Food Network Magazine - (12)December 2020

weeknight

cooking

158 FOOD NETWORK MAGAZINE ●DECEMBER 2020

AVOCADOS: RALPH SMITH. ARUGULA: GETTY IMAGES.

“It’s not hard to make your

own hummus—and you can

even make it extra nutritious.

I blended some ripe avocado

into my version on page 154, which

added vitamins and good fat, plus it meant

I could use less oil. The hummus turned out

of fresh crunchy vegetables.”

Melissa Gaman

Recipe Developer

THE TRUTH ABOUT

CHICKEN-FRIED STEAK

The name is misleading: There’s no chicken

involved! Chicken-fried steak, a dish that

originated in the South, is just steak that’s

breaded like fried chicken. To make the

version on page 150, recipe developer Alexis

Pisciotta breaded the steak using buttermilk,

egg and seasoned flour, then shallow-fried it.

It turned out crunchy, craggy and delicious!

INSIDE THE

Te s t K i t chen

Our chefs share the stories behind

their latest batch of recipes.

THIS SANDWICH IS WORTH THE WAIT

Our test kitchen director Steve Jackson considers

an Italian roast pork sandwich to be one of the

best sandwiches in the universe—especially those

from DiNic’s in Philadelphia. To create the one on

page 146, he made a super-tender pork shoulder

in the slow cooker and gave it a pickley punch

with pepperoncini and giardiniera.

MAKE A WINTER PESTO

You don’t need a thriving summer herb

garden to crank out a great pesto. Try

making pesto with arugula instead—

it’s bold and peppery and pairs well

with potatoes (find the recipe on

page 148). You can make pesto

with all sorts of greens: Spinach,

kale and watercress work well, too.

HEALTH

HACK

OF THE

MONTH

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

™

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