The next week and a half is an important part of the Jewish calendar: Rosh Hashanah, the Jewish new year, begins Sunday at sunset. Yom Kippur, a day of fasting and contemplation, begins at sunset Sept. 22.
Many families have made a tradition of gathering for meals on these holidays. If you’re looking to incorporate some fresh ideas into your spread, here are some possibilities from our Recipe Finder:
Date, Walnut, Silan and Sesame Challah: The round, braided challahs of the Jewish High Holidays are special, and filling the strands of those braids makes them even more so.
Pomegranate and Herb Salad: This salad is pretty enough for the Rosh Hashanah table, but you can enjoy it for as long as pomegranates are in season.
Quinoa With Dried Fruit and Honey-Lime Dressing: Feel free to change the amounts of the salad ingredients or to add other dried fruits as you wish.
Roasted Vegetables for Rosh Hashanah: Full of the colors and flavors of fall.
Mushroom-Leek Noodle Kugel: There’s none of the traditional sweet or spice in this kugel, but the sauteed mushrooms and tender leeks meld with the noodles into a delicate dish.
Holiday Brisket: The brisket can be cooked a day or two in advance, during which its flavor will improve.
Spiced and Fruit-Stuffed Chicken Breasts: The chicken breasts can be stuffed up to 2 days in advance, wrapped well and refrigerated.
Sephardic Leeks With Tomato: Leeks are one of the seven symbolic foods blessed and served at a Sephardic Rosh Hashanah seder.
Honey-Caramel Apple Wedges: Eating apples and honey for Rosh Hashanah is said to ensure a sweet new year.
Apple-Carrot Tatin Cake: This dessert is made with apples, honey and carrots, but no dairy products, which makes it suitable for a Rosh Hashanah dinner.