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Ethel G. Hofman

Ethel G. Hofman

Ethel G. Hofman is a widely syndicated American Jewish food and travel columnist, author and culinary consultant.

After cooking elaborate, traditional meals for Rosh Hashanah and Yom Kippur (pre- and post-fasting), convenience is now the top priority for the next seven days of Sukkot.
For far too long, the Middle East has been a maelstrom.
Flights are cheaper, attractions uncrowded, restaurant reservations accessible, parking spaces available at parks and beaches, and driving isn’t bumper to bumper.
Besides the wheat harvest and the reading of the Ten Commandments, one of the oldest customs is that dairy dishes are served during the holiday.
On that day, tradition goes, weddings are permitted, music can be listened to, and haircuts are allowed. It makes for a flurry of activity!
Planning for the whole shebang begins six weeks ahead of time with lists galore: “things to buy, things to bring, lists of people attending first seder, list of people attending second seder.”
What really popularized it throughout America was the Transcontinental Railroad, which transported the salted staple from the Pacific coast to other parts of the country, including New York.
Dining at the Milky Way was an experience—kosher food with zip and a dash of ethnicity served up in a cozy atmosphere where family photos and Leah’s paintings lined the walls.
Add a taste of the American South to the table.
A Sephardic seder or vegan entrees go a long way in meeting the culinary needs of guests gathered around the holiday table.
Dining at one of Alon Shaya’s restaurants (he’s a two-time winner of the James Beard Award) is a culinary adventure with dishes gleaned from Israel.
Avocados, plantains, pumpkins, breadfruit, coconut oil … put these foods and flavors on your table.