It’s officially fall, which means it’s also pumpkin spice season. If you are into that sort of thing. If you aren’t into pumpkin spice, then you probably hate chubby babies and cute puppies and fall foliage too, so just skip over this post.
Carrots are a core ingredient so ancient that recipes with carrots are found in Roman cookbooks. However, they did not take hold as a widely popular food in Ashkenazi cooking until later, during the Middle Ages. Carrots were also popular in Sephardic countries, in old recipes like Moroccan carrot salad, which transferred to Israel and the Americas; they have become an open canvas for Sephardic flavors on previously Ashkenazi-only tables.
Image from Golden Coast Mead
We’ve all seen pumpkin spice candles. And I’ve even seen bacon candles. But there is a candle company in Ann Arbor producing an entire series of Rosh Hashanah and Sukkot themed candles.
If you are looking for menu inspiration for the upcoming holiday, our Rosh Hashanah recipe ebook is everything you need. It’s full of our favorite Rosh Hashanah recipes, and you can download or read it online, right here. Did we mention that it’s free?
We love Southern Jewish mash-ups, like chicken gribenes ‘n waffles cupcakes, and sweet potato challah–somehow, these flavors just work together! New Yorkers have a chance to hear how Jews of the South have long embraced these finger-licking flavors on Sunday, September 25 at the Museum of Jewish Heritage.
We know you guys love the bulk-buying heaven also known as Costco. Where else can you simultaneously pick up new furniture, coffee pods, nosh on free samples and stock up on all your favorite Jewish foods!?
There are some things that are a constant on our holiday table, and chicken soup is a given. Too hot outside for soup? My gang doesn’t care. They won’t be satisfied until I ladle shimmering broth over a mound of skinny noodles and carrot coins.
On the second day Rosh Hashanah, there is a fairly common tradition to enjoy a new fruit and make the shehechiyanu blessing over it. While many families take this opportunity to enjoy pomegranates or pineapple, this can be a great time to also stretch your culinary repertoire and scout out something entirely new: perhaps far away and exotic, or grown close to home but new to your tastebuds.
There’s something about carrots at the farmers market that I find utterly addictive. I can’t pass them by without buying them, especially when they still have their beautiful green stems. They just get me every time.