Back to the basics: Savoring oldies but goodies during Sukkot
During cooler days and starry night skies, share some meals with family and friends while harkening back to the booths of yore.
This article provides a culinary guide for Sukkot, the week-long Jewish festival commemorating the Israelites' desert wandering, which begins after sundown on Friday, September 25, and ends on Friday, October 2. The holiday involves building and eating in temporary outdoor booths (sukkahs) that adhere to Jewish law, with specific requirements for walls and roofs. The author emphasizes easy-to-transport, make-ahead dishes suitable for sharing in a sukkah, drawing from old family recipes.
- Featured recipes include Mushroom-Barley Soup, Tuna Noodle Casserole, and "irresistible" Piquant Meatballs from Sara Kasdan's 1956 cookbook, Love and Knishes.
- Friend Gloria Spitz shares her 40-year-old Apricot Chicken recipe, stating, "And I still make it."
- Dessert options include Old-Fashioned Ambrosia and a No-Bake Cheesecake.
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