Shabbat Recipes: The Weekly Sabbath Table
Shabbat runs from sundown Friday to nightfall Saturday, and because cooking is set aside for the day itself, the table is built ahead of time: bread baked Friday morning, a stew left to simmer overnight on a low flame, fish and soup made the day before. These are the dishes that carry an Ashkenazi table through the day of rest, week after week – not tied to one holiday, but to every one of them.
Friday Night
BREAD
Traditional Challah
The braided loaf that opens the Friday night meal, blessed and torn by hand.
APPETIZER
Traditional Gefilte Fish
Poached ahead of time and served cold or at room temperature.
SOUP
Traditional Jewish Beet Borscht
Sweet-and-sour beet soup, just as good made a day ahead.
LIGHTER TAKE
Healthy Challah Variations
A lighter braid for the Friday table.
The Overnight Stew
Sides and Sweets
KUGEL
Traditional Noodle Kugel
Sweet custard noodle bake with a crisp cornflake crust.
LIGHTER TAKE
Healthy Noodle Kugel
The same cozy kugel with Greek yogurt and whole wheat noodles.
DESSERT
Traditional Babka
Twisted sweet bread born from leftover challah dough.
LIGHTER TAKE
Healthy Babka
A lighter swirl for the Shabbat table.