18 Delicious Rosh Hashanah Recipes for a Sweet New Year

Ready to make this Rosh Hashanah extra special? As we welcome the Jewish New Year, it’s the perfect time to fill your table with symbolic dishes that promise a sweet year ahead. From honey-drenched desserts to savory mains with seasonal flair, we’ve gathered 18 mouthwatering recipes that’ll make your celebration unforgettable. Let’s dive into these delicious traditions that bring family and flavor together!

Honey Glazed Roasted Carrots

Aromatic honey-glazed carrots transform simple roots into a caramelized side dish that balances earthy sweetness with savory depth. Achieving that perfect glossy finish requires precise temperature control and proper spacing on the baking sheet. Always use uniform carrot sizes for even cooking throughout.

Ingredients

– 2 pounds heirloom carrots, peeled and trimmed
– 3 tablespoons clarified butter, melted
– 2 tablespoons raw wildflower honey
– 1 tablespoon aged balsamic vinegar
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– 2 sprigs fresh thyme

Instructions

1. Preheat your oven to 425°F and position one rack in the center.
2. Cut carrots into uniform 3-inch batons, ensuring consistent thickness for even roasting.
3. Toss carrot batons with clarified butter until evenly coated.
4. Arrange carrots in a single layer on a rimmed baking sheet, ensuring they don’t touch.
5. Roast for 15 minutes at 425°F until carrots begin to soften at the edges.
6. Whisk together raw wildflower honey and aged balsamic vinegar in a small bowl.
7. Remove baking sheet from oven and drizzle honey mixture over carrots.
8. Sprinkle with flaky sea salt and freshly cracked black pepper.
9. Add fresh thyme sprigs directly to the baking sheet.
10. Return to oven and roast for 12-15 minutes until glaze bubbles vigorously.
11. Test doneness by piercing with a paring knife – it should meet slight resistance.
12. Remove thyme sprigs before serving.

Zesty caramelization creates a crackly exterior while maintaining a tender-crisp interior. The honey glaze forms a lacquered coating that contrasts beautifully with the carrots’ natural earthiness. Serve alongside roasted poultry or crumble over grain bowls for textural contrast.

Apple and Honey Challah

Rosh Hashanah calls for something special, and this apple and honey challah delivers. Rich with seasonal flavors and braided with tradition, it’s the perfect centerpiece for your holiday table. The combination of sweet honey and tart apples creates a memorable loaf everyone will love.

Ingredients

– 4 cups bread flour
– 1/4 cup wildflower honey
– 2 large pasture-raised eggs, lightly beaten
– 1/2 cup warm whole milk (110°F)
– 2 1/4 teaspoons active dry yeast
– 1/2 cup unsalted European-style butter, softened
– 1 teaspoon fine sea salt
– 2 medium Granny Smith apples, peeled and finely diced
– 1 egg yolk mixed with 1 tablespoon heavy cream (for egg wash)
– 2 tablespoons turbinado sugar

Instructions

1. Combine warm milk and honey in a stand mixer bowl, then sprinkle yeast over the surface. 2. Let the mixture stand for 8 minutes until foamy and activated. 3. Add bread flour, softened butter, beaten eggs, and fine sea salt to the yeast mixture. 4. Mix with a dough hook attachment on medium speed for 7 minutes until the dough becomes smooth and elastic. 5. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1.5 hours until doubled in size. 6. Punch down the dough and knead in the finely diced apples until evenly distributed. 7. Divide the dough into 3 equal portions and roll each into an 18-inch rope. 8. Braid the 3 ropes tightly, pinching the ends to seal. 9. Transfer the braided loaf to a parchment-lined baking sheet and cover with the damp towel. 10. Let the loaf proof for 45 minutes until puffy and nearly doubled. 11. Preheat your oven to 375°F with a rack positioned in the center. 12. Brush the entire surface of the loaf with the egg yolk and cream mixture using a pastry brush. 13. Sprinkle turbinado sugar evenly over the top of the loaf. 14. Bake for 28-32 minutes until the crust is deep golden brown and the internal temperature reaches 190°F. 15. Transfer the baked challah to a wire rack and let cool completely before slicing. Using a digital thermometer ensures perfect doneness without overbaking. The egg wash creates a glossy, professional-looking crust when applied evenly. Proper cooling prevents a gummy texture in the finished bread. Ultimate texture combines a tender, pillowy crumb with crisp sugar-crusted exterior. Each slice reveals sweet apple pieces that soften during baking, complementing the honey’s floral notes. Serve thick slices toasted with salted butter or use for exceptional French toast the next morning.

