| From My Table |

From my Table: Crosshatch Zucchini

There are some kitchen projects that feel like full-day affairs. Baking challah, making blintzes for Shavuos, and baking my biscotti (I make a quadruple batch, and double toast them all) all come to mind.

They may not actually take all day, but the bulk-batch aspect of them makes me feel like I have to clear my day for them and that I’m tethered to the kitchen. I’ll sometimes push off these projects because they feel like such a big deal, even though I know I can really make all the recipes in my sleep.

Time is prone to playing tricks on us, but it can swing in the other direction too.

The years are flying. I think about this all the time, to the point that it kind of follows me, like a shadow every night when I check on my kids sleeping sweetly, or at the height of a mini-meltdown about snacks or socks or supper. In the midst of my busy days and weeks, the thought comes to me on a regular basis: The days are long, but the years are short.

I am so keenly aware of the fact that the clock is ticking, and yet the regular, everyday things are still there filling our days, as if they have nothing better to do.

Graduations create bookends out of these limited years, and sitting at a graduation of any age or any occasion really solidifies the feeling that the years are flying. I wish there was a way to make the most of each day without getting bogged down by all the details, but I have no magical solutions to share. Maybe a good place to start is by commemorating the present moment with something special that’s sweet or savory...just like you’ll see in our pages this week.

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


Crosshatch Zucchini


  • 3–4 zucchini, sliced lengthwise
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp garlic
  • ¼ tsp pepper

Slice zucchini halves about halfway through, creating a diamond pattern. Drizzle with olive oil and lemon juice and sprinkle with spices. Grill cut side down for approximately 5 minutes or until crispy.

Let’s Clarify

When we list certain ingredients in a recipe, we assume you know what we mean. Here’s a cheat sheet for the times we didn’t specify.

When we say brown sugar, we mean dark brown unless specified.

When we say salt, we mean kosher salt unless specified.

When we say cream cheese, we mean J&J brick unless specified.

When we say eggs, we mean large unless specified.

When we say yeast, we mean dry yeast unless specified.


(Originally featured in Family Table, Issue 847)

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