A few months ago, I was sitting in Newark Airport waiting for my flight when I overheard the most adorable conversation. A frum family was sitting nearby, and their son, about eight years old, had an assignment to do an interview about his namesake, his great-grandfather. He called his grandmother for information on speakerphone.

I listened as he conducted the interview, seriously and politely, and got to his final question: “What was Zaidy’s favorite food?”

“Pickled fish!” she replied.

I smiled to myself and commented to the mother how sweet it was that our grandparents and great-grandparents were so taken by such simple foods. “You don’t understand,” she said. “My grandfather was a huge baal tzedakah. He had every food available to him, and he treated his guests to lavish meals. He would bring doughnuts to an entire yeshivah every Rosh Chodesh. He knew nice things! And yet he kept it simple for himself, enjoying the simplicity and nostalgia of some pickled fish.”

Sometimes I think we’re doing a disservice by opening up vistas of countless options of foods we can make for Pesach. This is the one Yom Tov that we can actually get comfortable with the idea that everything will be simple but tasty, and that dishes will be served multiple times throughout the Yom Tov, and that nothing needs to be 2024-ish.

Our kitchen energy is shifted around differently this Yom Tov. We’re back to basics, and we’re proud of it. In fact, the Pesach apple crisp and tons-of-onions brisket are the tastes and smells of Pesach, and we look forward to them all year round.

Our Succos freezers may be stuffed with labeled 9x13 pans, with something different in each one, while our Pesach freezers may have repeats of potato kugel and biscotti in one pan after the next, but I don’t think we miss the variety one bit.

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

Copycat Peach Snapple

I’m a big proponent of getting on board with all the flavors of Pesach. I’m good with eggs, chicken, meat, and salads times three meals a day times eight days a year; really, I am. The one thing I miss on Pesach is none other than Diet Peach Snapple. You’ll love this recipe if you also miss that Snapple kick!

SERVES 4–6

• 1 cup sugar
• 7 cups water, divided
• 3 peaches, peeled and sliced
• 2 tea bags
• 2 Tbsp lemon juice
• ice, for serving

Cook peaches in sugar and 1 cup of water to create a syrup. Blend and set aside until ready to use. Steep tea bags in 1 cup of hot water, then add remaining cups of water, peach syrup, and lemon juice. Add ice and enjoy!

Copycat Fresca

If you make everything from scratch for Pesach, here’s another one for you.

SERVES 4

• 4 cups seltzer
• 11/2 cups simple syrup (see note)
• 1 cup freshly squeezed grapefruit juice
• 2 Tbsp lemon juice
• ice, for serving

Combine all ingredients in a pitcher and stir to combine. Pour over ice and enjoy!

Note: Simple syrup is just equal parts sugar and water, cooked together until the sugar is just dissolved. (During the year, I use my microwave for this.) It can stay fresh in the fridge forever, so you can make a big batch and make pitchers of soda as needed.

(Originally featured in Family Table, Issue 890)