Page 62 - Food Network (January 2020)

weeknight
cooking

INSIDE THE

Test Kitchen

Our chefs dish out healthy cooking tips
from their latest batch of recipes.

MAKE A FAUX

MEAT SAUCE

Plant-based meat is so popular,
we decided to make our own
meatless “meat” sauce. The
secret to our ragù on page 55 is
a mix of finely chopped mushrooms
and walnuts. The mushrooms
add a rich meaty flavor and
the walnuts mimic the crumbly
texture of ground beef. Use SUPERFOOD
the same combo to make a
vegetarian taco filling. OF THE MONTH
“Turmeric is one of my
favorite superfoods. It gets

COOK LENTILS a lot of attention for its
anti-inflammatory benefits,
IN MINUTES but I used it in the frittata on
We recently discovered page 58 for the taste: The
microwavable spice adds a gentle peppery,
precooked lentils and earthy flavor (and an amazing
we’re loving them. yellow color). Try adding
Dried lentils can take a pinch to scrambled eggs
20 minutes to make,
but the precooked ones
are ready in less than Young Sun Huh
Recipe Developer
2 minutes—and the
texture is great! You
can also sauté them
briefly with chopped
leeks and carrots like
we did on page 60.

EAT YOUR SALMON SKIN

Think twice before you remove the skin from your salmon— TURMERIC PHOTO: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE. SALMON: ALAMY.
it’s full of heart-healthy omega-3s, plus it tastes delicious if
you cook it right. To get crispy skin like we did on page 61,
put the fillets skin-side down in a cold skillet; turn the heat
to medium and cook until the skin is golden brown, about
10 minutes. Flip and cook through, about 2 more minutes.

64 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020