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.
Reflecting on Sukkot at her boarding school, Rabbi Goldstein realizes that most of us these days are so far removed from the key element of the holiday: the harvest.
On a chilly fall night sitting in the sukkah, nothing is better than a warm bowl of soup. Think about it: like the sukkah, soup is built from the basics and nourishing.
Rabbi James of JSSA reminds us that on Sukkot we eat outside, “living flush with life,” and remember that like our sukkah, we, too, are permeable and need different kinds of support.
A second cookbook from Kim Kushner, author of The Modern Menu, is kosher in a subdued kind of way, yet full of beautiful photos, helpful instructions and, of course, tasty recipes (many one-pot options, too!).
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.
A look at the Jewish Historical Society of Greater Washington’s collection of community cookbooks reveals the importance of Sukkot to Washington’s foodies and some of the elaborate menus they planned to celebrate the harvest.
Working quickly to build their sukkah after Yom Kippur, Rabbi Shankman and her family relish in the cooler weather, the new and different harvest available at the orchard and the time spent together.
Although most of us do not harvest in the traditional sense, in our lives we constantly plant seeds in order to reap benefits. This Sukkot, celebrate by stopping and reflecting on your personal harvest.
With the Jewish holidays falling earlier than usual, it’s hard to imagine serving fall foods for this food-lovers harvest holiday. Instead, Stephanie takes advantage of the last of summer’s harvest.