How do you come up with your menu for the high holidays? Do you use your grandmother’s recipes? Or is it all new, from the latest cookbook? Do you craft a themed menu?
For some people, the holidays are all about the familiar, traditional family dishes (“Tradition! Tradition!”). Certainly, the Rosh Hashanah or Yom Kippur meals are not just about the food, but also about the meaning and the memories they evoke. But the New Year also offers a special chance to try something new.
In particular, the fact that the Jewish and Gregorian calendars do not align precisely reminds us of a period of change, a time for variety and novelty—for example, what’s in season.
Whether you follow the (farmers) markets or not, food is a good place to try something new—it’s low commitment and forgiving, and someone is guaranteed to like it (and here’s a secret: in the case of these recipes, we’ve already given them our seal of deliciousness).
We’d venture to say that easing your way into a new year and new things has never been so delicious. L’shanah tovah from the Jewish Food Experience!
|JFE Honey Cake Cocktail
|Gefilte Fish a la Veracruzana
TV host and author, Pati’s Mexican Table
|Orange and Black Olive Salad
Founder and chief editor, hashulchan.co.il
|Chicken with Cinnamon and Apples from Metz
TV producer, host and cookbook author
|Roasted Chicken and Eggplant in Pomegranate and Date Molasses
Food blogger, haaretz.com
|Apple, Arugula and Celery Salad
|Butternut Squash and Pomegranate Salad
Creator and owner, Tribes-A-Dozen
|Orange Tea Cake
Pastry chef and author, The Kosher Baker
|Challah Bread Pudding with Apples and Rosemary Honey
Chef and owner, Carla Hall Petite Cookies
|Light and Fluffy Spinach and Cheese Strata
Food expert and blogger, The Six-O-Clock Scramble