Special Feature: Products Sally Recommends
Jewish Holiday Cooking for Food Lovers
Hamantaschen—the three-cornered cookies with luscious fillings of jam, fruit, and nuts—may be the taste of Purim for most American Jews. But it’s the earthier holiday fare Jayne will crave during Purim. Enjoy her recipes for Deconstructed Kasha Varnishkes (Kasha and Orzo with Grilled Portobello Mushrooms); Moroccan Fish with Chickpeas and Saffron-Lime Aioli; and Poppyseed Hamantaschen with Raisin-Walnut Filling.
In "Your Turn to Host the Seder" Jayne shares planning tips and recipes for Seasoned Matzoh, Chicken and Artichokes with 36 Cloves of Garlic and Toasted Matzoh Crumbs.
Jayne feels Passover is for food lovers who tell their stories in recipes. Here is an invitation to improvise, to reinterpret and riff so that the ritual does not become rote. You will find recipes for Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls; Lemon Fried Chicken with Tart Salad Topping; and Braised Brisket with Thirty-Six Cloves of Garlic.
Jayne waxes poetic about crisply fried latkes and shares two recipes: Garlic-Rosemary Potato Latkes and Scallion Latkes with Scallion Dipping Brushes. An accompanying Red Lentil Soup, or Esau's Pottage, is also included.
New Fruits at Rosh Hashanah
Jayne chooses a special fruit from this harvest season--an edible metaphor for a fresh new start to a sweet year.