Category: Food

Recipes to Ring in Rosh Hashanah

Consider Rosh Hashanah as your instant reset button. Starting over for the New Year, reinvigorated with fresh ambition to do better than the previous 365 days, needn’t be reserved just for January 1st. Meaning “Head of the Year,” the Jewish New Year ushers in more than just a date on the calendar. Consider it an open invitation to pause, reflect, and reset. While many gather in synagogues for prayer and connection, the rituals of Rosh Hashanah are most expressive around the table.

Falling on the first day of Tishrei in the Hebrew calendar, 5786 begins at sundown, ushered in by a fleet of autumnal produce and golden nectar, in hopes of having some of that gentle sweetness stay with us through the next annual cycle. Round challahs grace the table, their shape symbolizing abundance without end, while slices of crisp apple dipped in maple syrup or vegan honey speak our collective hope aloud, their down-to-earth decadence representing an attainable luxury.

Pomegranates, dates, carrots, and beets are just a few more favorites, woven into the tapestry of perennial celebratory dishes. Whether continuing beloved family customs or creating new ones, the dishes served on Rosh Hashanah are as much about intention as they are about flavor.

What follows is a collection of my favorite Rosh Hashanah recipes that honor the season, the symbolism, and the sweet start we all hope for in the year ahead.

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Hannah (BitterSweet)8 Comments

Terry-bly Good Veggie Burgers

Few veggie burgers carry such mystique and acclaim as the patty from P. Terry’s. As a throwback to simpler times, it’s all substance, no style, and proud of it. It doesn’t try to emulate meat, yet regularly wins over proud carnists, at least for one meal. Many would say it’s the best veggie burger in the city, which is a tall claim for a $5 meal, fully loaded. Still, it bums me out.

Plant-Forward, Not Plant-Based

The veggie burger from P. Terry’s is not vegan. It’s not a matter that removing the top slice of American cheese can remedy; these legendary patties come with two additional types of shredded cheese baked right inside, enmeshed into the very fiber of that brown rice base. Vegetarian, yes; vegan, no.

Possibilities Frozen In Time

What’s more infuriating is that it doesn’t have to be this way. They’ve proven they have the technology! For a time span so short that it seemed like a fever dream, P. Terry’s started selling frozen veggie burger patties at select Whole Foods, including the original, AND a fully plant-based version using Daiya vegan cheese! Did anyone ever find them in stores? The records are lost to time. I certainly missed out on the opportunity, and they were never offered as a menu item in restaurants.

Deconstructing Ingredients

Though frustrating, the hype surrounding the dairy-filled classic has created a long paper trail of evidence for deconstruction. Their own website lists the ingredients as follows:

crimini mushrooms, heavy cream, black beans, brown rice, cheddar cheese, onion, mozzarella cheese, eggs, whole wheat flour, oats, parsley, corn starch, salt, garlic powder

Despite some conflicting evidence from a video posted to Facebook, showing the inclusion of bulgur, I believe the above to be true and accurate. Maybe they were just trying to throw us off the trail, because it’s otherwise too easy. I’m onto your tricks, Mr. Terry.

Starting From Scratch

Simple, comforting, and distinctly wholesome, this is a burger meant to taste homemade. For working people who don’t have the luxury of time to make their own, and would honestly rather not be eating fast food, that’s the whole appeal. Lightly crisped on the outside and soft on the inside, the standard array of crisp lettuce, tomato, onion, and “special sauce” create a satisfying contrast that brings it all together. Perhaps it’s special because it’s un-special, or vice versa?

As a vegan, it’s hard not to feel a little burned by the P. Terry’s veggie burger. With such thoughtful composition, respects paid to classic meatless patties of the 70’s and 80’s, and all that mouthwatering hype, it feels like a huge miss to keep dairy and eggs at its core.

Fast Food Meets Slow Food

For those of us on the outside looking in, there’s power in reinterpretation. The original’s legacy has created a clear blueprint, ripe for the taking. It may never show up on the P. Terry’s menu board, but some legends are best when you make your own.

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Hannah (BitterSweet)3 Comments

Correctly Spelt

After graduating from basic whole wheat flour in the early days of my baking career, spelt was next on the list of crunchy-granola staples. Spelt, of course, is simply another species of wheat, though I didn’t fully grasp that at the time. I even paraded out a “wheat-free” version of my famous Root Beer Float Cupcakes, which very clearly and prominently use spelt flour for the bulk of the batter. A swing and a miss, 18 year-old self. Now older, wiser, better at researching essential facts, and inspired by the unbeatable quality of Grand Teton Ancient Grains, it’s about time we talk about how to correctly consider spelt.

