In a Nutshell:

Homemade Pizza or Baguettes

On challah-baking days, I often make a whole-grain dough as well, which I use for thin-crust pizza. I top it with salatim from the previous Shabbat: matbucha, olives, fried eggplant, sauteed onion, plus flaked tuna and/or anchovies. Or I make the dough into baguettes, which can be slathered with the same ingredients for a yummy sandwich.

—Barbara Bensoussan

FT, help me!!

What’s your ideal method for roasting simple vegetables? Walk us through it, please!

I slice Japanese eggplant, zucchini, and red onion and lay everything out in a single row on a parchment-lined baking sheet. I spray it with a solid coat of olive oil spray and sprinkle with Mrs. Dash Garlic and Herb Seasoning Blend. I bake it for 15 minutes at 375°F, and sometimes I’ll add frozen cauliflower or broccoli florets and bake for another 10 minutes or so.

When the veggies are lightly browned, I take them out of the oven and drizzle with raw tahini. They disappear from the tray pretty quickly! Leftovers can be combined with leftover salmon for an easy lunch-on-the-go.

—Sarah Faygie Berkowitz

Reader’s review

I recently bought McCormick’s Grill Mates Sweet and Smoky Rub to use on steak. It was good, but nothing to write home about. Then I tried it over salmon, and boy did it blow me away! It’s a perfect combination of sweet and smoky, not too heavy in either direction, and the salmon needed nothing else. Try it and you’ll see!

—Chava Goldstein
Brooklyn, NY

Just Sayin’

What ingredient do you wish people used more?

Here are two ingredients with great value that I wish people used more often:

1. A good-quality olive oil to finish off any dish.

2. Vinegar to bring out the flavors in anything you’re cooking, but especially soups and stews. My two current favorites are rice vinegar and ume plum vinegar. Add 1–2 teaspoons to your next pot of soup and thank me later.

—Chaya Suri Leitner

Ok, Quick:

What’s your best filling, “to-go” food to take on vacation?

Greek yogurt with a small ziplock of nuts. Keeps me filled for hours. Freeze it and take it along with you, and it’ll be defrosted by the time you’re ready to eat it.

—Chaia Frishman

(Originally featured in Family Table, Issue 778)