Honey-Spice Cake (Lekach)
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables. To make this recipe pareve for meat meals, replace the butter for greasing the pan with canola oil. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing. Get the Recipe Honey-Spice Cake (Lekach) ». Todd Coleman

Rosh Hashanah marks the beginning of the Jewish New Year and the first of the religion’s autumnal High Holy Days. It’s a time to pause and absorb the simple pleasures of family, and, of course, to feast. Slowly braised dishes embrace the meditative nature of the holiday, while crisp fall apples in a variety of desserts and sides conjure the sweetness of the year to come. You’ll also find lots of fish, which serves as a symbol of blessings to come. And there’s always plenty of challah on the table. Scroll down for more of our favorite Rosh Hashanah recipes.

Get the Recipe for Brussels Sprouts with Horseradish and Pomegranate Seeds »

Robiola-Stuffed Figs with Pomegranate

Pungent Robiola cheese can be substituted with brie, ricotta, or any other soft cheese in this simple no-cook appetizer. Get the recipe for Robiola-Stuffed Figs with Pomegranate »

Apple, Celeriac, and Carrot Salad

This simple salad is lighter and more modern compared to traditionally heavy Norman dishes. It pairs crisp celery root—a vegetable grown in abundance in the region—with raw apples. Get the recipe for Apple, Celeriac, and Carrot Salad »

Apricot and Currant Chicken

The apricots and currants used in this dish add just the right amount of sweetness. Get the recipe for Apricot and Currant Chicken »

Nana Nicky’s Cholent

In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the Sabbath. Today, many cooks prepare their cholent this way in a slow cooker. But if you are not observing the Sabbath, a quicker, stovetop cholent can be ready to eat in a few hours. Get the recipe for Nana Nicky’s Cholent »

Challah Knots

Fluffy, brioche-like Challah rolls are traditionally served on Jewish holidays. During Rosh Hashanah, the top is sometimes brushed with honey. Get the recipe for Challah Knots »

Lavender Honey Ice Cream

True miel de lavande, the honey from Provence produced by bees that feed primarily on lavender blossoms, imparts a creamy texture and distinctive flavor and scent to a simple ice cream. Get the recipe for Lavender Honey Ice Cream »

Tzimmes (Root Vegetable Stew)

Tender beef stew sweetened with honey and prunes is an autumn staple at Jewish holiday tables. Get the recipe for Tzimmes »

Stuffed Cabbage Rolls (Holishkes)

Rolls of cabbage are stuffed with beef, covered in a tangy tomato-based sauce, and oven-braised until tender. Get the recipe for Stuffed Cabbage Rolls (Holishkes) »

Maizes Zupa (Rye Bread Pudding) )

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. Get the recipe for Maizes Zupa »

Savory Noodle Kugel )

Though typically a sweet casserole, noodle kugel can go savory, too—this version is flavored with garlic and onions. Get the recipe for Savory Noodle Kugel »

Honey Chocolate Chip Cookies

When former Saveur.com editor Helen Rosner found herself snowed in with no brown sugar, she created a chocolate chip cookie made with honey as the sweetener. A deep, spicy honey like sourwood works best, though any honey will do. Get the recipe for Honey Chocolate Chip Cookies »

Plum Strudel

Plum preserves and walnuts are layered with pastry in a gooey, crumbly cake. Get the recipe for Plum Strudel »

Rugelach (Cinnamon, Apricot, and Walnut Pastries)

The recipe for these flaky crescent pastries was inspired by one from Karmela Balo, owner of the Cari Mama bakery in Budapest. Get the recipe for Rugelach (Cinnamon, Apricot, and Walnut Pastries) »

Beet and Walnut Salad

This classic room temperature salad pairs sweet roasted beats against the sharpness of creamy blue cheese, bridged by a sprinkled topping of toasted walnuts. Get the recipe for Beet and Walnut Salad »

Honey-Roasted Belgian Endives and Parsnips

Slightly bitter when raw, endives develop a complex sweetness when roasted. This seasonal recipe combines them with parsnips, drizzled with a sweet, grassy sauce of olive oil, butter, honey, and thyme. Get the recipe for Honey-Roasted Belgian Endives and Parsnips »

French Apple Tart

New York City chef and author Sara Moulton taught us how to make this beautiful tart. Get the recipe for French Apple Tart »