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Posted By GKC On October 9, 2011 @ 2:10 am In Blog | 1 Comment
Succos is my favorite cooking holiday. For some reason, I feel the Succah is a perfect place to serve more ethnic menus and have a lot of fun with new foods. This year I tinkered with some old favorites and came up with some newer more gourmet versions for GKC readers. I think you will love the results and they will become your new “go-to” versions.
What are you making? Tell us. Have a comment? Or a question? We love to hear from our readers.
Good Yom Tov
Elizabeth and Emuna
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2011/10/succos-2/
URLs in this post:
 Mexican Meatball Soup: http://www.gourmetkoshercooking.com/2011/10/mexican-meatball-soup/
 Gourmet Stuffed Cabbage with Veal and Sausage: http://www.gourmetkoshercooking.com/2011/10/gourmet-stuffed-cabbage-with-veal-and-sausage/
 Sweetbreads Braised in Wild Mushroom Broth: http://www.gourmetkoshercooking.com/2011/10/sweetbreads-braised-in-wild-mushroom-broth/
 Wild Mushroom Barley: http://www.gourmetkoshercooking.com/2011/10/wild-mushroom-barley/
 Roasted Pear Cake with Chocolate Sauce: http://www.gourmetkoshercooking.com/2011/10/roasted-pear-cake-with-chocolate-glaze/
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