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 Hashanah table that when my grandmother stopped...
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 family for me, and this honey cake is my take on...
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,” Roth said. “It’s a win-win situation!”POMEGRANATE...
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 signals the turn of the season more than our...
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, or change things up with red wine if you prefer.Ingredients:1...
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, for those with Celiac disease or an allergic...
This is a traditional Moroccan holiday dish. The couscous alludes to abundance and the vegetables are all mentioned by name in the Talmud. You can substitute brown or white rice for the couscous. Preceded by a fish appetizer and a light salad, this...
Recipe adapted from Quiches, Kugel, and Couscous by Joan NathanIngredients:1-3 1/2-4 pound whole roasting chicken1 teaspoon olive oilSalt and freshly ground black pepper, to taste1 teaspoon ground cinnamon1 large onion, peeled and coarsely chopped1 large...
Recipe adapted from Jewish Cooking for All Seasons, by Laura FrankelRoasting caramelizes this combination of vegetables and fruit, creating a rich and delicious side dish. Leeks, which in Hebrew are karei, are among the symbolic foods we should eat on...
Recipe by Capeloto Sendowski
• Published January 1, 2016
“Memories of flavorful and fluffy kufte de prassa are part of my Passover remembrance,” says Linda.”During the rest of the year, especially at Rosh Hashanah when I make kufte de prassa, I use breadcrumbs to bind and coat the meatballs.”Ingredients4...
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, or change things up with red wine if you prefer.Ingredients:1...
