For me, summertime cooking is a dance between wanting to entertain (meaning, cooking a ton) and not wanting to look at a pot. And then vacation gets added to the to-do list with its own set of criteria for meal planning. My family does spend a lot of time traveling with long stretches of hours to entertain kids.
Although I’m a food editor by profession, I try NOT to give my kids an overload of food to keep them entertained. I try as much as possible to stick to a regular meal and snacks schedule, and pass around snacks for my little guys at those times.
One thing I usually make before I travel: the not just for kids chocolate chip cookies because they are hands-down the most fun treat that I can whip up in minutes, and “look Ma, no pots!”
Eggplant and Tomato Spread by Jamie Geller
Enjoy this spread served as a dip at your Shabbat table or serve it on slices of bread for a fancy presentation like crostinis.
Side of Salmon with Vidalia Onion-Dill Dressing by Elky Friedman
This recipe is easy to prepare, serves well at room temperature, and presents beautifully! The platter will be polished off every single time you serve this.
Grilled Chicken and Pastrami Cobb Salad by Vera Newman
Summer on a platter! This light and satisfying grilled chicken and pastrami salad is served up with eggs, avocado, corn on the cob, and a fresh lemon poppy vinaigrette.
Skirt Steak with Garlic-Parsley Rub by Nechama Norman
It’s not too hard to whip up some flavor when you take crushed garlic, parsley, lime, and spices, marinate overnight, and grill up some delicious steak.
Cookies and Crème Pie by Brynie Greisman
This pie is elegant and easy to put together. Layers of dipped mini chocolate chip cookies and crème combine to make a showstopping presentation.