Culinary Delights from Claudia Roden’s ‘The Book of Jewish Food’

To commemorate Rosh Hashanah, the Jewish New Year, today our nutrition department is serving dishes inspired by Claudia Roden’s “The Book of Jewish Food.” Students are enjoying a special menu featuring falafel (chickpea fritters), loubia (Egyptian black-eyed pea stew), carrot tzimmes (honeyed carrots), Israeli kugel (sweet noodle pudding), and a delightful selection of apples and honey.