Greener BeeGreen HolidaysNext-gen entertaining for the Jewish High Holidays

Holiday cooking

Holiday cooking

Dixie D. Vereen / For The Washington Post

Whole smoked whitefish and beet salad from European Delight in Rockville, Md.; salsify and marinated feta from Rodman’s in Maryland.



Posted: Sunday, October 2, 2016 8:00 am

Next-gen entertaining for the Jewish High Holidays

By Bonnie S. Benwick
The Washington Post

SentinelSource.com

Almost a decade after considering in these pages how to feed family and friends for the Jewish High Holidays, which this year begin today at sundown with Rosh Hashanah and run through the Yom Kippur break-fast after sundown on Oct. 12, I find it’s time to update the approach.

If you’re hosting for the first time, know that you’re blessed with many more options, from inspiration and doorstep delivery to recipes that reflect a blend of Sephardic and Ashkenazi traditions. The world has gotten more chill about entertaining, in general. Issue an open-house invite, and you can’t always expect the courtesy of an RSVP. No matter; what’s important is the positive spirit you can evoke with the right mix of delicious things to eat.

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Sunday, October 2, 2016 8:00 am.

Article source: http://www.sentinelsource.com/life_and_style/food/next-gen-entertaining-for-the-jewish-high-holidays/article_2d3db703-523c-59f5-8bba-b9fc2e3a8dd2.html


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