by Monita Buchwald
What to do with all that squash? Rather than serve warmed-up left-overs for Shabat, give your squash a second life. Here’s a recipe I borrowed from “The Kosher Palette II: Coming Home” cookbook that will make your guests wonder how you had time to prepare all this.
Ingredients:
1 cup cornmeal
1 1/4 cups all-purpose flour
1 […]

by Laura Frankel
This riotously colored stew, full of beautiful squash and dried fruits, is one of my favorite dishes. The barley and potatoes also make it my ultimate comfort food. For a special occasion, this stew looks gorgeous served from a large pumpkin that’s been hollowed out. Or you can scoop out mini pumpkins for […]

by Anthony Paris
There are few earthly pleasures quite as earthy as ratatouille. While some recipes call for eggplant as the main ingredient, others, such as this classic one from Provence, cast squash as the star. Don’t drown out its subtle taste by adding too many other vegetables. Just some pepper, onions and a few spices […]

Sheaths of wheat, organic table linens, rattan baskets, bamboo—sukkah style has become very trendy. Browse any home store and you’re bound to see such autumnal motifs served with a new eco twist. Of course, our green revolution has been going on a lot longer. Sukkot affords us the chance to live close to the earth as our ancestors did, and feel an intimacy with the sights and scents of the season. That’s why décor should be natural, festive and distinctly fall. And with all the organic options available, setting your table with just the right touch of green isn’t hard to do.

By Laura Frankel
Next time you’re about to serve rice or potatoes with your chicken or veal, consider this whole grain alternative. Not only is it more nutritious, it has a nice nutty flavor that’s a great compliment to poultry, meat or fish. Toss in raisins and pine nuts, and you’ve instantly dressed it up for […]

by Laura Frankel
For fusion cooking without the fuss, try this North African take on an Italian staple. I was making osso buco one day, but instead of using the typical ingredients, I found myself heading in the direction of a rich and exotically flavored Moroccan tagine. It was a fun way to mix two cuisines […]

By Geila Bernstein
Who’s Allie? She’s the woman who penned this recipe for the Teaneck Jewish Community Cookbook some 30 years ago. I was looking for a good pareve dessert to serve for the High Holidays and I stumbled upon this recipe. It was for your classic rustic apple cake, easy to prepare, nothing too fancy […]

By Laura Frankel
Cakes, pies and other treats often feel too heavy after a big meal. My solution: Baked apples. They’re picture perfect and healthy. Place them on a gorgeous platter, spoon some sorbet around them, and feel good about serving your family and friends something natural and delectable.
Quick Tip: Apples can be baked 4 hours […]

by Laura Frankel
For a novel way to show off all the flavors of apples and honey, try this sorbet. The walnuts add crunch, but if you don’t like them, leave them out–the sorbet will still be delicious. Honey varies in flavor and fragrance so choose one you really love. I recommend an organic summer flower […]

Chopped figs, sliced almonds, minced dates and raisins—no matter how you dress it up, it’s still honey cake. That’s why we flipped when we saw this beehive mold at Williams-Sonoma. It comes with a recipe for lemon pound cake, which isn’t exactly what you serve for Rosh Hashana, particularly when you’ve just chowed down chicken […]