How to Cook Everything for Your Rosh Hashanah Celebration

In charge of Rosh Hashanah dinner for the first time? Food Network Kitchen can help.

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Photo by: JuliaGartland


If we’re being honest, we could use a bit of a fall reset on, well, everything. So this year we’re celebrating Rosh Hashanah, the Jewish New Year, with a little extra gusto. A lot of the food traditions around this holiday revolve around incorporating a little something sweet to ensure a sweet new year, and who couldn’t use some extra sweetness in their lives? Join us on the Food Network Kitchen app and cook along as we celebrate Rosh Hashanah.

food stylist: Jamie Kimm
prop stylist: Marina Malchin


food stylist: Jamie Kimm prop stylist: Marina Malchin,food stylist: Jamie Kimmprop stylist: Marina Malchin

“Growing up, the food at my Rosh Hashanah table was always very basic (sorry, Mom) — a baked chicken, overly steamed veggies, under salted roasted potatoes, you get the idea. This dish is a perfect example of upping your food game with classic flavors for the Jewish New Year,” says Dave Mechlowicz. Tune in to the class Friday, September 18 at 6:00 p.m.

Michael Solomonov's My Mom's Coffee Braised Brisket, as seen on Food Network Kitchen.

Michael Solomonov's My Mom's Coffee Braised Brisket, as seen on Food Network Kitchen.

Photo by: Lauren Volo

Lauren Volo

Mike Solomonov’s take on his mom’s brisket, starts out with a dry brine of coffee and spices to ensure your final product is packed with flavor all the way through. Mike is all about layering the flavor of this dish starting with the dry brine, then getting good caramelization on the meat and vegetables, but our favorite surprise ingredient is dried apricots, which can be substituted with other dried fruit like cherries or raisins, and adds a subtle sweetness to this classic dish.

Tabbouleh is a Middle Eastern parsley and bulgur salad, to which Alon Shaya adds mint for fresh, floral flavors, almonds for a nutty crunch and pomegranates for a burst of sweet-acidic flavor.

Turn the classic flavors of apples dipped in honey to the perfect side dish to serve along with a roasted or braised meat. Cook along with chef Michael Tusk as he breaks down how to make this fall-inspired side and get tips like substitute the butter this recipe calls for with poultry fat like chicken or duck. We’ve never met a schmaltz we didn’t like.

No holiday table is complete without a loaf of fresh challah and this is the year to learn how to make it from scratch (sourdough, who?). If you are intimidated by the idea of homemade challah, fear not, Jenn Louis will walk you through the process step by step. We’re so excited for the next-day challah French toast, that we’ll probably make a second loaf to ensure there’s enough leftover.


Photo by: Andrew Purcell

Andrew Purcell

“I always spent both days of Rosh Hashanah with my grandma Florence. She was a food writer and gifted cook, who loved company in the kitchen. Growing up, her kitchen was my favorite playground. For the start of the high holidays, she would make an insanely delicious apple honey cake. Unbeknownst to most of the family, she would actually make two. We would dive into one while it was still warm, drizzled in excessive amounts of honey. I hope this cake can bring that childlike joy of dessert before dinner to everyone,” says Dana Beninati. Tune into the class Saturday, September 19 at 6:00 p.m.

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