Recipes for Rosh Hashanah

 

Sunday evening marks the beginning of the Jewish New Year and the first of the religion’s autumnal High Holy Days. With festivities continuing until sundown on Tuesday, it is a time to pause and absorb the simple pleasures of feasting and family.

Slowly braised dishes embrace the meditative nature of the holiday, while crisp fall apples dipped in honey conjure the sweetness of the year to come.

Challah Knots

These fluffy, brioche-like rolls are traditionally served on Jewish holidays. During Rosh Hashanah, the top is sometimes brushed with honey. Click here for the recipe. 

Savory Noodle Kugel

Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions. Click here for the recipe. 

Tzimmes (Root Vegetable Stew)

Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables. Click here for the recipe. 

Cholent (Beef Stew)

The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest. Click here for the recipe. 

Braised Lamb Shanks

Though most observant Jews do not serve lamb during Passover, there is no such taboo during Rosh Hashanah. This recipe, redolent of rosemary, chiles, and balsamic vinegar, yields rich, tender lamb that practically falls off the bone. Click here for the recipe. 

Holishkes (Stuffed Cabbage Rolls)

These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender. Click here for the recipe. 

Knaidelach (Matzo Balls and Goose Soup)

The recipe for this comforting soup is based on one from Budapest chef Andr´s Singer, who crumbles matzo to make his matzo balls, giving them a striated texture.

We found that using baking powder makes them even more springy and airy. Click here for the recipe. 

Lekach (Honey Spice Cake)

Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables. To make this recipe pareve for meat meals, replace the butter for greasing the pan with canola oil. Click here for the recipe. 

Maizes Zupa (Rye Bread Pudding)

A delicious way to use leftover rye bread, this sweet pudding enhances the bread’s tangy flavor with the addition of spices and dried fruits. Click here for the recipe. 

Flodni (Apple, Walnut, and Poppy Seed Pastry)

The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry. Click here for the recipe. 

Honey Chocolate Chip Cookies

This recipe was developed by Saveur.com editor Helen Rosner, after she found herself snowed in with no brown sugar. A deep, spicy honey like sourwood works best, though any honey will do. Click here for the recipe. 

Plum Strudel

This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake. Click here for the recipe. 

Rugelach (Cinnamon, Apricot, and Walnut Pastries)

The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest. Click here for the recipe. 

Baked Apples with Caramel Sauce

This recipe is based on one in Emily Luchetti’s Four-Star Desserts. We found that Fuji apples held their shape the best. Click here for the recipe. 

Honey Ice Cream

This recipe came from beekeepers Susan and Boyd Dahms of Rudd, Iowa. They used pale golden, mild-tasting honey from their own hives for this ice cream. Click here for the recipe. 

Spinach with Pine Nuts and Raisins

This simple Sephardic dish is common in Greece, Spain, Italy, and Turkey. This particular recipe comes to us from Federal Hill, the Italian-American corridor of Providence, Rhode Island. Click here for the recipe. 

Lil Pachter’s Braised Brisket

Lillian (“Lil”) Pachter, author Kelly Alexander’s grandmother, says that her brisket, made according to a classic recipe, tastes better the next day. Click here for the recipe. 

Glazed Carrots

Use carrots with tops attached for this dish—it makes for a hearty presentation, giving the impression they were just picked from the garden that morning. Click here for the recipe. 

Bulgur Wheat and Walnut Salad

This simple, nutty side dish has a flavorful and aromatic dressing of olive oil, tomato paste, lemon juice, cayenne, and tamarind. Make sure to use a fine-grain bulgur wheat for best results. Click here for the recipe. 

Aunt Gillie’s Matzo Ball Soup

This recipe, from Gillie Feuer of Long Island, New York, was a tightly held secret, until we pried it loose. Click here for the recipe. 

Roast Chicken with Root Vegetables

This hearty dish embraces the best flavors of the season, combining the mild sweetness of root vegetables with the savory richness of slow-roasted chicken in a garlicky rosemary sauce. Click here for the recipe. 

Green Beans Almondine

This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find. Click here for the recipe. 

Beet and Walnut Salad

This classic room temperature salad pairs sweet roasted beats against the sharpness of creamy blue cheese, bridged by a sprinkled topping of toasted walnuts. Click here for the recipe. 

Honey-Roasted Belgian Endives and Parsnips

Slightly bitter when raw, endives develop a complex sweetness when roasted. This seasonal recipe combines them with parsnips, drizzled with a sweet, grassy sauce of olive oil, butter, honey, and thyme. Click here for the recipe. 

French Apple Tart

New York City chef and author Sara Moulton taught us how to make this beautiful tart. Click here for the recipe. 

Courtesy: Saveur

Related articles

• Celebrating Rosh Hashanah with Kids (mnn.com)
• Jewish by the numbers – The Times of Israel’s Rosh Hashanah infographic (timesofisrael.com)