You can only eat fried green tomatoes so many times before that best of unripened delicacies starts to wear on the nerves and the stomach lining. Here, courtesy of urban gardener and farmer’s market maven Zoe Plaugher, is a sticky, brown, vinegary, sweet, spicy and tart chutney that will put those last premature tomatoes to excellent use.

Yid.Dish: Chili Peppers on Rosh Hashanah

Guest PostSeptember 16, 2008

Breathe in. Then breathe out. It’s an easy way to become aware of your body, more focused on the mundane. And if you breathe in and breathe out after eating a habenero-laced dish, you’re probably aware of every cell in your mouth, and focused on every nook and cranny of your sinuses.

Yid.Dish: Hey Cranberry Sauce, Shove Over!

Leah KoenigNovember 18, 2007

Tuv Ha’Aretz member, Arleen Stern, offered this addendum to my list of “stand up sides” for Thanksgiving: Cranberry and Pear Chutney.

Yid.Dish: Sage Jelly

Nina Budabin McQuownJanuary 16, 2006

Make an infusion of 4 T dried or 8 T chopped fresh sage leaves and one cup of boiling water, simmered together for about ten minutes, uncovered. Strain through a cloth strainer for about ½ cup sage infusion.

Yid.Dish: Sassy Tomato Sauce

Leah KoenigJanuary 1, 2006

Adapted from Epicurious. Romas (aka plum tomatoes) work best for sauce, but any kind of tomatoes you come across this fall (or high quality canned tomatoes) will work. Use this sauce to make shakshuka for your Rosh Hashanah guests.

Yid.Dish: Apples and Berry Sauce

Leah KoenigJune 30, 2005

The recipe below is inspired by the applesauce in Deborah Madison’s Vegetarian Cooking for Everyone - it’s one of my favorite everyday cookbooks.

Yid.Dish: Cranberry and Pear Chutney

Leah KoenigJune 30, 2005

Recipe from Gourmet, November 1991 / makes 4 cups