A Rosh Hashanah Smorgasbord

August 30, 2013

Rosh Hashanah rolls in early this year, and with Labor Day beach weekends and back-to-school sales, you've got your plates full. We want to help you welcome 5774 and autumn with a variety of recipes, whether you're setting a traditional or modern table, are Ashkenazi or Sephardi, serving dairy or meat, or just want to eat great food. 

We wish you a sweet start to the New Year, however you're celebrating. 

Fresh Apple Shrub by Marisa McClellan

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More: Serve drinks in juice jars for a fun, rustic look.

Arugula, Pear and Goat Cheese Salad with Pomegranate Vinaigrette by brigidc (Omit the cheese for a non-dairy option.)

Butternut Squash and Cider Soup: 1993 by Amanda Hesser (Substitute vegetable broth for chicken broth for a vegetarian version. Replace the light sour cream with full-fat soy, almond, rice, or coconut milk for a non-dairy version.)


Nach Waxman's Brisket of Beef by Genius Recipes


Fish Baked in Foil with Fennel and Lime by Merrill Stubbs (Substitute olive oil for the butter if serving at a meat meal.)


Persian Lamb with Pomegranate Quince Sauce by NakedBeet (If you keep kosher, cook the onions in olive oil instead of butter.)


Balkan Lamb and Leek Pie by inpatskitchen (Brush the phyllo with olive oil instead of butter to make the pie kosher.)


Baby Beets and Herbs Salad by Amanda Hesser


Sweet Rice with Carrots and Nuts by Luisa Shafia


Swiss Chard Agradolce by Meatballs&Milkshakes (This can easily be made vegetarian by substituting vegetable broth for chicken broth.)



Pomegranate Roasted Carrots by Melissa Clark


Applesauce Cake with Caramel Glaze by Merrill Stubbs (Only the caramel glaze is dairy; after a meat meal, skip the glaze and sprinkle with confectioner's sugar.)

More: Make an entrance by presenting this dessert on a cake stand and cutting into it with a vintage server.


David Lebovitz's Chocolate Sorbet by Genius Recipes

Photos by Marisa McClellan, James Ransom, Sarah Shatz, Sara Remington, Romulo Yanes, and Nicole Franzen.

What are you making this year? Let us know in the comments!

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  • lynne
  • Ann Goldman
    Ann Goldman
  • Kukla
  • zahavah
Food writer, recipe developer, photographer. Some people call me Zahavah, most call me Gayle.


lynne September 3, 2013
I am making Pomegranate Glazed Tofu on Quinoa
check out my recipe at
Author Comment
zahavah September 3, 2013
What an elegant vegetarian (vegan) dinner option. Those mushrooms and pomegranate molasses must give the dish such a deep, earthy, umami flavor. Happy New Year!
lynne September 4, 2013
Happy New Year to you!
Ann G. August 30, 2013
Oh, also soup with vegetarian kreplach.
Author Comment
zahavah August 30, 2013
What do you fill the kreplach with?
Ann G. August 31, 2013
Vegetable Kreplach uploaded on my blog :
Enjoy! Shana Tova, Ann
Ann G. August 30, 2013
We're making the NY Times (Passover Cookbook) Sweet & Sour Brisket, Smoked Brisket (a'la Fred with Goldstone Farms Famous artisinal rub), and Chicken w/ Caramelized Onion & Cardamon Rice (Jerusalem Bookbook). YUM!
Kukla August 30, 2013
Thank you Zahavah for such an interesting excurse in Rosh Hashanah history and a wonderful Rosh Hashanah Smorgasbord.
I would also like to contribute two of my dishes for the Rosh Hashanah Seder Plate,
One is a delicious and healthy vegetarian appetizer: and the other roasted quince compote for dessert:
Shanah tovah u’metukah to you too and everyone who celebrates our Jewish New Year!
Author Comment
zahavah August 30, 2013
Hi Kukla - both recipes look great. Thanks for sharing!