The frittata, which appears in my book “The Poetry of Secrets,” is a family favorite—a recipe passed down from my Sephardic grandmother.
I always think of sweet peppers on Sukkot, because stuffed foods are often eaten on the holiday to symbolize a bountiful harvest.
An easy, one pan meal for that post-Rosh Hashanah Shabbat.
Looking back on the year, the thing I’m most proud of is the garden I began from seed last spring and nurtured into a thriving, mature organism.
Yom Kippur breakfast dishes from around the world.
Dairy-free, Nut-free, Pareve
Beth Lee’s “The Essential Jewish Baking Cookbook” has superb High Holiday desserts
The fish head is a staple of the Rosh Hashanah feast, a symbol that our year should be like a head and not the tail, but you’ll usually find it relegated to the far corner of the table. Every year, I run out to the fish store before the holidays to purchase a fish head from a huge carton of frozen heads (usually from salmon that was frozen months before). I leave it out to defrost while my kids stare wide-eyed at it’s sunken eyes and teeth, and run in the opposite direction. I drizzle it with some olive oil, squeeze some fresh lemon juice to drown out the smell, and generously sprinkle it with salt and pepper, then roast it at a high temperature for 15 minutes knowing full well that no one is going to eat it.
I cook a whole lot of eggplant in this book because it’s one of the most versatile veggies, and can take on a myriad of textures depending on how you cook it. This roasted number is a meatier vegetable side that can stand up to any protein, or even stand-in for one as the topper for your next grain bowl. Halved eggplant is roasted in a lemony za’atar oil to take on an herbaceous tang before getting drizzled with garlicky tahini for richness and date syrup for a sweet finish. It tastes like you put in a lot more effort than you actually did, which is the ultimate sign of a great dish!
Marakesh Carrot Tsimmes goes well with a swirling of sauce from any warm and rich main dish.