The beauty of seeing people and having face-to-face conversations is something I revel in these days, and I’m sure you can relate. Just today, I had a friend over in my backyard and we were discussing the FT Pesach content (it had been that long since we spoke). We were talking about how in magazine-land we completely U-turned a good chunk of our content to make it relevant for the times. My friend expressed sympathy at how challenging it must have been.
I agreed but then said, “You know what, I enjoyed that challenge.” It was an adrenaline rush that got me going, and I knew the content would be well-embraced by you, our readers. (In that moment I conveniently forgot the ridiculously late nights and the roller-coaster ride it was for way too long.)
The bottom line is that newness is sometimes necessary, and it’s always a good challenge. When we realize what works and what can work better, we can change the way we approach old formulas.
Summer affords us with a long stretch to invite in some newness, which is exactly what I did this week. It’s been a long time, but once in a while Family Table invites a guest to bring something new to the mix. This week, Bassie Parnes shares recipes with a large focus on healthful and simple flavors that fall into the “last-minute-fresh” category in my book.
I know you’ll love the change of pace
Chanie Nayman
Food Editor, Family Table
If you’re road-tripping this summer, the food scene in the car can be hard to navigate. Here are the top three snacks that are always on our list:
1. Frozen water bottles (sometimes they’re partially juice) so it takes a long time and eff ort to get drips out.
2. Original Dipsy Doodles.
3. Small chocolate bars (like Smirk bars), which are the perfect size for a treat without melting all over little fingers
I love adding mustard powder to a quick, simple salad dressing. It adds an extra layer of flavor you wouldn’t have expected, and it’s so easy to sprinkle a little bit on!
