13 Jewish Recipes for a Warm-Weather Brunch

Why not take advantage of warm weather by hosting a healthy brunch on the patio and add a Jewish twist?

A few of our favorite brunch recipes are listed below. Kim Kushner’s smoked salmon frittata is really foolproof with her tip to bake it in a springform pan (who knew?), and it takes literally minutes to make Tina Wasserman’s colorful beet hummus with canned beets, chickpeas, and everyday spices you probably already have in your cabinet. Top it all off with our Israeli citrus spritz recipe, adding herbs 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 moment.

Main Dishes

• Caramelized Red Onion & Dill Frittata with Smoked Salmon
• Shakshouka (Eggs in Tomato Sauce)
• Baked French Toast
• Jamaican Pumpkin Pancakes
• Cheese Blintz Casserole

Sides

• Bagels
• Beet Hummus
• Persian Nan o Paneer (Bread with Cheese)
• Strawberry Spinach Salad

Sweets

• Roulage Leontine [French Flourless Chocolate Roll]
• Haman's Ears
• Chocolate Chip Cappuccino Brownies

And a Thirst-Quencher…

• Israeli Citrus Spritz Surprise

Psst: If you’re looking for even more great brunch recipes, I’m 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.