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Sukkot

Pomegroni

Recipe by Adeena Sussman

Pomegroni

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 juice? The fruit’s tannic, sweet-bitter taste stands in perfectly for the classic Italian aperitif, especially with a shake or two of bitters to steer the

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Doro Wot

Recipe by Leah Koenig

<em>Doro Wot</em>

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 the Ethiopian spice mix, Berbere.

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Sweet and Sour Cabbage Soup

Recipe by Leah Koenig

Sweet and Sour Cabbage Soup

Beet borscht is undoubtedly the most popular sweet and-sour soup within the Ashkenazi soup canon. But this cabbage-based soup, called krautsuppe in German, is just as delicious. It is traditionally served during the cold winter months when a bright, savory potage is especially comforting.

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Yeasted Pumpkin Bread

Recipe by Leah Koenig

Yeasted Pumpkin Bread

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 gourd across the Mediterranean during the time of Columbus, and Sephardi cuisine continues to utilize pumpkin in many baked goods, jams, and other dishes today.

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Za’atar Roasted Sweet Potatoes

Recipe by Judith Rontal

<em>Za’atar</em> Roasted Sweet Potatoes

Forget the cinnamon and add some Mediterranean flair to your sweet potatoes this fall. Za’atar (available at Middle Eastern and kosher food markets, as well as online) is a blend of hyssop, salt and often oregano and sesame seeds that complements the sweet, earthy flavor of fall’s favorite potato. Serve these with your Friendsgiving/Thanksgiving meal or

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Pumpkin Challah Bread Pudding

Recipe by Heather Bien

Pumpkin Challah Bread Pudding

When it comes to nostalgic comfort foods, bread pudding is always a crowd pleaser. While you can make it year round, bread pudding is one of those traditional dishes that seems most at home once a chill in the air has begun to set in. So, how does one improve upon bread pudding for fall?

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Japanese Simmered Kabocha Squash

Recipe by Judith Rontal

Japanese Simmered Kabocha Squash

Tired of pumpkin spiced everything? Take a trip to Japan this year and add some new flavors to your favorite squash. Kabocha squash gets simmered with a light sweet dashi broth that adds an umami punch to kick off the fall harvest. Enjoy this dish warm or cold.

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Roasted Tzimmes

Recipe by Carla Hall

Roasted Tzimmes

I developed this recipe for Beaver Creek WinterFest. We were serving buffalo, and I remembered the first time I had had tzimmes at a restaurant in DC years before. It was a simple dish—dates with sweet potatoes and the carrots—and I thought, Oh, I’ve never had this before and people said, “That’s tzimmes.” It was

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