Posts Tagged: Recipe Results 120
A fast and easy fish recipe to make for company from “The New Kosher” by Kim Kushner.
When I was growing up in the 1950s, none of my friends had a sukkah in the backyard and I do not recall one at our synagogue.
The list of foods I don’t like is short. And today it got even shorter, because today I gave stuffed cabbage a second chance.
When Forward food editor Liza Schoenfein made this delicious dish (featured in “Eating Delancey,”), she used leftover cooked rice for the filling, reduced the amount of brown sugar to 3 tablespoons for a less sweet sauce, opted for currants instead of raisins and left out the ginger snaps. The results were fantastic.
Living in an apartment 20 stories above the streets of Manhattan can make relating to the holiday of Sukkot and its harvest celebration somewhat difficult. But spending time this summer in Sicily, an island with a dramatic and rich agricultural heritage, re-acquainted me with the agrarian setting in which so many of our holidays originated.