A few months ago I was talking to a senior staff member, and I mentioned that it would be so nice to get more feedback, any feedback. Compliments are always nice, but what I really want is constructive criticism.

What she said next surprised me: “Do you give feedback?”

Wow, I thought, she’s right. I don’t give feedback nearly as often as I should, and I do have thoughts on the magazine content that I could easily share. It just takes a presence of mind to do so.

I’d love to be more generous with feedback. I know that in FT, behind every piece of content is someone waiting for a reaction. Yes, compliments are nice and appreciated, but a more realistic version is any kind of response. It means you’re engaging in the content, giving it a moment’s thought, and that in itself is a compliment.

This past summer I sent my daughter to a fantastic day camp. When I was schmoozing with the counselor’s mother, she said, “You know, they work so hard and they don’t get any feedback!”

While there are plenty of effusive people out there, it seems that a lot of us are falling short in the noticing-engaging-commenting cycle. And yes, it’s most likely just a result of our busy schedules, but it’s something so simple and easy to do, and it makes such a difference.

A few months ago, Miriam (Pascal) Cohen and I discussed how amazing it would be to give over a set of recipes for dressings and sauces found in squeeze bottles. I loved the idea, but I knew many of you wouldn’t be into it enough for Miriam to get all the feedback she deserved. We discussed the setup so that it would be something approachable and appreciated, and Miriam nailed it. Now it’s time for the compliments!

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

Dijon-Herb Dressing

• 3 cubes frozen parsley
• 2 Tbsp lemon juice
• ½ cup olive oil
• ¼ cup Dijon mustard
• ¼ tsp pepper
• ½ tsp granulated garlic
• ½ tsp kosher salt

Place all ingredients in a container and shake well until combined.

Some Dressing Notes

If you don’t have frozen parsley cubes, you can use basil or cilantro instead.

I like using granulated garlic rather than fresh or frozen garlic because I store this in the fridge for weeks, and I want a slightly milder taste.

I really recommend using Dijon here as opposed to any other mustard. The wine in the mustard gives it a lot more flavor.

(Originally featured in Family Table, Issue 825)