors, like

fish sauce, soy

sauce or chili sauce,

plus some acid, like

lime juice or vinegar.

Try the chicken on

page 56 and see

what we mean!

the leaves first so that

they soften slightly.

Test Kitchen Director