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Back to the basics: Savoring oldies but goodies during Sukkot

ספט 18, 2026 ·  Source: JNS 86Objectivity score86/100

During cooler days and starry night skies, share some meals with family and friends while harkening back to the booths of yore.

💬 רוצים להגיב ולהצטרף לדיון? הצטרפו — חינם, ומקבלים גם את הדיג׳סט השבועי.
🗞️ In-depth summary

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.
Automatically generated summary based on the original article; quotes are from the source.
This story is based on reporting by JNS.
Read the full article at the source →
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© All rights to the original article belong to the source. Din Online shows a headline, an excerpt and a link only. The objectivity rating is computed automatically and is an estimate only.

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