The Jew And The Carrot

The Mixing Bowl: Delicious Stories from the World of Jewish Food

By Devra Ferst

  • Print
  • Share Share
  • Joan Nathan writes from Perpignan, France, where French Jewish traditions have melded with those from North Africa, in her New York Times Rosh Hashanah article. She gives readers a taste of the region’s holiday with recipes for Semolina pastries with dates, meat stuffed vegetables and Tunisian carrot salad.

Nathan will also be answering questions about cooking for the holiday on the Times’ Diner’s Journal.

  • No longer just Golden Delicious, Granny Smith and McIntosh – The Wall Street Journal reports on new (but pricey) apple varietals like Honeycrisp, Zestar and SweeTango in time for the New Year.

  • In Vino Veritas: Mark Oldman at Tablet suggests pours some suggestions for vino to accompany your holiday meal.

    -The LA Times brings us a piece on the symbolic foods Jews around the globe eat for Rosh Hashanah and provides [recipes] for the holiday, along with photos to make your mouth water.

Read something interesting about Jewish food lately? Share it with us in the comments section below.

Be’teavon!

This is a test


Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.