Thanksgiving Cooking Thoughts & Recipe

Jane Moritz, International Nosher

Jane Moritz, International Nosher

I recently read with relish the New York Times magazine section devoted to dinner parties. The premise is that there is nothing as soul-filling and community-building as sitting around a table sharing conversation while enjoying good food and wine. Since then my husband and I have had 2 groups of people over for dinner and it has been really lovely. We met one couple at a Leonard Cohen memorial service (Leonard was a loyal Challah Connection customer who I helped several times on the phone. He was a sweet and gentle person.) The couple, Gary and Dodo, are Israelis travelling the US and Canada for a year in a Winnebego. Pretty interesting! Others are neighbors who live on either side of us and this is the first time in 2 years that we have spent time with them. We will continue this new tradition which also gives me great opportunity to try new recipes and cook—one of my most favorite hobbies. As a matter of fact, I have started thinking of my kitchen as my artist studio since I feel like I am truly creating wonder.

Thanksgiving will give me a broader palette while at the same time injecting some serious constraints: We will be hosting at our house and it will be primarily family but within this 11 person group, I need to consider my kosher-eating niece and her husband from Israel, a vegan friend of one of our sons, my gluten free preference and the rest of the meat-eating traditionalists. We have etiquette questions such as “is it ok to have butter/dairy on the table or is that in appropriate to our kosher family?” (Answer is we will not). Cooking for so many preferences has become like running an obstacle course!

recipe and photo: Liz Rueven, Kosher Like Me

Thanksgiving Recipe: Roasted Sweet Potatoes with Miso Tehini Glaze

While commiserating about Thanksgiving food preferences of our guests with my friend and colleague, Liz Rueven, of the blog Kosher Like Me, Liz had a brilliant recipe and I am happy to share it with you. Her recipe Roasted Sweet Potatoes with Miso Tehini Glaze is a winner for our table; vegan, gluten free & kosher! If you aren’t familiar Liz’s blog, take some time and check it out. Liz’s view of food and eating is so inspiring! See below for the recipe or click here:



Josh Moritz, Pickler-in-Training

Josh Moritz, Pickler-in-Training

Pickling: No Experience Necessary

My husband Josh has recently taken an interest in pickling and is really enjoying what he calls his “science experiments.” Jeffrey Yoskowitz of Gefilteria fame, has been his pickling mentor so Josh is in good hands. For Thanksgiving, he has some carrots and cucumbers “cooking” but here he is decanting radishes, cucumbers and more. We sampled these last week and they were delicious! If you’re interested in pickling, try this link for help.

All in all, it’s a world full of edible beauty with various challenges along the way but none that some good cooking can’t cure. (Well, I wish all problems could be cured by good food, but alas, I concede–not possible.) Happy Thanksgiving!


Roasted Sweet Potatoes with Miso Tehini Glaze, Kosher Like Me


2 C. Diced and Peeled Sweet Potatoes
1-2 Tbs. Olive Oil
Kosher Salt
3 Tbs. White or Yellow Miso Paste
3 Tbs. Tehini
1 Tbs. Lemon Juice
3/4 C. Water


Preheat the oven to 400 degrees.
Place diced sweet potatoes in a single layer on a sheet pan, and drizzle with olive oil and salt.
Roast for 25-30 minutes. Carefully turn halfway through the cooking time to ensure even browning.
While the sweet potatoes roast, combine remaining ingredients to a saucepan and turn heat to medium-low.
Whisk over low heat until smooth. Add a bit more water as needed.
Drizzle potatoes with sauce before serving.

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