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The Cookstr Weekly: New Beginnings

September 23, 2011

Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

Honey-Roasted Root Vegetables by Joey Altman

Rosh Hashanah, the Jewish New Year, is the first of the High Holidays. Symbolic foods with special meanings for the holiday permeate Rosh Hashanah recipes and meals. Honey represents quality of life and wealth, and prayers are said asking for a sweet year. On the second night of Rosh Hashanah, pomegranates are often eaten with the hope that good deeds done in the coming year will be as numerous as pomegranate seeds. Black-eyed peas signify prosperity, abundance and good fortune for the

year ahead. And representing the cycle

of the year, round braided challah bread symbolizes the ongoing continuity of life. The official first day of autumn, marked with tomorrow’s September Equinox, also represents a new beginning, as the cycle of the school year and the cool fall air remind us of a fresh start well underway. These Honey-Roasted Root Vegetables by Joey Altman are perfect for both weeknight dinner menus and special occasions in the autumn months ahead.

More Recipes from Cookstr 

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Warm Shredded Lamb Salad with Mint and Pomegranate by Nigella Lawson

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 Mediterranean Chicken Stew with Prunes and Pumpkin by Sara Foster

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 Red Cabbage Salad with Black-Eyed Peas by Steve and Elena Kapelonis

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  Baby Carrots and Honey Roasted Parsnips by Jamie Oliver 

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Kasha and Mushroom Casserole by Michele Urvater  

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 Cream Cheese Rugalach by Sharon Lebewohl

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Honey Cake by Claudia Roden

September is National Honey Month!
We’re accustomed to the earthy nectar in baked goods, in a hot cup of tea and spread thickly on a slice of toast. It’s also carved out a niche for itself in savory cooking, from honey mustard to barbecue sauce. In celebration of National Honey Month, try this recipe for Thai Grilled Chicken Wings by Andrew Chase. Here, the traditional Thai flavor combination of sweet, sour, spicy and savory makes for a standout appetizer.

Chef’s Tips & Tricks: Fall Pear and Ginger Tart  

“You can taste all the hues of autumn in this rustic, crisp, and spicy tart. The flavors of both crystallized ]and fresh ginger come together with ripe pears for an impressive but easy dessert. Prepare it either in a 10-inch tart shell or in mini tartlets for serving at larger parties or dinners.” – Sarah Magid
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