Here are our staff’s ideas for those suppers you can throw together,no matter what other chaos is going on!
In these weeks before Pesach, we’re all just doing our best to get dinner on the table every night without adding unnecessary stress to the equation, and bonus points if we can use up the pantry stash while we’re at it. Here are our staff’s ideas for those suppers you can throw together, no matter what other chaos is going on!
I hit upon this idea once when the store was out of thin schnitzel cutlets and I had to make do with what’s called in Israel “chazeh of” (chicken breast) and frantically googled some ideas. The best part of this dinner is that there’s no cutting up the chicken or cooking complicated sauces first. Just make your own mix of dry or wet spices (I use brown sugar, garlic powder, paprika, oregano, and salt and pepper, but you can play around with anything; honey and garlic is great too), and sprinkle it evenly over the chicken once it’s pounded to even height and laid in a baking pan.
Bake uncovered at 425°F (220°C) for 18–20 minutes, then cover and bake for another 5 minutes. Serve over couscous or rice, or really anything.
—Miriam Bloch, proofreader
After Purim, do your best to use up the chometz! Make pasta or breakfast suppers — omelets with French toast or pancakes to use up flour.
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