In a Nutshell:

Quick-and-Easy Grilled Cutlets

Here’s my quick, no-real-measurements-needed grilled cutlets recipe. These are the approximate amounts I use, but you can totally eyeball it. Mix 1 cup mayo, ¹⁄₂ cup Mikee’s sesame teriyaki sauce, ¹⁄₂ cup honey, a generous squirt of yellow mustard. Use mixture to marinate 3 lb (1.36 kg) chicken cutlets, and grill.

—Esti Vago

What’s the best meat to serve on the second night of Yom Tov?

I like to serve a low-and-slow cooked meat, like a second-cut brisket or spare ribs. It can be frozen after you cook it, and then placed in the fridge before Yom Tov. As soon as you can start preparing for the second-night meal, you can rewarm it.

—Mindy Spiro

Ft, Help Me!!

My family loves potato kugel, but unfortunately I stopped making it every week because, no matter what I try, my kugel emerges from the oven a sickly shade of gray. I don’t stop for a second while I am grating the potatoes (I use a machine), or while I am transferring it into the oven, but nothing seems to do the trick to keep my kugel a bright white. Any ideas?

—C.N.

I generally mix red and Idaho. But regardless, I find that if you grate the onion first, followed by the potatoes, you avoid the gray problem.

—Rivky Kleiman

Just Sayin’

What can I do with leftover chicken (especially when I only have two pieces left)?

Make chicken salad, chicken wontons, or chicken egg rolls. Or you can slice them over a nice green salad, or chop and add to a quick bowl of ramen.

—Michal Frischman

What can I do to make sure I don’t have too much leftover salad?

Consider about ¹⁄₂–³⁄₄ cup of unpacked lettuce per person, without any salad additions. We’re going with the average here, not an exact calculated amount of salad per person. My most dreaded leftover of all time is salad because there’s nothing you can do with it, and no one loves what we call “salad soup”!

—Chanie Nayman

(Originally featured in Family Table, Issue 862)