OMG. It’s here.

The Wednesday before Selichot Services, the day that many North American media sites publish their latest rosh hashana recipes.. .and the day that Jewlicious compiles them to make for easy reading.

With whom shall we begin?

With Pumpkin Spice Challah?? No

With Joan Nathan, of course, the reigning Queen of recipes.

Writing in The New York Times, Nathan introduces us to an an Israeli chef who ‘Looks to the Landscape.’ We meet chef Erez Komarovsky, 55, in Mattat, Israel. in the Upper Galilee, surrounded by fragrant lemon, quince or apple blossoms. The recipes shared are for Swiss Chard and Lamb Torte With Fennel-Pomegranate Relish and eighty more of the best rosh hashanah recipes HERE

Also in The New York Times is Melissa Clark’s A GOOD APPETITE (BTAY AVON) column that features a fig cake or more descrptively, A Fresh Fig Cake with cream cheese frosting adapted from Eli’s Table (as in Eli Zabar of E.A.T.)

Florence Fabricant of The New York Times rings up a story on Will and Julie Horowitz, a brother-and-sister team, who have opened a Wall Street area satellite of the East Village’s Harry & Ida’s Meat & Supply. I am not a fan of the Meat & Supply for culinary reasons, but this Harry & Ida’s Luncheonette (the name refers to the Horowitzes’ great-grandparents) has pastrami, turnip-noodle kasha varnishkes, carrot tsimmes with urfa chiles and lime, and smoked apricot ras-el-hanout chicken.

Ms. Fabricant also gives a nod to a new Jewish Cookbook: The Little Book of Jewish Appetizers by Leah Koenig (Chronicle Books) which offers a new look at classic recipes like smoky sweet potato hummus, savory frittata of zucchini and feta, and fried gefilte fish fritters. The likes it, too

And don’t forget David Tanis of The New York Times. He writes about Succulent Brisket Almost as Good as Mom’s His mother was a noted brisket expert. First, she would shower the meat with a popular commercial brand of “seasoned salt,” then slice up an onion or two. The brisket was plunked into a large copper-bottomed Revere Ware skillet and add a bay leaf and water. Tanis uses a lot more spice and carmelized onions HERE David’s forthcoming cookbook (maybe his sixth) is HERE: David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient

In the Philadelphia Inquirer, Ellen Scolnic & Joyce Eisenberg DON’T share a honey cake recipe in “Rosh Hashanah: Not your bubbe’s honey cake.” But they do discuss a NON DRY famous cake from a Philly bakery: Tova du Plessis’, the owner of Essen Bakery in South Philadelphia by way of South Africa. If you want the actual recipe, you can get it from The Jewish Exponent

The Washington Post published no Rosh Hashanah recipes. They did however profile Joan Nathan in a Whole Foods supermarket advertisement on the front of its “Food” section. Whole Foods and The Washington Post sort of have the same owner. I would have rather seen a recipe, Jeff (Bezos).

UPDATE— Bonnie Benwick posted a Rosh Hashanah recipe story on Friday in The Washington Post HERE. Featuring Honeyed Carrot Salad With Squash and Roasted Garlic Vinaigrette, and Brisket With Leeks and Pomegranate Molasses.

In London, Sainsbury and The Jewish Chronicle team up for the easiest chicken ever made in your life. If is from Hanna Goldsmith’s New Year’s chicken and her’s is based on Silver Spoon’s Chicken Marbella (sans prunes). The Canadian Jewish News has a honey cake essay HERE. It is titled HONEY CAKE: A REDEMPTION PIECE by Mark Mietkiewicz.

Over in Toronto, The Globe and Mail say they have the perfect brisket recipes from Emma and Lucy Waverman. The Waverman’s are fourth generation foodies. @EmmaWaverman is famous for Whining and Dining: Mealtime Survival for Picky Eaters and Families Who Love Them. Lucy Waverman, who is in tight with the LCBO (Liquor COntrol Board of Ontario), is the author of The Flavour Principle.

The Chicago Daily Herald, Houston Chronicle, Concord Herald, and other AP members print a CIA story on Honeu Glazed Cornish Hens with Cabbage and Apples WHo knew the CIA was into hens? The honey infuses sweetness into the new year and, paired with savory schmaltz, adds a sticky glaze atop the crisp poultry skin. It is served alongside sweet, baked apples.

