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breakfast & brunch

Sutlatch (Cream of Rice Pudding)

Recipe by Susan Barocas

<em>Sutlatch</em> (Cream of Rice Pudding)

A creamy, delicate pudding, sutlatch—in Turkish sütlaҫ or mahallebi—is traditionally served to break the fast after Yom Kippur and for Shabbat morning breakfast, although it is a beloved treat any time. The pudding is prepared with milk or, more authentically, with pipitada, a drink made by steeping dried and ground cantaloupe seeds in water for

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Sweet Socca with Strawberries

Recipe by Jessica Grosman

Sweet Socca with Strawberries

Socca is a crisp flatbread made of chickpea flour that’s popular in Nice, France. It’s usually savory and served as an appetizer with wine, but I like to enjoy it with sweet toppings, like chocolate spread and fruit. Note: Use organic ingredients whenever possible.

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Mexican Shakshuka

Recipe by Heather Bien

Mexican Shakshuka

For this take on shakshuka, I decided to do a culinary mashup of the Israeli recipe with classic Mexican flavors. With my recent conversion to Judaism and my Mexican heritage, this seemed like a fitting tribute to my past and present. The ingredients in shakshuka easily merge with Mexican seasonings—the base of the recipe remains

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Cashew-Cacao-Reishi Butter

Recipe by Jessica Grosman

Cashew-Cacao-Reishi Butter

Reishi is a powerful adaptogenic mushroom and is often referred to as the “mushroom of immortality.” These medicinal mushrooms have been used in China for centuries as a tonic to aid the body in coping with a variety of stressors. When blended into a barely-sweet butter with raw cashews and raw cacao powder, the result

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Pumpkin Challah Bread Pudding

Recipe by Heather Bien

Pumpkin Challah Bread Pudding

When it comes to nostalgic comfort foods, bread pudding is always a crowd pleaser. While you can make it year round, bread pudding is one of those traditional dishes that seems most at home once a chill in the air has begun to set in. So, how does one improve upon bread pudding for fall?

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Galoub

Recipe by Leah Hadad

<em>Galoub</em>

This traditional Yemenite fried pita goes by various names, depending on which of the 1,000 Jewish settlements in Yemen one came from. My mother called it galoub or gourse interchangeably, but others call it zalabia or dourdour. The simple fried pita is torn into bite-sized pieces, drenched with warm ghee or samna (clarified butter) and

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Fish Reuben

Recipe by Sherry Schweitzer

Fish Reuben

Wanting to spend as much time on the beach as possible during our Sanibel Island vacation in June, our family of three headed to the nearby Sanibel Fish House to grab a to-go lunch. I wasn’t looking for anything more than a po’ boy or a blackened mahi-mahi sandwich; instead, listed under the sandwich section

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Challah

Recipe by Alex Levin

Challah

SAF Instant yeast can be purchased online. It is the same as rapid rise yeast, but different from active dry yeast that’s sold in supermarkets. Active dry yeast is an unreliable substitute for this recipe. If you do not have a stand mixer, scale the recipe down to two-thirds of the weight and make three loaves

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Josh’s Challah French Toast

Recipe by Nani Beraha

Josh’s Challah French Toast

There is no real recipe for this wonderful breakfast and it differs slightly every week. The challah itself changes in consistency week to week which affects the outcome of the French toast. This is the single dish my husband cooks with our children.

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