The Diner’s Journal blog of the The New York Times invited readers to submit questions for Joan Nathan, the noted cookbook author and frequent Times contributor, about cooking and baking for Rosh Hashana. Nathan was quite generous with her expertise, recipes and ideas, including several for special needs such as gluten-free.
Recipes range from fruited briskets and chicken to a savory kugel and some cakes as well as ideas for break the fast after Yom Kippur. There are about seventy posts this morning, in blog comment format, and you can find it here. Near the end she mentioned a carrot soufflé with pecan topping that is “like a tsimmes” but I must say, from reading the recipe, it takes it to a new level and is the sort of dish I’d serve for any holiday of any faith or no faith. It’s not like any tsimmes (also spelled tzimmes) I’ve had and I welcome this alternative.
Also in today’s Times, a delightful Melissa Clark article about her quest to recreate an extra-crunchy family kugel, which resulted in Crunchy Noodle Kugel à la Great-Aunt Martha.
Related:
Noodle Kugel
Honey Cake
