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When you get compliments on how delicious your cholent is, tell them “what makes a good cholent is good guests.”

Here are a few special succot recipes to enhance your chag! These are perfect dishes to serve as fall starts to come in and we take advantage of the seasonal delicacies. Enjoy!

As we finish Rosh Hashasha, I get to thinking about succos and one of my favorite things. I love sitting in the chill autumn air, with the family, in a beautifully decorated sukkah. Every year my mother would make this delicious potato leek soup and it was the perfect thing to warm us up on the chilly nights. I loved it so much that it was the soup I requested to have on my Bat Mitzvah. However, due to it being spring and us being inside, it was not the same. This soup will never taste as good as it does when we are all enjoying it together in the sukkah.

I discovered this recipe about 13 years ago, labeled as a variation in the classic purple Spice and Spirit cookbook. I make it in bulk, without the pinch of sugar and keep it in the fridge. Spoiler: I use this on every kind of salad!!! Vegetables with green salad, cabbage salad, quinoa salad, you name it!

My husband teases me that I casually mentioned to him once while we were dating, “Oh, by the way. I
don’t know how to cook.” Being that my mother-in-law is a fantastic cook, he simply responded, “Oh.”
and politely tried to disguise his concern. 

When I was first married and went with my husband to his brother and sister in law for Shabbos, she made this delicious tomato dip to put on the challah, potato kugel and basically everything.  My husband asked me to please get the recipe and since then we have been eating tomato dip almost every Shabbos!

I would like to share with you a traditional Romanian recipe from my mom Roza Bin that passed away 14 years ago, Of  Blessed Memory. It is especially traditional dairy dish for Shavuoth holiday. It is between a cake and a sweet dairy dinner meal. In my childhood, when I and my brothers were young, my mom used to do “Malai” for fun dinner whenever we asked.  Usually, it’s for Shavuot holyday!

Many years ago when I was in college majoring in Chemistry, I got a wonderful lab partner to work with.  He had a great understanding of the actual chemistry behind the labs, and I was very strong in math.  So he helped me to understand the chemistry and I helped him with the math.  We worked together in the lab, and afterwards did the homework and documentation together. One evening we took a little break and he served me a piece of cheesecake that was amazing.

When my husband and I started becoming more observant and began keeping Shabbat, I barely knew how to cook. Fast forward almost 25 years and I’ve learned a thing or two along the way! Through the years we’ve hosted many Shabbat and Yom Tov meals, and have fortunately been invited to many as well. This is how I learned to cook. Lots of trial and error and many requests for recipes.

My great-grandmother lived in Missouri, she was a true southern woman. Church on Sundays, a strong southern drawl and the ONLY ONE allowed in the kitchen. However, whenever we would go to visit, she would sneak me and my brother into the kitchen with her, not letting anyone else in. She would tie an apron around us and hand us supplies to put on the table to get baking.

This is my mother in laws- Cindy Wolfe’s- Recipe

I double this for each 9×13 pan and literally make at least 8 pans of this every year.  It’s the first cooking I do before Pesach every year is make a ton and fill the freezer.  This is a staple and my husband laughs at the idea of me making something different.  They are the best.

Every thanksgiving, we used to have our family come over and we all cooked together. My uncle was in charge of the deviled eggs. One day, out of all 3 kids, he chose me to help. I was close to 7 years old at the time and he had me add in the ingredients, help mix, and pipe the eggs, which was a mess then but I have gotten much better at it…

My great grandmother, Nany Frieda, always had freshly baked cookies when we came to visit her in Miami. Chocolatey mandelbread and delicate rolls of chocolate rugaleach topped with colorful sprinkles greeted us every time. Sometimes my brother and sisters and I were lucky and Nany Frieda would let us help her bake.

The first thing I learned how to make in my mother’s Hungarian Jewish kitchen was Fushiert – also spelled “fasírt.” It’s a staple in our household, and something that brings me great pleasure in sharing with as many people as I can. In fact, it was one of the first things I made for my now-husband and I’m pretty sure these small meatballs are the reason he proposed.

Papa Barry’s Working Lunch Deli Style Turkey Pastrami on Marble Rye with a Shirley Temple
In memory of my Papa Barry (Baruch ben Helen), may his neshama have an aliyah.

You may have tried these recipes before but I promise you the combination of these two recipes takes deli dining to a whole new level when you want to make lunch a little fancier! 

As a young child, I was unaware that I was Jewish.  I was introduced to Judaism in 5th grade and was completely enamored.  Since my family  was entirely unaffiliated and knew nothing about Judaic observance, I was completely thrilled to find out that the family challah recipe was passed down to my aunt.  She then shared the “secret” recipe. 

Submitted by Susan Kramer

Everyone has a favorite apple cake recipe, right? My favorite is my Grandma Jean’s. It’s my favorite because it’s yummy, but also because I have the recipe in her handwriting. 

Grandma Jean loved to cook in the tiny kitchen in her one bedroom apartment. The baked goods that were prepared there were prepared with love.

Time for another recipe to share for the Shabbos Table feature in our weekly newsletter! A healthy dose of balsamic vinegar packs this easy dish with flavor. Today’s recipe comes…

Thank you to Kehilas Bais Yisroel for sharing their wonderful community cookbook with us for the Shabbos Table feature in our weekly newsletter – The Cholent. To get your own copy of the…

Thank you to Kehilas Bais Yisroel for sharing their wonderful community cookbook with us for the Shabbos Table feature in our weekly newsletter – The Cholent. To get your own copy of the…

Thank you to Kehilas Bais Yisroel for sharing their wonderful community cookbook with us for the Shabbos Table feature in our weekly newsletter – The Cholent. To get your own copy of the…

Thank you to Kehilas Bais Yisroel for sharing their wonderful community cookbook with us for the Shabbos Table feature in our weekly newsletter – The Cholent. To get your own copy of the…

Thank you to Kehilas Bais Yisroel for sharing their wonderful community cookbook with us for the Shabbos Table feature in our weekly newsletter – The Cholent. To get your own copy of the…

Thank you to Kehilas Bais Yisroel for sharing their wonderful community cookbook with us for the Shabbos Table feature in our weekly newsletter – The Cholent. To get your own copy of the…

If you’re looking for a delicious and creamy Tuna Noodle Casserole, but you want to avoid dairy, this is the recipe for you. You’ll never know there is no dairy…

A lot of color and flavor in 30 min-ish. Pour yourself some of your favorite lchaim, put on some tunes, and let’s get to work. Seared Salmon and Savory Salad…