In early October, Jewish families gather under verdant, vine-dappled, temporary wooden structures (sukkahs) to welcome fall’s cool breath. In its shade, they dine, drink, share stories, and rejoice in the bounty of another fall harvest.
While the concept of harvest, as we knew it in Biblical times, is more than a bit antiquated—what with our ability to enjoy pineapples and watermelons during even the bitterest of winters—the sentiment continues to ring romantic. As the year’s most sweltering of seasons comes to an official close, we check in and give thanks and celebrate the arrival of another crop. This year’s Sukkot celebrations begin on October 4 and will continue through the 11.
So regardless of whether or not you plan to erect a sukkah, or eat in it, or even celebrate Sukkot at all, fall is here, and with it comes a bevy of new options for the table. Try some of the recipes below to celebrate Sukkot, and fall’s bounty, any way you like.
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.