Growing up, the popular way of serving simanim for Rosh Hashanah – the symbolic foods representing sweet new year prayers – was “straight-up,” or as-is. Nowadays, however, it’s extremely common to get super creative with the simanim, mainly by incorporating them into recipes. To help inspire this creativity, we’ve rounded up our favorite ways to add simanim to the menu!
On this page:
Rosh Hashanah Recipes For Apple And Honey
1. Apple and Honey Sourdough Bread by Reisy Gross
2. Cider-Braised Apple and Jerusalem Artichoke Chicken by Adeena Sussman
While I was visiting Chen Koren’s house for Shabbat preparations, she made a delicious chicken with deep-fried sunchokes, also known as Jerusalem artichokes. I’ve adapted the recipe here by adding three apple elements – apple cider, cider vinegar, and apples themselves – for a sweet-tangy autumn-friendly Shabbat delicacy.
3. Caramel Apple Crisp by Rivky Kleiman
Apples and caramel are always a dynamic duo. This sure-bet winner is one of my personal favorites. Special thanks to my friend Batsheva K., who gave me this recipe years ago and now graciously allowed me to share it with you.
4. Salami Apple Stacks by Sima Kazarnovsky
These stacks are whimsical, colorful, and just plain fun. Although apples and salami don’t usually appear in the same sentence, this dish marries the sweet and savory flavor in a satisfying combination. Plus, even though it seems like a multistep process, the ingredients can totally share pans. And no pot needed. Just stack ’em and enjoy.
5. “Tzimmes” Stuffed Capons with Apple and Honey Crumbs by Chanie Apfelbaum
Tzimmes is that mandatory Rosh Hashanah dish that no one seems to eat anymore. The cloyingly sweet carrot coins inevitably get left on everyone’s plate, so I’ve updated it with a healthier and tastier approach. Use it as a stuffing in these apple and honey capons, or serve it as a mash alongside your Yom Tov roast. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
6. Piquant Apple Slaw by Brynie Greisman
Not your typical coleslaw at all. Seasoned with olive oil, Dijon mustard and just a tad of sugar, this crunchy salad with cabbage and apples is something different. It’s sweet and sharp, pleasing and pungent. Adjust seasoning to individual taste.
7. Apple Smores Tartlets by Faigy Grossman
Amazing combo! The flavors of the apple filling and s’mores ingredients come together to create a fantastic tasting dessert/miniature to present to your family and friends!
8. Honey Caramel Dipped Apples by Chaya Lichtenstein
Dip the apple in the honey … taken literally! These honey-caramel coated apples are a delicious and very seasonally appropriate treat for the holidays.
9. Healthy Honey Cookies from the Dining In Cookbook
No margarine! No white ﬂour! Yom Tov treats without the guilt! What could be better? (Especially on Rosh Hashana!)
10. Dip the Apple in the Honey Cake by Rorie Weisberg
Watch Rorie make this better-for-you apple and honey cake, paired with delicious parve silan ice cream here!
11. Honey Coated Crispy Chicken by Elky Friedman
This recipe is so simple, not even a beginner in the kitchen can mess this one up! And it still tastes great. So if you need to whip something up quick…like an extra main at a meal with unexpected company…or for erev Yom Tov when you have a lot of hungry “noshers” looking for a quick bite, this is just the thing!
12. Apple, Pomegranate, and Salmon Salad by Elky Friedman
This past Shavuos, my family and I were invited by one of my good friends for a lunch. It was a truly enjoyable and delicious meal, and a great break for me since I’m the one always doing the hosting. When we entered the dining room, the table was set so beautifully and had such a festive air thanks to the many arrangements of Shavuos flowers…and this colorful salad which was sitting on everyone’s plate. We dug into our salads right after kiddush and challah…and we were wowed. And even if I first enjoyed it on Shavuos, a simple swap of the original Craisins with pomegranate arils made it the perfect starter salad for Rosh Hashanah. Thanks, Nechama Matti, we all really loved it!
Rosh Hashanah Recipes For Carrot
13. Cumin Healthy Chicken with Carrot Noodles by Taylor Kiser
This low carb, gluten free cumin healthy chicken stir fry has creamy coconut, coriander and cardamom! Add broccoli and carrot noodles for a quick and easy, paleo and whole30 weeknight dinner!
