In a Nutshell:

My Favorite Smoothie

Once the weather turns warm, I love making a refreshing smoothie that I sip all afternoon. It’s milk, J&J vanilla yogurt, frozen strawberries, frozen mango, and Goya frozen passion fruit pulp. The passion fruit adds the perfect tart kick. Blend and enjoy!

—Esti Vago

FT, help me!!

I’m having a problem with my Bundt cakes. When they come out of the oven, they shrink! I try to cool them in the pan before inverting and other times I invert straight from the oven, but the results are the same. I’m left with a beautiful pancake! What am I doing wrong?

There are a number of reasons why this could happen. First, the ingredients MUST be fresh — mainly baking powder, baking soda, and flour. (If flour absorbs moisture because it’s a very humid day, that could also do it.) All the ingredients should be room temp, including margarine and eggs, and measured accurately. If you add ingredients at the wrong time, your oven is too hot, you’ve over- or under-mixed the batter (too much or too little air incorporated), or underbaked the cake, it’ll shrink too. Also, if you let your cake batter sit on the counter for 20 minutes because the oven is occupied, quality is compromised and the cake will sink.

Finally, don’t overcrowd your oven. Air has to circulate. You can always add extra frosting to cover up for the deflating!

—Brynie Greisman

Just Sayin’

What’s your favorite economic cut of meat for grilling?

Fillet steak. I look for one with the most marbling. It’s not rib steak, but it’s a great weeknight option.

­—Chanie Nayman

Ok, Quick:

What are your go-to spices for a quick but slightly different roasted vegetable?

I generally prefer a basic olive oil and salt combo, but when I crave something sweet and spicy, I go for this, which is great on roasted leeks: Toss in olive oil and season with salt, pepper, garlic powder, paprika, hot paprika, and mustard powder. Drizzle with honey and roast at 425°F (220°C).

—Michal Frischman

(Originally featured in Family Table, Issue 846)