weeknight
cooking
54 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2021
Steve Jackson
Test Kitchen DirectorA LIGHTER
CHICKEN PARM
Our chicken parm rolls
on page 48 seem too
good to be true: They’re
crispy and cheesy,
with only 350 calories
per serving and less
than half the fat of
classic chicken parm.
The secret is a cast-iron
skillet. It gets super hot
in the oven and gives the
baked-not-fried chicken
an extra-crisp crust.
SO MANY SUPERFOODS!
The chicken soup on page 50 started a
challenge: How many superfoods could
we get into one dish? We settled on six—
kale, ginger, garlic, chickpeas, turmeric and
coconut oil—which means this soup actually
may cure what ails you! And it’s quick, too:
The rotisserie chicken shortcut keeps the time
to just 30 minutes.
“I love making pasta dishes
like the one on page 51:
I start with a substantial
amount of sturdy greens,
like cabbage, kale or chard,
and slowly wilt the greens with
HACK
OF (^) T
HE
MONT
H
Our chefs dish out the stories behind their
INSIDE THE
Te s t K i t chen