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Rosh Hashanah

Hot Gingerbread Cake with Egg Sauce

Recipe by Lisa Goldberg

Hot Gingerbread Cake with Egg Sauce

Recipe contributed by Gloria Jacobson Pink. We understand why this is Gloria’s grandchildren’s favorite cake. And why they love the egg sauce almost more than the cake! We had never heard of egg sauce, but once we tasted it, we were sold. Gloria’s original recipe calls for molasses instead of golden syrup. Over many conversations

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Sour Cream Coffee Cake

Recipe by Annabel Epstein

Sour Cream Coffee Cake

Recipe courtesy of Sheri Gillman, a member of the Tokyo JCC. Sour cream makes this coffee cake incredibly moist and tasty for days. It’s a favorite at the Tokyo JCC, and often served for dessert during Shabbat dinners. Until the synagogue’s own cookbook came out, there was much speculation about what exactly went into this

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Breakfast-in-Bed Apple Cake

Recipe by Judith Rontal

Breakfast-in-Bed Apple Cake

This apple cake actually tastes better the next day, so no need to wake up early to have it ready for brunch. My favorite part about this recipe is how adaptable it is. Want to make it healthier? Swap in some whole wheat flour or use some applesauce instead of oil. You can even reduce

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Slightly Sweet and Sour Cabbage

Recipe by Joan Nathan

Slightly Sweet and Sour Cabbage

This recipe comes from Sara Yaech, a woman whom I met on a trip to Havana the week before Barack Obama visited Cuba. Descended on her father’s side from Turkish Jews who came from Istanbul to this Spanish-speaking country in the 1920s, Sara grew up with Turkish and Ladino food. An amazingly alive woman in

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Horseradish and Beet Sauce

Recipe by Joan Nathan

Horseradish and Beet Sauce

Jews serve horseradish, sliced as a root or ground into a sauce, at Passover to symbolize the bitterness of slavery. It was in Ashkenaz, what is now Alsace-Lorraine and southern Germany, that the horseradish root replaced the romaine and arugula of more southerly climates as the bitter herbs at the Passover dinner. Today, farmers in France

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Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

Recipe by Joan Nathan

Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

Although gefilte innovation like the first jarred fish and the frozen loaves are taking over now, I still, as with many things, prefer the taste of homemade that I make twice a year for Passover and Rosh Hashanah. Before Passover, at what we call a “gefilte-in,” friends assemble in my kitchen with their own pots,

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Matzeballen (Traditional Dutch Matzah Balls)

Recipe by KOL Foods

<em>Matzeballen</em> (Traditional Dutch Matzah Balls)

Recipe contributed by Gidon van Emden. Born and raised in Amsterdam, Gidon is currently KOL Foods’ Customer Experience Manager and previously worked as a cook and kashrut supervisor. He shares, “These matzah balls are actually made from matzah, rather than from matzah meal alone. Because you crumble the matzahs yourself, they give a nice texture to

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Schmaltz and Gribenes

Recipe by Emily Landsman

<em>Schmaltz</em> and <em>Gribenes</em>

Ah, schmaltz. That golden cooking fat so engrained in our Jewish culinary history. We now know that animal fats are not our healthiest options, but that makes schmaltz even more special to pull out for holiday dishes a few times a year. Don’t even think about what you’re eating when you snack on some delicious

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Coriander Chicken with Lemon and Sumac

Recipe by Jason Goodwin

Coriander Chicken with Lemon and Sumac

The Ottomans loved using coriander/cilantro, with its pungent fresh leaves and silky, warming seeds, but when the empire was abolished in 1923, it seemingly fell from grace and coriander leaves barely feature in modern Turkish cookery. Coriander goes well with the tart bite of lemon and sumac. Pul biber (Aleppo pepper) can be found in

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Herbed Gefilte Fish Terrine

Recipe by Liz Alpern and Jeffrey Yoskowitz

Herbed Gefilte Fish Terrine

At its most basic, gefilte is a cold fish appetizer served before Ashkenazi holiday and Sabbath meals, and is made by mixing freshwater fish with eggs, onions and spices. One of the things that drew us to gefilte fish was that it stood as a symbol of resourcefulness—how far a single fish could be stretched

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