Pomegranate Braised Brisket

Wondering how to elevate your brisket game? This pomegranate-braised version delivers deep, complex flavors with minimal effort. The sweet-tart fruit balances the rich beef perfectly.

Ingredients

– 4 lb beef brisket, trimmed of excess fat
– 2 tbsp extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 2 cups pomegranate juice, unsweetened
– 1 cup beef stock, reduced-sodium
– 2 tbsp pomegranate molasses
– 1 tbsp tomato paste
– 2 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp ground cinnamon
– 1/4 cup fresh pomegranate arils
– 2 tbsp fresh flat-leaf parsley, chopped
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 325°F.
2. Pat the brisket completely dry with paper towels, then season aggressively on all sides with kosher salt and freshly ground black pepper.
3. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the brisket fat-side down first until deeply browned, about 6-8 minutes per side. Tip: Don’t move the brisket during searing to develop a proper crust.
5. Transfer the seared brisket to a plate, leaving the rendered fat in the pot.
6. Add thinly sliced yellow onion to the hot fat and cook until softened and lightly caramelized, about 8 minutes.
7. Stir in minced garlic and cook until fragrant, about 30 seconds.
8. Add tomato paste and cook, stirring constantly, until it darkens slightly, about 1 minute.
9. Deglaze the pot with pomegranate juice, scraping up all the browned bits from the bottom.
10. Whisk in beef stock, pomegranate molasses, smoked paprika, ground cumin, and ground cinnamon until fully incorporated.
11. Return the brisket to the pot, ensuring it’s mostly submerged in the braising liquid.
12. Cover tightly with a lid and transfer to the preheated oven.
13. Braise for 3 1/2 to 4 hours until the brisket is fork-tender. Tip: Check at 3 1/2 hours – the meat should yield easily when pierced with a fork.
14. Remove the brisket from the oven and let it rest in the braising liquid for 30 minutes before slicing. Tip: Resting allows the juices to redistribute throughout the meat.
15. Transfer the brisket to a cutting board and slice against the grain into 1/2-inch thick portions.
16. Serve the sliced brisket with the reduced braising liquid spooned over top.
17. Garnish with fresh pomegranate arils and chopped flat-leaf parsley.

Fork-tender brisket melts with rich, savory depth while the pomegranate glaze provides a glossy, sweet-tart counterpoint. Serve over creamy polenta to soak up the complex braising liquid, or shred the meat for exceptional tacos with pickled red onions.

Sweet Noodle Kugel with Raisins

Satisfyingly rich and comforting, this sweet noodle kugel combines tender egg noodles with creamy custard and plump raisins. Perfect for holiday gatherings or weekend brunches, it delivers nostalgic flavors with professional execution. The golden-brown crust gives way to a soft, pudding-like interior that keeps guests coming back for seconds.

Ingredients

• 12 ounces wide egg noodles
• 4 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 3/4 cup golden raisins
• 1/4 cup all-purpose flour

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish with butter.
2. Cook egg noodles in salted boiling water for 6 minutes until al dente, then drain thoroughly.
3. Whisk together eggs, milk, cream, sugar, melted butter, vanilla, cinnamon, and salt in a large bowl until fully emulsified.
4. Toss drained noodles with flour to prevent clumping before combining with custard mixture.
5. Fold in golden raisins, distributing them evenly throughout the noodle mixture.
6. Pour the combined mixture into the prepared baking dish, spreading it into an even layer.
7. Bake on the center rack for 45 minutes until the edges are set but the center still jiggles slightly.
8. Increase oven temperature to 400°F and bake for an additional 15 minutes to develop a golden-brown crust.
9. Remove from oven and let rest for 30 minutes to allow the custard to fully set before serving.

Rich, custardy texture contrasts beautifully with the slight chew of plumped raisins and tender noodles. Serve warm with a dollop of crème fraîche or chilled for a firmer, sliceable consistency that holds its shape perfectly. Either way, the cinnamon-scented sweetness makes it equally suitable for dessert or brunch centerpiece.

Round Raisin-studded Challah

Yield a golden, raisin-studded challah that fills your kitchen with warmth. Your weekend baking project just became this beautifully braided bread, perfect for tearing and sharing. This enriched dough bakes up soft with pockets of sweet fruit throughout.

