Rosh Hashana marks the beginning of the Jewish New Year and the first of the High Holy Days that take place each autumn. For many, it’s a time of year to pause, reflect, and take stock of life’s simple pleasures. Family and friends gather to celebrate over generous shared meals made up of dishes that reflect the season and traditions passed down through generations. From slow braises and hearty sides to crisp fall desserts and plenty of challah, the food served during Rosh Hashana is an important part of the celebration. Here are some of our favorite recipes.
“On the red carpet of Rosh Hashana desserts, honey cake has a far smaller fan base than some of its glittering apple counterparts,” writes baker Ellen Gray. “Yet honey cakes are iconic, tethered to the High Holidays as a symbol of hope for a sweet New Year.” Here, Gray upgrades her grandma Minnie’s Rosh Hashana cake with a splash of cream soda and a slick of dark chocolate icing. Get the recipe >
Rings of fresh apple are dipped into a lightly sweet batter, fried until crisp and golden, and tossed in vanilla sugar while still warm. The result is a simple fall treat with a tender center and a fragrant, crackly coating. Get the recipe >
Beef and an assortment of root vegetables slowly braise together in this hearty, gently sweet stew. The long cooking time allows the meat and vegetables to soak up the flavors of the rich braising liquid. Get the recipe >
Instead of one large loaf, braided challah dough is shaped into individual knots before baking, giving each piece a soft, fluffy center and beautifully golden crust. Serve them alongside a holiday meal, or pull them apart and eat them warm with morning coffee or afternoon tea. Get the recipe >
This savory take on classic noodle kugel combines egg noodles with caramelized onions, eggs, and plenty of black pepper. Baked until set and lightly browned on top, it makes a comforting addition to any table. Get the recipe >
New York City chef Elyssa Heller shares her mom’s secrets to a richly flavored matzo ball soup, including roasting the chicken bones separately and adding lots of parsnip to the stock. Get the recipe >
Lightly sweetened dough is filled with a fragrant mixture of date syrup and pistachios before being rolled and baked until golden and crisp around the edges. A drizzle of rosewater-infused honey adds a floral finish to these bite-size pastries. Get the recipe >
This recipe calls for braising the meat in an aromatic tomato broth and comes to us from former SAVEUR staffer Kelly Alexander’s grandmother Lil. “Every year on Jewish holidays I still get emails from SAVEUR subscribers about how it’s become a family staple for them too,” says Alexander. Get the recipe >
Chicken roasts alongside sweet apricots and tart currants, which soften and mingle with the savory pan juices as they cook. The combination of tender meat and jewel-like dried fruit makes for a festive main course with a pleasing balance of sweet and savory flavors. Get the recipe >
Apples are roasted with honey and butter until tender and lightly caramelized, then tossed with their cooking juices, French apple brandy, and toasted sesame seeds and served warm with crème fraîche for a simple but memorable dessert. Get the recipe >
Whole smaller fish like branzino or porgy are coated in a mixture of herbs and spices and fried until deeply golden and crisp, letting the aromatic crust lock in the tender, flaky flesh. A garlicky parsley-and-chile rub adds brightness and heat, while lemon brings a fresh, citrusy finish to balance out this impressive centerpiece. Get the recipe >
Sweet, crisp carrots, bitter radicchio, and crunchy pistachios come together in this colorful salad that’s sweetened with dates and brightened with citrus and punchy balsamic vinegar. Get the recipe >
This dessert splits the difference between cake and pie, with a buttery, pie crust surrounding Granny Smith apples, raisins, and walnuts. Honey and warm spices flavor the filling, while pieces of dough scattered over the top bake into a rustic streusel-like finish. Get the recipe >
Raspberries do double duty here: a few spoonfuls of raspberry jam are added to the chocolate filling, and a raspberry syrup is used to lacquer the final loaf. Get the recipe >
Beans, barley, potatoes, and beef simmer slowly together overnight, allowing their flavors to deepen and mingle. The result is a hearty, deeply savory stew with tender meat, creamy beans, and a rich broth. For a faster version, the dish can be braised on the stovetop in just a few hours. Get the recipe >
Made with French miel de lavande from Provence, this simple custard combines milk, egg yolks, sugar, and honey, then is churned until firm. The honey gives the ice cream its distinctive floral aroma and flavor. If you’re unable to find miel de lavande, regular honey and dried lavender make a suitable substitute. Get the recipe >
Cooked carrots are blended until silky smooth and brightened with orange juice and a gentle hit of fresh ginger. The resulting purée is sweet, citrusy, and warmly spiced, making it an elegant accompaniment to a holiday spread or autumn table. Get the recipe >
Perfumed with warm spices including cinnamon, allspice, and ginger, then finished with a brighly flavored orange glaze, this dessert is a classic at Jewish holiday tables. Get the recipe >
Tender cabbage leaves are wrapped around a savory filling of beef and rice, then nestled into a rich tomato sauce to braise. As the rolls cook, the cabbage softens and the filling takes on the sweet, savory flavors of the sauce seasoned with cayenne, paprika, raisins, and honey. Get the recipe >
After a quick blanch, the sprouts are halved and broiled with olive oil and smoked paprika until caramelized. Lemon juice and zest plus white wine vinegar add acidity, while grated horseradish and pomegranate seeds bring heat and bursts of tartness. Get the recipe >
