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Rosh Hashanah Recipes

If you celebrate the Jewish New Year, or Rosh Hashanah, I’ve got everything you need for menu inspiration from main courses and sides to desserts and of course, Challah. Whether you want to stay traditional or try some riffs off the classics, I’ve got plenty of options to make your High Holidays a delicious celebration.

If brisket is part of your Rosh Hashanah menu, my recipes are tried and true methods that easily feed hungry, temple-weary eaters. Rather serve chicken? Might I suggest my Apricot Jam Chicken or Roasted Clementine Chicken – both special enough, but easy enough for a stress-free gathering. 

Challah in the round is the traditional bread during Rosh Hashanah. I have tips for different braids, filled rolls with apples and currants, and even a brisket sandwich on challah to revitalize your leftovers. 

For dessert, it’s tough to choose just one… so I won’t! Tishpishti is perfect if you’re looking for a kosher dessert, Rugelach is always a crowd pleaser, and my Chocolate Babka Minis will have you in chocolate heaven. 

  • Honey Almond Cake (Tishpishti) with Citrus Syrup
  • Braised Beef Brisket with Tsimmes
  • Honey Cake: A Grandma's Recipe from Ukraine
  • Brisket Sandwich
  • Challah Braiding: A Visual Guide to Forming Beautiful Breads
  • Jewish Brisket with a Sweet and Tangy Braising Sauce
  • Round Challah for Rosh Hashanah
  • Chocolate Babka Minis with Cream Cheese Glaze
  • Apricot Jam Chicken
  • Challah Rolls with Apple Currant Filling
  • Easy Challah Recipe with a Hint of Citrus
  • Slow Cooker Brisket – Reinventing Sandy’s Sweet and Sour Recipe
  • The Best Cheese Blintz Recipe
  • Chocolate Rugelach with Apricot Jam and Currants
  • Pressure Cooker Brisket with Pomegranate Molasses
  • Rushing to Prepare for Rosh Hashanah
  • Pear Cake with Olive Oil, Ginger and Cinnamon
  • How to Make Homemade Matzo Ball Soup
  • Roasted Delicata Squash with Pomegranate Molasses and Date Syrup
  • Instant Pot Brisket: Fast and Flavorful for the Jewish Holidays
  • Roasted Asparagus Salad with Preserved Lemon
  • The Battle of the Blintz - Celebrating the Jewish New Year with Food

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Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together! 

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