14. Carrot Ginger Soup by Nechama Norman
My friend Czila always had the most delicious and unique soups boiling on her stove in Yerushalayim—and whenever I visited, she prepared a to-go container for me to bring home and enjoy. Although she now lives far away in England, the delicious kitchen smells are still fresh in my memory.
This one was one of my favorites!
15. Moroccan Carrot Salad by Leah Hamoui
Carrots, garlic, and cilantro…do I really have to convince you to make this? Try it once, and if you don’t like it (I doubt it), immediately invite a Moroccan over and you’ll see them clapping in approval! Guaranteed!
16. Herby Carrot Date Slaw by Esther Susterman
17. Rib Eye with Honeyed Carrots by Chris Shertzer
18. Oil-Free Carrot Muffins by Elky Friedman
Many people I know have a tradition to include a carrot muffin as a side dish in one or two of their Rosh Hashanah meals. I’ve been searching for a lighter version of the typical carrot muffin for a while, one that gives us the sweetness we crave at a Rosh Hashanah meal, without the fat that’s equivalent to a piece of cake. This is the carrot muffin I always wanted…with no oil at all.
19. Simanim-Filled Chicken Wrappers by Brynie Greisman
This dish requires a few steps, but the end result justifies all the time invested. The elegant presentation provides a vibrant feast for the eyes as well as the palate.
20. Sweet and Meaningful Rosh Hashanah Envelopes by Renee Muller
Every year, when I prepare my Rosh Hashanah menu, I skip one side dish. I know my sister will, without fail, send some of these over. I look forward to them all year and sometimes think about preparing a batch as a side dish for another chag…but then I don’t. Some things need to be saved for those special moments in the year, when carrots, dates, and apples ….aren’t just carrots, dates, and apples. This, by the way, is one of the only ways my children agree to eat carrots.
21. Yom Tov Tzimmes by Brynie Greisman
Tzimmes today often takes a back seat to string beans, cauliflower, and other vegetables. This dish is synonymous with Rosh Hashanah and is different from the typical simple sweet carrots. It takes just a few minutes to put together, and then you let it simmer until your house is infused with sweet fragrances. It adds vibrant color to your Yom Tov table, too. Thanks, Shoshi, for another winner.
22. Carrot and Raisin Salad by OU Kosher
An easy, healthy salad of carrots and raisins in a light mayonnaise dressing. Courtesy of Women’s Branch of the Orthodox Union
23. Best-Ever Carrot Loaf by Rivky Kleiman
This carrot loaf is a winner whether you are preparing in advance or find yourself in a bind and need a quick, no-mess side dish. It yields a perfect loaf every time … and guaranteed you will have no leftovers.
24. Zaatar Rainbow Roasted Carrots by Erin Grunstein
A delicious twist on roasted carrots, a perfect side for any meal.
25. Carrot Squash Kugel from the Nitra Cookbook
A multi-layered, multicolored vegetable kugel. Please note this is a “simcha recipe,” meaning it has a very large yield. If you don’t need this much, you could halve the recipe.
Rosh Hashanah Recipes For Leek Or Cabbage
26. Sticky Plum-Roasted Cabbages by Ryland, Peters & Small
27. Roasted Chicken with Cabbage, Leek, and Fennel by Menachem Goodman
This chicken may sound scary, but it’s so good. The leek and cabbage not only make a perfect side dish, but are also included in the simanim.
28. Leek Salmon by Michal Frischman
Nothing makes me contemplate starting a compost more than when I fill an entire garbage can up with greens after two minutes of cleaning a few leeks. Doesn’t stop me from using them, though!
29. Pastrami Leek Galette by Esty Wolbe
Parve galette dough, a savory, perfectly seasoned mushroom-leek-cauliflower filling, and crispy pastrami topping.
30. Potato Leek Knish by Esther Ottensoser
This knish recipe, which comes from my aunt, Mrs. Yehudis Newman, has always been one of my favorites. Don’t take my word for it — try it yourself. I tried it with leek for a little extra flavor.
31. Cumin Spiced Brisket with Leeks and Dried Apricots by Daphna Rabinovitch
For a hint of vibrant colour, reserve half of the apricots to put in the roasting pan as the meat slices are rewarming. The bright orange will contrast beautifully with the darkness of the sauce and the lush green of the fresh coriander.
32. Creamy Leek Soup by Faigy Grossman
Leek offers a delicious, mild onion flavor which enhances and brings depth to this creamy soup. Whether you go with the California blend or just stick to the broccoli-cauliflower duo, I’m sure all of your guests and family will enjoy the delicate taste of this dish. Mine did!
