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.
There’s no better place to find inspiration for Sukkot, which celebrates the bounty of the harvest, than at the farmers market, which are ripe with signs of the changing seasons.
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.
After the heavy eating of Rosh Hashanah and Yom Kippur, Sukkot can feel daunting. Natasha has a few tips for making the holiday meaningful without it being too gluttonous.
Reflecting on Sukkot at her boarding school, Rabbi Goldstein realizes that most of us these days are so far removed from the key element of the holiday: the harvest.
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.
Rabbi James of JSSA reminds us that on Sukkot we eat outside, “living flush with life,” and remember that like our sukkah, we, too, are permeable and need different kinds of support.
A second cookbook from Kim Kushner, author of The Modern Menu, is kosher in a subdued kind of way, yet full of beautiful photos, helpful instructions and, of course, tasty recipes (many one-pot options, too!).
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.