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Rosh Hashanah

Tsukune “Matzah Ball” Soup

Recipe by Kristin Eriko Posner

<em>Tsukune</em> “Matzah Ball” Soup

When learning about reducing kitchen waste a few years ago, I read the book Waste Free Kitchen Handbook. There is a suggestion to keep food scraps like chicken bones, onion ends, carrot, turnip, celery and other vegetable peels and scraps in a bag in the freezer. When the bag fills up, you simply toss everything

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Spicy-Smoky Black-Eyed Peas

Recipe by Marcia Friedman

Spicy-Smoky Black-Eyed Peas

Traditional flavors of tomatoes, onions, and garlic meet nontraditional smoked salt and chipotle pepper for a spectacular smoky and spicy vegetarian version of black-eyed peas—a symbolic Rosh Hashanah food in some Sephardic Jewish communities. A dollop of labneh (optional) nicely unites the flavors and nods to the stew’s Middle Eastern roots. Serve as a side

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Challah

Recipe by Alex Levin

Challah

SAF Instant yeast can be purchased online. It is the same as rapid rise yeast, but different from active dry yeast that’s sold in supermarkets. Active dry yeast is an unreliable substitute for this recipe. If you do not have a stand mixer, scale the recipe down to two-thirds of the weight and make three loaves

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Roasted Tzimmes

Recipe by Carla Hall

Roasted Tzimmes

I developed this recipe for Beaver Creek WinterFest. We were serving buffalo, and I remembered the first time I had had tzimmes at a restaurant in DC years before. It was a simple dish—dates with sweet potatoes and the carrots—and I thought, Oh, I’ve never had this before and people said, “That’s tzimmes.” It was

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Hana’s Apple Cake

Recipe by Ariel Pasternak

Hana’s Apple Cake

This recipe comes from my family in Israel, so the transliteration is not great and the measurements aren’t exactly right, but I’ve tweaked them to the extent that I can to get consistent results. It’s my favorite cake for Rosh Hashanah.

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Roasted Duck with Apples and Prunes

Recipe by Darra Goldstein

Roasted Duck with Apples and Prunes

From Sheilah Kaufman: Darra had this terrific duck at Bodil and Harry Wilson’s Berkshires house. Bodil served the roast duck with fruits, caramelized potatoes and sweet and sour red cabbage. I’ve played with Bodil’s recipe a little bit, using apple cider instead of water as the duck roasts to feature the apples so distinctive of

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