Labor Day weekend might signal the end of summer, but there’s still plenty of warm summer nights and bright fruits and veggies to squeeze out before fall. If you’re not going anywhere this weekend, sometimes all you need is a mixed drink to make a day at home feel like the vacation you deserve.
Everyone gets excited when brisket is served. But sometimes you don’t want to wait until the holidays to enjoy this beloved dish.
Hard to believe, but summer is almost over. Almost. Just a few more days to savor some time at the beach, drinking on the porch and some delicious warm-weather eats. And, of course, we want you to try out some perfect summer Jewish food in your last few days. Here are a few of our favorites:
Panzanella salad is about as classic summer (and Italian) as it gets. Day-old, crusty bread takes on a new, fresher life when paired with juicy summer tomatoes, veggies and a light dressing. There are so many variations of this beloved salad, but to me they all scream one simple thing: summer. Also resourcefulness. Also delicious. Ok, this salad screams three things to me.
Whether you’re growing your own tomatoes in the backyard (like me!), getting barrels of tomatoes in a CSA, or just buying the bounty of tomatoes at your supermarket, it’s hard to ignore that it’s thoroughly tomato season. And sometimes it can be hard to figure out what to do with all those bright beauties.
Aromatic flavors of rose and orange blossom are still strong reminders of my childhood. I didn’t eat like the “other kids” on the block. I grew up with exotic Sephardic dishes of fasulye (Turkish green beans) and fideo (a Sephardic pasta dish). I was introduced to smoked fish before I could walk and learned to roll grape leaves as soon as I could sit up. Perfumed sweets from the Mediterranean bakery down the street were normal dessert fare in our home, and we liked it that way.
There are sweet-tooths, there are meat-tooths, and there are sour-tooths. I’m definitely the latter. I like the way that fermented foods, like pickles, kombucha, sauerkraut, and kimchi, wake up your tastebuds with a satisfying, pungent crunch. They’re salty, sour, and full of healthy bacteria–what’s not to love?
Quinoa and I have not always been friends. I much prefer rice and pasta over the hyped-up grain even though I know people love it. And what’s not to love: it’s gluten-free, packed with fiber and protein and it’s even Passover-friendly.
We are currently in the midst of what is known as The Three Weeks, and more specifically, we are in the last nine days of the three weeks, when it is traditional for Jews to abstain from eating meat, drinking wine, listening to music and buying new clothes among other activities.
At first glance, you might not guess that a cookbook called Tasting Rome: Fresh Flavors and Forgotten Recipes From an Ancient City would be a treasure trove of Jewish recipes. But you’d be wrong–this brand new cookbook, by Katie Parla and Kristina Gill, devotes a few chapters to the stories and cuisines of the Roman Jews who immigrated there in the 16th century from Spain, and in the 1970s from Libya.