In a Nutshell:

One-Pan Chicken and Rice

One of our favorite suppers in our house. Just add rice to the bottom of a pan, then chicken on top, sprinkle with onion soup mix, drizzle olive oil (optional), and add water according to how much rice you use. Bake at 350°F (175°C) for 1¹⁄₂ hours covered and ¹⁄₂ hour uncovered.

—Brynie Greisman

FT, Help Me!!

When I make schnitzel, some of the crumbs fall off and remain in the pan, and then they burn and stick to the later pieces. Any advice? Thanks!

Are you dredging your chicken in flour very well before dipping it into the eggs? And are you super careful to fully coat the cutlet in eggs before dipping it into the crumbs? Flour helps egg stick to the chicken, which in turn prevents the crumbs from falling off. Another tip that may sound interesting is to put a few slices of carrots into the oil. I honestly don’t know how or why this works, but it’s something my mother-in-law does to prevent the oil from burning any extra pieces.

—Chavi Feldman

Must Try

As a Canadian, Trader Joe’s is a highlight of any trip to the US. One product I love that has simplified my Shabbos prep is the salmon rub.

Season a side of salmon very generously with the rub, then drizzle it with some olive oil, and let it sit for about 15 minutes. Bake on 400°F (200°C) for 20 minutes. Perfect every time!

—Faigy Grossmann

Just Sayin’

What’s the best way to make sourdough bread if you don’t have a cast-iron pot?

You can bake it on a stainless-steel baking sheet if you steam up your oven for the first 15 minutes. To do this, put another baking sheet on the lower rack of your oven with 8–10 ice cubes on it when you place the bread in the oven. But if you’re serious about baking sourdough regularly, I recommend investing in a pot, as that will give you consistent results.

—Chaya Suri Leitner

Ok, Quick:

Salt or pepper?

Salt all the way!

I don’t put a ton of salt on my food either, but I do like some salt, especially Celtic sea salt or Himalayan salt, which offer minerals and trace minerals. I use pepper in my recipes because my family are pepper fans!

—Rorie Weisberg

(Originally featured in Family Table, Issue 884)