The Jew And The Carrot

Mixing Bowl: Rosh Hashanah Edition

By Devra Ferst

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There are no lack of recipes to cook up this Rosh Hashanah (we’ll share some of ours on Monday). In the meantime, check out the LA Times for chicken stuffed with brown rice and grapes and fruit “carpaccio.” Tablet shares recipes for a Persian meal including Quince and Veal Chorosht’e Be, Persian Chicken Soup With Chickpea Dumplings and Persian Sweet Rice With Orange and Carrots.

Looking to try out some new apple varieties this Rosh Hashanah? The Kitchn’ gives the low down on a bushel of them.

After his brother passed away, Chef Michael Solomonov turned to Israeli cooking to tell his brother’s life story, Joan Nathan writes in the New York Times

A new kosher Uzbeki restaurant in Midtown Manhattan serves a bizarre fusion of Israeli and Chinese called Mukpatz, says Midtown Lunch.


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