Rosh Hashanah recipes, tips and tricks to help you put together a last-minute gathering (or plan ahead) to celebrate the Jewish New Year. From brisket to kugel, this post has all the recipes and inspiration you will need!
Pear Cake baked with olive oil, ginger and cinnamon looks gorgeous, is simple to make, and tastes fantastic. Perfect for fall and the Jewish New Year. It also freezes well so you can prepare it ahead as you plan for a special gathering.
This Matzo Ball Soup with homemade chicken stock will fill your house with the best aromas and even impress your mother-in-law with its authentic flavor. Most importantly, it’s as tasty and satisfying as comfort food should be.
This lemony flank steak glazed with pomegranate molasses wows your taste buds with its tangy flavor but goes from pan to table in a matter of minutes.
Pomegranate molasses dressing is a simple and sophisticated vinaigrette that incorporates balsamic vinegar, pomegranate molasses, and shallots.
Arugula and fig salad paired with pomegranate molasses dressing Is the perfect way to use fresh figs. And when the season is over, dried figs stand in so well that you can serve this salad all year long!
A family favorite and a classic Hawaiian specialty – Portuguese sausage marries beautifully with soy sauce eggs and Japanese rice.
Thanks to Ottolenghi’s mom, Ruth, I am a stuffed pepper convert! Ruth’s stuffed Romano peppers recipe in Ottolenghi’s Jerusalem cookbook is the ideal combination of a mild pepper filled with a warmly spiced meat stuffing. You’ll love this dish and the introduction to the fragrant Baharat spice mix.
These marinated, oven-baked, and grilled baby back ribs are worth the effort – the flavor and texture is perfect – tender and chewy in the best kind of way. And perfumed by bourbon and a spicy, smoky rub. Your guests will thank you!
Cook green cauliflower (or any color) by roasting it to perfection with just olive oil, lemon and salt and pepper or add your favorite fresh and dried herbs, creating the perfect side dish. So good that you’ll even turn on your oven in the summer to make this dish!
Motivated by a fridge full of fresh fruit and a lack of maple syrup, I created this fresh fruit compote to top Sunday pancakes, waffles, yogurt and so much more. No fresh berries, frozen will work too! This is a simple and versatile recipe you’ll make over and over again.
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I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!