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Yom Kippur

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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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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Apple Pie Cookies

Recipe by Judith Rontal

Apple Pie Cookies

Turn your favorite apple pie into a cookie for a new spin on the old-time classic! With bites of juicy apples throughout and pops of spicy cinnamon, these cookies are a great addition to your Rosh Hashanah feast.

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Beef Brisket with Roasted Corn Salsa

Recipe by Kerry Brian Tate

Beef Brisket with Roasted Corn Salsa

When you add peaches and bourbon to brisket and serve it with roasted corn salsa, it becomes… well, probably not the brisket you’re used to. At Tyber Creek, this brisket is roasted in the wood oven, but you can, of course, make it in your regular oven at home.

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Spinach Ricotta Kugel

Recipe by Amy Brandwein

Spinach Ricotta Kugel

If sweet noodle kugel isn’t your thing, here’s one you’re sure to like. Cheesy and savory with pillowy, inviting papardelle noodles, it’s an impressive dish for a dairy holiday lunch, break-fast meal or brunch.

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Dutch Apple and Honey Crostada

Recipe by Lauren Katz

Dutch Apple and Honey Crostada

This is a super easy yet impressive dessert for Rosh Hashanah. Make it pareve by using a shortening-based pie crust recipe or pareve store-bought refrigerated dough. In keeping with the season, use local apples from an apple-picking excursion or the farmers market.

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Tahini and Honey Cake

Recipe by Vered Guttman

Tahini and Honey Cake

Tired of traditional honey cakes? Here’s one that has a distinctly Israeli flavor, thanks to the addition of tahini and cardamom. As with any pound cake, this cake’s flavor deepens and improves over time, so prepare it a day or two in advance. Make it pareve by using oil instead of butter and dairy-free chocolate

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Polpettone di Tonno (Tuna Loaf) with Horseradish Green Sauce

Recipe by Marcia Friedman

<em>Polpettone di Tonno</em> (Tuna Loaf) with Horseradish Green Sauce

This Italian-inspired recipe offers a fresh flavorful alternative to traditional gefilte fish for holiday meals. I’ve boosted the flavor and texture with the addition of artichokes and a topping of salsa verde—green sauce, which I’ve enhanced with horseradish in a nod to gefilte-fish tradition. The Parmesan cheese can be omitted if you need a nondairy

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