In a Nutshell:

Blended Fruit Smoothie

Place 1 cup each of frozen sliced mangoes, strawberries, and blueberries in a pot. Cook until soft. Blend. Refrigerate and serve cold with sprig of mint. Alternatively, freeze partially and serve slushy.

—Chaia Frishman

FT, help me!!

What’s in your go-to grilling marinade?

I use the sumptuous grilled chicken marinade from the Dining In Again cookbook. It’s incredible and always comes out juicy and delicious. It has lemon juice, garlic, oil, salt, pepper, mustard, and fresh parsley.

—Faigy Grossman

Must try

For some reason, dinnertime in the summer is always later than during the school year. We usually have a treat like Fit N' Free Ice cream before dinner — it’s absolutely delicious and really hits the spot!

—Chanie Nayman

Just Sayin’

For more information on how to kasher anything that’s pre-seasoned such as the baking steel recommended in Issue 798 of Heaping Scoop, reach out to us at recipes@mishpacha.com.

Ok, Quick:

It’s 4:00 p.m. on a Friday — schnitzel or potato kugel?

I used to feel insecure that I was entirely incapable of making the most traditional Ashkenazic foods, like potato kugel, so I committed to perfecting it this year. My sister-in-law Yitty came over and made it with me, and now it’s a staple in my home. Every time I make it, I get this little frisson of pride that I’ve mastered what had previously annoyed me to prepare.

—Rivki Rabinowitz

(Originally featured in Family Table, Issue 800)