In a Nutshell:

Grilled corn Salad

As a great barbecue accompaniment, I love to make a grilled corn on the cob salad by combining the freshly grilled kernels with some crisped beef fry, fresh cilantro, and diced jalapeño. Toss with some mayonnaise and lime juice, and season with chili powder, garlic powder, salt, and pepper.

—Chavi Feldman

FT, help me!!

What’s the most efficient way to bread schnitzel? 

If you want to go the best route, clean and trim schnitzel to desired size, dump it into a bag with some flour, and shake it up. Next, dip into egg and then into seasoned crumbs of choice. I often skip the flour step and just go the quick route: dip prepped schnitzel directly into egg and then seasoned crumbs — but I do find that the coating does stay on a bit better if you include the first step with the flour.

(I use a combination of bread and cornflake crumbs and season them with seasoning salt and garlic powder.)

—Faigy Grossman

Review It!

There’s a little hole-in-the-wall restaurant in Flatbush called Falafel Tanami that makes the best falafel and sabbich I’ve ever had in the US (the owners are Israeli and used to have a falafel restaurant in Israel). Perfect flavor, super fresh, and the Mexican workers speak Hebrew better than I do! And you can sit outside in nice weather.

—Barbara Bensoussan

Just Sayin’

What’s your general preference for eggs? Sunny side up? Omelet? Scrambled eggs?

I use liquid egg whites for my omelet, Mrs. Dash (original) for seasoning, and a sprinkling of vegan pepper jack cheese. Sometimes I add sliced tomatoes, mushrooms, and/or a handful of kale or spinach. I put a heaping spoon of mild salsa on my plate, add the omelet, maybe a few slices of avocado, and I’m good to go!

—Sarah Faygie Berkowitz

Ok, Quick:

Can you tell us one item that’s ALWAYS in your pantry?

Coconut oil! It adds great flavor and texture to cakes, frostings, energy bars, granola, etc. I use it in place of margarine or shortening as it stays solid at room temperature. It’s high in MCTs (medium chain triglycerides), which your body metabolizes differently than LCTs (long chain triglycerides), and it’s a quick source of energy. I even add a little to my smoothies.

 —Brynie Greisman

(Originally featured in Family Table, Issue 802)