33. Leek-Onion Noodle Cups by Sina Mizrahi
34. Onion Leek Tart by Faigy Murray
I love to incorporate the simanim, the symbolic foods that encompass our hopes for the New Year, into the dishes I serve on Rosh Hashanah. I always remember my father giving out fresh pieces of leek and taking the tiniest little bite cuz of its bitter taste. Now I like to make a leek tart or leek patties – something that’s a lot more pleasing to the palate.
Rosh Hashanah Recipes For Black-Eyed Peas
35. Cowboy Caviar by Rivki Rabinowitz
Far from a new dish, cowboy caviar has recently seen a resurgence in current food trends. Sometimes called Texan caviar or Mexican caviar, Cowboy Caviar’s origin dates back to 1940, created by Texan Helen Corbitt. It was given its name as a humorous comparison to true caviar, which is an hors d’oeuvre that is quite a bit pricier to prepare or buy. Regardless of its origin or popularity, Cowboy Caviar is the kind of dish you’ll want to make again and again, no matter the season, occasion, or crowd.
36. Sausage, Black Eyed Pea, and Swiss Chard Soup by Alison Gutwaks
37. Texas Caviar by Renee Chernin
My favorite way to serve rubia (black-eyed peas) as a siman heralds back to my Southern roots in this version of Texas caviar. There are many recipes for the Texas favorite, which got its name when the humble black-eyed pea made its way onto Houston’s Neiman Marcus menu in a salsa-style marinated salad. This winning variation gets its flavor boost from pineapple.
The recipe also calls for sweet onion. Sweet onion varieties such as Vidalia and Walla Walla onions are bred to be less pungent than the common yellow onion. A Spanish red onion will work just as well if can’t obtain the sweet yellow variety.
38. Simanim Salad by Chef Zissie
Every year people try and find all different recipes for the simanim, but what you did not realize is that they together make a really unique, beautiful and flavorful salad! ALL IN ONE!!! Add pulled salmon (or a side of fish head) to this dish and you are good to go!
Rosh Hashanah Recipes For Spinach
39. Spinach Eggplant Artichoke Dip by Chanie Nayman
I tried a delicious cheesy version of this dip in a restaurant, and created this pareve version based on that. It’s always cool to play off a flavor you tasted outside your kitchen and recreate it.
40. Spinach-Mushroom Stuffed Veal with Mini Potatoes by Shaindel Steinberg
This recipe has no chametz ingredients and I originally created it l’chvod Pesach. However, once you make it, you will find yourself turning back to it again and again when you are looking for something upscale yet easy. I especially love that it includes its own side dish.
41. Tangy Spinach Roll by Mirel Freylich
Making knishes can turn into a serious hassle. These pinwheels are short on the prep time without compromising on taste.
42. Spinach and Garlic Confit Orzo by Faigy Murray
My incredible mother-in-law introduced me to the world of grain side dishes. Before I met her, rice was rice, and pasta went with cheese and ketchup. This is one of the dishes she served me early on, with a few swaps and add-ons.
43. Simanim Personal Pies by Brynie Greisman
These elegant pies incorporate two of the symbolic foods traditionally eaten on Rosh HaShana: beets and leeks.
Rosh Hashanah Recipes For Beet
44. Honey-Roasted Beets, Carrots and Parsnip Salad by Shaindy Wolf
The jewel tones of these vegetables make this a bright and beautiful side dish. These root veggies all have natural sugars in them which caramelize when roasting, producing a delightful sweet and savory dish. You can even serve this for a dairy lunch by crumbling some goat or feta cheese on top.
45. Smashed Beets by Paula Shoyer
A delicious new way to enjoy beets – smashed, drizzled with olive oil, and then roasted until crispy. Using Gefen Organic Beets, already cooked and peeled and ready to eat, this dish comes together in minutes.
46. Beets and Berries Salad by Rivki Rabinowitz
Using different textures of beets and the tartness of pomegranate yields a well-rounded, unexpected salad.
47. Red and Purple Cabbage Salad by Brynie Greisman
This light and refreshing salad is crunchy, full of flavor, and full of good-for-you ingredients. Pairs well with fish, chicken, or meat. I love to nosh on it as is!
