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There are recipes on my Cook This list that I've been plotting for years but take forever to jump from that place where they're a rough idea of how I think something might taste good and how I'll make that happen.
Sunday evening marks the beginning of the Jewish New Year and the first of the religion's autumnal High Holy Days. With festivities continuing until sundown on Tuesday, it is a time to pause and absorb the simple pleasures of feasting and family.
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Celebrate Rosh Hashanah! How can you not love a holiday in which a delicious tradition is to wish for a sweet year by dunking crisp apples into honey? | See more about rosh hashanah, honey cake and challah.
In Fiddler on the Roof, Tevye sings about tradition (Tradition!) being the backbone of the Jewish people. No offense to the famed milkman, but sometimes culinary traditions need to be turned on their head. (Really, no one needs to eat another meal of brown fare and gray gefilte fish).
From apple cider doughnuts to a challah bread pudding, we've got 22 Rosh Hashanah desserts to ring in a sweet New Year.
For every Rosh Hashanah my grandma cooks up the same recipes. Don't try suggesting that she do otherwise. My mom's suggestions of couscous instead of rice last week was swiftly dismissed.
Reyna Simnegar, author of Persian Food From the Non-Persian Bride , insists that Persians will use any excuse to have a big party, and Rosh Hashanah, the Jewish New Year, is a perfect example.
A sk most Jews about their gastronomic heritage, and they'll fondly recall Bubby's delicate strudel or Mom's to-die-for brisket. But not chef David Waltuck. "Cooking was not my mother's favorite activity," he says about the meals he ate growing up in the Bronx.
C ookbook author Joan Nathan has spent her life studying Jewish cooking around the world, but until recently, she had never explored French-Jewish cuisine. "I lived in France as a young girl," she says. "I have family there and speak French fluently.
View Marthastewart's Rosh Hashanah Recipes collection. Also get more food and cooking how-to's, step-by-step instructions, tutorials, and videos from MarthaStewart.com.
From vibrant vegetables to earthy spices, the modern approach to Israeli cooking is enjoying a moment in the sun. And if you're one of the many home cooks who fell in love with Yotam Ottolenghi and Sami Tamimi's recent cookbooks, Jerusalem and Plenty, you already know why.
F or all the hope we invest in the dipping of apples into honey at Rosh Hashanah-hope for a sweet year, for good health and grace-most of us who celebrate the holiday grew up dunking mealy Red Delicious slices into some pasteurized product of vague provenance squeezed out of a plastic bear's head.
T raditional High Holy Days dishes such as brisket, tzimmes, and kugel may rightfully have their place at the Rosh Hashanah table, but if you're adventurous and looking to serve something different, what better time to do so than at a celebration of the start of a new year?
R osh Hashanah, the Jewish New Year, is a time to reflect on the past and to look toward the future, and honey has long played a significant role in the holiday, symbolizing the hope for a sweet year ahead. While challah and apples are dipped in the sweet nectar, honey is also often baked into a rich, delicious cake.
