Acorn squash stuffed with jeweled Israeli couscous is one of the delicious autumnal recipes from the new cookbook, “Celebrate.”
This is a wonderful pudding-like soufflé for a winter night. The cinnamon, nutmeg, and cloves are a natural pairing with pumpkin and the warm spices adding depth to every bite of soufflé. Prepare in an attractive oven-safe dish, as you will be serving it directly from the baking dish. It should have tall sides as well so that the edges are cake-like, while the center remains a loose, warm pudding consistency. An 8 X 8-inch dish or standard loaf pan both work well. Serve warm for the most oohs and aahs.
(JTA) - Welch’s is coming to seder this year.
This parve cornbread stuffing starts with homemade dairy-free cornbread, which gets its moisture from easy-to-make creamy corn “milk.”
Humble pie? Not at Israeli-owned Breads Bakery, which is whipping up five new pies for Thanksgiving. Among them: chocolate babka (pictured above), a riff on its cultishly admired babka; a traditional double-crust apple pie; delicately spiced pumpkin pie; and a classic pecan made with caramel.