Ingredients

– 4 cups high-protein bread flour
– 1/4 cup granulated sugar
– 2 tsp fine sea salt
– 2 1/4 tsp instant yeast
– 2 large pasture-raised eggs, lightly beaten
– 1/2 cup unsalted European-style butter, melted and cooled to 110°F
– 3/4 cup warm whole milk (110°F)
– 1 cup Thompson raisins, plumped
– 1 egg yolk beaten with 1 tbsp heavy cream (for egg wash)
– 1 tbsp raw turbinado sugar

Instructions

1. Whisk together bread flour, granulated sugar, sea salt, and instant yeast in the bowl of a stand mixer.
2. Combine lightly beaten pasture-raised eggs, melted European-style butter, and warm whole milk in a separate vessel.
3. Pour wet ingredients into dry ingredients and mix with dough hook on low speed for 2 minutes until shaggy.
4. Increase speed to medium and knead for 8 minutes until dough becomes smooth, elastic, and clears the sides of the bowl.
5. Incorporate plumped Thompson raisins by hand, kneading gently to distribute evenly without crushing.
6. Transfer dough to a lightly oiled bowl, cover with damp cloth, and proof in a warm place for 1.5 hours until doubled in size.
7. Punch down dough firmly to release air bubbles and divide into three equal portions.
8. Roll each portion into an 18-inch rope with tapered ends for even braiding.
9. Braid the three ropes tightly, pinching ends together firmly and tucking under the loaf.
10. Place braided loaf on parchment-lined baking sheet, cover loosely, and proof for 45 minutes until puffy.
11. Preheat oven to 375°F during the final 15 minutes of proofing.
12. Brush entire surface with egg yolk and heavy cream wash using a pastry brush, ensuring complete coverage.
13. Sprinkle raw turbinado sugar evenly over the washed surface for crystalline crunch.
14. Bake at 375°F for 30-35 minutes until deeply golden brown and internal temperature reaches 190°F.
15. Transfer to wire rack and cool completely before slicing, about 2 hours.

Let this raisin-studded challah cool completely to set its tender crumb structure. The golden crust gives way to a soft, slightly sweet interior with bursts of plumped fruit. Serve thick slices toasted with cultured butter or use for exceptional French toast that soaks up custard beautifully.

Tzimmes with Sweet Potatoes and Prunes

Oven-braised for hours, this traditional Jewish sweet potato tzimmes develops deep caramelization. Prunes melt into the syrup, creating a sticky-sweet glaze. The result balances earthy roots with honeyed fruit in every forkful.

Ingredients

• 2 lbs orange-fleshed sweet potatoes, peeled and cut into 1-inch chunks
• 1 cup pitted prunes
• 1/2 cup raw wildflower honey
• 1/4 cup freshly squeezed orange juice
• 2 tbsp cold-pressed extra virgin olive oil
• 1 tsp Diamond Crystal kosher salt
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp freshly cracked black pepper
• 1 cup filtered water

Instructions

1. Preheat your oven to 325°F using an oven thermometer for accuracy.
2. Toss sweet potato chunks with olive oil in a 3-quart Dutch oven until evenly coated.
3. Arrange prunes evenly between sweet potato pieces to distribute sweetness.
4. Whisk honey, orange juice, salt, nutmeg, and pepper in a measuring cup until emulsified.
5. Pour the honey mixture over the vegetables, followed by filtered water.
6. Cover tightly with a lid and braise for 2 hours until potatoes are fork-tender.
7. Remove the lid and increase oven temperature to 400°F.
8. Roast uncovered for 25 minutes until the syrup reduces and thickens noticeably.
9. Baste the tzimmes with the reduced syrup every 8 minutes during this stage.
10. Check for caramelization—the edges should be dark amber but not burnt.
11. Rest for 15 minutes before serving to allow flavors to integrate.

Naturally sweet and savory, the tender sweet potatoes hold their shape against the luscious prune syrup. Serve warm alongside braised brisket or with thick Greek yogurt for contrast. The glossy reduction clings to each cube, creating layers of honeyed depth in this classic dish.

Matzo Ball Soup with Fresh Dill

Warm, comforting bowls of this traditional soup feature fluffy matzo balls floating in golden chicken broth. Fresh dill adds a bright, herbaceous note that cuts through the richness perfectly. This recipe delivers consistently tender results with minimal effort.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 1/4 cup rendered chicken schmaltz, chilled
• 1 cup matzo meal
• 1/4 cup ice water
• 2 quarts rich chicken stock, preferably homemade
• 1/4 cup fresh dill fronds, finely chopped
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground white pepper

