IngredientsOne piecrust, purchased or homemade3 medium Granny Smith or Honey Crisp apples 4 tbsp. granulated sugar1 tsp. ground cinnamon4 tbsp. unsalted butter, cut into ½-inch pieces and kept cold¼...
Ingredients3 large Delicata Squash¼ c. coconut oil plus 2 tsp., dividedSalt and freshly ground black pepper, to taste1 shallot, peeled and finely mincedFinely grated zest of 1 medium orange½ c. freshly...
For many families, the Yom Kippur break-fast is a bagels and schmear-filled inevitability — just add some lox, maybe some slices of tomato and orange juice, and everyone is happy.For other families,...
By Shannon Sarna, JTA
• Published September 28, 2016
Some people take great pride and pleasure in planning their Rosh Hashanah menus for weeks or months in advance, chugging away at kugels and cakes and soup to put in the freezer. I know my grandmother and...
(JTA) — Rosh Hashanah, the Jewish New Year, gives Jews a sense of change and new beginnings. One of the ways to signal that renewal and optimism is to engage our senses: We listen to the shofar,...
BY BETH KISSILEFF, JTA
• Published September 28, 2016
Nir Mesika is the founder and executive chef at Timna, a modern Israeli restaurant in New York that was dubbed the “best new restaurant of 2015” by USA Today.Growing up in northern Israel, in Mesika’s...
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...
