I grew up in a semi-religious household. My father was Orthodox; my mother was resentful. It wasn’t that she rejected Jewish beliefs, but she didn’t exactly respect them either. Nowhere was this more evident than in the small kitchen of our Lower East Side apartment. Keeping kosher was a constant source of conflict. Jewish food and related rituals were equally triggering.
A lovely stillness has set in now that the festivities of Rosh Hashanah are behind us. I’m looking forward to a week of fresh, simple food — dishes that are light, easy to make, and take advantage of the bounty of incredible fall produce available at the market right now.
(JTA) — “Make Hummus, Not War.”
“The Little Book Of Jewish Appetizers,” by Leah Koenig, is a small, hardcover jewel box of a cookbook filled with a tightly curated collection of 25 vibrant, brightly flavored hors d’oeuvres. Many would serve as excellent starters for a Rosh Hashanah meal or a Yom Kippur break fast.
During the High Holidays, many Jewish families are making sure they’re stocked up on sweet red wine, a traditional way of symbolically asking for a “sweet” new year.