Celebrate Rosh Hashanah Like Molly Yeh
We're not saying there's anything wrong with grandma's brisket, but Molly Yeh sure knows how to spice up holiday favorites.
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.
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.
Melissa Libertelli
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.
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.
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 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.
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