Cozy meals for Sukkot

As the night temperatures drop and we sit in the sukkah, there’s nothing quite like starting a cozy meal with a warm bowl of soup. Over the past few weeks, I’ve noticed an abundance of pumpkins and squash filling the supermarket shelves, and it immediately put me in the mood for soup. I love how this recipe not only delivers comfort and flavor but also brings a burst of bright orange color to the table, adding a festive touch to the season.

Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and golden, then season with salt and black pepper. Stir in the garlic, ginger, cumin, coriander, and turmeric, cooking for another minute until fragrant. Add the pumpkin purée, coconut milk (reserving a spoonful or two for garnish), and water. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld. Once cooled, use an immersion blender or food processor to purée the soup until silky smooth. Taste and adjust seasoning if needed.

This dish can be prepped ahead of time and left to cook slowly in the oven or on the stovetop. The heavenly aroma as it simmers is reason enough to make it. And the sauce doubles as its own gravy – perfect for spooning over potatoes or vegetables.

Sprinkle the short ribs generously with salt and pepper. Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat. Place the ribs flesh side down and let them sear for 3-4 minutes until nicely browned. Turn and sear the other side for another few minutes, then remove the ribs from the pan and set aside.

Using the flavorful juices left in the pan, add the onions and garlic and sauté until fragrant. Stir in the carrots and celery and cook for about 5 minutes, until the vegetables begin to soften. Pour in the silan, red wine, and water or chicken stock, mixing well to combine. Carefully return the ribs to the pan, making sure they are mostly submerged in the liquid.

Cover the pot tightly and cook until the meat is tender and falling off the bone. For the stovetop, keep the heat low and let the ribs braise gently for 2-3 hours. For the oven, preheat to 150°C (300°F) and cook for about 3 hours. Either way, the result is succulent meat in a rich, glossy sauce that doubles as gravy. Garnish with fresh rosemary or parsley before serving.

Slice the boiled potatoes into 1-2 cm (½–¾ inch) thick discs and place them in a large mixing bowl. Add the minced garlic, salt, pepper, olive oil, and parsley, tossing gently until all the discs are evenly coated.

To fry: Heat a generous layer of vegetable oil in a large skillet over medium heat. Working in batches, fry the potato discs for 2-3 minutes on each side, until golden brown and crisp. Transfer to a plate lined with paper towels to drain.

These cookies always remind me of my Aunt Debbie. She baked them for every party she hosted, alongside dozens of her other incredible dishes. I can still picture myself running into her home and heading straight for the cookie plate just to make sure I’d grab a few before they disappeared. Buttery, crisp, and melt-in-your-mouth good, they were already irresistible; but it was the cheerful sprinkle of colors on top that made them feel truly special.

I love bringing these cookies into the sukkah, not only because they’re delicious but because they look as festive as the decorations themselves. They add a playful, decorative touch to the table, and for me they carry the sweetness of cherished family memories.

In a mixing bowl, combine the flour, confectioners’ sugar, cornstarch, and margarine or butter, blending with an electric mixer until a soft dough forms. Chill the dough in the refrigerator for 1 hour. When ready to bake, preheat the oven to 170°C (350°F). Roll the dough into logs about 1 inch thick, then cut into 3-inch pieces. Arrange the cookies on a baking sheet, leaving space between them, as they will spread while baking. Bake for 12-15 minutes, until the edges are just turning golden. Allow the cookies to cool completely before decorating.

For a festive finish, dip one end of each cooled cookie into melted chocolate and top with sprinkles or nuts before the chocolate sets. Let them harden on a wire rack or tray, then serve – preferably in the sukkah, where their cheerful colors fit right in.

In those moments, I try to focus on the positive, on the hope, and on the countless miracles we continue to experience. If you look closely, even in the midst of painful conflicts, you can also see so much unity. Yes, the “glass half full or half empty” line may be a cliché, but I would much rather live in a half-full cup than in a half-empty one. When we choose to see the good, we inspire others around us to see it, too.

So, as you’re busy shopping and running errands, take the time to smile at someone you don’t yet know. Offer to help the woman in front of you struggling with her bags and her children. Hold the door open for the person walking behind you. Let’s be the kindness and grace we wish to see in others.