In a Nutshell Yapchik Remake I recently made a yapchik that was so easy because I didn’t do anything to the meat first. I made the typical potato kugel batter, threw in some bone-in flanken, drizzled oil on top, covered tightly, and baked at 200–225°F (90–105°C) overnight and then some. It was delish! (If you
Rivky Kleiman’s Sesame Chicken looks delicious, but many people hold that cooking chicken with nondairy milk is not allowed…
Ok, Quick: Favorite pizza topping? Ohh, that’s a tough one. I have so many! Roasted garlic and tomato, sliced scallions, s’chug, marinated olives… —Chaya Suri Leitner FT, help me!! Why don’t my homemade salad dressings come out as good as bottled or restaurant dressings? The easiest answer is probably salt! In talking to my readers,
In a Nutshell: Super-Fast Veggie Soup The fastest soup involves the vegetables that cook the fastest: 2–3 onions, chopped + 6 zucchinis + 1 32-oz (910-g) bag frozen cauliflower + 6 cloves garlic + chicken stock + salt + pepper. Simmer for about 30 minutes, then blend and serve! —Chanie Nayman Review It! Restaurant rave
In a Nutshell: Salmon in a Jiffy Spray a pan with cooking spray and lay salmon on top. Season with McCormick’s Cedar Plank Salmon Seasoning Mix. Broil for 15 minutes. Delicious! —Esther Ottensoser FT, HELP ME!! How do you keep lettuce fresh in the fridge? Make sure to keep it dry. Excess moisture can make
In a Nutshell: Quick-as-a-Wink Dessert Bake frozen cookie dough in a Pyrex or a 9×13, then transfer to a board. While warm, top with ice cream (whichever flavors you like), sorbet, and whatever toppings you prefer. Serve warm on a wooden board or in a Pyrex. —Shevy Shanik FT, help me!! I didn’t plan anything
