Celebrate the Jewish new year with these favorite recipes, from starters to mains to sweets.
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RecipeEggplant Chips with Honey and Sea Salt
Frying very thinly sliced eggplant yields a crispy texture for a whole new way to enjoy eggplant. Serve as a starter or snack. -
RecipeFarro Salad with Beets, Pistachios, and Pomegranate
This salad makes a delicious meatless main, as well as a great side dish that pairs well with chicken, fish, and even lamb. -
RecipeSalad of Frisée, Fuji Apple, and Marinated Beets
The beet “noodles”—long, spaghetti-like strips of the root vegetable—are increasingly available at supermarkets and add to this salad’s festive feel. -
RecipeOlive-Oil-Braised Leeks with Thyme
The leeks’ delicate flavor deepens as they cook, becoming sweet, robust, and complex. Leeks can be gritty, so wash them well before cooking.
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RecipePomegranate-Balsamic-Glazed Carrots
Glazed carrots never had it so good. Bright, fresh flavors and a little cayenne play well with any rich main dish or holiday meal.
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RecipeSlow-Cooker Brisket with Pomegranate, Red Wine, and Caramelized Onions
Pomegranate molasses and seeds add seasonal flair and a fresh, sweet-tart taste to this brisket, ideal for the Jewish holidays and other special occasions. Prepare this dish a day or two in advance to allow the flavors to meld and the meat to become more tender and flavorful.
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RecipeLamb Stew with Parsnips, Prunes, and Chickpeas
North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.
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RecipeWhole Roast Chicken with Honey and Lemon Glaze
Allowing the salted chicken to sit on a rack at room temperature for an hour encourages it to cook evenly, infuses flavor, and helps to achieve a gorgeous golden color. Once the chicken is glazed and back in the oven, watch it carefully so that the glaze doesn’t burn. -
RecipeChallah
If you like, sprinkle poppy or sesame seeds onto the braid after brushing it with egg wash; both are traditional. To easily measure the honey, first measure the oil in a 1-cup measure. The oil will coat the cup and will let the honey just slip right out. -
RecipeSweet Noodle Kugel
Raisins, cinnamon and vanilla make this kugel tend more towards the sweet side. -
RecipeWhole Wheat Challah with Apricots
As an organic baker specializing in whole grain breads, I often wondered what challah would taste like if made with stone-ground whole wheat flour. This may sound outlandish, but it makes sense if you remember that observant Jews baked this bread hundreds of years ago, when all flour was whole wheat. Instead of braiding the dough, you may divide it and bake it in two greased 9 by 5-inch loaf pans or shape it into a round and bake it on a baking stone. -
RecipeApple-and-Raisin-Stuffed Pogaca Rolls
虽然美味可口的晚餐,滚瑞t ones make a lovely dessert or breakfast treat. This one will remind you of apple pie. Note that there are two sets of shaping and baking instructions, for making either rose-shaped or oval rolls. -
RecipeBlood Orange-Vanilla Rugelach
The citrusy tang of blood oranges is an ideal match for floral vanilla in the filling for this cookie. -
RecipeLemon-Poppy Rugelach
A bright swirl of lemon zest peppered with poppyseeds fills this cookie. -
RecipeUpside-Down Quince and Honey Spice Cake
Poached quinces turn a beautiful rosy color, which make a stunning top to the cake when arranged in concentric circles. -
RecipeMoist Apple Crumb Cake
Applesauce makes this cake wonderfully moist while the walnut crumb topping adds a welcome crunch. Homemade applesauce is best, but store-bought is good, too.
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RecipeDark Chocolate-Olive Oil Cake
Full of rich, deeply chocolate flavor, you'd never guess it's the olive oil that gives this cake such moistness and character. You can use a stencil design to dust the cake with confectioners' sugar, or if you have a favorite chocolate frosting, feel free to use it here. Be sure your 8-inch cake pan is at least 2 inches high; the batter almost fills it. The cake keeps at room temperature for up to four days, but it will disappear much sooner than that.
