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.
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.
Recipe of the Week
Tired of pumpkin spiced everything? Take a trip to Japan this year…
Squash—it’s not just for Thanksgiving. Cube, peel and puree your way to a squash-fueled and filled Sukkot. Yes, that means plenty of varieties and breakfast, lunch and dinner.
For Lori, Sukkot epitomizes fall, her favorite season, and to her, the holiday is the Jewish calendar’s “eat local” poster child, a beautiful reminder to eat seasonal, locally grown produce.
The Festival of Tabernacles is about showing the bounty of the year’s final harvest. In the United States, the squash is a classic symbol of that.