42 Recipes to Make for Rosh Hashanah

July 16, 2019

Rosh Hashanah, the Jewish New Year, is a time to look back on the past year—and look forward to the upcoming one. Its celebratory meal can include yeasty challah, matzo ball soup, and apples dipped in honey. What do these things have in common? Their friendly roundness, which symbolizes the ongoing nature of time, the round-and-round-ness of the year. Similarly, sweet foods are favored for a sweet new year. Here are 42 of our favorite recipes to check out as you plan your menu.


1. Pickled Deviled Eggs With Smoked Salmon

Deviled eggs are wonderful, but pickled deviled eggs? Even more so. Add smoked salmon and dill on top for bonus points.

2. Anchovy Puffs

A bite-size nod to the traditional fish head that symbolizes being on top of things in the new year. A cream cheese dough makes these extra flaky.

3. Crudités With Feta-Pistachio Dip

This dip gets its bright green color from pistachios and fresh dill. Feta and Greek yogurt keep it creamy, perfect for snappy raw vegetables.

4. Sautéed Dates

Plump, sweet dates are a favorite ingredient at Rosh Hashanah—and this is one of our favorite preparations. Sauté in olive oil and sprinkle with a big pinch of flaky salt.

5. Fig & Blue Cheese Savouries

Savory cookies? They're a thing. These ones feature fig preserves and funky blue cheese—and we can never eat just one.

6. Basic Hummus

It's hard to beat a perfect hummus—and this is just that. Serve with crispy pita chips, oven-toasted challah slices, or a bunch of fresh vegetables.

7. Romanian Eggplant Spread

A classic Romanian eggplant spread. All you have to do is roast an eggplant and bell pepper until they're soft and caramelized, then mix with olive oil, red wine vinegar, and raw onion and garlic.

8. Ricotta With Honeyed Grapes

Instead of honey and apples: honey and grapes. This jammy mixture is perfect to spoon on ricotta toasts.

Meat & Fish

9. Milk-Braised Brisket With Potato & Onion

Note: This milk-braised brisket is not kosher by any means. But it is incredibly tender, with a hearty sauce dreamy for challah-dunking.

10. Sweet & Smoky Brisket

This brisket by cookbook author Leah Koenig is a nod to Texas BBQ. It's sweet, smoky, and very saucy thanks to tomato sauce, brown sugar, and smoked paprika.

11. Simplest Roast Chicken

A fuss-free roast chicken that's sure to deliver crispy skin. Estimate 10 minutes per pound at 500°F, untrussed.

12. Pomegranate-Braised Lamb Shanks

Pomegranates are an especially beloved fruit during Rosh Hashanah. This lamb shank recipe uses pomegranate juice, balsamic vinegar, and rosemary sprigs.

13. Quick-Braised Fish With Baby Potatoes & Greens

Anchovies, garlic, and toasted almonds are the power trio behind this sauce—wonderful for firm fish like halibut. Throw in some tiny potatoes and whatever greens grab your attention.

14. Gefilte Fish

Our test kitchen director Josh Cohen's take on classic gefilte fish. Serve with spicy horseradish.

Vegetables & Salads

15. Yogurt & Beet Salad

Beets, yogurt, olive oil, and fresh mint. Look at that—you just memorized the ingredient list.

16. Broccoli Salad With Pesto, Apples & Walnuts

Apples don't have to be dipped in honey. Here, they're part of a broccoli-pesto slaw with toasted walnuts.

17. Roasted Apple & Fennel Salad With Toasted Hazelnuts & Goat Cheese

Another apple salad. This time, it gets roasted with fennel, then topped with hazelnuts and soft, tangy goat cheese.

18. Pomegranate-Roasted Carrots

Cookbook author Melissa Clark's roasted carrots stand out thanks to one ingredient: sweet, tangy pomegranate molasses. You can find it at many supermarkets, or learn how to make your own here.

19. Brussels Sprouts & Apple Salad With Cheddar & Rye Bread Crumbs

Brussels sprouts, apples, and cheddar are all great. But, the rye bread crumbs are what send this salad over the top.

20. Lentil Salad With Mint, Roasted Peppers & Feta Cheese

"By chopping your vegetables up finely before throwing them into the pot, they cook just as quickly as the lentils do (about 20 minutes), without turning to mush," Kristen Miglore writes. "This means they also get to stay put to become part of the salad."

21. Braised Leeks

Leeks are another symbolic ingredient often found at Rosh Hashanah tables. Here, they're simply braised with broth, butter, and thyme.


22. Mexican Matzo Ball Soup With Chipotle & Lime

This matzo ball soup gets a kick from dried chipotles and lots of brightness from lime and cilantro. Serve with avocado wedges, if you'd like.

