Food Network Magazine - (10)October 2020

weeknight

cooking

70 FOOD NETWORK MAGAZINE ●OCTOBER 2020

INSIDE THE

Test Kitchen

Our chefs dish out tips

from their latest batch of recipes.

EGGPLANT FOR ALL

It’s the end of eggplant season—a good

time to make caponata. This Sicilian

eggplant-tomato relish is super versatile:

We served it with fish on page 64, but it’s

also delicious as an antipasto, on a sandwich

or in an omelet. Make a double or triple batch

and refrigerate it for up to 1 week.

CUSTOMIZE YOUR CROUTONS

Homemade croutons are a great way

to dress up soups and salads. We made

cheesy ones on page 65, but you can

play around with other flavors: Toss bread

cubes with olive oil and any spice and bake

on a parchment-lined baking sheet at 400 ̊,

tossing occasionally, 10 to 12 minutes.

CHEESE: GETTY IMAGES. CROUTONS: SHUTTERSTOCK.

“The couscous dish on page 66

is rich and creamy, similar

to porridge or risotto—but I

barely used any cream! The key

is to scramble eggs directly into

the hot couscous. I got the idea when I was

researching Moroccan food and saw that

some variations of shakshuka include couscous.

I combined the same ingredients in a different way

to make a meatless meal that’s

packed with protein.”

HEALTH^

HACK

OF THE

MONTH

Jessica Widmer

Recipe Tester

THE EASIEST DIP EVER

A simple way to whip up a dip: Put

cheese in a food processor, like we

did on page 62. Start with a soft

or crumbly cheese such as feta,

goat cheese or ricotta; add garlic,

herbs, lemon zest or other mix-ins

along with some olive oil and puree.

With tender meaty pieces, our

hearty Filet Mignon Flavor kibble

strikes the perfect balance

between nutrition and love.

® 2020 Mars or Affiliates. Westie image is a trademark.

Love them back

™

The homemade

meal you ,

made just

for them.

t