Rivky Kleiman’s Sesame Chicken looks delicious, but many people hold that cooking chicken with nondairy milk is not allowed...
Sheet-Pan Gnocchi
Here’s my take on sheet-pan gnocchi: On a lined baking sheet, lay one package of gnocchi, 1 red onion, sliced in ½-inch slices; 1 cup of cherry tomatoes; 4 sliced portobello mushrooms; and 8 baby peppers, cut into quarters. Drizzle with olive oil and season with salt and pepper. Roast at 400°F (200°C) for 20 minutes.
—Faigy Grossmann
Whenever I buy hard fruit like mango or melons, they never ripen properly. What am I doing wrong?
With our business, we buy many different cases of different firmness so we can rotate them and use them as they ripen. But if I were buying fruit for personal use, I would be hesitant to choose rock-hard fruit. If you’re buying it for Shabbos on Thursday, you can buy slightly firm fruit, but it should have a little bit of give when you press it. That should ensure that it’s ripe enough by Shabbos. Also, make sure to not refrigerate it, as the cold slows down the ripening. And, of course, once you cut it, all bets are off.
If you want to speed up the ripening process, wrap the fruit in a paper bag or newspaper. The ethylene emitted speeds up the ripening process.
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