23. Chosen Matzo Ball Soup

Joan Nathan's matzo ball soup is as minimalist as it gets—full-flavored chicken broth, fluffy matzo balls, and an optional sprinkle of fresh herbs on top.

Potatoes, Noodles & Breads

24. Parsnip Latkes With Apple Chutney & Horseradish Yogurt

While potato latkes often show up on Hanukkah, these parsnip ones are wonderful all fall and winter. You can serve with apple chutney or horseradish yogurt, but they're best with both.

25. Beet Carrot Fritters With Dill & Yogurt Sauce

These vegetable fritters get their bright color from beets. Serve with a yogurt sauce, or even a tahini one.

26. Roasted Potatoes With Za'atar & Aleppo Pepper

Za'atar is a traditional Middle Eastern spice mixture. This one includes thyme, sesame seeds, and sumac. Combine with olive oil for a challah dip. Or use, like here, on roasted potatoes.

27. Kasha Varnishkes

This Jewish comfort food dish features pasta tossed with nutty buckwheat, caramelized onions, and mushrooms. Don't skimp on the parsley.

28. Noodle Kugel With Caramelized Onions & Brown Butter

While some noodle kugels are dessert-sweet with sugar and raisins, this one takes a savory path instead: caramelized onions, brown butter, and sage.

29. Five-Fold Challah

If you find making challah from scratch intimidating, this is the recipe that will hold your hand and tell you everything is going to be okay.

31. Scallion Pancake Challah

Molly Yeh introduces challah to scallion pancakes, and the holidays become even happier.

32. Savory Potato & Onion Knishes

These savory knishes (with potatoes and onions!) boast a topping inspired by an everything bagel. Think: sesame seeds, poppy seeds, and onion flakes. Yes.


33. Heavenly Apple Cake

This apple cake stays moist and tender for days, so feel free to bake it in advance, wrap it well, and check one more thing off your list in advance. Serve with a dollop of whipped cream, Greek yogurt, or crème fraîche.

34. Lemon, Poppy Seed & Olive Oil Cake

Olive oil cake gets the lemon-poppy seed treatment. Use a dramatic Bundt pan that will make everyone ooh and aah when you carry it out.

35. Pomegranate Passion Cake

A sticky almond cake becomes even more addictive, thanks to pomegranate molasses, with a yogurty frosting and fresh pomegranate seeds on top.

36. Babka Au Chocolat Brioche

For a never-dry chocolate babka, do as Alice Medrich does, and start with a brioche dough.

37. Apple Dumplings

Honeycrisp apples get swaddled in flaky, buttery pie dough, baked until tender, then doused in cider caramel.

38. Chocolate Chip Sour Cream Coffee Cake With Apples

Looks like a chocolate chip–sour cream coffee cake. Is actually extra moist and wonderful thanks to apples.

39. Fennel Honey Cake

This fennel seed–speckled layer cake gets doused in a honey syrup, then slathered in cream cheese frosting.

40. New Classic Coconut Macaroons

Sweetened, shredded coconut—move over for unsweetened coconut flakes. As Alice Medrich figured out, these make for an even better macaroon.

41. Prune & Chocolate Rugelach

Pinwheel rugelach are as pretty as they are, "Hey, can I have another?" These include prune jam and fudge sauce (yes, fudge sauce!).

42. Cinnamon-Raisin Rugelach

Just like cinnamon-raisin bread, but—dare we say it?—even better.

This article originally published for Rosh Hashanah 2016. We refreshed it with lots of new recipes for the upcoming year. What's on your Rosh Hashanah table? Share the menu with us in the comments.
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  • Ruth Arcone
    Ruth Arcone
  • Nancy
Writing and cooking in Brooklyn.


Ruth A. July 16, 2019
It's too early to think about what I'm making for Rosh Hashanah, which starts on September 29. Also too hot.

But I'm hoping to make Samin Nosrat's Russian Honey Cake from the New York Times that I didn't get around to last year.

Or at least the slightly less involved recipe for something similar that I recently saw on Smitten Kitchen.
Nancy September 28, 2016
Lovely concept (the round things) and article.
Here are 3 dishes in my rotation for these meals:
Rosh Hashanah SEDER (as in this thread):
Pierre Herme Pain d'epices (FRENCH HONEY CAKE that is very edible), using Dorie Greenspan's reprint of his recipe
Gateau de patates douces (SWEET POTATO CAKE with a lovely chocolate topping)...delicious, old, traditional Algerian recipe, now also useful for guests who need or want to eat gluten free.