Rosh Hashanah 2026 begins Friday night, September 11, and continues through Sunday night, September 13. With the first day falling on Shabbat, this year’s calendar requires a little extra planning, especially for Shabbat lunch and the Saturday-night second meal.

I’m going to let you in on a little secret. You don’t have to rush or be quick in the kitchen in order to get a lot done in a short amount of time. It doesn’t hurt, of course, but the most important part is being organized and having a solid plan.

A solid plan that has always worked for me is to choose a bunch of very easy recipes that can be prepped super quickly, thrown into the oven and baked together at the same temperature (which I tackle first). The rest of my dishes must either be made on the stovetop or assembled on the holiday, or I choose recipes that don’t require cooking/baking at all. So while I’m sautéing some onions for a soup, I already have four or five things baking in the oven.

You can easily apply that plan to the menu I’ve created below. A lot of the dishes can be baked together at 350. Most of the veggies I selected don’t need much peeling or chopping. There are no special appliances required, and I even threw in a recipe hack (I’m looking at you, honey cake!). Each recipe is easy but still delicious and special to the holiday.

Reminders: No preparation for the second-night meal should begin on Shabbat. Candle lighting, reheating, setting up, and other preparations should wait until after nightfall.

Candle lighting times for the first day of Rosh Hashanah 2026:

Brooklyn - 6:53 pm

Teaneck - 6:54 pm

Monsey - 6:54 pm

Lakewood - 6:54 pm

L.A - 6:47 pm

Boca Raton - 7:11 pm

Bet Shemesh - 6:11 pm

Remember to have new fruits on hand! Check out our Rosh Hashanah new fruit guide here!

 I hope this menu helps each of you get through cooking and out of the kitchen in no time. Ready, set, cook!

First Night Dinner: Friday Night, September 11

1.  Leek Soup by Michal Frischman

My mother always puts leeks in her chicken soup, and they’ve been my favorite part of the soup since I was a kid. They might be annoying to clean, but that sweet allium flavor is totally worth it!

2.  Rosh Hashanah Salad by Estee Kafra

This delightful combo includes some of the Rosh Hashanah simanim. Great as an appetizer accompanied by a small piece of fish, or as a complement to your main course.

3. Maple Mustard Beef Ribs by Elizabeth Kurtz

Sweet and savory ribs are a huge fan favorite and perfect for a special Shabbos meal or cold winter night. Serve these with chunky mashed potatoes or egg noodles so the wonderful sauce can be soaked up and enjoyed with every bite.

4. Silan Chicken by Sina Mizrahi

Our Rosh Hashanah table is traditionally graced with an abundance of simanim, from pomegranates to leeks, squash, and black-eyed peas, and many more. In my parents’ home, my mother even serves an actual head of a lamb. I always love incorporating the simanim into the meal, from the main dishes to the salads. Here’s a glimpse of what will be on our table. Silan, also called date honey, is one of my favorite sweeteners. It has a dark chestnut color and here it envelops the chicken in a glossy sauce that’s as delectable as it looks. Though you might imagine it would be overly sweet, the dish comes out nicely balanced, thanks to the garlic and shallots, and pairs well with brown rice, couscous, or quinoa.

5. Orange Cran-Apple Crumble by Faigy Grossman

The unusual combination of fruit in this spectacular crumble comes together as a fall-inspired creation. Thanks, Elisheva, for retesting, tasting, and approving!

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First Day Lunch: Shabbat, September 12

6. Sticky Salmon Cubes by Mirel Freylich

Also called candy fish, this one’s a real treat!

7. Simply Saucy Brisket from the Dining In Cookbook

It doesn’t get any easier than this, and the taste is divine!

8. 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!

9. Heimish Carrot Kugels by Estee Kafra

Always a hit, carrot kugels are delicious served warm or at room temperature. These are so simple to make and can easily be made in advance. Add half a cup of chopped toasted pecans to the batter to add a bit of texture.

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!  

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Second Night Dinner: Saturday Night, September 12

11. Honeyed Apple Chicken by Faigy Grossman

The taste of this chicken is chock-full of apple-y goodness, and I believe that this delectable dish will find its way onto my table year-round!

12. Leftover Red Meat

13. Onion Leek Tart by Faigy Murray

14. Tzimmis Purée by Paula Shoyer

Not to make a whole tzimmis about it (tzimmis being Yiddish for “a big fuss”), but tzimmis, a stew of sweet potatoes, carrots, and dried fruit, is becoming one of those lost and forgotten jewels of Ashkenazi cuisine. I make it every Rosh Hashanah so my children know what it is. Here is my updated version, which truly tastes like my usual tzimmis, but is presented more elegantly as a French purée. I’m planning to serve it on Thanksgiving as well.

15. The Best Honey "Cake Mix" Hack by Sara and Yossi Goldstein

I’m so excited to bring you this super easy honey cake recipe hack for Rosh Hashanah, using a ready-made mix! It has everything you need in a honey cake. Warm spices, a moist, delicious texture, and -bonus!- less time in the kitchen!

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Second Day Lunch: Sunday, September 13

16. LEFTOVERS ALL THE WAY!

Originally published August 2025. Updated and improved August 2026.