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.