A Heaping Scoop

In a Nutshell:

Chocolate Peanut Butter Pie

My daughter-in-law Leah made this pie for us once: Beat one 16-ounce container pareve whipping cream, add ½ cup melted creamy peanut butter and a package of chocolate pudding mix and beat together. Pour into a graham cracker pie crust and chill.

—Barbara Bensoussan

Just Sayin’

What’s the best “in-between-meals snack” that you can buy when you’re traveling?

I love the Sabra pretzel and hummus travel cup. It’s the best on-the-go snack, and you can buy it at any airport across America. Besides being the perfect amount to tide you over, who doesn’t love hummus?

—Naomi Nachman

FT, Help Me!!

How do you rework leftovers to get discerning family members to eat them?

I turn chicken and/or vegetables into soups, lo mein, and stir-fries. Leftover cold cuts become deli pizza or deli roll.

—Faigy Grossman

Okay, quick:

If you opened a restaurant, what would be your signature dish?

A surprise steak with chimichurri sauce.

—Chavi Feldman

Reader Feedback – Issue 738

I served Chanie’s Spinach Salad with Basil Dressing at a family Shalosh Seudos, and it was loved by all. This one will be a keeper! Inspired by a spinach quinoa salad that I ate at Café Paris in Boro Park, I shredded the spinach before serving it.

—Toby Spitzer
(Originally featured in Family Table, Issue 752)