Red Rice and Beet Cakes with Honey Mustard

From ToriAvey.com

Maria Speck and I have managed to become good friends, even though we’ve never officially met in person (not for want of trying!). Maria is a talented food journalist and author of Ancient Grains for Modern Meals and, most recently, Simply Ancient Grains. I honestly feel that Maria and I are kindred cooking spirits. When I flip through her gorgeous cookbooks, it’s like she’s channeling my culinary imagination, combining the unique flavor combinations and ingredients that I often dream about. Her approach to cooking is both healthy and exciting, while celebrating the glory of whole grains (some less known than others) that have been with us for centuries. If you’re looking for an interesting way to integrate more healthy meals into your repertoire, I highly recommend both of her books – the photos alone will have you drooling!

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Four Fresh and Elegant Yom Kippur Break-Fast Recipes

By Kim Kushner for The Nosher

Break-fast is all about indulging. Everybody is starving and has spent all day contemplating what they are going to “break their fast on” (or is that just me?) Make it worth their while – give them foods that will make them lick their lips and dip into like this charred eggplant dip with maple drizzle – it is smoky but sweet- perfect to serve along with crudite or warmed bread. I love making the caramelized onion, dill and smoked salmon frittata because its the ultimate Jewish all-in one dish. All that’s missing is the bagel, which no doubt, you will serve alongside. As a child, I always grew up eating my mom’s delicious avocado and hearts of palm salad.  Its just one of those dishes that tastes like home to me, which is why I always have it on my break-fast table. But, the piece de resistance is without a doubt the Sticky Date Bread Pudding. Warm toasty challah, doused in gooey, sticky caramel sauce that’s been sweetened with golden dates…it’s perfection.

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How Jews Changed Italian Cooking Forever

By Leah Falk for Jewniverse

While living in Spain, this writer presented her Spanish hosts with a cookbook illustrating the Jewish and Arab roots of Andalusian cooking. Particularly in Spain, land of jamón, it can be hard to imagine a flurry of Semitic chefs, but across Western Europe Jews have often influenced the cooking of their countrymen by making modest changes to standard fare and importing foods from their most recent port of call. The latest surprise in Jewish culinary history? The delicious mash-up of pasta, eggplant and kosher salami that is Jewish Italian cuisine.

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Pomegranate and Honey Glazed Chicken

By Liz Rueven for The Nosher

Pomegranates, or rimonim in Hebrew, are one of the most recognizable and highly symbolic fruits in Jewish culture. Originating in Persia, these reddish, thick skinned fruit (technically a berry) begin to appear in markets at end of summer and are readily available for holiday cooking by Rosh Hashanah.

According to Gil Marks in The Encyclopedia of Jewish Food, the abundance of seeds, nestled into a white membrane and encased in a protective and leathery skin, is associated with the 613 commandments in the Torah. They serve as symbols of righteousness and fruitfulness as expressed in the Rosh Hashanah expression, “May we be full of merits like the pomegranate (is full of seeds).”

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