More than Ashkenazic The High Holiday cuisine of Judy Baumann, R.D. was once reserved to her Ashkenazic heritage until she discovered the wonders of Sephardic Jewish cooking. A new world was revealed to her, one culturally exotic yet religiously familiar. Here are some of the eye-opening recipes she discovered that will forever spice up your Rosh Hashanahs.

Feasts of the Harvest Along with the huts of Exodus, Sukkot commemorates the fall harvest. Joni Schockett helps us to celebrate Sukkot and the fall with some delicious, healthy nature-embracing dishes. From sizzling garlic sauces to mushroom soup, a cook of any skill level can embrace natures bounty.

Holding onto Summer Just because Rosh Hashanah is here doesn’t mean summer is over. Even on Rosh Hashanah, a holiday that marks the transition from summer to fall, we can still enjoy the tastes of the hotter season. In preserving the summer spirit, we recommend you learn about these creamy, refreshing dishes for yourself.

Light Holiday Treats Tova reveals her extensive knowledge of vegetarian High Holiday delights. Who knew that a recipe called “Simple Greens” could involve so much flavor? Cross off the meat from your shopping list because, after discovering this article, you’ll be spending most of your time shopping for vegetables.

These traditional Jewish foods complement any holiday meal.