Chef’s Table – Hearty Vegetarian Dishes to Serve in the Sukkah
This year, Sukkot takes place in the latter part of October, so unless you live in Australia, chances are the weather will be somewhat chilly. There’s nothing better than serving family and friends a big bowl of nourishing soup or some hearty chili to warm everyone up on those cool fall nights. These hearty, healthy, meat-free recipes are sure to please everyone at your Sukkot table, meat-eaters and vegetarians/vegans alike.
SIMCHAT TORAH – A TIME TO CELEBRATE
On Simchat Torah, which means “Joy of the Torah,” the last passage in the Torah is read and then immediately the first passage in the Torah is read. Thus, there is an unbroken cycle of reading Judaism’s holiest book, marking the ending and beginning anew of the annual reading cycle of the Torah. Certain recipes have become Simchat Torah traditions.
This article originally appeared in the Orthodox Union’s weekly e-newsletter, Shabbat Shalom (www.ou.org/shabbat)
The quest for a recipe for Mohnlach began several weeks ago with a phone call from my mother’s cousin Roy. “Norene, maybe you can help me? I keep thinking about the poppy seed candy my mother used to make for Purim when I was a little boy. I thought if anyone would have the recipe, you would. I remember that she cut it in diamond shapes and that it was very sweet. I loved it.”
Read more “Purim Pleasures Fit for a Queen (or a Jewish Princess)”
This article first appeared on 10 March 2013 on www.ou.org
Tired of potatoes? Preparing side dishes for Passover can be somewhat of a challenge. No pasta or rice, no bulgur, couscous or kasha, no beans or legumes—no problem!
If you’re hungry for new ideas and are looking for something different to serve for Passover this year as a side dish, there’s a whole world of vegetables out there for you to explore. Supermarkets and gourmet grocery stores are overflowing with a wide range of produce, from familiar to exotic.
This article first appeared on www.chefsselect.com
NOTE: Chefs Select Parchment Paper is now PaperChef Culinary Parchment.
During Passover, it is forbidden to eat products which contain wheat, barley, oats, rye or spelt. Sephardic Jews from the Mediterranean and Northern Africa will eat legumes and rice, while Ashkenazi (European) Jews will not eat beans, lentils, peas, corn, rice or soy products. Fresh fruits, herbs and most veggies are Kosher. All processed foods and products require certification to be considered Kosher for Passover.
