Chicken Fesenjan with Walnuts and Pomegranate Syrup
This very famous Persian dish is considered a festive dish served for important occasions.
Grilled Steak with Chimichurri Sauce and Orange Slices
The use of sherry vinegar, cumin, and oranges speaks volumes about the Iberian influence on the cooking of South America.
Sanbat Wat (Ethiopian Shabbat Stew)
Often declared the national dish of Ethiopia, a wat is a stew, and doro wat is a spicy chicken stew eaten with one’s fingers using injera bread to scoop up the morsels of food and gravy and to temper the heat of the seasonings.
Chopped Liver
Another by-product of the Shabbat chicken - thank goodness those Eastern European Jews didn’t waste anything!
Round Challah
Normally, two loaves of elongated challah are served for Shabbat, but for the High Holidays a round challah, sometimes containing raisins, is customary.
Kasha Varnishkas
There is nothing like pot roast gravy on a pile of little brown granules mixed with golden fried onions and mushrooms to transport one back to the "good ol’ days".
Greek Psari Saganaki
Until World War II, the largest Jewish fishing fleet in the world was based in Thessaloniki. With more than 250 varieties of kosher fish swimming in the Mediterranean, Jewish cooks were only constrained by the size of the fish as to which cooking technique to employ.
Pumpkin Challah
An unconventional twist on traditional challah, this dough incorporates pumpkin pie spice and pumpkin purée.
Cinnamon Apple Stuffed Challah
For a sweet Rosh HaShanah, this variation on traditional challah adds apples to the dough just before braiding.