In a Nutshell:

Great Supper Side Dish!

I slice zucchini rounds about half an inch thick and lay them out on a baking sheet covered with foil. (This is important because parchment would burn.) I sprinkle them with salt, granulated garlic, and lemon pepper, and put them directly under the broiler for 3 minutes on each side.

—Chanie Nayman

FT, Help Me!!

We all know that frozen gefilte fish has to cook for an hour and a half, and salmon needs about 12 minutes. But what about white fish, carp, and other fish?

—S. Katz

What a terrific question! Because gefilte fish is a combination of ground fish and other ingredients, you need to cook or bake it for up to an hour and a half. Most fish (salmon, branzino, snapper, sea bass, etc.) can be prepared in approximately 20 minutes or broiled in 4 to 6 minutes. Poaching is a third and wonderful way to cook fish, and that too will take about 20 minutes.

The exact cook time depends on the size and height of each piece of fish. You can test for doneness by inserting a fork into the fish and seeing if it flakes easily.

—Rivky Kleiman

Must Try

My strainer broke after 10 years of service, so I bought a new one that happened to be a three-in-one set, and I use the small one way more than I expected to. It’s amazing for skimming soup or straining a sauce into a smaller container.

—Michal Frischman

Substitutions Center

I’m allergic to most alcohol, but especially wine (also wine vinegar and balsamic vinegar). What can I substitute for wine in recipes, especially in meat or chicken recipes?

—A. Weitz

Red wine or balsamic vinegar is really hard to replace, but I would do broth and a bit of something tangy (maybe pomegranate molasses). Instead of trying to substitute the missing ingredient, think of it as building flavor with something savory and something fruity. Chicken consommé powder would work instead of the broth, and a touch of apple cider vinegar or even apple cider could be the fruity/tangy element.

—Sina Mizrahi

(Originally featured in Family Table, Issue 825)