Sukkot, the Jewish festival of booths (a harvest holiday of thanksgiving), begins on the 15th day of the Hebrew month of Tishrei.
Although this recipe is Thai in origin, it mimics the preparation that the Pilgrim settlers first used when introduced to this native fruit.
Here’s a dish that is perfect for Sukkot and Thanksgiving and very easy, especially if you use canned potatoes and pumpkins.
In the game “Truth-or-Dare,” I choose “truth” nearly every time. I’m not much of a dare-taker. Thus, if you and I were playing “Special Edition Truth-or-Dare: High Holy Days,” I would confess that the prayer Avinu Malkeinu provides me with both my second-favorite liturgical moment and my second-greatest pet peeve of the year’s liturgy. (Note: Even though I may have to repent for it, I will leave you in suspense about my favorite liturgical moment and my greatest liturgical pet peeve. Also, “Special Edition Truth-or-Dare: High Holy Days” is fictional, although I hereby declare copyright in the event Mattel or Hasbro comes knocking at my door.)