Also for the AP, The Pueblo Chieftan in Colorado, and the Texarkana Gazette share SPICY BRAISED RADICCHIO AND RED CABBAGE WITH CITRUS from Katie Workman. PUEBLO COLORADO? And all you thought they had there were U.S. government publications.

Out West at KQED, there is a roundup up of a minyan of San Francisco honey cakes and challahs HERE (Including Gluten Free, of course) Anna Mindess writes that her grandmother used black cherry soda in her recipe Included are treats from Acme Bread (Berkeley, San Francisco) home of the turban challah; Arizmendi’s crown challah; Avi Edri’s Frena Bakery’s Israeli honey cake made with with coffee and Libyan style honey cake; Noe Valley Bakery’s spiral challah and honey cake wuth earl grey tea and bourbon; Wise Sons Deli, of course; Saul’s Restaurant and Delicatessen with it’s Berkeley-style upside down apple sponge cake made by Hana, the Israeli baker and Peter Levitt’s “not-too-sweet apple noodle kugel”; Masse’s Pastries’ Gluten Free apple walnut torte; and Mariposa Bakery’s Oakland-style Gluten Free honey cake in a bundt spiral, topped with toasted almonds.

By the way… Camp Tawonga will celebrate Erev Rosh Hashanah at Joaquin Miller Park in Oakland Hills. Think it sounds funny? Guess again. Last year, 1,100 participated. The Camp Tawonga Erev Rosh Hashanah Celebration was started by the Tilden Minyan in 2008. BYOC (Bring Your Own Challah?).

Miriam Rubin for the Pittsburgh Post Gazette shares Moroccan Beet and Orange Salad, with earthy sweet beets combined with juicy oranges, cumin, and garlic. She also chats with Rabbi Barbara Symons of the Temple David of Monroeville, PA. The recipe is adapted from King Solomon’s Table: A Culinary Exploration of Jewish Cooking From Around the World” by Joan Nathan. (Knopf; April 4, 2017)

Arthi Subramaniam – also for the Pittsburgh Post Gazette writes about the honey cake (video included) of Pastry chef Arbil Lopez at Cafe Eighteen in Squirrel Hill. The 24-year-old Pittsburgh area native, whose family is from Spain, says she has always gravitated toward pastries because she likes the precision that comes with making them. She was a past pastry cook in New York City at Danny Meyer’s Union Square Cafe.

Leora Y. Bloom for The Seattle Times talk Kreplach — her grandmother’s krepalch to be exact. Her Granny Rae was born a centuiry ago in 1916 in South Africa to Lithuanian Jewish immigrants. From the age of 13, when her father was accidentally shot and killed as he chose livestock for his butchery, she helped her mother raise her seven younger siblings and run their home and butchery. She married a co worker at the butcher shop and she married him at 17. The rest is kreplach history.

Joan Elevotz Kazan of the Milwaukee Journal Sentinel in Wisconsin Celebrates Rosh Hashanah with a farm-to-table accent Her recipes include those for Honey Balsamic Roasted Root Vegetables, and an Apple Honey Cake made with Wisconsin apples, of course. She chats with a local caterer (Hannah’s Kitchen); and The Seasonal Jewish Kitchen’s author Amelia Saltsman.

Over in New Jersey, The Bergen Record goes Modernist, with Short Rib Beet Ravioli; and Pomegranate and Date Salad from Chef Seth Warshaw of Teaneck, NJ. Also included are his Halibut Cheek with Carrots; Lamb Neck with Black-Eyed Peas over Delicata Squash; and Clove Sponge Cake with Cherimoya and Sweet Meringue (with assembly instructions).

The Forward focuses on SOUPS. While the New Haven Register called upon Hazana: Jewish Vegetarian Cooking by Paola Gavin (October 2017, Quadrille Publishing).

