After the heavy eating of Rosh Hashanah and Yom Kippur, Sukkot can feel daunting. Natasha has a few tips for making the holiday meaningful without it being too gluttonous.
Melissa chats with Elissa Altman, of the newly released memoir Treyf and the popular blog PoorMansFeast.com, about Jewish holidays, the transition from cookbook editing to memoir writing and what food represents.
Recipe of the Week
Inspired by back-to-school and the coming of autumn, I came up with…
As a convert to Judaism, for Marcia, Sukkot celebrates building a new culinary heritage (Jewish-Italian, in her case), joy and autumn’s bounty. Thus, risotto, which has taken its own culinary journey, seems perfect.
Released just in time for Rosh Hashanah, Amy Kritzer’s new cookbook, Sweet Noshings, puts the same sparkly, creative twist readers might recognized from her blog, What Jew Wanna Eat, on Jewish desserts.
It’s not what you’re used to piling on a bagel at the Yom Kippur break-fast, but gravlax is way cheaper, easy to make at home and equally perfect for the holidays.