This ain’t your mother’s Rosh Hashanah menu — but she’ll love it
What’s cooking for Rosh Hashanah this year? Will it be Bubby’s famous brisket, cooked for hours until it’s falling to pieces? Tsimmes, the traditional stew of sweet carrots and dried fruit? Or maybe you’ll venture into something completely different? I asked my food writer pal Ronnie Fein what she’s serving this year. Her previous books include Hip Kosher (175 Easy-to-Prepare Recipes for Today’s Kosher Cooks) (DaCapo), and she’s a columnist for The Jewish Week. Fein’s new book, The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks (Fair Winds Press, 2014) is full of innovative kosher recipes that reflect the way we want to eat today—plenty of veggies and grains and flavor profiles from…