From my Table

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

Fridge Dressing

My fridge has too many dressings at all times, but my daughter started making a variation of this, and everyone loves it, especially on their challah.

• 2 cubes frozen garlic 
• 2 cubes frozen basil 
• 2 cubes frozen parsley 
• ½ cup mayonnaise 
• 2 Tbsp fresh lemon juice 
• 1½ Tbsp balsamic vinegar 
• 1 tsp salt 
• ¼ tsp black pepper

Use (Up) Your Noodles

Leftover pasta traditionally goes into a container in the fridge and gets thrown out about a week later. It’s hard, it’s mealy, and it’s unappetizing. To resuscitate, place it into a colander and run hot water over it until it’s warmed through. It’s not fresh, but it’s definitely workable.

A Little Dill

Add tiny amounts of pickle juice to salad dressings. It won’t taste overwhelmingly pickle-y, and it gives the dressing a great flavor.