What Is Spelt, After All?

Spelt is an ancient variety of wheat that dates back at least 5,000 to 8,000 years, originally cultivated in parts of present-day Iran and southeastern Europe. It eventually made its way into Germanic and Celtic diets, becoming a staple crop throughout Central Europe, where it’s still beloved and widely used. While it fell out of favor with the industrialized agriculture boom, thanks to modern wheat’s enormous yields and pest resistance, spelt has never gone away. It’s endured like a family heirloom in traditional farming circles, and recently, begun to make a comeback in the modern kitchen.

How is Spelt Different From Modern Wheat?

Spelt is often lumped in with modern wheat, and while it is related, spelt is genetically distinct. It has a tougher outer hull, a different gluten structure, and a far richer, more diverse nutrient profile.

Modern wheat has been bred for high-gluten, high-yield performance in industrial baking to make fluffy sandwich bread and ultra-white cake flour possible. In contrast, spelt remains largely unhybridized, preserving many of its original characteristics. That means more flavor, more nutrition, and for some folks, easier digestion. While it’s not gluten-free, many people with wheat sensitivities (not celiac disease) report better tolerance for eating spelt.

What Does Spelt Taste Like?

Flavor-wise, spelt is in a league of its own. It has a subtle, earthy sweetness and a soft nuttiness. Cooked as a whole grain, it has a satisfyingly chewy bite, similar to barley, but with a bit more delicacy and a mellow, toasty undertone. I can’t help but think of cozy autumn soups or grain salad whenever I cook up a fresh pot.

When ground into flour, spelt produces a golden, soft meal that works beautifully in everything from rustic sourdough loaves to hearty cookies and wholesome muffins. It has a slightly lower gluten strength than modern wheat, which gives baked goods a tender but often more dense crumb. It’s less elastic but more flavorful, so you’ll often see it cut with bread flour or all-purpose flour to achieve a lighter loaf or dessert.

How is Spelt Used?

Spelt is wildly versatile, well beyond the flour most people are accustomed to seeing on grocery store shelves. It can slide right into nearly any recipe that calls for whole wheat. Here’s a breakdown of the most common forms:

  • Whole berries: The entire grain, with its tough outer husk removed. Great for cooking like rice or barley, in grain bowls, soups, and salads. In Europe, its often used as the base of plant-based milk alternatives as well, either by itself or blended with other whole grains.
  • Spelt flour: A baker’s best friend, this flour can be used in breads (its especially popular in sourdough), muffins, pancakes, pastas, and cookies. It can be swapped in for whole wheat flour in most recipes, though it’s best not to go full 100% in place of white all-purpose flour, especially in more delicate baked goods like cakes and pastries.
  • Rolled spelt (spelt flakes): Much like rolled oats, this form cooks quickly and is great for breakfast porridge, granola, or baking applications.
  • Puffed spelt: A light, crunchy form often used in cereals, granola, and snack bars. It’s more mild in flavor which may make it an easier sell for children or picky eaters.
  • Spelt bran: In refining the grain, the outer layer (the hull) is sometimes removed and sold separately. It’s particularly high in fiber and often added to baked goods for a nutritional boost.

Spelt, The Nutritional Powerhouse

Spelt has a lot going for it nutritionally. It contains more protein than standard wheat and it brings a generous dose of fiber to the table. It’s also rich in key minerals like manganese, phosphorus, magnesium, zinc, and iron. Plus, it boasts a solid profile of B vitamins, including niacin (B3), riboflavin (B2), and thiamin (B1), all crucial for energy metabolism and nervous system health.

What really sets spelt apart is its unique combination of fiber and resistant starches, which feed beneficial gut bacteria and support digestion. Studies have suggested that it’s beneficial for supporting and repairing the microbiome, which can have huge impacts on overall health. Again, it’s not gluten-free, but anecdotal evidence (and a few small studies) suggest that spelt may be easier on sensitive stomachs than modern wheat, AKA refined white flour.

Cooking With Whole Spelt Berries

Whole spelt berries are easy to cook and hard to mess up. They hold their shape, remaining al dente even after a hard boil, and they soak in any seasonings you throw at them like culinary chameleons.

