Chef Alon Shaya has won pretty much every culinary plaudit possible for bringing his gorgeously elevated take on Israeli cuisine to New Orleans. At his award-winning restaurant Shaya at the High Holidays, he can be relied upon to create a Rosh Hashanah menu that incorporates holiday symbolism with Middle Eastern flavors and fresh local ingredients.
This video by Yiddish Forverts editor-in-chief Rukhl Schaechter and Eve Jochnowitz originally appeared in the Yiddish Forverts.
Halwa is a traditional Indian milk custard made by the Bene Israel Indian Jews in Mumbai for Rosh Hashanah. This recipe is an adaptation by the author’s mom, who now lives in Israel. In India halwa is made with “chick,” a wheat gluten, but in Israel, a majority of the community is using cornstarch as a substitute, at times together with China grass (agar-agar) — they are quicker thickening agents. The recipe can be made with either milk or coconut milk. At home growing up, Shulie Madnick’s mom always made it with whole milk — as Shulie continues doing every Rosh Hashanah, at her own home in the U.S.
When Jonathan Safran Foer published “Eating Animals,” the anti-factory-farming and food-ethics manifesto, it inspired many people to adopt a vegan diet. One of them was Natalie Portman, who took her inspiration one step further: The A-list actress turned the book into a movie. “Eating Animals,” the documentary that she produced and narrated, debuted earlier this month at the Telluride Film Festival in Colorado, receiving a standing ovation.