CookingJewish’s Judy Bart Kancigor for The Orange County Register (OC Register to Calfornians) calls on Joan Nathan to share Seven Sacred Species Salad with Wheat Berries, Barley, Olives, Figs, Dates, Grapes, and Pomegranate, as well as Double-Lemon Roast Chicken and Apple Kuchen. They are adapted from King Solomon’s Table: A Culinary Exploration of Jewish Cooking From Around the World” by Joan Nathan. Judy Bart Kancigor’s cookbook COOKING JEWISH can be found HERE.

The Wine Spectator shares ten wine recommendations along with two recipes from…. Joan Nathan The Wine Spectator is currently published by Marvin R. Shanken. Marvin, a son of New Haven, where his parents owned a jewelry store, knows wine, cigars, and publishing, as well as hummus.

Paul Boostin in HuffPost writes about (or touts) his book about David and a Philistine Woman (acquaintance of Goliath) but shares a chicken soups recipe from his wife, Sharon, who wrote Let US Eat Cake. The secret is the CLOVES. Sharon Borstin’s book is HERE.

New Jersey Jewish News profiles Shannon Sarna and her baked goods recipes Sarna.. Sarna… is she the daughter and granddaughter of the famed Jewish professors of the same surname?… Yes. Her Rosemary Garlic Challah is shared. Her book MODERN JEWISH BAKER is HERE

Peggy Wolff for The Chicago Tribune goes LAMB instead of BRISKET. She writes Lamb for Rosh Hashana continues family’s tradition about a custom from Shoshana (Shoshy) Mor and her older brother Yoram Danino, who now live in Skokie, but hail from Moshav Mivtahim, Israel. Their recipes are for Moroccan-style lamb shanks (sans the remark about their neighbors), Moroccan beet and orange salad, and Tinzia (aka tinziya).

Mass Appeal at WWLP in Chicopee Massachusetts shares a round challah recipe from Rabbi James Greene, from the Springfield JCC.

Speaking of appeals, Rabbi N. Daniel Korobkin & Rabbi Lisa Grushcow, of synagogues in Toronto and Montreal, respectively, share an essay on what happens when the High Holidays reopens old wounds. Not a food recipe, but a recipe for comfort. Also, The Jewish News of Northern California skips a recipe but published an essay by Lior Zaltzman, an Israeli expat in Williamsburg, Brooklyn who misses being secular and eating crabs in Israel, bbq’ing for Yom Kippur, and finds American synagogues alien. That’s cool, cuz bbq’ing for Yom Kippur is sort of alien to me.


The Jewish News of Greater Phoenix and Northern Arizona’s Cheryl Heisler shares Rosh Hashana drinks from the Joy of Kosher. They include Spiced Spiked Almond Milk, Pomegranate Strawberry Daiquiri, and Pomegranate Sangria.

Liza Balmaseda for the Palm Beach Post has Cookie Baked Apple Pie for Rosh Hashanah. She visits Betsy Cohen of Palm Beach Gardens. Cohen is a blogger for DessertsRequired. Her recipe is adapted from “Nick Malgieri’s Perfect Pastry: Create Fantastic Desserts by Mastering the Basic Techniques”

Bonnie Stern up in Canada at The National Post taps into Leah Koenig’s new cookbook (see above). Leah Koenig’s smoky sweet potato hummus; Brisket with honey, wine and onions; and… Brownies with olive oil and tahini swirl

What is up with people in Berkeley… BerkeleySide give a shoutout to the fourth annual Bacon, Bacon, Bacon, More Bacon and Chocolate Dinner, led by Rosalind Sarah and Collin Doran, a Selichot period fundraiser for the Leukemia & Lymphoma Society’s Team in Training program. Doran and Sarah, both Jewish, said they always time their bacon dinner to happen before Rosh Hashanah. Why? Who knows. It’s Berkeley.

Marge Perry for Newsday on Long Island, NY shares three recipes. Perry teaches cooking and food writing at the Institute of Culinary Education in New York City. The recipes are POMEGRANATE ROAST CHICKEN WITH CARROTS AND POTATO; FRAGRANT RICE PILAF WITH CARAMELIZED ONION, PISTACHIOS AND DRIED APRICOTS; and ORANGE-ALMOND HONEY CAKE.

Ronit Vered of Haaretz shares a recipe of Tina Martinov, the pastry chef of Tel Aviv sibling restaurants Dok and Ha’achim for Date cake, Pecan cookies, and Apple terrine in phyllo pastry.

