Have you seen my latest tablescape featured in Joy of Kosher Magazine? Let me know which was your favorite featured item! Don’t forget to enter the giveaway to win a selection of the items featured on this page! Hurry the contest ends November 9, 2011.  Read More

From Bitayavon Magazine’s Fall/Yom Tov Issue by Pessy Hascelovich Normandy is the apple growing region of France and the origin of Calvados, a special apple brandy used to flavor the custard in this tart.  The pâte sablée is a sweet cookie dough crust rich with egg yolks and sugar and has a delicate crisp and crumbly texture. The sweet buttery-ness... Read more

With apples being in season as well as a traditional Rosh Hashana staple, we’ve rounded up some ways to use apples as a decorative accent for your yom tov table. Carve out apples and fill with tea lights/votive candles. Fashion a honey dish out of an apple. Here’s the quick how-to from Pauline Assa via The Jewish Hostess:  Take an apple... Read more

By: Elisheva of Bellabusta – a beauty and fashion blog for frum women. This year, Rosh Hashana (and Succos, too!) begins on a Wednesday night. This means we’ll be having quite a few 3 day yomim tovim. When the holidays are long, we all want to be comfortable yet still look put together. Maxi-dresses are the perfect solution for those long... Read more

Update: Congratulations to Mimi, winner of the giveaway!! Finally, a Jewish I SPY book! Hidden Treasures, published by Attara Publishing and distributed by HaChai Publishing, is a large full color book that contains a beautiful I SPY page for all of the holidays in the Jewish calendar. Each laminated page features a brief description of a holiday and... Read more

Thanks to Shifra Klein of Bitayavon Magazine for sharing this recipe. Deli roll is a popular side dish for Shabbat, which contrasts well with cholent. This is a creative and delicious way to serve deli roll. Baking the deli roll individually allows the dough to get crispy.   Ingredients: 16 puff pastry squares 8 slices assorted cold cuts... Read more

Thanks to Jamie Geller, author of Quick & Kosher Meals in Minutes for sharing this recipe perfect for a Yom Tov! Corn Salad Ingredients: 1 (11-ounce) can sweet corn niblets, drained 1 small red onion, finely chopped 1/2 cup green pepper, seeds and ribs removed, finely chopped 1/2 cup red pepper, seeds and ribs removed, finely chopped 1 1/2 teaspoons... Read more

Don’t be tempted to substitute craisins for the dried cherries in these cake-like cookies, they taste like mini bits of fruit leather and are definitely worth it! Ingredients: 1 cup margarine 1 cup brown sugar 1 cup sugar 1 cup pumpkin puree 1 large egg 1 teaspoon vanilla extract 2 cups flour 1 1/2 cups rolled oats 1 teaspoon baking soda 1 1/2... Read more

Thanks Adina for sharing this great recipe! This was a winning side dish this past Sukkos. Ingredients: 1 box dry orzo 1 onion, diced 1 tablespoon oil 1 tablespoon salt 1/2 teaspoon pepper 1 tablespoon sugar 1/4 cup craisins 1/4 cup dried apricots 1/4 cup dried pineapple Directions: Boil water in a medium saucepan. Add orzo and cook for 10 minutes.... Read more

Once you start making this it will surely become your very own signature salad. Ingredients: 8 ounces mixed greens 2 cups red grapes, halved 2 pears, peeled, cored, and diced 2/3 cup dried cherries, or craisins ½ cup shelled pistachios 2 ounces feta cheese Vinaigrette- 1 medium shallot, minced 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon... Read more

The maple frosting may be the real reason you’ll love these minis, but keep in mind this recipe is easily adaptable for a low calorie treat. Simply use applesauce instead of the oil, skip the frosting and crunch topping and each mini cupcake has only 40 calories. Or you can frost some and leave some plain to please everybody! Ingredients: 1 cup flour 1... Read more

It may be a mouthful to say, but just one bite will have you hooked on this popcorn. Somehow cinnamon has the power to infuse anything with home baked yumminess. This Autumn inspired snack is perfect for afternoon noshing in the Sukkah! Ingredients: 1 large (6 oz.) bag of light popped popcorn (alternatively you can use 12 cups freshly popped corn) 1... Read more

Thanks to Devorah Drew of New Hempstead, NY for sharing this recipe! What a great way to use leftover challah! Ingredients: 1 1/2 cups non-dairy creamer 3/4 cup canned solid pack pumpkin 1/2 cup sugar 2 large eggs 1 egg yolk 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon allspice pinch of ground cloves 2 tablespoon bourbon 5... Read more

Slow cooked ribs that fall off the bone and melt in your mouth… What more can you ask for? This dish is perfect for a festive yom tov meal. We recommend serving it with a simple side dish of wide egg noodles to catch the flavorful cabernet sauce. Ingredients: 2 pounds beef short ribs, trimmed 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1... Read more

With no peeling or shredding this is hands down the easiest carrot cake out there… And of course it tastes great too! Ingredients: 2 jars carrot baby food 2 cups sugar 4 large eggs 1 1/2 cups oil 3 cups flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1 cup raisins, optional Directions: Preheat the oven to 350 degrees.... Read more

We’re smitten by bundt pans that can elevate a simple one-bowl cake to the status of masterpiece. We’re sure your family and friends will be buzzing over this honey glazed beehive cake for Rosh Hashana. To purchase the beehive cake pan click here. Martha gives detailed instructions on how to construct marzipan bees. Or if you’d... Read more

Thanks to Zipporah Leiser from Monsey, NY for sharing this recipe. This honey cake is light and airy. Its perfect for Rosh Hashana and we highly recommend a slice at the end of the Yom Kippur fast. Ingredients: 1 cup water, boiled 1 teaspoon instant coffee 5 eggs, separated 1 lb. honey 2 cups sugar 5 cups flour 1/4 cup oil 1 teaspoon vanilla extract 1... Read more

Traditionally carrot tzimmes is served on Rosh Hashana, this version of the classic recipe will ensure a sweet new year! Ingredients: 2 pounds carrots oil 1/2-1/2 cup honey Directions: Peel the carrots and slice them paper thin using a food processor. Coat the bottom of a heavy pot with a little oil. Add carrots to the por and brown them on a medium... Read more

We strongly suggest trying these “grown-up” brownies even if you’re not a spicy fan. The peppery-cinnamon flavor won’t hit you over the head, rather it takes some time until you feel the “warmth” at the back of your throat. Ingredients: 6 tablespoon margarine 1 cup sugar 2 large eggs 1/4 cup oil 2/3 cup flour 3/4 cup cocoa 1/2 teaspoon... Read more

Thanks to Chaviva Edwards  from Manchester, Connecticut for sharing this recipe! This Parve dish is perfect in the fall. Ingredients: 8 cups cubed, peeled sweet potato (or you can use canned yams) 1/4 cup parve half-and-half 1/4 cup maple syrup 1/2 tsp vanilla extract 1/2 tsp salt 1 large egg, slightly beaten Cooking Spray 1/4 cup all-purpose flour 1/4... Read more