It doesn’t matter what time of year it is, this is one of my favorites. I’ve been demonstrating it a lot at food events (it’s nice to see how such a gorgeous dish could be so effortless), and it finally makes it here for you. Lately, I’ve been buying the 60-ounce bottle of POM juice, reducing it all in one shot, and storing it in the fridge. Use it a little at a time (bring to room temperature...an A+ dinner when there’s seriously no time) or pour the whole thing over a side of salmon for a beauty on the Yom Tov table.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.