A delicious way to use leftover rye bread, this sweet pudding enhances the bread's tangy flavor with the addition of spices and dried fruits. Todd Coleman
Rosh Hashanah marks the beginning of the Jewish New Year and the first of the religion’s High Holy Days in autumn. With festivities continuing until sundown on Friday, it is a time to pause and absorb the simple pleasures of feasting and family. Slowly braised dishes embrace the meditative nature of the holiday, while crisp fall apples dipped in honey conjure the sweetness of the year to come. From rye bread pudding to challah knots, here are our best Rosh Hashanah recipes.
A delicious way to use leftover rye bread, this sweet pudding enhances the bread’s tangy flavor with the addition of spices and dried fruits.
Aunt Gillie’s Matzo Ball Soup
Chicken soup may or may not be a cure-all for physical and psychic ills, but if you add a few matzo balls it definitely becomes a deli classic. This recipe, from Gillie Feuer of Long Island, New York, was a tightly held secret, until we pried it loose. The key? Lots of veggies, and her light and floaty dumplings: “They’re very well behaved,” she told us. “They plump up just like little dolls.” The trick? “Margarine.” But, she warned, “I’m not perfect. You can see my fingerprints on them.” It might just be the fingerprints that make them so good. Get the recipe for Aunt Gillie’s Matzo Ball Soup »