Instructions

1. Combine beaten eggs and chilled schmaltz in a medium mixing bowl, whisking until fully emulsified.
2. Fold in matzo meal using a spatula until just incorporated, being careful not to overmix.
3. Gradually add ice water while stirring gently to form a soft, slightly sticky dough.
4. Cover the bowl with plastic wrap and refrigerate the dough for exactly 30 minutes to hydrate properly.
5. While dough chills, bring chicken stock to a gentle simmer in a large stockpot over medium heat.
6. Wet your hands with cold water to prevent sticking, then portion dough into 1-inch balls using a small scoop.
7. Gently drop matzo balls into the simmering stock, ensuring they have space to expand without crowding.
8. Cover the pot tightly and maintain a low simmer for 20 minutes—do not lift the lid during cooking.
9. Test one matzo ball by cutting it in half; the center should be uniformly cooked with no raw dough visible.
10. Stir in chopped dill, sea salt, and white pepper, then simmer uncovered for 2 more minutes to infuse flavors.
11. Ladle soup into warmed bowls, distributing matzo balls evenly among servings.

Fluffy matzo balls with delicate, airy textures contrast beautifully with the rich, savory broth. The fresh dill provides aromatic freshness that elevates the entire dish. For an elegant presentation, garnish with additional dill sprigs and serve with crusty rye bread for dipping.

Roasted Chicken with Apples and Onions

Glistening with autumn’s bounty, this roasted chicken celebrates seasonal simplicity. Golden apples and sweet onions caramelize beneath crisp-skinned poultry. Each bite delivers comforting harmony between savory and sweet.

Ingredients

• 1 whole pasture-raised chicken (4-5 lbs), patted dry
• 2 large Honeycrisp apples, cored and sliced into ½-inch wedges
• 2 large sweet onions, sliced into ½-inch rings
• 3 tbsp clarified butter, melted
• 4 fresh thyme sprigs
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper

Instructions

1. Preheat oven to 425°F and position rack in center.
2. Season chicken cavity with ¼ tsp salt and ¼ tsp pepper.
3. Place thyme sprigs inside chicken cavity.
4. Truss chicken legs with kitchen twine for even cooking.
5. Toss apple wedges and onion rings with 1 tbsp clarified butter in roasting pan.
6. Arrange fruit and vegetables in single layer to form bed for chicken.
7. Brush remaining clarified butter over entire chicken surface.
8. Season chicken skin with remaining salt and pepper, rubbing thoroughly.
9. Place chicken breast-side up on apple-onion bed.
10. Roast at 425°F for 15 minutes to crisp skin.
11. Reduce temperature to 375°F and continue roasting for 60-70 minutes.
12. Check internal temperature with instant-read thermometer inserted into thickest part of thigh, avoiding bone—target 165°F.
13. Transfer chicken to cutting board and rest for 15 minutes before carving.
14. Toss apples and onions in pan juices while chicken rests.

Resting allows juices to redistribute through the meat, creating exceptionally moist chicken. The apples soften into jammy sweetness while onions develop deep caramelization. Serve carved chicken over the fragrant apple-onion mixture, drizzling pan juices over everything for maximum flavor impact.

Date and Walnut Stuffed Apples

Just when you think apples can’t get more comforting, these stuffed beauties prove otherwise. Juicy apples become vessels for a sweet, nutty filling that bakes into pure autumn magic. They’re surprisingly simple yet impressively elegant.

Ingredients

– 4 large Honeycrisp apples, cored with bottoms intact
– ½ cup Medjool dates, pitted and finely chopped
– ⅓ cup raw walnuts, toasted and roughly chopped
– 2 tablespoons unsalted butter, melted
– 1 tablespoon pure maple syrup
– ½ teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– Pinch of fine sea salt
– ¼ cup boiling water

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Using a sharp paring knife, carefully core each apple, leaving the bottom ½ inch intact to create a cavity.
3. Score a shallow line around each apple’s equator to prevent splitting during baking.
4. In a medium bowl, combine the chopped dates, toasted walnuts, melted butter, maple syrup, cinnamon, nutmeg, and sea salt.
5. Pack the date-walnut mixture firmly into each apple cavity, mounding slightly above the top.
6. Arrange the stuffed apples in an 8×8-inch baking dish just large enough to hold them snugly.
7. Pour the boiling water into the bottom of the baking dish around the apples, not over them.
8. Bake for 35-45 minutes until the apples are tender when pierced with a knife but still hold their shape.
9. Baste the apples with the pan juices every 15 minutes using a pastry brush for enhanced gloss.
10. Remove from oven and let rest for 10 minutes before serving to allow flavors to meld.

