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Sukkot

Bee’s Sneeze Nuggets

Recipe by Dorie Greenspan

Bee’s Sneeze Nuggets

These were inspired by a drink served at Booker and Dax, a cocktail bar in New York City. When my friend Rebekah ordered the Bee’s Sneeze, I looked at the ingredient list, took a sip and immediately wanted to turn it into a cookie. While the gin wasn’t obvious cookie material, everything else in the

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Beef Brisket with Roasted Corn Salsa

Recipe by Kerry Brian Tate

Beef Brisket with Roasted Corn Salsa

When you add peaches and bourbon to brisket and serve it with roasted corn salsa, it becomes… well, probably not the brisket you’re used to. At Tyber Creek, this brisket is roasted in the wood oven, but you can, of course, make it in your regular oven at home.

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Apple Berry Crisp

Recipe by Doron Petersan

Apple Berry Crisp

Nothing says fall (and Rosh Hashanah/the High Holiday season) quite like apples. Instead of fussy double-crust apple pie, let your guests have some fun with mini individual crisps in ramekins. Best of all, this recipe is pareve and vegan, and if you use certified gluten-free oats, it can check all the boxes and be gluten-free,

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Dutch Apple and Honey Crostada

Recipe by Lauren Katz

Dutch Apple and Honey Crostada

This is a super easy yet impressive dessert for Rosh Hashanah. Make it pareve by using a shortening-based pie crust recipe or pareve store-bought refrigerated dough. In keeping with the season, use local apples from an apple-picking excursion or the farmers market.

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Roasted Carrot and Sweet Potato Tzimmes

Recipe by Amelia Saltsman

Roasted Carrot and Sweet Potato <em>Tzimmes</em>

Tzimmes is an Eastern European stew of carrots and/or sweet potatoes and prunes traditionally cooked with beef flanken, often sweetened with brown or white sugar and sometimes thickened with flour. In Yiddish, the word tzimmes means “a big fuss,” probably because of all the work required to make the old-style dish. This version couldn’t be

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Mushroom and Bean Soup

Recipe by Sarah Newman

Mushroom and Bean Soup

The primary ingredients in this soup require little water to be grown. They are sowed in the ground and dark places, reflective of the shorter days of winter. With the cold weather, we stay inside more and perhaps become more insular and reflective in our nature.

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