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gluten-free

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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Tangy Turmeric Tomato Watermelon Salad

Recipe by Judith Rontal

Tangy Turmeric Tomato Watermelon Salad

Say farewell to summer with this bright and refreshing salad. Juicy watermelon and tomatoes get paired with crispy fried halloumi and a vibrant turmeric-infused oil. The sweetness of the melon complements the spiced oil and salty-creamy halloumi. Feel free to swap in another summer fruit like peaches or plums for a twist on this salad.

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BourbonAde

Recipe by Sophie Felder

BourbonAde

I love my brown liquors, but a glass of whiskey can feel pretty heavy when the sun is blazing. BourbonAde is my way to have bourbon all summer. You can easily adjust this one to lighten up on the alcohol to suit personal preference. It is also easy to mix up a mason jar of

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White Wine Spray

Recipe by Sophie Felder

White Wine Spray

On long and lazy weekends in the afternoon (the best kind!) I look for something that is a little lighter on the alcohol to keep things in check. This recipe is really and truly foolproof: whatever fruit you have + whatever white wine you have (dry is fine!) + club soda = an effervescent summer

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Strawberry-Lime Mojito

Recipe by Sophie Felder

Strawberry-Lime Mojito

I like to prep this cocktails in the glasses ahead of time. Mix up the berries, lime, sugar and mint in advance, and then wait until guests arrive to top off with ice, rum and club soda.

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New Potato Salad

Recipe by Tanya Tolchin

New Potato Salad

New potatoes—those dug just a few days before cooking—are a whole different story than the usual varieties you find at the supermarket. They are full of moisture and will cook up very fast. Poke often while boiling, as they will soften faster than you expect.

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Creamy Kale Sauce

Recipe by Jessica Grosman

Creamy Kale Sauce

Creamy Kale Sauce is my “mother sauce” for a variety of recipes. It is versatile and comes together easily in the food processor. Make it spicy by adding a pinch or two of cayenne pepper!

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White Bean and Kale Burgers

Recipe by Jessica Grosman

White Bean and Kale Burgers

Homemade bean-based veggie burger recipes are easy to find online. This recipe is unique with its addition of chopped kale, which boosts nutrition and flavor! I like to double the recipe and freeze the baked burgers to have on hand for a quick lunch or light dinner.

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Cran-Apple Jam

Recipe by Stacey Viera

Cran-Apple Jam

Jewish practice of making jams and other fruit preserves have roots in Ashkenazi and Sephardic communities. Preserving the sweetness of the season allows for special jams to be served at brit milah and other happy occasions. “In the old days,” Claudia Roden writes, “large quantities were made during their season to last through the year.

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