For Parshat Pinchas, we are forced to think about legacy, continuity, and succession. In this week’s portion, we see the transition of leadership from Moses to Joshua, as well as the beautiful story of the daughters of Tzelofchad, who step forward to ensure their father’s name and inheritance are preserved for the next generation.
Passing things down—from parent to child, generation to generation—is the heart of our immortality. In the kitchen, this manifests as those treasured, oil-splattered recipe cards passed down from our mothers, grandmothers, and aunts. Recreating those dishes keeps our loved ones very much alive at our tables. This week, we are celebrating that beautiful chain of tradition with a menu composed entirely of family recipes from our incredible community.
The Weekly Challah
Grandma Sylvia’s Salmon Croquettes with Fried Onions
Naomi Ross beautifully honors her grandmother with this recipe for simple, crispy fish cakes. They are a wonderful way to dress up leftover salmon or utilize canned salmon for a quick, comforting appetizer. Golden on the outside and tender on the inside, they are pure nostalgia on a plate.
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Contributed by Ronnie Fein, this kugel was a staple at her grandmother’s table. It features a wonderfully crunchy top and a soft, deeply savory middle. It makes the absolute perfect companion to the turkey wings—be sure to pour those rich pan juices right over the noodles!
Roasted Eggplant Salad with Great Aunt Vivian’s Mustard Vinaigrette
This unique salad features a signature mustard vinaigrette inspired by Great Aunt Vivian, who originally served it at her renowned restaurant, Qubano, in Isla Mujeres, Mexico. Paired with smoky roasted eggplant, it adds a bright, tangy punch to the meal that cuts through the rich sides.
Jamie gets her culinary inspiration from everyone she meets! This remarkably tasty main course comes straight from her lawyer, who happens to be the legendary Uncle Morse. The preparation is deceptively simple, but the slow-roasted, deeply savory results are absolutely spectacular.
Pistachio Chocolate Chip Cake from Great Aunt Francis
Jezalkin got this recipe from her great aunt and it has stood the test of time. It is incredibly moist, laced with the crunch of pistachios and sweet chocolate chips, and can easily be made pareve for our meat meal. Serving it alongside a hot cup of tea is the ultimate way to wrap up an afternoon filled with family stories.
We will hope you will all share more of your family’s passed down recipes so that we can all preserve them for years to come.
Oh yeah, we also had the mushroom kugel. Again, not a crumb left! Thanks and my family is looking forward to the next things I make from your site!
We had the pistachio cake last week, wonderful raves! My anti-cake son actually had 3 pieces! (not all at the same time, but let’s just say, the cake was made on Friday and gone by Sunday!)
Pistachios in cake is not something I hear about everyday..it looks lovely and may be something I will try!
I heart anything with pistachio!