Soft baked apples yield gently to the spoon, revealing the chewy date and crunchy walnut interior. The caramelized edges contrast beautifully with the spiced filling. Serve warm with a drizzle of the reduced pan juices or alongside vanilla bean ice cream for temperature contrast.

Lekach (Honey Cake)

Naturally sweet and deeply spiced, this traditional Lekach delivers moist, layered perfection. Nothing beats the warm aroma of honey and cinnamon filling your kitchen. Each slice reveals tender crumb structure that improves overnight.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup raw honey
• 3 large pasture-raised eggs, lightly beaten
• ½ cup unsalted clarified butter, melted
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• ¼ tsp ground cloves
• ½ cup strong brewed coffee, cooled
• 1 tbsp fresh orange zest
• ½ cup toasted walnuts, finely chopped

Instructions

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Whisk sifted flour with baking soda, cinnamon, nutmeg, and cloves in a large bowl.
3. Combine raw honey and melted clarified butter in a separate bowl, stirring until fully incorporated.
4. Add lightly beaten eggs to honey mixture, whisking vigorously for 2 minutes until pale and thickened.
5. Gradually fold dry ingredients into wet mixture using a spatula, being careful not to overmix.
6. Stir in cooled coffee and fresh orange zest until batter is smooth and homogeneous.
7. Pour batter into prepared pan and smooth surface with an offset spatula.
8. Sprinkle finely chopped toasted walnuts evenly over the top.
9. Bake for 35-40 minutes until golden brown and a toothpick inserted in center comes out clean.
10. Cool cake in pan on a wire rack for 15 minutes before transferring directly to rack.
11. Wrap completely cooled cake in parchment paper, then foil, and rest at room temperature for 24 hours.

Outstandingly moist with complex spice notes, this cake’s texture becomes remarkably tender after resting. The honey flavor intensifies beautifully overnight, creating layers that practically melt on the tongue. For a stunning presentation, slice thinly and serve with a dollop of mascarpone cheese and extra toasted walnuts scattered over each portion.

Beet and Citrus Salad with Honey Dressing

Keen to brighten your table with vibrant colors and fresh flavors? This beet and citrus salad combines earthy sweetness with zesty brightness, all tied together with a delicate honey dressing. It’s the perfect balance of textures and tastes for any season.

Ingredients

– 2 medium golden beets, peeled and thinly sliced
– 2 navel oranges, supremed
– 1 grapefruit, supremed
– 4 cups mixed baby greens
– 1/4 cup toasted walnuts, roughly chopped
– 2 ounces crumbled goat cheese
– 3 tablespoons extra virgin olive oil
– 2 tablespoons fresh orange juice
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1/4 teaspoon sea salt
– 1/8 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F.
2. Arrange the thinly sliced golden beets in a single layer on a parchment-lined baking sheet.
3. Roast the beets for 25-30 minutes until tender but still slightly firm.
4. While beets roast, supreme the oranges and grapefruit by cutting off both ends, removing peel and pith with a sharp knife, then slicing between membranes to release segments.
5. Toast walnuts in a dry skillet over medium heat for 3-4 minutes, shaking pan frequently until fragrant and lightly browned.
6. Whisk together extra virgin olive oil, fresh orange juice, honey, and Dijon mustard in a small bowl until emulsified.
7. Season the dressing with sea salt and freshly ground black pepper.
8. Arrange mixed baby greens as the base on a large serving platter.
9. Scatter the roasted beet slices evenly over the greens.
10. Artfully arrange the citrus supremes among the beets and greens.
11. Sprinkle the toasted walnuts and crumbled goat cheese over the salad.
12. Drizzle the honey dressing evenly over the entire composition.

A symphony of textures awaits—creamy goat cheese melts against crisp greens while toasted walnuts provide satisfying crunch. The roasted beets’ earthy sweetness plays beautifully against the citrus’ bright acidity. For an elegant presentation, layer components rather than tossing to maintain distinct textures and visual appeal.

Gefilte Fish with Horseradish Sauce

This traditional Jewish delicacy transforms humble fish into elegant, savory quenelles. The sharp horseradish sauce provides the perfect zesty counterpoint to the delicate fish flavor. Serve chilled for optimal texture and flavor development.

