Moving from Yom Kippur straight into Sukkot, I started to think about what to cook, of course, and checked a few books and online references for inspiration.
Stuffed vegetables are de rigeur — they symbolize the hope for plenty during the harvest period — and being reminded of this, I thought of a crowd-pleasing recipe I came up with last fall, when, as now, farmer’s market stalls were overflowing with bright, multicolored bell peppers.
Like the version I made last year, this year’s recipe is a take on a dish my mother used to make. But I boosted the flavor with fresh herbs, toasted pine nuts and one of my favorite spice blends, Chinese 5-spice powder. (5-spice is generally a mixture of dried ginger, clove, allspice, star anise and cinnamon. The one I use also contains thyme and black pepper. In any case, I’ve never met a Chinese 5-spice powder I didn’t like.)
(Last year, I also wrote about another stuffed pepper recipe my mother used to make, which incorporated an awesome mix of tuna, capers, pine nuts, and fresh herbs. You’ll find it here.
These vibrant dishes are delicious either hot or at room temperature, making them perfect for an evening in the sukkah — or for any autumn meal.
Liza Schoenfein is the new food editor of the Forward. Contact her at email@example.com.