Celebrate the holiday of light with a sumptuous, make-ahead menu for eight. Joan Nathan, author of seven cookbooks, including the award-winning Jewish Cooking in America (Random House, 1998), guides us through her vegetarian menu in the December 2003 issue of Cooking Light magazine. Start with a heartwarming Sweet-and-Sour Beet, Cabbage, and Tomato Soup served with Multigrain Honey Bread. When your guests have gobbled that up it
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