IRRESISTIBLE FLATBREAD
Recipe developer Khalil Hymore is of Syrian-Lebanese
descent and grew up eating lahm bi ajeen, a pizza-like
flatbread topped with spiced ground meat that’s sold
at outdoor markets in the Middle East. It’s typically
made with lamb, which Khalil used on page 78, and
a drizzle of pomegranate molasses. Khalil included
alternatives (beef instead of lamb; balsamic glaze
instead of pomegranate molasses), but the authentic
version is best!OUR HOT HONEY OBSESSION
Fiery hot honey has been trending in kitchens
everywhere, especially ours. It tastes great
drizzled on pizza and ice cream, and on the
savory French toast on page 80. If you don’t
see it at the store, just make your own: Stir
¼ cup honey with ½ to 1 teaspoon red pepper
flakes in a small saucepan over low heat until
the honey liquefies, 3 minutes; remove from the
heat and let cool, then strain and use.SAVING ON SAFFRON
Saffron is like no other spice—you just can’t match
its earthy flavor and bright color with any other
ingredient. We don’t often call for it in recipes
because it can be pricey, but we’ve noticed it’s not
as expensive as it used to be, and some stores
even carry house brands. (We found jars for
between $7 and $10 at several markets recently.)
You’ll only need a pinch for the rice pilaf on page 86.“I created the shrimp soup on page 78 with
the pickled onion topping in mind. It’s a cinch
to make: Just marinate red onion slices
in lime juice and salt for at least
15 minutes. I love them on tacos,HEALTH
HACKOF (^) THE
MONTH
Young Sun Huh
Recipe Developer
weeknight
cooking
INSIDE THE
Test Kitchen
Our chefs dish out the stories
behind their latest batch of recipes.
ONIONS: GETTY IMAGES. SAFFRON: MARKO METZINGER/STUDIO D.
NOVEMBER 2020 ●FOOD NETWORK MAGAZINE 97
chili, curry or sandwiches. They
add texture and
acidity-and barely
any calories and
no fat."
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