Ingredients

• 1 lb fresh whitefish fillets, skin removed and finely ground
• 1 lb fresh pike fillets, skin removed and finely ground
• 2 large pasture-raised eggs, lightly beaten
• 1/4 cup matzo meal
• 1 medium yellow onion, finely minced
• 2 tbsp granulated sugar
• 1 tsp fine sea salt
• 1/2 tsp freshly ground white pepper
• 6 cups cold fish stock
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 1 cup prepared horseradish, drained
• 1/2 cup crème fraîche
• 1 tbsp fresh dill, finely chopped
• 1 tsp fresh lemon juice

Instructions

1. Combine ground whitefish, ground pike, beaten eggs, matzo meal, minced onion, sugar, sea salt, and white pepper in a large stainless steel bowl.
2. Mix ingredients thoroughly with clean hands until the mixture becomes cohesive and slightly sticky, about 2 minutes of vigorous mixing.
3. Wet your hands with cold water to prevent sticking, then form the fish mixture into 12 oval-shaped quenelles approximately 2 inches long.
4. Pour cold fish stock into a wide, heavy-bottomed Dutch oven and arrange carrot slices in a single layer on the bottom.
5. Carefully place fish quenelles over the carrot layer, ensuring they don’t touch each other in the pot.
6. Bring the stock to a gentle simmer over medium heat, then immediately reduce to low to maintain 180°F for optimal poaching temperature.
7. Cover the pot and poach the fish quenelles for 1 hour without disturbing—the low temperature prevents them from breaking apart.
8. While fish poaches, prepare the horseradish sauce by combining drained horseradish, crème fraîche, chopped dill, and lemon juice in a small glass bowl.
9. Whisk the sauce ingredients until fully incorporated and refrigerate for at least 30 minutes to allow flavors to meld.
10. After 1 hour, carefully remove fish quenelles with a slotted spoon and transfer to a parchment-lined baking sheet to cool completely.
11. Refrigerate both the fish quenelles and horseradish sauce for 4 hours minimum before serving to develop optimal texture and flavor.

Gefilte fish achieves a firm yet tender texture that melts delicately on the tongue. The subtle sweetness from the carrots and sugar balances the savory fish notes beautifully. For an elegant presentation, serve individual quenelles on chilled plates with a generous dollop of the sharp horseradish sauce and garnish with extra dill sprigs.

Sweet and Sour Stuffed Cabbage

Aromatic and deeply satisfying, sweet and sour stuffed cabbage delivers comfort in every bite. This Eastern European classic balances tender cabbage leaves with a savory filling, all simmered in a tangy tomato sauce. Perfect for chilly evenings or family gatherings, it’s a complete meal in one pot.

Ingredients

– 1 large head green cabbage, cored
– 1 lb ground beef (85% lean)
– 1 cup cooked long-grain white rice, cooled
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp unsalted butter
– 28 oz canned crushed tomatoes
– ¼ cup apple cider vinegar
– 2 tbsp dark brown sugar
– 1 cup beef stock
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– 1 tsp fine sea salt

Instructions

1. Bring a large stockpot of salted water to a rolling boil.
2. Submerge the whole cabbage head in boiling water for 4 minutes until outer leaves are pliable.
3. Carefully peel off 12 large cabbage leaves using tongs, returning cabbage to water as needed.
4. Trim the thick rib from each leaf with a paring knife for easier rolling.
5. Melt unsalted butter in a skillet over medium heat until frothy.
6. Sauté diced yellow onion for 5 minutes until translucent but not browned.
7. Add minced garlic and cook for 60 seconds until fragrant.
8. Combine ground beef, cooled rice, sautéed onion mixture, lightly beaten egg, smoked paprika, and black pepper in a mixing bowl.
9. Mix filling with hands until just combined—overmixing creates dense meatballs.
10. Place ¼ cup filling in the center of each cabbage leaf.
11. Fold sides inward and roll tightly from stem end to form neat packets.
12. Arrange rolls seam-side down in a single layer in a Dutch oven.
13. Whisk together crushed tomatoes, beef stock, apple cider vinegar, and dark brown sugar in a bowl.
14. Pour sauce over cabbage rolls until completely submerged.
15. Bring to a simmer over medium-high heat, then reduce to low.
16. Cover and simmer for 90 minutes until cabbage is tender and sauce has thickened.
17. Rest uncovered for 15 minutes before serving to allow flavors to meld.
Hearty cabbage leaves become silky-soft while protecting the savory filling. The sweet-sour sauce penetrates each roll, creating a vibrant balance against the rich beef. For a modern twist, serve over creamy polenta or with crusty sourdough to soak up every drop of the glossy sauce.

Caramelized Onion and Mushroom Kugel

When caramelized onions meet earthy mushrooms in a savory kugel, you get comfort food with sophisticated depth. This version transforms humble ingredients into an impressive side dish that balances sweet, savory, and herbaceous notes perfectly.