  • Soak first (optional but recommended): Soaking the grains overnight or for at least 6 – 8 hours shortens the cooking time and may improve digestibility. Just cover them with plenty of water, let them sit, and drain and rinse thoroughly before cooking.
  • Stove top method: Combine 1 cup of whole spelt berries with 3 cups of water. Bring to a boil, reduce to a simmer, cover, and let cook for 40 – 60 minutes if starting from dry, or 30 – 50 minutes if soaked. You’re looking for plump, chewy grains with no crunch in the center. Drain any excess water.
  • Pressure cooker method: Use 2 1/2 cups of water per cup of grains. Cook soaked spelt for about 15 – 20 minutes on high pressure; unsoaked grains will need closer to 30 – 35 minutes. Allow for a natural release and drain well.

Souper Spelt

As previously mentioned, I can’t think of spelt without imagining warm, hearty autumnal vegetables. Colored in deep reds, oranges, and amber hues, the tawny brown of spelt fits with that fall harvest like it was always meant to be. As temperatures drop, my thoughts also turn to cozy soups and stews, which is why the very first thing I did with my freshly cooked spelt berries was turn them into this seasonal minestrone. They take the place of semolina pasta for a more flavorful and nutritious brew, paired with tender parsnips, squash, potatoes, and white beans to make a deeply satisfying one-bowl meal.

Infinitely adaptable, as all good soups are, you can trade the veggies for anything at the market, and anything your heart desires. Starchy vegetables like kabocha, delicata squash, turnips, rutabaga, and even radishes are all good choices when you want to switch things up. If you’re tired of kale, try shredded cabbage or shaved Brussels sprouts. All beans are beautiful, so while I tend to favor a more delicate white bean in this application, genuinely any legume would be welcome in this pot.

Clearly Spelt Out

Spelt might not be the trendiest grain on the shelf but it’s clearly stood the test of time to earn its keep. With deep historical roots, rich flavor, and real nutritional value, spelt is the ancient grain that’s as relevant today as it was millennia ago. Whether you’re baking bread, stirring up porridge, or just exploring new grains in your kitchen, spelt is well worth a spot in your pantry. Once you get a taste, you’ll want it around all the time.

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Hannah (BitterSweet)6 Comments

Firfir For Real

Ugly but tasty; that’s firfir, alright. Made from torn pieces of injera, it’s a thrifty way to use day-old bread and a few pantry staples. Of course, leftover injera isn’t something I’ve ever had at my disposal, so rare and precious that every scrap is exhausted long before the stews alongside. Firfir is every bit as special, no matter how simple. Now that I can order injera whenever I want, firfir is back on the menu, fresh and vibrant as ever.

Injera, the spongy, sour flatbread at the heart of Ethiopian cuisine, is a flatbread I could never make from scratch. All it takes is teff flour, water, and salt, but that’s not the whole story. Days of fermentation are what create its signature flavor and texture before its spread in paper-thin layers, even finer than French crepes, demanding untold years of practice to master. Anyone without access to an Ethiopian restaurant was out of luck, until Red Fox Spices began selling both Ivory and Brown Teff Injera inside their meal kits and, most important to this culinary adventure, solo.

What Goes Into Firfir?

There’s no “correct” way to make firfir. Mercifully, that also means there’s no wrong way to do it, either. It’s a dish of memory more than measurement. You’ll find variations all across Ethiopian households, each adapted as the technique passed through the hands of generations of cooks. Some brightened with fresh tomatoes, others simply use tomato paste or sauce. Some are fiery hot, others more mild. The only constant is the teff flatbread base, liberal use of oil and onions, and a heavy hand when applying berbere.

Berbere: The Heart Behind the Heat

There is no talking about firfir, or frankly, Ethiopian cuisine at all, without singing the praises of berbere. Crimson and potent as a red-hot flame, it’s the essential spice blend that pulses through almost every dish like a low, melodic hum. Smoky chili peppers take the lead, supported by a chorus of garlic, ginger, fenugreek, cumin, cardamom, allspice, and more. Like every other element of the cuisine, proportions vary from home to home, though it will always knock you off your feet with layers of complex flavor. I’m happy to get an assist from Red Fox Spices on this one too, as it’s the real deal.

Firfir For Days

Timeless, foolproof, and always well-received, firfir can be enjoyed for any meal. In Ethiopia, it’s most commonly served for breakfast, scooped up with even more fresh injera.

Firfir may not win any beauty contests, but it’s the kind of meal that’s meant to be eaten with your hands, not your eyes. Now that the key ingredients, injera and berbere, are readily available for shipping all over the world, there’s no excuse not to bring this soulful, spicy tangle of comfort into your own kitchen.

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Hannah (BitterSweet)12 Comments