Food Network Magazine - (06)June 2020

weeknight

cooking

72 FOOD NETWORK MAGAZINE ●JUNE 2020

ZA’ATAR AND TOFU PHOTOS: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON.

Our chefs dish out cooking tips

from their latest batch of recipes.

OUR FAVORITE

NO-COOK PASTA SAUCE

Here’s a super-tasty way to dress pasta,

and you probably already have all the

ingredients: Mix ¼ cup olive oil with

2 minced garlic gloves, 1 teaspoon

grated lemon zest and ½ teaspoon

each kosher salt and red pepper flakes.

Cook your pasta and drain it, then toss

it with the garlic oil—that’s it! You can

also beef it up with veggies or grilled

sausage like we did on page 66.

RESTAURANT-QUALITY

SCALLOPS

Don’t be afraid of cooking scallops—

it’s simple! (Check out the recipe on

page 65.) To get a great golden

crust, make sure you pat the

scallops dry before cooking. And

once you add them to the hot pan,

leave them alone for few minutes

so they sear and caramelize. You’ll

know it’s time to flip them when they

release easily from the pan.

MAKE YOUR OWN

FAUX MEAT

We grated firm tofu on a box

grater to stand in for ground

meat in our vegetarian chili on

page 66. To keep the grated

tofu from getting mushy, we

wrung it dry in a kitchen towel,

then sautéed it in oil before

adding it to the chili. Try

the same trick to create

meatless sloppy joes,

Bolognese sauce or tacos.

THE SPICE YOU

HAVE TO TRY

“I grew up in a Lebanese-

American family, and one

of my favorite Middle

Eastern ingredients is

za’atar seasoning—it

packs major flavor! The

mix can vary, but it usually

contains cumin, sumac,

sesame seeds and the

herb za’atar, which is like

oregano or thyme. I used

it to season the snapper

INSIDE THE

Test Kitchen

on page 68, but I also love

sprinkling it on

soups, salads,

popcorn and

avocado toast:'

Khalil Hymore

Recipe Developer