Every dish you need to welcome a sweet new year is right here on this list. L'Shana Tova!
Adapted from Melissa Clark's fabulous Sweet & Spicy Roast Chicken in The New York Times, this is the perfect no-fuss dish for the holidays. The chicken is immersed in a honey, citrus, and chili-infused marinade, and then roasted on a sheet pan with carrots and dates. Before serving, herbs, scallions and pistachios are added for freshness, color, and crunch. Everything can be prepared and assembled a day in advance, so all that's left to do at dinnertime is pop it in the oven. GET THE RECIPE
This is my favorite brisket recipe, and it's surprisingly simple to make. There's no wine, stock or bottled sauces added -- instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize, making a flavorful French onion soup-like braising liquid all their own. It's perfect for entertaining because it feeds a crowd and is best made ahead of time. GET THE RECIPE
These brussels sprouts are roasted in a high temperature oven until golden brown and crisp, then tossed with a touch of balsamic vinegar and honey. Make extra -- they're as addictive as French fries! GET THE RECIPE
This old-fashioned dessert of warm baked apples and scarlet cranberries with a crunchy streusel topping comes from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. It can be made ahead of time and reheated after dinner -- and leftovers are delicious for breakfast the next day with a cup of coffee. GET THE RECIPE
Making chicken soup is a bit of a "potschke," as my mother would say, but it's not hard. You pretty much throw everything into a pot and forget it. And these delicious matzo balls are made from a mix. GET THE RECIPE
This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes. It also has the benefit of being easier to make, healthier and lower in carbs. But don't make it just for that reason -- it's delicious in its own right! GET THE RECIPE
Baked pears are always so enticing, especially when served in a gorgeous pomegranate syrup. Make this light dessert a day ahead of time and serve with Italian-style cookies, such as Almond Biscotti, Double Chocolate Biscotti or Italian Cornmeal Cookies. GET THE RECIPE
You can't have Rosh Hashanah without apple cake. This one, with chunks of sweet apples nestled in a tender, buttery rum cake, is my absolute favorite. GET THE RECIPE
Homemade applesauce is richly flavored, tart and sweet -- almost like apple pie filling. Serve it for breakfast, dessert, or as a side dish. GET THE RECIPE
Chicken Marbella is probably the most famous dish to come out of the beloved Silver Palate Cookbook by Julie Rosso and the late Sheila Lukins. The chicken is marinated in garlic and herbs, and then baked with wine, brown sugar, prunes, capers and green olives. GET THE RECIPE
Made with carrots, sweet potatoes, apples and honey, this savory soup with a hint of sweetness and spice is perfect for Rosh Hashanah. The secret ingredient is curry powder, which doesn't give the soup an Indian flavor like you might think, but instead lends a subtle hint of autumn spice. Feel free to make it a few days in advance. GET THE RECIPE
Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries posing as cookies. They're made by rolling a triangle of dough around a sweet filling of fruit, nuts, chocolate or pretty much anything your heart desires. If you've never had them or made them from scratch, definitely roll up your sleeves and give this classic walnut-raisin version a try. Fresh out of the oven, they're buttery, crisp, and flaky, with a sweet cinnamon scent that will tempt you to eat the entire batch. GET THE RECIPE