In a Nutshell:

Fast and Easy London Broil

Combine ½ cup oil, ¹⁄³ cup soy sauce, 6 cloves garlic, 2 tsp salt, and 1 tsp pepper. Marinate London broil in the mixture, then grill or broil for 6–7 minutes on each side.

—Esther Ottensoser

Just Sayin’

What’s your wow-I-have-time-for-lunch lunch?

On a good day, I’ll throw together a salad with precut vegetables and homemade dressing that were prepped on a Sunday. In real life, I’ll have a bowl of Greek yogurt with maple syrup, cacao nibs, and a nutty granola. For something savory, I’ll quickly put together a charred tortilla topped with avocado slices and a fried egg. Adding pickled jalapeños or Aleppo pepper is a must too.

—Sina Mizrahi

Review It!

Taco Tongs

Taco shells are difficult to find in Toronto, or they’re pricey. But you can easily make them yourself!

I love these taco tongs, which are super inexpensive on Amazon and simple to use. I have two of them so the process goes faster.

Heat up enough oil on the bottom of a frying pan to cover the entire bottom of the tongs. Using round wonton wrappers, open the tongs, lay one wrapper flat inside the tongs and submerge in hot oil. Cook for about one minute, until golden brown. While one wrapper is in the oil, I prepare the second so that it moves quickly.

—Faigy Grossmann

FT, help me!!

How do you season and kasher a cast-iron pan?

If you’re buying a cast-iron skillet from a non-Jewish company, you need to kasher it and toivel it, then re-season it. You can check with your LOR, but this is what I was told. Kasher the pot first with libun gamur, which I do by running a self-clean cycle on my oven with the skillet inside. This will strip the seasoning from the skillet, leaving it dull and extremely susceptible to rust. Toivel it, but since it will rust quickly, immediately dry it in a 350-degree oven for a half hour or longer. Allow it to cool, then begin seasoning.

Smear a thin layer of oil on the pan. I like flaxseed oil for seasoning, but canola is fine. Use a paper towel to remove any pooling or dripping oil and to spread it evenly so every inch of the pan is covered — inside, outside, and handle. Then place it upside down on an oven rack with a pan below it to catch any drips. Heat the pan to higher than the smoke point (use your exhaust fan). I do it at 500 degrees for an hour. Then allow it to cool completely in the oven, and repeat this process about five times in total, until the surface is dark, smooth, and shiny.

After every use, rinse the skillet with water and wash with an abrasive sponge (like a chainmail scrubber), then heat it over a high flame to dry it out completely. Avoid soap if you can, but if you absolutely need it, you can use a little. Do not ever allow it to sit in water and never put it in the dishwasher. Rub the inside with oil before storing.

—Michal Frischman

Ok, Quick:

What’s your fast-prep midnight snack?

My all-time favorite no-prep midnight snack is a crunchy Pink Lady apple, quartered and savored! Usually together with a Black Cherry or Raspberry Zinger Tea.

—Brynie Greisman

(Originally featured in Family Table, Issue 780)