Sukkot
Sukkot 2013 begins at sundown on Wednesday, September 18. The holiday continues for a week, culminating in Shemini Atzeret and Simchat Torah, which are the same day in Reform and Israeli traditions and successive days in Conservative and Orthodox traditions.
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Thanksgiving: The American Sukkot
The Fall Holidays of Judaism
Judaism 101: Sukkot and the Opportunity for Change
Shamefully Simple Tzimmes
Four Kids, Old Traditions and New Meanings
Celebrate Sukkot with a Holiday-Themed Mystery Book
Celebrate Fall with Fruit and Vegetable Stamp Art
Join Us for the 4th Annual Supper in the Sukkah
Stuffed Cabbage (aka Holishkes): Edible Torahs for Sukkot
Sukkah Specialties: Sushi, Ice Cream, Beer, and more
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Sukkot Recipes
One of the most important mitzvot of Sukkot is eating in the Sukkah, so you wouldn't want those meals to be boring!

PAN ROASTED CARROTS WITH GOLDEN RAISINS, PINE NUTS AND CAPERS
These fall flavors make a sweet and savory side dish. You can thank chef Michael Leviton of Lumière for sharing his recipe.
SUKKOT SPAGHETTI SQUASH
A twist on an Italian classic is an annual favorite in Prozdor director Dan Brosgol's sukkah.

ESROG KUGEL
While the esrog (aka etrog, aka citron) is primarily used for rituals on Sukkot, it can also lend a seasonal flavor to your Sukkot cooking.
CONCORD GRAPE PIE
The grapes are local and in season, and the flavor works much better for pie than it does for wine, no offense to Manischewitz. You'll love this recipe from food blogger Molly Parr.




