One of the best Rosh Hashanah prep hacks is cooking your mains ahead and freezing them. It saves so much stress from happening later on, because you can cook at a calmer, less rushed pace now — and still enjoy amazing flavor on Yom Tov.

Desserts can be baked closer to Yom Tov (or frozen in advance too) and then all that’s left is roasting some veggies the day before, and tossing together a couple of fresh salads before each meal.

1. Just-Right Sweet and Saucy Brisket by Brynie Greisman

A symphony of flavors that blends together to give you a sumptuous, elegant roast like you’ve never tasted before. Simchas Yom Tov at its best!

2. Date-Glazed Roasted Chicken by Jamie Geller

This modern Israeli-inspired glazed chicken is easy to make and includes all the health benefits of dates. Perfect for Rosh Hashanah celebrations.

3. Marinated Baked Spare Ribs from the Dining In Cookbook

A special treat for the spare rib fanatic!

4. Simcha Minute Steak Roast from the Dining In Cookbook

A classic, juicy roast; Despite its name, you don’t have to wait for a simcha to try it; enjoy it this Shabbos!

5. Pomegranate Braised Brisket by Danielle Renov

This has Rosh Hashanah written all over it. I mean, brisket, pomegranate, and apples in one dish. It’s basically the grand slam meat for the high holidays. Although pomegranate is the star of this dish, it’s really the hard apple cider (which is alcoholic carbonated apple cider, not cider vinegar or apple juice) that’s the unsung hero, bringing just the right amount of slightly sweet acidity to balance out the tart pomegranate.

6. Sweet and Sour Chicken by Rivky Kleiman

This is my go-to recipe when I want to make a chicken that is easy, flavorful, and consistently good. It’s the perfect blend of sweet and sour and always results in a moist, delicious dish.

7. Silan French Roast by Sina Mizrahi

Don’t be fooled by the short ingredient list. This roast is the ultimate in simplicity and deliciousness. I love how the silan contributes a hint of sweetness in a pool of savoriness. Double up and freeze a batch because this warrants a repeat.

8. Oven-Baked Cranberry BBQ Meatballs by Sara Goldstein

This recipe is a weeknight staple! I like to make two pans at once so I can serve one and freeze the other. It’s perfect for busy nights or when you just can’t believe you have to serve supper AGAIN!

9. Rainbow Tzimmes Chicken by Richelle Tarko

While rainbow carrots add special color to the dish, regular orange carrots are perfectly fine too.

10. Stuffed Chicken Capons with Root Vegetables by Chaya Suri Leitner

Stuffed capons is a festive yet light dish I like to have in my Yom Tov rotation. This dish is so filling and extremely flavorful with minimal ingredients. The best part is that the filling is like a side dish!