Inside the Test Kitchen • Our

week night cook ing Healthy Sides

S U G AR SNAP PE AS WITH PARMESAN BRE AD CRU MB S

Melt 1 tablespoon butter in a skillet over medium heat. Add 3 tablespoons breadcrumbs and toast, 3 minutes. Mix with 3 tablespoons each grated parmesan and chopped mixed herbs and ¼ teaspoon each kosher salt and grated lemon zest. Boil 1 pound trimmed sugar snap peas until crisp-tender, about 4 minutes; drain and top with the breadcrumbs. PIERO GI WITH BROWN B U T TER AND DILL

Cook one 16-ounce package frozen pierogi as the label directs. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat; cook until it starts browning, 2 to 3 minutes. Add the pierogi, 2 tablespoons chopped dill and 1 teaspoon each lemon zest and juice; season with salt and pepper. Cook until the pierogi brown slightly, about 1 more minute.

P R O M O T I O N

F O O D N E T W O R K M A G A Z I N E ’ S

JUST WHAT IS CHICKEN BOG?

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A SIDE OF SOUTHERN HOSPITALITY

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MISSISSIPPI

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STAY CLOSE, GO FAR.

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VISIT DEEP CREEK LAKE, MARYLAND

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QUEEN ANNE’S COUNTY, MARYLAND

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BABY B OK CHOY WITH OYS TER SAU CE

Trim 6 heads baby bok choy and separate the leaves. Cook in salted boiling water until tender, about 1 minute; drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 chopped garlic cloves and 1 thinly sliced Fresno chile; cook 30 seconds. Add ¼ cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons balsamic vinegar and the bok choy; toss to coat. RO SEMARY R AISIN T WIS T

Cook 3 tablespoons olive oil, 1 teaspoon minced rosemary, 2 tablespoons golden raisins and some pepper in a skillet over medium heat, 3 minutes; let cool. Brush a baking sheet with 1 tablespoon of the oil; add an 11-ounce package French bread dough. Make a slit down the length of the dough and fill with the raisins and most of the oil; pinch to seal. Twist the dough and brush with the remaining oil. Bake at 350˚, 30 minutes.