I love making beautiful, robust, and inspired meals and serving them to family and friends who will enjoy it. That said, sometimes Rosh Hashanah is more about the classics and keeping everyone well fed and happy, but toning down the excitement about food to eliminate distractions from the holiest days on the calendar. As always, pick and choose what would work for your family and style, and make it special from there.

Wednesday Night, Meal 1

Best Challah Ever by Esty Wolbe

Simanim

I like to prepare some on their own and others I incorporate into my menu, like the cabbage soup and roasted carrots. Remember to say a Shehecheyanu when you get to that part of the meal!

Meaty Cabbage Soup by Brynie Greisman

Garlic, Date, and Kielbasa Stuffed Chicken by Estee Kafra

Balsamic Roasted Onions and Carrots with Pistachio Topping by Malky and Yossi Levine

If you avoid eating nuts on Rosh Hashanah, you can easily leave them out of this recipe.

Roasted Vegetable Rice by Brynie Greisman

Classic Apple Pie by Brynie Greisman

We looove a classic apple pie, and there’s no time better than Rosh Hashanah to enjoy it! Pro tip: sprinkle it with vanilla sugar for a great sparkle and delicious added flavor.

Cinnamon Swirl Honey Cake with Bourbon Honey Glaze by Chanie Nayman

I always have this as an option, but we usually have it as a breakfast cake.

Thursday, Meal 2

I added two proteins to the main course here, but I only serve two proteins if I am having guests. When it’s just my family, I know what everyone likes. With guests, I like when there are options.

Challah and Sourdough

Crispy Avocado and Mango Tuna Tartare Bites by Victoria Dwek

Rosh Hashanah Salad by Estee Kafra

We always have a few salads. Depending on how large my crowd is (and how many women and girls will be at my table) I would add a few more salads.

Easy Leek Salad by Bruchy Duschinsky

Ribeye Steak with Gremolata by Adina Schlass

Again, we don’t eat pistachios this time of year so I would omit them. I would also add cilantro because I enjoy the taste.

Spinach Pesto Stuffed Chicken by Amy Stopnicki

I use a store-bought pesto or a few cubes of Gefen basil and Gefen garlic to cut steps. Add salt and pepper as needed.

Herbed Mushroom Gnocchi by Bracha Shifrin

Glazed Cranberry-Pecan Brussels Sprouts by Chavi Feldman

If you avoid nuts on Rosh Hashanah, you can easily leave them out of this recipe without any issue.

Coffee Toffee Chocolate Pie by Rivky Kleiman

Thursday Night, Meal 3

We serve a new fruit (I usually serve several). I like to go to my local Asian market for the best prices!

Yemenite Beef Soup by Yussi Weisz

I only use lamb for this recipe. I don’t put in hawaij. When I serve it, I like to give the option of topping it with preserved lemon for those who love the pucker.

Honey, Fig and Red Wine Ribs by Tammy Israel

You can use any jam here. I don’t usually use fig jam unless that’s what I have on hand. My favorite jam hands down is Tuscanini Forest Berry.

Creamy Garlic-Confit Mashed Potatoes by Bassie Parnes

Maple-Glazed Winter Vegetables with Ginger Pecan Crunch by Rivky Kleiman

Caramel Apple Crisp by Rivky Kleiman

Friday, Meal 4

The last meal is always a little bit neglected, because we always wait to see what kind of leftovers we have around. I am always editing my menu, even as Yom Tov is progressing, to see how much I feel is necessary. Sometimes meats shrink, or something else came out larger than expected. It’s good to always be nimble and quick on your feet to change things up as needed. It’s also good to have some backup plans built into your menu to avoid stress.

Challah and Sourdough

Flanken Taco Bites by Rivky Kleiman

I like to serve this in a little lemon or lime with the center sliced and wedged out. Its always a crowd pleaser!

Portobello Mushroom Jerky and Pomegranate Salad by Chanie Nayman

Chicken Steaks by Gitty Friedman

I prepare these raw and put them back into the freezer till the morning of Yom Tov. Then I take them out and bake fresh. Ideally one would fry these, but I’m not doing that on Yom Tov morning!

Bäckerkartoffeln (Scalloped Potatoes) by Gerhild Fulson

Level-Up Roasted Cauliflower by Michal Frischman

Lemon Strawberry Ice Cream from the Dining In Cookbook