We always feel a little wistful when summer ends — nostalgic for colorful, fresh salads, cold desserts and simple suppers eaten al fresco. If you, too, aren’t quite ready to say goodbye to it all, join us in denial with refreshing bowls of cold soup, a surprisingly easy coffee semi freddo (half-frozen Italian treat) laced with cardamom, and deliciously light zucchini-carrot-feta fritters to use up all that summer squash.
It’s not all doom and gloom, though. September brings new beginnings, a new Jewish year and the promise of cozy nights in. If you’re already craving a bowl of comfort food, try our Libyan okra recipe flavored with tomatoes, garlic and lemon. And if you’re looking ahead to Rosh Hashanah, our sunken plum cake works just as well with apples.
Whatever you make, please rate and review the recipe. We love hearing your feedback, and how you make our dishes your own. Happy cooking!
Sunken Plum Cake
Say goodbye to summer with this simple, delicious cake. (Or bookmark it for Rosh Hashanah, and replace the plums with apples.)
Bamia: Jewish Libyan Okra with Tomatoes
A Libyan dish filled with the taste of tomatoes, garlic and lemon.
Sheet Pan Chicken Recipe with Sumac and Hot Honey
Meet your new favorite dinner.
Cardamom Coffee Semi Freddo
This half-frozen sweet treat with Middle Eastern flavors is bound to impress any dinner guests.
Zucchini, Carrot and Feta Fritters
These fritters are always a crowd-pleaser and feel even more special when paired with the yogurt and mint dip. The best way to use up all that late summer squash.
Cold Cucumber Soup
Incredibly easy to make, this cold cucumber soup is perfect for a quick summer dinner or to start off a Shabbat lunch.
Watermelon Steak Topped with Chickpea and Feta Salad
An ode to warm Mediterranean nights.
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