Now that the holiday season has come to a close, you may be noticing that the seemingly endless amounts of treats and indulgences over the past couple of months have started to take their toll. Whether your pants are feeling a bit snug or your energy levels have totally tanked, it may be time for a detox.
This vegetarian entrée from “Jerusalem” author Yotam Ottolenghi isn’t the obvious choice for Rosh Hashanah dinner, but it turns out to be as satisfying as it is unusual.
When I was nominated to be one of three student speakers at my graduation from the University of Chicago this past June, I felt honored, terrified, and stumped. I wasn’t class president or an academic superstar. I couldn’t summon stirring rhetoric about “Our Education” and “The Future.” I was just a girl with an esoteric major who loved to write and lived to cook, especially with her friends. So I went for broke and decided to tell a story about the best part of my college experience: Shabbat dinner.
The way I always saw it, Shabbos dinner was a meal with a sizable reputation to uphold. It had to be not only festive, but also massive. When I was a kid, weekday dinner would involve a main dish, a side dish, maybe a salad. But a typical Shabbos meal at my parents’ house was a parade of at least seven courses.