Ingredients

– 2 large yellow onions, thinly sliced
– 8 oz cremini mushrooms, sliced
– 3 tbsp clarified butter
– 2 tbsp extra virgin olive oil
– 1 tsp granulated sugar
– 8 oz wide egg noodles
– 3 pasture-raised eggs, lightly beaten
– 1 cup sour cream
– 1/2 cup whole milk
– 1/4 cup chopped fresh dill
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp freshly grated nutmeg

Instructions

1. Heat clarified butter and olive oil in a large skillet over medium-low heat until shimmering.
2. Add thinly sliced onions and cook for 25 minutes, stirring every 5 minutes to prevent burning.
3. Sprinkle sugar over onions and continue cooking for 15 minutes until deep golden brown.
4. Add sliced mushrooms and cook for 8 minutes until tender and moisture has evaporated.
5. Meanwhile, cook egg noodles in boiling salted water for 6 minutes until al dente.
6. Drain noodles thoroughly and transfer to a large mixing bowl.
7. Combine beaten eggs, sour cream, whole milk, and chopped dill in a separate bowl.
8. Pour egg mixture over drained noodles and toss to coat evenly.
9. Fold caramelized onion-mushroom mixture into noodle base until well distributed.
10. Season with kosher salt, black pepper, and freshly grated nutmeg.
11. Transfer mixture to a greased 9×13-inch baking dish, spreading evenly.
12. Bake at 375°F for 45 minutes until golden brown and set in the center.
13. Let rest for 15 minutes before serving to allow structure to firm.

Zesty caramelized onions provide sweet contrast against earthy mushrooms, while the custard-like egg binding creates a creamy interior beneath the crisp top crust. Serve warm slices alongside roasted chicken or as a vegetarian main with a bitter greens salad to cut the richness.

Rosh Hashanah Honey Cookies

Honey-sweetened cookies bring warm, spiced comfort to Rosh Hashanah tables. These crisp-edged treats symbolize a sweet new year with their golden glaze and aromatic spices. Simple to prepare yet deeply flavorful, they fill your kitchen with festive fragrance.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¾ cup European-style cultured butter, softened
– ¾ cup raw wildflower honey
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon pure vanilla extract
– ¼ cup turbinado sugar for rolling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, sea salt, cinnamon, and nutmeg in a medium bowl.
3. Cream softened butter and honey in a stand mixer fitted with paddle attachment on medium speed for 3 minutes until pale and fluffy.
4. Add lightly beaten egg and vanilla extract to butter mixture, mixing until fully incorporated.
5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
6. Chill dough in refrigerator for 30 minutes to prevent spreading during baking.
7. Portion dough into 1-tablespoon balls using a cookie scoop for uniform sizing.
8. Roll each dough ball in turbinado sugar to coat completely.
9. Arrange sugared dough balls 2 inches apart on prepared baking sheets.
10. Bake at 350°F for 10-12 minutes until edges are golden but centers remain soft.
11. Transfer cookies to wire rack immediately using thin metal spatula to preserve delicate structure.
12. Cool completely on wire rack before serving, about 30 minutes.

Yield crisp-edged cookies with chewy centers that crackle with sugary tops. The wildflower honey provides floral notes that balance the warm spices beautifully. Serve alongside sharp cheeses or dip in dark chocolate for an elegant twist on tradition.

Quince and Apple Compote

Gently simmering quince transforms this humble fruit into something extraordinary. Golden quince and crisp apples meld into a sophisticated compote that elevates any dessert or cheese board. This versatile preserve balances sweet and tart with elegant simplicity.

Ingredients

– 2 large quince, peeled, cored, and cut into 1-inch chunks
– 3 medium Honeycrisp apples, peeled, cored, and cut into 1-inch chunks
– 1 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 2 cinnamon sticks
– 1 vanilla bean, split and scraped
– 1/4 cup unsalted butter, cubed and chilled

Instructions

1. Combine quince chunks, sugar, lemon juice, and 1/2 cup water in a heavy-bottomed saucepan.
2. Bring mixture to a boil over medium-high heat, stirring until sugar dissolves completely.
3. Reduce heat to maintain a gentle simmer and cook for 25 minutes, stirring occasionally.
4. Add apple chunks, cinnamon sticks, and vanilla bean with seeds to the saucepan.
5. Continue simmering for 15 minutes until apples are tender but still hold their shape.
6. Remove saucepan from heat and discard cinnamon sticks and vanilla bean pod.
7. Stir in chilled butter cubes until fully incorporated and glossy.
8. Transfer compote to a glass bowl and cool completely to room temperature.
9. Cover compote tightly with plastic wrap and refrigerate for at least 4 hours before serving.

