We love hummus, and we love pumpkin so we decided to marry these two loves in an easy, seasonal dip: pumpkin hummus.
Jewish delis have played a huge role in shaping American Jewish food, delivering pastrami sandwiches, knishes, matzah ball soup, and latkes to the table for at least 100 years. Delis are not just about the food — they serve up Yiddish culture (knish, kugel, kishke, kasha varnishkes), and history with every briny bite.
It’s cool outside, which means it’s time to break out the cozy sweaters and dust off your slow cooker.
If you are looking for a light, healthy appetizer to brighten your Sukkot table, this sweet potato hummus is bursting with flavor. Because of its high protein and fiber content, it will help control your appetite and mood. My 450-pound ad man dad named it the caviar of hummus — exclaiming that it was almost illegal for something so nutritious to be this delicious. “All the ‘gusto’ without all the Jewish guilt,” my dad complimented, paraphrasing his award-winning slogan for Schlitz Beer and my 11-year-old, culinary skills.
One food you’ve probably heard of, but haven’t ventured to cook is kishke. It’s a sausage-like dish that appears buried deep in some Jewish deli menus in New York (like Katz’s) and although it’s definitely a less-kvelled (to burst with pride) – about Jewish food, it’s worth a try.
Stuffed cabbage is one of those quintessential, Eastern European Jewish comfort foods enjoyed at holidays and special occasions.
My mother-in-law, Lee, introduced me to this wonderful recipe, and it’s the perfect thing to serve for Sukkot. I put everything into one pot, let it cook slowly on the stovetop, and enjoy the delightful aroma until the soup is done. There is no easier or more delicious way to eat.
By the time Sukkot arrives, and we are three weeks into nonstop Jewish holiday mode, some people might be a little tired of cooking. I don’t blame those people one bit. But Sukkot is probably my favorite holiday of the season to cook for – I love sitting outdoors in the brisk autumn air, enjoying harvest-inspired dishes with friends and family.
Remember the rainbow bagel craze that hit New York earlier this year? Well, the story didn’t stop there. A proliferation of over-the-top, cereal- and cake-inspired bagels have followed in its wake.