Succot is the time we pray for rain, although preferably not when we're actually sitting in the succah. It is also the time to prepare dishes that reflect the flavours and colours of autumn, such as this wonderful salad.If you can't find baby carrots, you can use the full-size version, chopped up, or roasted butternut squash instead.
This chicken and beef broth is a true classic in my family, a perfect way to start and end Yom Kippur. The beef gives it a delicious flavour. No stock is needed if you use good quality, fresh ingredients and enough salt.
This recipe honours traditional Jewish Moroccan tagines, but without the need for a special pot. Flavoured with cinnamon, and full of sweet fruit, this is a perfect celebration dish, especially good for Rosh Hashanah. It freezes well.
My parents grow pumpkins and store them in a dark and airy room while they slowly mature. As a symbol of the beginning of the season, the first pumpkin is eaten for Rosh Hashanah, where in Rome we do a short "Seder" and pumpkin is one of the symbolic foods. Here is a lovely frittata baked in the oven and eaten in little squares.