Rosh Hashanah

Make this super luscious hummus and you'll never go back to store-bought.

My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Creamy on the inside and crackly on the outside, this kugel is completely irresistible.

Freshly squeezed orange juice and dried chiles make short ribs mouthwateringly irresistible.

Baked in cast-iron skillets, these loaves are dense, soft, and subtly sweet.

We love leeks. All you need are olive oil, salt, and the heat of the oven to coax some magic out of leeks.

The sweetness of the squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

Though this recipe calls for a raspberry garnish, feel free to swap in caramelized apples or toasted pistachios. When working with phyllo dough, make sure to keep the unused phyllo sheets covered as much as possible, as they tend to dry out quickly.

Nigella seeds can be hard to find; look for them in Indian or Middle Eastern markets, or find them easily online at www.worldspice.com.

Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

There's an entire chicken in this soup, and then some. Not a mistake. You'll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.

Sweetened with honey and made with either milk or water, this simply braided, sesame-crusted challah recipe makes four loaves, so you’ll have plenty for your Rosh Hashanah celebration and the days following.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don't have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

Kosher Status: Meat
Prep: 10 Minutes
Cook: 4 Hours
Rest: 15 Minutes
Total: 4 Hours, 25 Minutes