In a Nutshell: 

A Quick grilled chicken that's great for Chol Hamoed

Salt + onion powder + chili powder + paprika + pepper + balsamic vinegar.
I marinated dark meat chicken cutlets in this for about an hour, then grilled on medium-low. Absolutely delicious!

—Chanie Nayman

FT, Help Me!!

How do you pull off warming up food for second-night meals when there’s just a short window of time before the men come home from shul?

Great question. I heat just enough soup in a pot that’s just big enough for the servings I need so it heats quickly, and I have an oven with a knob, not a digital pad, so I can easily adjust the temperature on Yom Tov. Everything I’m serving for the main is usually fine once we’re done with the fish and soup.

—Michal Frischman

Must Try

There’s a relatively new store in Lakewood, Crunch Time, that makes insanely good dips. I’ve been meaning to try them for a while and I finally had an opportunity last week. I walked out with an exciting variety for my Shabbos table, but the one that stole the show was a thick and creamy chummus loaded with a Mediterranean-flavored sautéed mushroom topping…think shawarma. I’ll definitely be heading there again in the near future!

—Chavi Feldman

Reader feedback

In issue 808, you featured a question from a reader regarding how to properly cook bone-in chicken breast so that it stays moist and doesn’t dry out. My solution: I use a probe thermometer. My oven came with one, but you can buy an inexpensive one on Amazon too. I stick the thermometer into the thickest part of the meat and set it to 160 degrees. When the chicken reaches that temperature, I remove it from the oven and let it rest. Comes out perfect every time.

I also use the probe thermometer on other cuts of meat and poultry. It helps get beef to a perfect (and safe) medium rare, and it takes poultry to the right temperature without overcooking or undercooking. Try it with a turkey breast roast or a London broil!

—Adina Fogel

Just Sayin’

What’s your most crowd-pleasing appetizer?

Pulled beef always goes over well. I prepare it in advance and keep it in the freezer. Then I can do either pulled beef tacos with a slaw or guacamole, or Rivky Kleiman’s pulled beef nachos with salsa.

—Faigy Grossmann

Ok, Quick:

What snacks do you keep around the house for Chol Hamoed?

Mini cheese snacks (cheesecakes are a sure bet!), snack bags, and pretzels and cereal bars.

—Rivky Kleiman

(Originally featured in Family Table, Issue 813)