Welcome to the Forward’s coverage of the holiday of Rosh Hashanah, the Jewish new year.
Rosh Hashanah
The Latest
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Recipes Ottolenghi’s Brussels Sprout Risotto
Photograph by Jonathan Lovekin © 2014 Serves 4 2 tablespoons unsalted butter 2 tablespoons olive oil 2 small onions, finely chopped (1 1/3 cup) 2 large cloves garlic, crushed 2 tablespoons thyme leaves 2 lemons, rind shaved in long strips from one, finely grated zest from the other 1½ cups Arborio or another risotto rice…
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Food Recipe: Honey-Roasted Carrots with Tahini Yogurt
Photograph by Jonathan Lovekin © 2014 Serves 4 Scant 3 tablespoons honey 2 tablespoons olive oil 1 tablespoon coriander seeds, toasted and lightly crushed 1½ teaspoon cumin seeds, toasted and lightly crushed 3 thyme sprigs 12 large carrots, peeled and each cut crosswise into two 2½-inch batons (3 pounds) 1½ tablespoon cilantro leaves, coarsely chopped…
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Recipes Recipe: Ottolenghi’s Fig Salad With Radicchio and Hazelnuts
Photograph by Jonathan Lovekin © 2014 Serves 4 as a starter 2 small red onions (7 ounces) 3 tablespoons olive oil 1/3 cup hazelnuts, with skin 2 ounces radicchio leaves, roughly torn 1 1/3 cups basil leaves 1 1/3 cups watercress leaves 6 large ripe figs (10½ ounces) 1 tablespoon balsamic vinegar ¼ teaspoon ground…
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Food Rose Levy Beranbaum Is Back With a New ‘Bible’
Rose Levy Beranbaum. Photograph by Ben Fink. The first time I met the magnificent baker and cookbook author Rose Levy Beranbaum, she brought me a baggie of bread. It wasn’t long after 9/11, and Beranbaum was baking like mad, developing recipes for “The Bread Bible,” which would be published in the fall of 2003. I…
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Recipes Recipe: Honey Cake for a Sweet New Year
Photograph by Ben Fink My fellow writer, talented friend and poet from Montreal, Marcy Goldman, is the authority on Jewish baking in Canada. She has developed the first honey cake I have ever loved, in good part because it is moist, flavorful and not too sweet. Special Equipment: Two stacked baking sheets and one 9-…
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Food Bread and Bakers Rising Together
Baker on the Rise: Most employees graduate to jobs at other bakeries. Courtesy of Hot Bread Kitchen Staff. The week before Rosh Hashanah, inside a low-slung East Harlem building under elevated rail tracks, a crew of women will quietly mix, knead, shape and bake challahs in an immaculate kitchen. Their dough will yield thousands of…
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Food Recipe: Hot Bread Kitchen’s Sephardic Challah
Hot Bread Kitchen’s Sephardic Challah. Courtesy of Hot Bread Kitchen Staff. Active time: 25 minutes Total time: 3 hours 45 minutes, plus cooling Yields: 2 round loaves 3 tablespoons sesame seeds 1½ tablespoons caraway seeds 1½ tablespoons anise seeds 1 envelope active dry yeast 2 cups lukewarm water 5 cups bread flour 2½ tablespoons extra…
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Recipes Joan Nathan’s Italian Plum Tart
Sari Kamin I can never decide what I like better about this Alsatian and southern-German tart: the quetsches (similar to Italian Blue Plums, which are available for a short time in the fall) or the butter crust (called sablé in French and Mürbeteig in German ). On a recent trip to France, I learned a…
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