Rich, jewel-toned compote develops deeper flavor after overnight chilling. The quince maintains a firm, pear-like texture while apples soften into silky ribbons. Serve warm over vanilla ice cream or chilled alongside aged cheddar for contrasting flavors.

Roasted Root Vegetable Medley

Keen on a hearty, earthy dish that celebrates autumn’s bounty? Roasted root vegetable medley delivers deep, caramelized flavors with minimal effort. This versatile side pairs beautifully with roasted meats or stands alone as a satisfying vegetarian main.

Ingredients

– 2 pounds assorted root vegetables (parsnips, carrots, golden beets, and celery root), peeled and cut into 1-inch chunks
– 3 tablespoons extra-virgin olive oil
– 1 tablespoon fresh thyme leaves
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons aged balsamic vinegar

Instructions

1. Preheat your oven to 425°F and position one rack in the center.
2. Peel all root vegetables and cut them into uniform 1-inch chunks to ensure even cooking.
3. Place the vegetable chunks in a large mixing bowl.
4. Drizzle with 3 tablespoons of extra-virgin olive oil, tossing to coat thoroughly.
5. Sprinkle with 1 tablespoon fresh thyme leaves, 1 teaspoon flaky sea salt, and ½ teaspoon freshly cracked black pepper.
6. Spread the vegetables in a single layer on a heavy-gauge rimmed baking sheet, ensuring they don’t overlap.
7. Roast at 425°F for 25 minutes until edges begin to caramelize.
8. Remove the baking sheet and carefully flip each vegetable piece using tongs for even browning.
9. Return to the oven and roast for another 15-20 minutes until tender when pierced with a fork.
10. Transfer the roasted vegetables to a serving platter.
11. Drizzle with 2 tablespoons of aged balsamic vinegar while still hot.
12. Gently toss to distribute the vinegar evenly.

Marvel at the contrast between the crispy, caramelized exteriors and tender interiors. The sweet earthiness of roasted roots balances beautifully with the acidic tang of balsamic reduction. Serve this medley over creamy polenta or alongside a perfectly seared steak for a complete autumn meal.

Spiced Honey-Glazed Salmon

Tender, flaky salmon gets a sophisticated upgrade with this aromatic glaze. This recipe transforms wild-caught salmon into an elegant centerpiece with minimal effort. The balanced sweet-spicy profile works beautifully for both weeknight dinners and entertaining.

Ingredients

– 4 (6-ounce) wild-caught salmon fillets, skin-on
– 3 tablespoons raw honey
– 1 tablespoon freshly squeezed lemon juice
– 2 teaspoons smoked paprika
– 1 teaspoon ground cumin
– ½ teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 2 tablespoons extra virgin olive oil
– 2 tablespoons unsalted butter
– 2 garlic cloves, minced
– 1 tablespoon fresh thyme leaves

Instructions

1. Preheat oven to 400°F and position rack in center.
2. Pat salmon fillets completely dry with paper towels.
3. Score skin side of each fillet with three shallow diagonal cuts.
4. Combine honey, lemon juice, smoked paprika, cumin, cayenne, and kosher salt in small bowl.
5. Heat olive oil in large oven-safe skillet over medium-high heat until shimmering.
6. Place salmon skin-side down in hot skillet and sear for 3 minutes without moving.
7. Flip fillets carefully using fish spatula and cook flesh-side down for 1 minute.
8. Remove skillet from heat and brush each fillet generously with honey-spice mixture.
9. Transfer skillet to preheated oven and bake for 6-8 minutes until internal temperature reaches 125°F.
10. Remove skillet from oven using oven mitts and transfer salmon to serving platter.
11. Return empty skillet to stovetop over medium heat and add butter.
12. When butter melts and foams, add minced garlic and sauté for 30 seconds until fragrant.
13. Stir in fresh thyme leaves and cook for 15 seconds.
14. Spoon garlic-thyme butter over glazed salmon fillets.

Nutty, caramelized edges contrast with the moist, medium-rare interior. The glaze forms a lacquered crust that crackles slightly when cut. Serve over creamy polenta or alongside roasted root vegetables to complement the warm spices.

Summary

May these 18 delicious Rosh Hashanah recipes inspire your holiday table with sweetness and tradition. From honey cakes to savory brisket, there’s something for every home cook to celebrate the New Year. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest to spread the sweetness!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.