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Rosh Hashanah

Slow Cooker Apple Butter

Recipe by Judith Rontal

Slow Cooker Apple Butter

Welcome in fall with the comfort of warm spices and sweet apples. Use the power of the slow cooker to turn even those sad, bruised apples into a smooth apple butter that’s perfect for your Rosh Hashanah meal and holiday snacks. Slather it on some challah or spoon it on top of a roast—there are

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Fesenjoon

Recipe by Susan Barocas

<em>Fesenjoon</em>

Recipe contributed by Ellie Ashoori. Fesenjoon (also known as fesenjan) is a staple at Persian Jewish simchas—weddings and engagement parties, b’nai mitzvot and brits. There are two reasons. First, turkey is considered a more luxurious and gamey meat in Iran, and second, walnuts have always been considered a more pricey and festive ingredient (as is pomegranate

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Shirazi Cucumber and Pomegranate Salad

Recipe by Najmieh Batmanglij

Shirazi Cucumber and Pomegranate Salad

Shiraz is the Persian city of poets and the closest to the tribal regions of Iran, where my inspiration for this salad originated. This salad is a favorite throughout the Silk Road region and can be found, with slight variations, in almost every country there. Editor’s note: Shiraz was one of the three main cities

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Leek and Spinach Frittata

Recipe by Dean Gold

Leek and Spinach Frittata

Leeks are a traditional ingredient in the Sephardic Rosh Hashanah menu. In our local area, spinach makes a reappearance after the hot summer so it is featured as a “new” vegetable. In Italy, frittata is traditionally served room temperature in wedges. It is also great served warm with chopped tomatoes, basil and olive oil spooned

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Honey Snap Biscuits

Recipe by Lisa Goldberg

Honey Snap Biscuits

These are the most delightful, simple-to-make and—best of all—easy-to-eat honey snap biscuits, perfect for Rosh Hashanah (or any time of year). Huge thanks to Carolyn Levitt in Perth for sharing her great recipe with us. We hope to put the recipe in our fourth book—sweet only—due out in 2019. Both the dough and the biscuits

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Pulled Apple Strudel

Recipe by Sherry Schweitzer

Pulled Apple Strudel

On a rainy Tuesday, I set out to create the dough of my mother’s tales. She often bragged that my grandmother, Esther Weinstein, a Russian immigrant all of five feet tall and the owner of the Pittsburgh delicatessen that bore her name, made strudel dough for the restaurant on her dining room table, where she

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Moroccan-Flavored Tofu with Apricots, Olives and Almonds

Recipe by Nava Atlas

Moroccan-Flavored Tofu with Apricots, Olives and Almonds

Bursting with an offbeat combination of flavors, this dish is inspired by a classic Moroccan recipe. It most resembles the classic tagine, a stew-like dish with salty, sweet and tart flavors. Most of the traditional ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish. Don’t

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Seven-Vegetable Couscous

Recipe by Nava Atlas

Seven-Vegetable Couscous

Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah favorite among Sephardic Jews. With Moroccan origins, this bountiful, colorful tribute to the harvest is perfect for the holiday table, but you can enjoy it any time. What has been Americanized is preparing the couscous

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