Molly Yeh is our resident expert on finding a way to put a twist on totally classic dishes to make something even more delicious, so it's no surprise that she's celebrating Rosh Hashanah her way. We're still waiting on our invite to her seder, so in the meantime we'll be over here drooling over her food.

Cozy Braised Chickpeas with Squash (a.k.a. Brisket Braised Chickpeas (pictured above)

Chickpeas and squash are braised in the same braising liquid that would normally be used for braising brisket, leaving you with a super cozy vegan meal that deserves to be served with some bread for dipping.

Garlic and Onion Challah Bread

Speaking of bread, will you just take a look at this beautiful challah? Not only is it lightyears tastier than whatever you're going to find in the grocery store, but it's just so darn pretty. And it pairs perfectly with those braised chickpeas.

Apple and Honey Pizza

The only thing better than straight-up apples dipped in honey is the combo on a pizza with extra sharp cheddar and arugula. A drizzle of balsamic vinegar adds the acidity you need to balance out this sweet and salty 'za.

Marzipan Challah Hedgehogs

Molly posted these hedgehogs on her blog last year and revived them for the holidays. We can totally get down with marzipan (sweet honey paste) stuffed challah rolls topped with almonds and frosting. Even Julia Roberts is a fan, she commented "I'm dead! Cuteness overload!!!!!" on Molly's Instagram post.

Tahini Caramel Apples

Tahini mellows out the extreme sweetness of store-bought caramel for a grown-up take on classic caramel apples that you'll probably end up making all season long. Bonus: Molly suggests mixing any leftover tahini caramel with crushed pretzels and turning it all into super tasty candies.

According to her blog, Molly's actual seder is going to look something like this:

Potato Challah

Matzo Ball Soup

Grilled Honey Chicken

Some charred corn situation

A green thing

Apple and marzipan crumble

Have a sweet new year from everyone here at Food Network! Check out more from Molly Yeh here.