French toast with za’atar butter and seared tomatoes from “Modern Jewish Cooking.” Images by Yakir Levy.
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.