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A feast of flavors

Traditional, seasonal on Rosh Hashana

Jane Wolfman's rugelach, from her grandmother's recipe. Jane Wolfman's rugelach, from her grandmother's recipe. (Dina Rudick/Globe Staff)
By Lisa Zwirn
Globe Correspondent / September 24, 2008

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The Rosh Hashana cook faces the same dilemma each year: Do you introduce new dishes at the holiday table or stick with the tried and true? For the Jewish New Year, which begins Monday evening, there is usually a round challah to symbolize the eternal nature of life, and apple wedges to dip in honey as hope for a sweet ... (Full article: 687 words)

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