Moroccan-Inspired Vegetable Couscous By Tina Wasserman This Moroccan-inspired dish is a perfect way to reap the bounty of wonderful vegetables available during the Sukkot season. It also makes a beautiful, edible centerpiece for your dinner table in the sukkah. Ingredients 2 Tablespoons extra virgin olive oil 2 large garlic cloves, finely chopped 1 medium onion, diced into 1/2-inch pieces 2 carrots, sliced into 1/4-inch rounds 1 8-ounce can of tomato sauce 3/4 cup dark raisins 1/2 teaspoon salt or to taste...

High Holidays in Five Senses  What do the High Holidays smell like?  They smell of freshly-baked sweet challah, the vanilla-y pages of an old book, your grandfather’s aftershave, the tang of the etrog and the perfume of lulav branches. What do the High Holidays feel like?   They feel like fists beating on chests, shifting your tush on a wooden pew in an unairconditioned sanctuary, running your fingers through the fringes of a tallit, dropping crumbs into the water as you cast...

For centuries, Sephardi Jewish families have gathered to celebrate a special Rosh Hashanah ceremony with a plate or meal of symbolic foods. Each food is eaten after requesting a specific kind of Divine blessing that sounds like the name of that food in Hebrew.  Before eating dates ( tamar ): May it be your will, God, that hatred will end. ( Tamar resembles the word for end, yitamu. ) Before eating pomegranate: May we be as full of mitzvot as the...