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Yom Kippur

Shirley’s Blintzes

Recipe by Bonnie Benwick

Shirley’s Blintzes

Submitted by Bonnie Benwick, reprinted with permission from The Washington Post. In 2010, I had the honor of observing an 86-year-old great-grandmother Shirley Greenberg make these blintzes with three generations of her family’s cooks joining her for the effort. Blintzes were already on my top-five foods list, but the experience of watching them work in

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Homemade Waffles

Recipe by Abby Cherner

Homemade Waffles

What’s better than, well, breakfast, after a full day of fasting? Dust off the waffle iron, and host a waffle bar for your Yom Kippur break-fast. Pre-make waffle batter and let your guests take turns cooking them, or prepare waffles ahead of time and reheat in an oven after services. I recommend non-dairy waffles with

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Lox, Onion and Spinach Frittata

Recipe by Lori Fish Bard

Lox, Onion and Spinach Frittata

This colorful and nutritious baked egg dish is perfect for Yom Kippur break-fast, a Sunday brunch or a quick weeknight meal. The protein from the eggs and the healthy omega-3 fats from the lox make it filling and satisfying. If you don’t eat dairy, you can omit the goat cheese.

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The Rosh Hashanah Deluxe

Recipe by Annabel Epstein

The Rosh Hashanah Deluxe

Use up your leftover apples and honey from Rosh Hashanah in combination with creamy brie and peppery arugula for a delicious bite. Feel free to eat any leftover apples with brie and honey, too—you won’t be disappointed.

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Sweet ‘n Savory

Recipe by Annabel Epstein

Sweet ‘n Savory

Why settle for sweet or savory when you can have both? Pair a cinnamon raisin bagel with fig preserves, goat cheese, arugula and a drizzle of honey. Crumble some extra goat cheese on top for dramatic presentation, and a sprinkle of flaky sea salt if you wish.

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The Italian Getaway

Recipe by Annabel Epstein

The Italian Getaway

Use up that last summer zucchini in an upgrade to your classic Caprese sandwich. An Asiago bagel provides the cheesy bite, topped with grilled zucchini, fresh mozzarella, olive tapenade, tomatoes and basil or arugula.

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The Russian

Recipe by Annabel Epstein

The Russian

Growing up in a Russian Jewish household, dill was indispensable and belonged on smoked salmon the same way cream cheese does for Americans. Add some crunch with sliced cucumbers and radishes, and some soft scrambled eggs for the extra protein boost. Feel free to use any savory bagel you like the best, but we’re partial

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Israeli PB&J

Recipe by Annabel Epstein

Israeli PB&J

Instead of peanut butter and jelly, Israelis grow up eating tahini drizzled with silan (date molasses). The slight bitterness and smooth umami sesame flavor pairs well with the sweet and deep date flavor. Try it on a cinnamon raisin bagel to contrast the savory tahini. You can find silan at Middle Eastern food stores and

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Tishpishti (Syruped Honey Nut Cake)

Recipe by Susan Barocas

<em>Tishpishti</em> (Syruped Honey Nut Cake)

There are many variations for this cake that is a Sephardic cousin of the Eastern European honey cake. This recipe has no eggs, being based on a very old way of baking cakes. Some add a few whole eggs while others still separate the eggs, beating the whites to create a lighter cake. There are recipes

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Apple and Honey Challah

Recipe by Abby Cherner

Apple and Honey Challah

Why serve apples, honey and challah separately when you can combine them all into one and enjoy them together? This majestic apple-studded round challah is perfect for Rosh Hashanah and for starting the new year off right. Photo by Josh Cherner. 

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