In Western Montana, Gabi Moskowitz writes in The Missoula Independent about Jalapeño-honey chicken.

In New Jersey, the Jewish Link profiles Coach Gila’s Apple and Honey Kugel which is Gluten free and refined sugar free, and uses a baked spaghetti squash (Coach Gila C. Guzman, JD, CINHC)

The Atlanta Jewish Times went liquid. Robbie Medwed of records a Brown Derby drinks for the new year with honey syrup. And Flora Tsapovsky, writing for TABLET, interviews Jayne Cohen author of Jewish Holiday Cooking, and others, about the avatar of the Honey Cake.

Shulamit Shaulker Madnick (Shulie Madnick) for The Forward explores Rosh Hashanah a la Mumbai, India, and interviews Sharona Hayeems in suburban Mumbai. Sharona, like Shulie, are Bene Israel.

Denise Clemons for Delaware’s Cape Gazette shares three recipes one of which is for Honey Mustard Chicken. And Eric Greenspan, 42, for the Los Angeles Jewish Journal shares a brisket recipe from his store: Fleishik’s Sandwiches, Nosh & Whiskey, a kosher sandwich shop in the Fairfax neighborhood. Eric simmers his meat in apple sauce instead of ketchup, and apple cider vinegar rather than white vinegar. Honey, a garlic clove, apple juice and plenty of red onions also infuse the dish, which is served with a sprinkling of fresh grated horseradish.

The Intermountain Jewish News in the Rocky Mountains recommends of Rosh Hashanah Walnut Chimichurri. It contains honey.


In New Orleans, NOLA.COM and The Times-Picayune highlights CHEF ALON SHAYA’s show-stopping honey-apple tart recipe for Rosh Hashanah It is a Mountain Rose Apple Tart, created by pastry chef Bronwen Wyatt, for the Shaya restaurant Rosh Hashanah menu in 2017. The restaurant will serve challah with labneh butter, heirloom tomato and pickled golden raisins; and hummus with black-eyed peas, pecans and black garlic. The tart will be served with Wyatt’s house-made 9th Ward honey gelato.


Johns Hopkins Associate Profesor and AspirJewish memoirist Toby Ann Gordon for The Baltimore Sun writes that Rosh Hashanah is the Superbowl of Brisket. The brisket guru in her family was her Aunt Estelle, who made brisket weekly.

Andi Hauser for WUSA – Channel 9 – a TEGNA / CBS affiliate in Washington, DC – shares the challah recipe of Pastry Chef Alex Levin, head pastry chef for the Schlow Restaurant Group and interviews Rabbi Fred Reiner. You may recall from the NYT Wedding Annoucement Rabbi Fred N. Reiner – a widower – was recently married by his son, Rabbi Rabbi David L. Reiner, to widow Susan Michelson Liss. Reiner, 70, retired as the senior rabbi of Temple Sinai in Washington, DC, and he is the author of “Standing at Sinai: Sermons and Writings.”

Jamie Geller and Al Roker for NBC’s TODAY SHOW share an overnight 10 hour, 10 pound, brisket recipe. Video included, brought to you by Swiffer.

Jeanne Muchnick in Bergen County NJ writes about a PlayDough challah HERE. Chanalee Fischer of Monsey, NY is the “Challah Fairy” — who sells her challahs in Teaneck and Englewood bakeries. Challahs are baked every weekday and also sold to area supermarkets and distributed through local schools. She also donates leftover challahs to the Kosher Troops, an organization that sends kosher packages to soldiers all over the world.

In London, The Spectator shares a Honey Challah recipe.

And in Israel, Haaretz shares a Mashhadi / Persian Rosh Hashana menu and meal from Ayelet Latovich via her maternal Hushmand family.

The most unique recipe of the month is from MyJewishLearning’s Jewish& Blog. It is a recipe from Laos and the Laotian Jewish community Laotian Buddhists sustain themselves on their lunar based fast days with Kao Thaom (pronounced Cow Tom), which means boiled rice. (recipe included)

L’shana Tova Tikatavu and regards and blessings to the Mishpacha

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