Forget 2016 (that's so far away!)—get ready to party like it's 5776. This week, the shofar is sounding and the Jewish year is changing from 5775 to 5776. Honey bottles will be emptied, apples sliced, cakes baked, and bottles of Manischewitz drained.
Celebrate the new year with traditional Rosh Hashanah foods—beets, fish heads, pomegranates, carrots, leeks, dates, and, of course, apple cake—or show off your alternative side with something more New Age and fusion-y. And even if you aren't celebrating the holiday, these first bright fall days are reason enough to invite your friends over, cook dishes you missed over the summer, and reflect on the past year.
Bright Red Beet Hummus by Nicholas Day
Nach Waxman's Brisket of Beef by Genius Recipes
Farro with Roasted Sweet Potato, Kale, and Pomegranate Seeds by Ann S
Crispy Delicata Rings with Currant, Fennel, and Apple Relish by TheWimpyVegetarian
Sweet and Savory Brisket by Cara Nicoletti
Buttery Braised Leeks with Crispy Panko Topping by amber wilson | for the love of the south
Roasted Carrots with Mustard Greens and Gremolata by EmilyC
James Peterson's Baked Fish Fillets with Butter and Sherry by Genius Recipes
Winter Panzanella with Orange, Roasted Beets, and Pomegranate Seeds by Ann S
Butternut Squash and Cider Soup by Amanda Hesser
Smoked Trout Pâté by healthierkitchen
Colorful Carrots with Butter and Honey by AliceWaters
Jessica Fechtor's Five-Fold Challah by Genius Recipes
Heavenly Apple Cake by Veronica
Rustic Honey Cake by thirschfeld
Pumpkin Rugelach with Sage and Walnuts by arielleclementine
Teddie's Apple Cake by Genius Recipes
Spiced Pomegranate and Orange Caramels by kangarhubarb
Joan Nathan's Chosen Challah by Joan Nathan
Marian Burros' Plum Torte by Merrill Stubbs
L'shanah tova! Any new year's resolutions?