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Sukkot

Pomegroni

by Adeena Sussman

As I juiced my millionth pomegranate of the winter using the hand-cranked press that sits on our counter, it occurred to me: Who needs Campari when you’ve got fresh pomegranate

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Doro Wot

by Leah Koenig

Ethiopian Jews serve this fiery chicken stew for special meals. Heaps of onion, garlic and ginger meld together into a saucy base and get a big boost of flavor from

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Yeasted Pumpkin Bread

by Leah Koenig

Sephardi Jews traditionally eat foods made with pumpkin and squash on Rosh Hashanah, when they hold symbolic significance. Jewish traders also played a major role in spreading the New World

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