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.
Deviled eggs are wonderful, but pickled deviled eggs? Even more so. Add smoked salmon and dill on top for bonus points.
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.
This dip gets its bright green color from pistachios and fresh dill. Feta and Greek yogurt keep it creamy, perfect for snappy raw vegetables.
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.
Savory cookies? They're a thing. These ones feature fig preserves and funky blue cheese—and we can never eat just one.
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.
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.
Instead of honey and apples: honey and grapes. This jammy mixture is perfect to spoon on ricotta toasts.
Note: This milk-braised brisket is not kosher by any means. But it is incredibly tender, with a hearty sauce dreamy for challah-dunking.
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.
A fuss-free roast chicken that's sure to deliver crispy skin. Estimate 10 minutes per pound at 500°F, untrussed.
Pomegranates are an especially beloved fruit during Rosh Hashanah. This lamb shank recipe uses pomegranate juice, balsamic vinegar, and rosemary sprigs.
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.
Our test kitchen director Josh Cohen's take on classic gefilte fish. Serve with spicy horseradish.
Beets, yogurt, olive oil, and fresh mint. Look at that—you just memorized the ingredient list.
Apples don't have to be dipped in honey. Here, they're part of a broccoli-pesto slaw with toasted walnuts.
Another apple salad. This time, it gets roasted with fennel, then topped with hazelnuts and soft, tangy goat cheese.
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.
Brussels sprouts, apples, and cheddar are all great. But, the rye bread crumbs are what send this salad over the top.
"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."
Leeks are another symbolic ingredient often found at Rosh Hashanah tables. Here, they're simply braised with broth, butter, and thyme.
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.
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.
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.
These vegetable fritters get their bright color from beets. Serve with a yogurt sauce, or even a tahini one.
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.
This Jewish comfort food dish features pasta tossed with nutty buckwheat, caramelized onions, and mushrooms. Don't skimp on the parsley.
While some noodle kugels are dessert-sweet with sugar and raisins, this one takes a savory path instead: caramelized onions, brown butter, and sage.
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.
Molly Yeh introduces challah to scallion pancakes, and the holidays become even happier.
These savory knishes (with potatoes and onions!) boast a topping inspired by an everything bagel. Think: sesame seeds, poppy seeds, and onion flakes. Yes.
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.
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.
A sticky almond cake becomes even more addictive, thanks to pomegranate molasses, with a yogurty frosting and fresh pomegranate seeds on top.
For a never-dry chocolate babka, do as Alice Medrich does, and start with a brioche dough.
Honeycrisp apples get swaddled in flaky, buttery pie dough, baked until tender, then doused in cider caramel.
Looks like a chocolate chip–sour cream coffee cake. Is actually extra moist and wonderful thanks to apples.
This fennel seed–speckled layer cake gets doused in a honey syrup, then slathered in cream cheese frosting.
Sweetened, shredded coconut—move over for unsweetened coconut flakes. As Alice Medrich figured out, these make for an even better macaroon.
Pinwheel rugelach are as pretty as they are, "Hey, can I have another?" These include prune jam and fudge sauce (yes, fudge sauce!).
Just like cinnamon-raisin bread, but—dare we say it?—even better.
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