On Rosh Hashanah it is customary to eat sweet foods to celebrate the Jewish New Year. These 15 recipes from SAVEUR magazine, including challah, honey roast lamb, and maple glazed carrots lend just the right amount of sweetness to any Rosh Hashanah feast.
Hot and Sweet Red Pepper Dip with Walnuts and Pomegranates Also known as muhammara, this dip is popular in Middle Eastern cuisines. See this Recipe William Abranowicz Stuffed Grape Leaves with Apricots In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin. See this Recipe Roger Sherman Challah This recipe, from Claudia Roden’s The Book of Jewish Food, can be used for loaves of various shapes, including the rounded ones baked for the Jewish New Year, which symbolize the cycle of life. See this Recipe Brooke Slezak Rack of Lamb with Pomegranate Glaze The refreshing tartness of the pomegranate balances the rich flavor of the lamb, creating a delectable combination. See this Recipe Maura McEvoy Honeyed Roast Lamb with Spinach and Pine Nuts This recipe is from the Moorish city of Seville and showcases the infusion of their culture into Spain’s cuisine. See this Recipe Javier Salas Burnt-Scallion Fish We like sea bass for this dish, but any firm white fish can be substituted. See this Recipe James Baigrie Roasted Leg of Lamb with Potato-Fennel Gratin This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions. See this Recipe André Baranowski Apricot and Currant Chicken The apricots and currants used in this dish add just the right amount of sweetness. See this Recipe Stefan Anderson
Braising carrots slowly in butter and maple syrup, rather than steaming or boiling them, brings out their natural sweetness. See the recipe for Maple-Glazed Carrots »
Glazed Carrots Use carrots with tops attached for this dish¿it gives the impression they were just picked from the garden that morning. See this Recipe Ben Fink Perfect Wild Rice For the most flavorful rice, purchase the best quality-rice harvested by hand and parched over wood fires. See this Recipe Sara Matthews Rice Salad Saffron lends an extraordinary flavor to even basic rice dishes like this one. See this Recipe Owen Franken Eggplant Pomegranate Relish This relish makes an intriguing complement to fish or game. See this Recipe Christopher Hirsheimer Chestnut Honey Pears The comice pears called for in this preparation are widely available in the winter but other pears can be substituted. See this Recipe John Kernick Baked Apples with Calvados This beautiful dessert is a wonderful way to take advantage of autumn’s bounty. See this Recipe Christine Fleurent