Fig, Olive Oil and Sea Salt Challah. Need we say more? [Smitten Kitchen]
An oldie, but a goodie. Apple Raisin Challah. [Epicurious]
Rosh Hashanah, international style. Check out a round up of recipes from Turkey, Iran, Syria and India. [Serious Eats]
Sweets for a sweet new year. Holiday dessert ideas including lavender honey cake and maple cake with brown butter apples. Serious Eats]
Change up your tzimmes recipe, and give this one from Mile End a try. [Serious Eats]
As soon as September starts, my mind turns to high holiday cooking and the intoxicating smells of one my Sephardic family’s favorite dishes – Salade de Piments, more widely known as matbucha. It is a transporting elixir of garlicky, semi-caramelized roasted peppers and tomatoes. Layered with smoky, piquant and subtly sweet flavors, it’s a perfect counterpoint to any meal — from brisket to omelet — or simply savored on bread.
Despite the lengthy prep time, the dish has been relished by Mediterranean Jews for nearly 500 years. I love to serve it for Rosh Hashanah when local peppers and tomatoes are bountiful.
My family’s Salade de Piments recipe has roots in the Spanish Inquisition when, rather than face death or conversion, my ancestors chose exile to Melilla, a coastal town in Spanish Morocco. It was around the same time that Christopher Columbus returned from the New World with his exotic booty, including peppers plucked from South America; tomatoes followed from Peru via Cortez in the mid-1500s.
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