Inspired more by Middle Eastern cooking than American, we began searching for a collection of recipes for a Rosh Hashanah (the Jewish New Year) menu to make this week. Here is what we picked from a group of recipes on The New York Times website:
Kasha Varnishkes
Moroccan Beet Salad
Tabbouleh with Apples, Walnuts & Pomegranates
The photos of these recipes will make your mouth water, but a few words to home cooks: Trust your instincts. Too often, a finished dish is not what was expected based on a photo. So, if you try the Kasha Varnishkes be sure to toast the kasha before cooking (this is not included in the recipe) or you will end up with a grayish colored dish, as opposed to a toasty brown. And, do not over process the walnuts. They should be chopped, but not in a food processor or the dish will turn out more like harroset instead of tabbouleh. Cutting back on the amount of oil may also be a good idea too.
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