Styling by Renee Muller Photography by Hudi Greenberger I know it’s overdone, but I do make a lot of meat boards in real life. I find that it’s an easy way to put together bits and pieces (hi, leftovers) and end up with what feels like a tasting menu; a small quantity of a bunch of different items. In this case, I used sliced hard salami, baked beef fry brown sugar on top), and schnitzel. I will often add a more health-conscious option, like grilled chicken (see recipe on following page), but sometimes I add sliced chicken breast that’s left over from our Friday night seudah. I carefully remove the entire breast from the bone, making sure to keep the skin intact. Then I slice it, skin on, with a very sharp knife.