48. Beet and Citrus Stacks by Chanie Apfelbaum
I love starting a Yom Tov meal with a plated appetizer. It gets people excited about the upcoming feast and makes the table look beautiful! The fact that this recipe is seasonal and incorporates some of the simanim is just a bonus. You can also plate this as individual salad portions, adding some sliced red onion and candied nuts, if you’d like.
49. Bourbon Beet-It by Beetology
This sophisticated cocktail pairs the best bourbon with sweet and sour Beetology Beet+Cherry juice.
50. Quick Beet Salad by Chaya Piatt
A quick and light salad that is great to serve at Shalosh Seudos, as a side or as a light lunch.
51. Beet Cake by Renana Spiegel Levkovich
Yes, I know the name of the recipe might sound weird – why would you use beet in a cake? Well, why not? It’s pink and beautiful, plus kids really enjoy it and they don’t even know they’re eating a vegetable cake! This cake is completely vegan so there are no eggs or dairy, that can really help if you need to make a cake for someone who is allergic to one of the above.
52. Beet Salad by Rochel Weiss
This healthful and tasty shredded beet salad is easy to prepare – especially if you use the Gefen ready-to-eat beets – and is compliant with the Specific Carbohydrate Diet.
53. Raw Beet and Apple Salad by Orly Ziv
I tasted a salad with beets and apples and loved it so much that I started making my own. I added celery and walnuts for added flavor and crunch. I want to inspire people to use fresh, raw beets!
54. Quinoa Siman Salad by Reva (Blander) Yaffe
Rosh Hashanah Recipes For Dates
55. Rice Stuffed Silan Capons by Charnie Kohn
An elegant, elevated chicken dish that will look right at home on your Shabbat or Yom Tov table.
56. Meat and Eggplant by Michal Frischman
If you refer back to the quintessential Frischman Shabbos (you have it handy, I assume) from last summer, and you also happen to be a real-life guest at my table, you’ll know there’s one thing I left out that I make practically every week: a particularly easy eggplant dish that we love. And in my book, adding meat to a side dish is always a good way to make sure you’re covered in case the family is extra hungry. This recipe uses raw tahini, not prepared techina, which really highlights the richness and nuttiness of the sesame.
57. Red Trout with Dates, Shallots and Garlic by Mushky Perlstein
58. Gooey Salty Chocolate Date Bars by Sima Kazarnovsky
Did you even stop to think about a date? It’s like a caramel candy that grows on a tree — and it’s a delicacy that moonlights as a fruit. Incredible. Likewise, this dessert can also play two parts. Serve it hot and gooey with the dark chocolate chips oozing into the date filling, or (my personal preference) straight from the fridge for a sweet and salty refreshing bite. Enjoy the wonders of a date, either way you try!
59. Fall-Inspired Red Cabbage Salad by Temi Philip
Looking for a way to refresh your red cabbage salad? You’ll love this one!
60. Roasted Cauliflower with Dates and Pine Nuts by Elky Friedman
I have a soft spot for this particular siman for three reasons. 1) I love dates; I snack on them all year round. 2) The date was always the siman that got my family to laugh when someone would inevitably make that famous wisecrack: “Yehi Ratzon that ‘so and so’ should get a ‘date’ real quick…” It started with me and moved down to each of my sisters as soon as they were eligible. Every Rosh Hashanah we always had someone new to tease. Now we’re up to my last sister (and may she get a date and be married real speedily)! Reason #3? This side dish. I do know that you all are always looking out for easy, quick and tasty (plus healthy) side dishes for Yom Tov. So here is my date-inspired side. Enjoy!
61. Sweet and Sticky Silan Roast by Chayie Schlisselfeld
I love the family time we get to spend together on Rosh Hashanah. After a long day at shul, we are all ready to sit down and enjoy a Yom Tov seudah together. Although my kids are not the biggest meat fans, somehow everyone likes this roast. By cooking brick roast for a long time it gets really soft, and the silan makes it deliciously sweet. I received this roast recipe from my friend Rachel who is an amazing cook. She introduced me to silan, which is similar to honey but yet has an extra depth of flavor. This roast pairs beautifully with simply roasted carrots. Pour a little of the meat gravy over it for some extra sweetness.
