Bonnie Stern’s love of challah began with her grandmother Jenny, a mother of 11 whose round loaves won first prize every year at her local county fair. Though Jenny never wrote down her recipe, Bonnie honors her legacy by baking challah every week.

Sasha Shor grew up in a Jewish-Russian home where pickles were always on the table, from cucumbers and tomatoes to cabbage and watermelon. After immigrating to Nashville and finding local pickles lacking, her family returned to their roots and made their own.

Persian tachin is a beloved Shabbat dish in Arielle Nir’s family, made golden with saffron and bright with barberries. Their Shabbat table blends Moroccan and Persian traditions, with abundant stews, salads, and, most often, tachin.

Hand-rolled couscous is made slowly with simple ingredients and steamed several times. Ron and Leetal Arazi, owners of New York Shuk, keep this tradition alive in Brooklyn, serving it with hearty stews.

Matbucha, a slow-cooked Moroccan tomato and pepper salad, is a beloved staple often called “Moroccan ketchup.” New York Shuk’s version adds roasted chiles and preserved lemon for extra depth. They serve their matbucha chickpea stew with hand-rolled couscous.

Larry Finkelstein didn’t grow up baking, but a tray of store-bought rugelach in 2003 sparked his mission to bake a better version from scratch. Today, his rugelach are a New York favorite, served at his son’s shops and celebrated citywide.

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.

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. 

Harira is a traditional North African soup that’s often vegetarian. But, in Arielle Nir Mamiye’s version, chicken thighs are seared and added to the soup, imparting a rich flavor. Topping it with fresh lemon and herbs brightens the entire bowl. 

This simple fava bean recipe from New York Shuk co-founder Ron Arazi’s family was always part of his grandparents’ Sukkot table along with salads and freshly made pita. The soup really comes alive with a dollop of harissa added just before serving.  

Filled hand pies known as piroshki in Russian come in a wide range of flavors from sweet cheese and cherry piroshki to savory ones like these. They pack up perfectly for a picnic, but are — arguably — fresh from the oven.  

Sasha Shor’s pickled watermelon is a refreshing summer treat that’s simple to make, but requires a few days to ferment. Be sure to save the brine for a riff on a dirty martini. 

Sasha Shor’s childhood summers were spent picnicking and cooking outside. Her family kept a dedicated cooler for these Georgian-style shashlik kebabs. Before cooking, the lamb is marinated in red wine and pomegranate molasses, which impart a fruity note.  

In Eastern European homes, refreshing pitchers of kompot are placed on the table during the summer. Made with fresh fruit, the drink may remind you of fruit punch, but is typically less sweet. This version is made with just three ingredients. 

“Half of my freezer is infused vodkas,” jokes Sasha Shor. The high proof alcohol is remarkably easy to infuse — just be sure to start the process a few days before you plan to serve it. 

Arielle Nir Mamiye’s grandmother Esther was a talented cook and the keeper of the family recipes. One of Arielle’s favorites is for these crunchy Moroccan anise cookies that are best served with tea. 

This 100-year old recipe comes from cookbook author Bonnie Stern's aunt Lil. Instead of a chocolate or jam filling, she used meringue, which becomes slightly chewy as it bakes.