13 Jewish Recipes for an End-of-Summer Brunch
The crickets sound louder each night, a wistful reminder that summer days are dwindling. Why not seize the moment and celebrate summer by hosting a healthy and pretty brunch – with a Jewish twist?
A few of our favorite brunch recipes are listed below. Kim Kushner’s smoked salmon frittata is really foolproof with her brainstorm to bake it in a springform pan (who knew?), and it takes literally minutes to make Tina Wasserman’s colorful beet hummus, using canned beets, chickpeas, and everyday spices you probably already have in your cabinet. Top it all off with our Israeli citrus spritz recipe, adding summer herbs you have on hand, like parsley, basil, or mint, for a refreshing and low-calorie treat.
As the host, take some of the pressure off yourself and make it a self-serve buffet so you can sit with your guests, put your feet up, and appreciate the (fleeting) moment. Happy end-of-summer!
- Caramelized Red Onion & Dill Frittata with Smoked Salmon
- Shakshouka (Eggs in Tomato Sauce)
- Baked French Toast
- Jamaican Pumpkin Pancakes
- Cheese Blintz Casserole
And a Thirst-Quencher…
Psst: If you’re looking for even more great brunch recipes, I’m also a fan of Jewish Yemeni Kubaneh (the predecessors to croissants) and Korean Ginseng Chicken Soup, which will keep you cool in the heat, both from The New York Times. Here’s Mark Bittman’s gorgeous Tomato-Melon Gazpacho and a straightforward recipe for Classic Bialys, too.
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