The Mixing Bowl: Delicious Stories from the World of Jewish Food
- Joan Nathan writes from Perpignan, France, where French Jewish traditions have melded with those from North Africa, in her New York Times Rosh Hashanah article . She gives readers a taste of the region’s holiday with recipes for Semolina pastries with dates, meat stuffed vegetables and Tunisian carrot salad.
Nathan will also be answering questions about cooking for the holiday on the Times’ Diner’s Journal .
No longer just Golden Delicious, Granny Smith and McIntosh – The Wall Street Journal reports on new (but pricey) apple varietals like Honeycrisp, Zestar and SweeTango in time for the New Year.
In Vino Veritas: Mark Oldman at Tablet suggests pours some suggestions for vino to accompany your holiday meal.
-The LA Times brings us a piece on the symbolic foods Jews around the globe eat for Rosh Hashanah and provides [recipes] for the holiday, along with photos to make your mouth water.
And Renee Ghert-Zand recalls the fruits of Israel (in California) on the Sisterhood .
-The Forward’s Shmooze blog discusses pioneer of ethical animal slaughter, Temple Grandin’s appearance at the Emmy’s and reports on a device that may make cooking obsolete with robotic “food printers.” (Yikes!)
Read Stacey Ballis, author of “Good Enough To Eat, (out September 7) writes on Rosh Hashanah cooking , fasting and the complicated relationship Jewish women have with food at the Forward’s Arty Semite blog.
Read something interesting about Jewish food lately? Share it with us in the comments section below.
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