From my Table

Whenever I’m on the receiving end of suppers, I’m always blown away by the amount of time friends — and even acquaintances — invest in making a meal for another family. Beyond the time, though, there’s so much thought put in and care taken to deliver a well-rounded meal that speaks to all ages, is delivered hot, looks fresh and appetizing, and was packed neatly for traveling in a car and then storing in a fridge. And the quantity! I’ve gotten gallons of soup to fill my freezer. It’s all noticed… and all so appreciated.

As you can probably imagine, every time someone brings me a meal it comes with all the disclaimers of “I can’t believe I agreed to cook for you,” which oddly leads me to appreciate the effort all the more. Yeah, one of my kids will always comment about the sauce and another will always resort to frozen pizza, but having a fridge full of options of foods that were made with love is something I don’t take for granted.

This week, we tried to cover all the bases. We gave you some fresh, new ideas for recipes that hit all the right notes and promise to be appreciated, plus basic staff-favorite recipes that we’ll never stop making (hi, baked ziti) and an honest, practical view from women who were on the receiving end of meals for an extended period of time. I’m sure you’ll benefit from all of them.

CHANIE NAYMAN
Food Editor, Family Table
Editor in Chief, Kosher.com