BY BETH KISSILEFF, JTA
• Published September 28, 2016
Alon Shaya, executive chef and partner at New Orleans restaurants Domenica, Pizza Domenica and Shaya, and named best chef in the South by the James Beard FoundationFor Shaya, challah is central to...
BY BETH KISSILEFF, JTA
• Published September 28, 2016
Jeffrey Yoskowitz, co-founder, with Liz Alpern, of the Gefilteria, and co-author of the forthcoming cookbook “The Gefilte Manifesto.”“Homemade gefilte fish became such a staple for me at the Rosh...
BY BETH KISSILEFF, JTA
• Published September 28, 2016
Joan Nathan, author of 10 cookbooks, including “Jewish Cooking in America”For Nathan, it’s all about the chicken soup. This recipe is courtesy of her 103-year-old mother, Pearl. Nathan explains...
BY BETH KISSILEFF, JTA
• Published September 28, 2016
Lior Lev Sercarz is the owner of La Boite, an upscale spice shop in New York, and author of “The Art of Blending” and the forthcoming “The Spice Companion.”“Rosh Hashanah has always been about...
Itta Werdiger Roth, “supper-club impresario,” is the founder of the Brooklyn pop-up restaurant The Hester.“Pomegranates are not only in season but they are also one of the symbols of Rosh Hashanah,”...
BY BETH KISSILEFF, JTA
• Published September 28, 2016
Andrew Zimmern, chef, writer and creator/host of the Travel Channel’s “Bizarre Foods” franchise The dish that defines the TV host’s Rosh Hashanah table is his grandmother’s chopped liver.“Nothing...
Sangria is the perfect drink to serve for Rosh Hashanah – it’s supposed to be sweet and is perfect paired with two traditional flavors of the holiday. You can use whatever wine you have lying around,...
Growing up, baked apples were a tradition in my house. This dessert looks impressive but is actually easy to execute. Serve with sorbet, vanilla ice cream or whipped cream for an extra sweet start to the...
Sheet pan dinners are all the rage this year and with good reason: Throw all your ingredients on one large sheet pan and then pop it in the oven. Your cleanup is reduced without sacrificing any deliciousness....
By Margi Lenga Kahn, Special to the Jewish Light
• Published September 21, 2016
A traditional Rosh Hashanah meal is highlighted by chewy challah, light-as-air matzah balls, rich noodle kugel, and, of course, an array of delicious cakes, cookies, and chocolates. I can’t wait. However,...
Recipe from The New Yiddish Kitchen, by Miller and Robbins. Prep Time: 20 minutes. Cook Time: 40 minutes, plus time to cool. Makes: 1 dozen cookiesIngredients1 1/2 c. almond flour1/2 tsp. baking soda1/4...
Recipe from The New Yiddish Kitchen, by Miller and Robbins. Prep Time: 10 minutes. Cook Time: 40 minutes. Makes: 8 servingsIngredients2 large sweet potatoes, peeled and cut into ribbons or noodles with...
