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Rosh Hashanah

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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