My first day on this food editor job, about ten years ago, found me planning weeks and themes, all handwritten on a large yellow lined notepad. Yes, I was an eager beaver.

I remember one theme in particular, a recipe mset built around olives. I had two goals back then. The first was to give creative and different content inspired by an underutilized ingredient. The second (and I was positive I would be successful at this) was to enlighten and alert the world that, if they hadn’t liked olives until now, they really needed to reconsider. I approached my job as an opportunity to broaden readers’ horizons and deliver creative recipes.

Note to all young and fresh job hires like me: You might succeed at educating, but only if you attempt to do so extremely sparingly. In general, we just want a mirror held up reflecting ourselves. We want to see ourselves in the content created for us, and that most naturally happens when the mission is not to educate.

A few weeks ago, I spoke to Mr. Yussi Weisz about this week’s recipe set. I told him I wanted to create sauces that we can keep going back to again and again and that can be the supporting role to a simple supper, like hamburgers or schnitzel.

“But they’re so simple,” he protested. 

“Some of them start with store-bought hot sauce, which I doctor to turn into hits!”

A content creator’s nightmare is to be told, “Your idea is too creative,” “Too innovative,” really all about the audience, what they need and want, and not about what you want to give. So I responded, “Oh, simple, you say? Even better.”

I know you’re gonna love them.

CHANIE NAYMAN
Food Editor, Family Table
Editor in Chief, Kosher.com

My Go-To Grilled Vegetables

• 3 frozen cubes basil, defrosted 
• 5–6 cloves fresh garlic, chopped or minced 
• 1 tsp salt 
• ¼ tsp black pepper 
• 1–2 Tbsp olive oil 
• 1 Tbsp balsamic vinegar 
• 1 Tbsp soy sauce

Mix these ingredients together. Then toss the vegetables in the mixture and place in a single layer on the grill, or on a baking sheet in a high-heat oven.

Oven “Grilled” Vegetables

When I want to roast vegetables that cook very quickly, like peppers, zucchini, and even sliced mushrooms, I put them right under the broiler for 7 to 10 minutes, instead of roasting them in a high-heat oven. This gives you the delicious blistering without overcooking the veggies.

(Originally featured in Family Table, Issue 746)