This interesting recipe comes from the late Gil Marks, rabbi, author and food historian.
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The gorgeous gold and orange colors in this celebration of carrots—oneof the symbolic vegetables on the Rosh Hashanah table—are reminiscent of sunshine and coins, and therefore of good fortune.
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Grilled mushrooms can easily take the place of meat in a meal. Michael Solomonov’s technique ensures that they do not wind up tasting leathery or bland.
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Every bite of this cabbage is an explosion of dramatic flavors and layers of texture - lightly charred outside and melt-in-your-mouth tender within.
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Prepared with colorful grated vegetables and thickened with a little chickpea flour, these savory pancakes are packed with fragrant fresh herbs and savory spices.
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Amelia Saltsman’s alluring recipe, rich with autumn flavors and textural contrast, is a wonderful addition to the table on Rosh Hashanah, Sukkot, and throughout the season.
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These homely inhabitants of the spring garden are surprisingly versatile.
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This salad is best tossed just before eating, but the ingredients can be prepared a few hours ahead and kept at room temperature.
Read MoreA light and simple vegetarian side that everyone will love - even those who think they don't like Brussels sprouts.
Read MoreEnriched with caramelized onions, with just a whisper of sweetness from the raisins and a touch of cinnamon, this makes an excellent vegetarian main course or hearty side dish for Rosh Hashanah, Sukkot, or any time of the year.
Read MoreEnjoy this individually portioned savory vegetarian kugel, chock full of meaty mushrooms and crisp potatoes, during Passover or any time of year.
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