This deeply savory tomato-cucumber soup is spiked with curry powder and topped with coconut milk. Chopsticks Meets Fork writer Jamie Wei serves it for Rosh Hashanah, but it’s also excellent for a summer dinner.

After leaving the USSR, Sasha Shor’s family settled in Nashville. Their summers in the South were spent picnicking in the Smoky Mountains — with this cold vegetarian borscht on hand to cool them down. 

This cold cherry soup recipe traces back to food writer Yonit Naftali's great-grandmother who was killed during World War II. Yonit's grandmother and mother have ensured it's not lost.

A chilled Russian summer soup, okroshka is tangy and refreshing. Sasha Shor’s version is made with kefir, pickle brine, and crunchy vegetables. Enjoy it like her grandfather did — with a slice of black bread rubbed with raw garlic and a shot of vodka.

This recipe for schav, a cold, sour, and refreshing soup comes from chef Peter Hoffman’s father Jules, who used to make it with wild sorrel growing outside of their home in the Berkshires. On hot days, he would drink it straight from the fridge. 

Joel Linkewer’s family left Belarus just before WWII for South America. Later, they relocated to Puerto Rico and finally settled in Miami, picking up recipes along the way, including this spicy ceviche. 

“Merk hzina” is Judeo-Arabic for “sad sauce” — or what we might call a “kitchen sink” salad, says Elle Brosh. Her family made this one with chopped tomatoes, peppers, celery, capers, and preserved lemon at the end of the week to use up everything. 

This spicy and bright cherry salad from food writer Hila Alpert is a revelation. JFS editorial director Devra Ferst makes it on repeat during warmer months.

Sweet watermelon and salty Bulgarian cheese (or feta) are an ideal summer pairing. Aleppo pepper gives them a gentle, fruity kick.

This spicy cucumber salad from cookbook author Rose Benjamin’s family is crunchy and refreshing. Shabbat dinner wouldn’t be complete without it, she says.

Fresh fava beans are only in season for a short while. Léa Karsenty’s Moroccan and Algerian family makes the most of them by tossing the favas with garlic, cumin, and paprika, and finishing them with apple cider vinegar.

Recipes for flavorful Indian-Iraqi kebabs, known as shiftas, were adapted from traditional versions made with lamb or chicken in Iraq. This recipe uses ground beef and adds Indian spices for extra warmth and depth. 

On Saturday nights, Sarina Roffé’s grandmother would make what she called “tomatoes and eggs,” or her version of shakshuka. She would scramble the whites into the saucy tomato base, leaving the golden yolks whole. 

In this dish, recipe writer Jamie Wei tops a block of silken tofu with a nutty, tahini based sauce, quick cucumber pickles, and fiery chili crisp. We love it alongside her Taiwanese brisket.

In Moroccan, Algerian, Tunisian, and Libyan families, it’s common to prepare a spicy fish recipe for the start of Shabbat. This version starts with a simple vegetable saute seasoned with paprika, cumin, and turmeric.

Chef Peter Hoffman’s seared tuna steaks are coated in a mix of ground anise, coriander seeds, black pepper and salt, giving it a flavorful crust. Look for the freshest ahi tuna you can find for this recipe. 

Inspired by the spicy fish stew her family makes for Shabbat, chef Rinat Tzadok created this summery crudo dish with the same flavors including sweet and hot peppers, garlic, cilantro, and firm, white fish — plus fresh tuna. 

White bean salad is a beloved staple in Balkan kitchens, and this tangy one comes from Shaily Lipa’s Greek grandmother Levana, who made it every Shabbat for the vibrant Greek breakfasts she served on her balcony. 

This classic Greek salad from Shaily Lipa is a celebration of peak-season vegetables and bold, briny flavors. With no lettuce in sight, the salad’s ripe tomatoes, crisp cucumbers, and sweet bell pepper shine during summer. 

Chef and writer Peter Hoffman’s recipe for potato salad is loaded with fresh herbs like tarragon, parsley, and dill and lashed with bright apple cider vinegar.

This peach tart from Gabriella Stern's family is simple and really puts the summer fruit centerstage. With the help of a good cake carrier, you can bring this one to a picnic.

This ice cream cake roll was a family favorite when Gabriella Stern’s dad Kenneth was growing up. His father, Jack made it at his bakery in Yonkers and would bring it home for birthdays.

Tart rhubarb is balanced with sweet strawberries in this rustic galette from Rachel Simons. Since she is the co-owner of the tahini and halva company Seed + Mill, naturally, the galette is laced with tahini and finished with generous spoonfuls of halva cream.  

When Rachel Barnett married her husband Henry in the summer of 2006 in South Carolina, they didn’t have a wedding cake at their reception. They served this simple-to-prepare peach cobbler in honor of his family’s history as peach farmers. 

Chef Peter Hoffman’s grandmother Leni used to make this German tart with whatever fruit was in season — blueberries, peaches, apricots. Peter shared a version with cherries that comes together quickly with no rolling pin required.