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Turn, Turn, Turn

August 29, 2013

The Cookstr Weekly: Turn, Turn, Turn

masthead 7/20/11


August 29, 2013

As Pete Seeger put it (borrowing more than a bit from Ecclesiastes), to everything there is a season. This transition is a little bittersweet, as is the urge to cling tighter to those summer rituals, the later bedtimes and the last long weekend befpre school starts again. But I’m happy to give up the interminable glasses of rosé for pumpkin beer, and to start thinking about butternut squash and barley soup. The very end of the summer marks a fresh start, just like the smell of new and unmarred school supplies embodies a world of opportunities (or used to – I guess an iPad smells the same all year round). 


Rosh Hashanah, the Jewish New Year, also falls next week, beginning on Wednesday. For some reason, while I associate the Gregorian calendar’s January New Year with an ending, this one always feels to me more about the start of something new.

Warmest regards,

Kara Rota
Editorial Director

  by Yotam Ottolenghi and Sami Tamimi



We’re so pleased to share with you a sneak preview from Ottolenghi: The Cookbook, coming out on September 3. This two-layer Apple and Olive Oil Cake recipe is certainly on my list to try for Rosh Hashanah. Apples are one of the symbolic New Year foods, eaten to ensure a sweet year to come. And the maple syrup in the icing makes this cake ideal for autumn gatherings all season long.


More New Year Recipes from Cookstr

New on Cookstr: Ottolenghi: The Cookbook

Jerusalem, co-authored by Yotam Ottolenghi and Sami Tamimi, debuted at #2 on the New York Times bestseller list and was named “Cookbook of Year” by the IACP.  For Yotam Ottolenghi, food is personal – he loves preparing it, indulging in it, talking about it.


Available September 3, OTTOLENGHI: The Cookbook, by Ottolenghi and Tamimi, presents 140 recipes inspired by the diverse culinary traditions of the Mediterranean. Reflecting a childhood in Jerusalem, with traditions from California, Italy, and North Africa included, OTTOLENGHI takes us on a culinary tour of vegetables, legumes and grains, meats, fish, and baking, as well as patisserie treats. 

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