Page 124 - Food Network Magazine ( PDFDrive )_Neat

Weeknight
Cooking

INSIDE THE

Test Kitchen
Katherine Alford,
Senior Vice President,
Culinary, Food Network Kitchen Go behind the scenes of this issue.

COTTAGE CHEESE,

PLEASE!
My home kitchen renovation
has taken more than
six months—much longer
than predicted, of course.
Without a stove or running
water, I’ve had to keep
healthful, ready-to-eat foods
in my mini fridge, and I’ve
rediscovered my love for
cottage cheese. I’ve become
so obsessed with it that
everyone thinks I’m on some
fad diet! I love cooking with it,
too: Cottage cheese is great GRAINS ALL AROUND
SUGAR STATS in lasagna, and it gives the While recipe developer
We received several letters pancakes on page 108 a nice Amy Stevenson was creating
from readers asking us to begin the sides on page 114, her brother
listing sugar content with our Clinton stopped by the test kitchen
nutritional data, and we’ve for a visit—and his first taste of
started doing just that. We’re quinoa. He liked it so much that he
always careful to include several bought a box before heading home
low-sugar dinners—the tortilla to Pennsylvania. Turns out he didn’t
pizzas on page 102 have only need to stock up: Quinoa is available
3 grams of sugar. Just remember, in most grocery stores these days,
not all sugars are bad for you: and in every imaginable form. Look
Natural sugars, like those from for quinoa pasta, crackers, chips
fruit and dairy, are included in and cereal, too!
the total count.

BIG FISH
Recipe developer Melissa Gaman is our resident
seafood expert (she even named her son Fisher!).
She and her fiancé fish for striped bass, bluefish and
flounder near her home in New Jersey, and their catches
often inspire recipes in this section, like the baked
COTTAGE CHEESE: GETTY IMAGES.
flounder on page 112. Any white fish will work for the
recipe—fluke, sole and cod are all great alternatives.
If you get a thin tail piece, just fold it over so it cooks in
the same amount of time as thicker pieces.

122 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016