Quinoa Stuffed Acorn Squash

Posted on September 16th, 2018
 
This recipe is featured in Jvillage Network's Sukkot & Simchat Torah Guide. For more articles, recipes, crafts, and ideas, visit here. 
 

It comes from JENNY SANSOUCI on HealthyCrush.com


A wonderful fall meal, easy to make and fun to eat in a sukkah or just for Sukkot.


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37 Vegetarian Recipes for the High Holidays

Posted on September 9th, 2018
 
This article is featured in Jvillage Network's High Holiday Guide. For more articles, recipes, crafts, and ideas, visit here. 

by Shannon Sarna for The Nosher for myjewishlearning.com 


From soups and salads, to sides and main dishes, including many vegan dishes...so good you won't even miss the meat.


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15 WAYS TO SERVE GEFILTE FISH

Posted on September 2nd, 2018
This recipe is featured in Jvillage Network's High Holiday Guide. For more articles, recipes, crafts, and ideas, visit here. 
 

Jamie Geller for The Joy of Kosher


I’m known for having ‘‘caviar taste on a gefilte fish budget’ -- Hubby, the ying to my yang simply has gefilte fish taste. Truth be told both fish eggs and gefilte fish are acquired tastes, but way over on opposite sides of the palette.

If, like Hubby, you have gefilte fish dreams then these recipes are for you. Homemade and handmade, classic and unconventional, fast and fusion we have every version of this Jewish Ashkenazi appetizer right here, right now, for you.

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Rosh Hashanah Chicken with Cinnamon and Apples from Metz

Posted on August 26th, 2018
This recipe is featured in Jvillage Network's High Holiday Guide. For more articles, recipes, crafts, and ideas, visit here. 
 

 

By Joan Nathan in Epicurious


When I was a student in France, Rose Minkel was a fixture at Friday night dinners at my friend Nanou’s home. Called Mémé, an endearing term for “Grandmother,” she brought with her the recipes from her family’s native Metz, a city in the province of Lorraine with a long Jewish presence. Though the Jews had been in Metz for many generations (some say the first Jews settled there in 221 C.E.), up until the eighteenth century they lived a very different life from non-Jews in the town. They paid extra taxes on meat, wines and liqueurs, and other provisions. It was easy to spot a Jew on the street, because the men wore yellow hats to distinguish them from the black-hat-wearing gentiles. 

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Red Wine Braised Beef Brisket

Posted on August 19th, 2018
From Martha Stewart

This article is featured in Jvillage Network's Rosh Hashanah & Yom Kippur Holiday Guide. For more articles, recipes, crafts, and ideas, visit here. 


Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. A wonderful addition to your holiday table this New Year. 

If this recipe isn't to your liking, Martha has many other ways to prepare brisket. Check it out!
 

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