Holiday eating can be delicious and tasty without being excessively indulgent. Here is a light and healthy Rosh Hashanah (and autumn) dessert that lets the flavors of the apples and honey shine and won’t overwhelm after a big meal.
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A North American Yom Kippur break-fast staple, bagels, cream cheese and lox can be too heavy for some people. Here’s a healthy version that swaps out the regular cream cheese for a protein-rich, vegan cashew version. It’s great for those who are lactose intolerant or allergic to dairy. And if you leave out the smoked…
I saw this recipe in Southern Living and changed the meat from pot roast to brisket. I also changed a few other ingredients. The maple syrup was my own idea when I didn’t have honey. Now I prefer it with syrup. Our whole family loves the recipe.
My mother is famous for her fabulous noodle kugel. Family friends always love it when she serves it. When she made it for the brit (circumcision) of our third son, Oliver, my friends came to love it, too. I make it—it’s fun to keep the recipe alive. The sour cream and milk can be low-fat.
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How did Bobbe do it? So much good food for so many people came out of that tiny kitchen! In a special Jewish Food Memory, DC author Faye Moskowitz lovingly recalls the High Holiday meals of her childhood.
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This recipe is a family treasure! My mother concocted and named it when we were small children. Now, some five decades later, it is still a staple dish for Passover among our family and friends.
This dish was a big hit one of the last nights of Passover. Matzah becomes well hidden in the moussaka, the Greek version of lasagna. It’s great for using up a whole box of matzah when everyone is tired of eating it! The spices really help jazz it up.
A treat good enough even when it’s not Passover! The matzah in the photo does not have cranberries – I ran out! It is good with just sea salt, too.