In a Nutshell:

Watermelon Pops

I love making these watermelon pops for a refreshing and healthy summery treat, instead of all the sugary options out there. And who said popsicles are just for kids?

Cut seedless watermelon into 1-inch chunks. Place 5 cups of watermelon chunks along with 1 cup Fresca or ³⁄₄ cup vodka or other fruity liqueur, plus ¹⁄₄ cup club soda (adults only!), and 2 Tbsp sugar or honey (to taste) into a blender and blend until smooth. Pour into popsicle molds and freeze for about an hour before adding the sticks. Freeze for an additional 3–4 hours until completely set.

—Chavi Feldman

FT, help me!!

I read that you can use coconut aminos in place of soy sauce, but I’m apprehensive to try it. What are the health benefits, and does it taste similar enough in foods like pepper steak or other stir-fries?

Good question! Coconut aminos is a dark brown sauce made by fermenting coconut palm sap with sea salt. It has slight antioxidant, anti-inflammatory, and antimicrobial properties, but its main benefit is that it offers a gluten- , soy-, and sugar-free healthier alternative to soy sauce. It’s also significantly lower in sodium, with 1 teaspoon of coconut aminos containing 66 mg of sodium, compared to soy sauce, which contains 300 mg per teaspoon.

Coconut aminos tastes similar to soy sauce but is slightly sweeter and more mild. Despite its name, it does not taste like coconut and adds an umami flavor to foods.

While you can swap coconut aminos in most recipes that call for soy sauce, the outcome will be less bold. For a stronger flavor, I like to add 1 Tbsp balsamic vinegar, 2 cloves fresh garlic, and ¹⁄₄ tsp of sea salt to 1 cup of coconut aminos to make it more similar to traditional soy sauce. Overall, coconut aminos is a fantastic alternative to soy sauce, catering to those looking for a healthier option while still adding a delicious flavor.

—Rorie Weisberg

Just Sayin’

No one’s home and it’s dinner solo — what’s your go-to?

A piece of fish and roasted veggies that I cook simultaneously in my Betty Crocker.

—Rivky Kleiman

Ok, Quick:

If you had to pick one, would it be breakfast or dinner? 

I love a good breakfast! My go-to is a slice of whole-grain seeded toast with a smear of Mehadrin Sour Cream, a drizzle of harissa, topped with crispy, lacey fried eggs and a bunch of greens. Add a side of vegetables and fresh fruit. It’s delicious, light, and hits the spot!

—Sina Mizrahi

(Originally featured in Family Table, Issue 848)