Slowing down for Shabbat, a weekly Jewish ritual that brings calm and connection

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If there's one recipe that defines Shabbat, it's challah. Photo courtesy of Avery/Penguin Random House.

Growing up in Palo Alto, California, food writer and author Adeena Sussman recalls waking up to the smell of her mother's dishes cooking on the stove in preparation for Shabbat. The weekly Jewish ritual, which takes place from sundown on Friday to sunset on Saturday, is a period of rest and prayer. 

Sussman says that every week, her mother would begin preparing and cooking for Shabbat as early as Wednesday. Living in an area where kosher food wasn't easily available, she'd take meat out of the freezer days in advance.


Sussman says her grandmother's kugel is high and majestic, with a lot of potatoes and eggs, which add custardy creaminess. Photo courtesy of Avery/Penguin Random House.

After moving to New York, Sussman let the ritual lapse, finding other ways to stay culturally and culinarily connected to her roots. But after reinstating the weekly practice, she says she feels more grounded and less exhausted in preparing for the week ahead. 

Sussman shares her grandmother Mildred's kugel recipe. Mildred was also known for her fruit compote, which makes excellent use of seasonal, dried fruits like quince and apricots, that are available in California.

Inspired by the trend of sweet toppings, her twist on challah incorporates a meringue topping. Sussman's book is Shabbat: Recipes and Rituals From My Table to Yours.




The sesame pavlova challah has a crisp meringue topping that adds a sweet element to the traditional braided bread. Photo courtesy of Avery/Penguin Random House.


After reinstating shabbat, the Orthodox Jewish ritual of a day of rest, Adeena Sussman felt more grounded and less exhausted. Photo by Lisa Rich.


"Shabbat: Recipes and Rituals From My Table to Yours" brings home the weekly tradition practiced all around the world. Photo courtesy of Avery/Penguin Random House.