Rosh Hashanah begins this evening, and with beach weekends and back-to-school sales, you've got your plates full. We want to help you welcome 5774 and autumn with a variety of recipes, whether you're setting a traditional or modern table, are Ashkenazi or Sephardi, serving dairy or meat, or just want to eat great food.
We wish you a sweet start to the New Year, however you're celebrating.
Fresh apple shrub by Marisa McClellan
Arugula, pear, and goat cheese salad with pomegranate vinaigrette by brigidc (Omit the cheese for a non-dairy option.)
Butternut squash and cider soup: 1993 by Amanda Hesser (Substitute vegetable broth for chicken broth for a vegetarian version. Replace the light sour cream with full-fat soy, almond, rice or coconut milk for a non-dairy version.)
Nach Waxman's brisket of beef by Genius Recipes
Fish baked in foil with fennel and lime by Merrill Stubbs (Substitute olive oil for the butter if serving at a meat meal.)
Persian lamb with pomegranate quince sauce by NakedBeet (If you keep kosher, cook the onions in olive oil instead of butter.)
Balkan lamb and leek pie by inpatskitchen (Brush the phyllo with olive oil instead of butter to make the pie kosher.)
Baby beets and herbs salad by Amanda Hesser
Sweet rice with carrots and nuts by Luisa Shafia
Swiss chard agradolce by Meatballs&Milkshakes (This can easily be made vegetarian by substituting vegetable broth for chicken broth.)
Pomegranate roasted carrots by Melissa Clark
Applesauce cake with caramel glaze by Merrill Stubbs (Only the caramel glaze is dairy; after a meat meal, skip the glaze and sprinkle with confectioner's sugar.)
David Lebovitz's chocolate sorbet by Genius Recipes
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