Joan’s Recipes for Rosh Hashana


Rosh Hashana is right around the corner!

See Joan's recent article in The New York Times, Crafting Couscous: No Grain, No Gain. Read about hand-rolled couscous, plus a recipe for roast lamb shanks with caramelized onions and tanzeya, a preserve of dried fruits like prunes, apricots and figs, a Jewish Moroccan dish served for Rosh Hashana. 

Over at Tablet Magazine, watch Joan prepare her favorite challah - an Ashkenazic braided loaf she learned to bake in Jerusalem’s Mea Shearim quarter. How To Bake the Ultimate Challah—for Rosh Hashanah or Anytime.