Food

Here’s How Molly Yeh Does Rosh Hashanah

Image by Molly Yeh

By Michael Kaminer September 7, 2018

High Holidays, remembers Molly Yeh, were “chaotic and all about the challah. We have never been a very formal family and the idea of dressing up and setting a fancy table seemed way too organized for us. People were always mingling about and sitting wherever they wanted and eating whenever they wanted. If I wanted to eat challah in my jungle gym while wearing footie pajamas, that would have been perfectly acceptable.”

Maybe that’s why the TV star (The Food Network’s Girl Meets Farm), author Molly on the Range and lifestyle maven brings such such freedom and fun to her own Rosh Hashanah recipes.

“For the first 10 years of my life, it was only about eating handfuls of challah with the crust ripped off. Eventually, I did discover the magic of brisket. My mom makes this brisket with fresh orange juice in the braising liquid and it’s perfect.”

Exclusively for the Forward, Yeh’s shared two of her holiday favorites: Apple and Honey Pizza and Red Wine-Braised Chickpeas. “I like pizza-frying because everything tastes better with cheese on dough,” she laughed. “This particular combination of apples, sharp cheddar, and a tiny bit of honey goes particularly well with pizza dough made from wheat that was freshly milled from my husband’s wheat crop during harvest a few weeks ago.”

The chickpeas, she explained, “came about because I’m really drawn to vegetarian recipes. I’m not vegetarian, but we do tend to go much heavier on the vegetarian dishes and are not opposed to having a vegetarian main instead of a brisket. I love the overall vegetable heavy trend that’s happening right now. So these chickpeas, which are braised very similarly to a classic braised brisket, are my contribution to a modern Rosh Hashanah table.” And, now, yours.

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