62. Honey Soaked Apple Butter Rugelach with Date-Raisin Filling by Sarah Lasry
Of course when one thinks Rosh Hashanah pastry the first thought that comes to mind is RUGELACH! Well, if you lived in my house and grew up inheriting the “dreaded honey cake” syndrome, you too would understand my immediate tastebuds preserving word association. Instead, I chose to redefine “Rosh Hashanah Honey Dessert” for my daughter and have introduced her to the indulgent joys that are these honey liquor soaked, apple butter shmeared date and golden raisin stuffed rugelachs. Believe me when I say, one bite of these and you will be making these little gems year round.
63. Pulled Sticky Date Brisket in Pan Juices by Rorie Weisberg
64. Kofta-Stuffed Dates by Chanie Apfelbaum
Kosherizing popular foods is one of my passions, and I was determined to do so with the classic appetizer, bacon-wrapped dates. Stuffing the sweet dates with the spiced kofta filling and wrapping them in smoky kosher beef fry creates the perfect party bite that pairs well with beer. Your hubby will thank you.
65. 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 or your Tu B’shevat celebrations.
Rosh Hashanah Recipes For Gourd
66. Orange Vegetable Medley by Brynie Greisman
This healthier side option, using a medley of vegetables coated with a sweet-savory sauce, is the perfect accompaniment to any Yom Tov main dish.
67. Triple-Squash Veggie Soup with “Lukshen” from the Dining In Cookbook
Strands of spaghetti squash serve as the “noodles” in this easy, gluten-free Passover soup loaded with healthy vegetables.
68. Smoky Cabbage and “Noodles” by Estee Kafra
Great as an appetizer or a side dish, this dish will satisfy all those who love the classic cabbage and noodles.
69. Wild Rice with Roasted Butternut Squash by Faigy Grossman
Amazing combination of flavors. This superb side dish makes a delightful and healthful accompaniment to any Yom Tov seudah.
70. Crispy Coated Squash with Brandy Glaze by Rivky Kleiman
Breaded roasted vegetables are certainly the new rage. I decided to bump it up a notch and top with a glaze. The results: an awesome vegetable experience and a definite keeper.
71. Cran-Raspberry Swirled Butternut Squash Pie by Rivky Kleiman
I love butternut squash any which way. Pairing it with a cran-raspberry swirl takes this dish over the top! Watch Shortcuts for more great cooking hacks from Family Table.
72. Basic Spaghetti Squash by Estee Kafra
This squash is great served with a touch of roasted garlic oil.
73. Pureed Butternut Squash with Crispy Caramel Topping by Rivky Kleiman
The humble butternut squash takes center stage in this recipe along with its incredible crispy caramel topping. Try it. You’ll love it, guaranteed!
74. Haricot Verts with Butternut Squash and Mango Vinaigrette by Marnie Levy
75. Skillet Sweet and Savory Squash by Erin Grunstein
This is a beautiful and delicious side dish that can be served over rice, quinoa, or eaten as is.
76. Jeweled Butternut Squash by Jackie Topol
Tzimmes is a symbolic and sweet food traditionally eaten on Rosh Hashanah. Click here for more traditional Jewish recipes.
77. Zucchini Roses by Chavi Feldman
These roses are delicious and come out looking stunning! Check out the video to get the visual.
Rosh Hashanah Recipes For Pomegranate
78. Fig and Pomegranate Brisket by Adeena Sussman
Considered one of the crown jewels of Shabbat and holiday cooking, brisket has decidedly humble beginnings. Inexpensive due to its toughness and originally considered a throwaway cut, brisket became a staple of cold-weather Easter European Jewish cooking when farmers realized it was less expensive to butcher a cow than to feed it all winter long. Home cooks became experts at slow-cooking brisket to tender perfection, adding onions and often a tomato-based liquid to coax out the meat’s flavor and ideal texture. Aside from my mother’s recipe [recipe in the cookbook], this is the version I find myself making the most. Tons of garlic and onions, white wine, and two types each of figs (fresh and dried) and pomegranate (molasses and fresh seeds) come together for a finished brisket that is simultaneously homey and elegant. Brisket is always better served the next day; if you have time, cool the whole cut in its braising liquid, then slice it against the grain and re-warm gently in the sauce.
79. Pomegranate-Glazed Sweet Potato Wedges with Pomegranate Aioli by Samantha Tehrani
These sweet potato wedges are the perfect combination of sweet from the sweet potato and honey, yet tangy from the pomegranate juice and ginger. They are a breeze to throw together and present beautifully. What more could you ask for in a side dish? Your guests will definitely be asking for the recipe.
