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Sukkot

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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Hana’s Apple Cake

Recipe by Ariel Pasternak

Hana’s Apple Cake

This recipe comes from my family in Israel, so the transliteration is not great and the measurements aren’t exactly right, but I’ve tweaked them to the extent that I can to get consistent results. It’s my favorite cake for Rosh Hashanah.

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Better-for-You Granola

Recipe by Stacey Viera

Better-for-You Granola

For a better granola bar option, try making one at home. This granola is “better” thanks to the additional protein and a crunchy texture from the sunflower seeds and nuts as well as whole grains and fiber from the oats. Olive oil lends mono- and polyunsaturated fats, which are a more nutritious choice and better

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Barley Muffins

Recipe by Stacey Viera

Barley Muffins

For an even-better-than-granola recipe that’s portable and includes six of the seven species (you could add pomegranate arils, too), try these muffins. Barley is a whole grain and an excellent source of fiber, vitamins, antioxidants and minerals. Look for hulled barley to get more of the nutrient-rich outer bran layer, but pearl barley is also

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Barley-Stuffed Mushrooms

Recipe by Leah Koenig

Barley-Stuffed Mushrooms

Mushrooms and barley were fixtures of the Eastern European Jewish kitchen, most notably paired in a nourishing bowl of mushroom barley soup. This appetizer also features the iconic duo, but showcases them a little differently. Here, mushroom caps are stuffed with tender barley that has been dressed up with Parmesan, fresh herbs, and a splash

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Roasted Duck with Apples and Prunes

Recipe by Darra Goldstein

Roasted Duck with Apples and Prunes

From Sheilah Kaufman: Darra had this terrific duck at Bodil and Harry Wilson’s Berkshires house. Bodil served the roast duck with fruits, caramelized potatoes and sweet and sour red cabbage. I’ve played with Bodil’s recipe a little bit, using apple cider instead of water as the duck roasts to feature the apples so distinctive of

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