80. Pastrami Pizza with Honey Pomegranate Drizzle by Menachem Goodman
While writing recipes for the festive session, I kept three facts in mind: 1) It should be simple, 2) It should be family friendly, 3) It should be delicious. I think I nailed all three. This recipe takes less than five minutes to put together and it will have the whole family drooling for more. I know meat pizzas are so last year, but hey, once you taste this one, I’ll bet you won’t care. Happy cooking!
81. Pomegranate BBQ Meatballs by Molly Hagler
Delicious main course that is great for Rosh Hashanah and any meal! It freezes well, too.
82. Pomegranate Granita by Nechama Norman
Granita is a granulated crystal-like sorbet. Traditionally, granita is served as an intermezzo, a palate cleanser eaten between courses. Try this refreshing granita as a cleanser between the fish head and tzimmes.
83. Pomegranate Glazed Salmon by Victoria Dwek
It doesn’t matter what time of year it is, this is one of my favorites. I’ve been demonstrating it a lot at food events (it’s nice to see how such a gorgeous dish could be so effortless), and it finally makes it here for you. A little of the pomegranate reduction goes a long way (store in the refrigerator and bring to room temperature when ready to use…an A+ dinner when there’s seriously no time) or pour the whole thing over a side of salmon for a beauty on the Yom Tov table.
84. Honey Cake with Pomegranate Glaze by Brynie Greisman
I have a confession to make — I’m really not a honey cake fan. But after just two tries, I created this awesome cake that I absolutely love! So did my many tasters. The floral, earthy tones of the cardamom play off the slight bitterness of the cocoa and coffee for an interesting complexity in taste, and the honey ties them together perfectly. The result: a high, fluffy cake, with superb texture and flavor. The pomegranate glaze takes it up a notch, yet it’s delicious sans the glaze too.
85. Pomegranate Red Wine Chicken by Michal Frischman
This sauce took a few attempts to get me to a satisfied end result (I started out overly complicating things, then scaled it back big time), but now I’m putting it on everything. Chicken, flanken, even in place of stuffed cabbage sauce, and you can’t stop me.
86. Chicken Steaks with Golden Berry Orange Gremolata by Estee Kafra
I love golden berries. Or physalis. Or Cape gooseberries. Whatever you call them, their strong citrus and floral flavor make a great accompaniment to chicken and fish.
87. Heaven in a Cup Dessert by Rivky Kleiman
88. Roasted Salmon with Pomegranate Salsa by Dorit Teichman
So much about plating is in the color. With this pomegranate salsa your dish will practically plate itself. Needless to say, the salmon is absolutely delicious as well. Go ahead, fish for compliments.
89. Khoresh-e Fesenjān (Fesenjoon) by Mike Benayoun
Khoresh-e Fesenjān is a delicious traditional sweet and sour Persian chicken stew that is prepared with walnuts and pomegranate.
Serve with classic tahdig.
90. 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.
91. Pomegranate Roasted Cornish Hens by The Peppermill
Cornish hens are the perfect elegant main dish for any of the holiday meals. Paired with this sweet spiced pomegranate-honey sauce, this chicken is tailor-made for Rosh Hashanah.
Rosh Hashanah Recipes For Fish/Head of Fish
92. Roasted Stuffed Bronzini by Mindy and Tuli Feferkorn
93. Whole Fish with Olives by Chef Zissie
Don’t be afraid of a whole fish and don’t be afraid if the skin comes off a bit when you are turning it over. Invest in a fish spatula and it will make a world of difference. I used an amazing blend of high-quality olives (with pits!) but feel free to use whichever olives you like best.
94. Red Snapper with Charred Potatoes, Tomatoes and Lemons by Sabrina Oziel
A bright and flavorful one-pan meal- red snapper with potatoes, tomatoes, lemon, garlic, and lots of cilantro and parsley.
95. Festive Stuffed White Fish by Chavi Feldman
This beautifully presented dish allows you to serve your siman in style!
96. Tabouli-Stuffed Branzino with Sumac Pickled Onion by Shushy Turin
Whole fish is super impressive because there is always that unsaid expectation that maybe you caught and prepared your meal, which is undeniably awesome. No one has to know otherwise. My go-to whole fish recipe always uses a ton of citrus. I love the way it brightens the flavor, but I don’t love running the risk of denaturing the proteins with all that acid! Here’s a thought… What would happen if we used sumac instead? I suspect good things will happen.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Originally published September 2019. Updated and improved September 2023.