Free Recipes for Rosh Hashonah & Yom Kippur

The Jewish high holidays mean prayer and food.

Upgrade your Rosh Hashonah and Yom Kippur table and celebrate the start of the year 5784 with one or more of these free recipes.

They are a combination of traditional recipes with a modern twist, and favorites from Jewish communities around the world.

Rosh Hashanah begins at sundown on Friday, Sept. 15, through sundown on Sunday, Sept. 17.

Yom Kippur is sundown Sunday, Sept. 24 to sundown the next day.

From apples and honey to black eyed peas and pomegranates, these free recipes from Tablet magazine’s food experts have you covered.

• To begin this year’s Rosh Hashanah meal, try making a round challah to symbolize the circle of life.
• For main dishes, consider Moroccan inspired fish or lamb.
• Try this sweet kugel, that could serve as a side dish or a dessert.
• Put a spin on traditional Manischewitz by making a Manischewitz fizz.
• To top it off, try honoring the tradition of eating apples and honey in a cake.

So that your grandmother doesn’t pressure you into eating so much that you’re stuffed, read these tips on how to stay healthy during the high holidays.

Here’s more free recipe inspiration from other food experts –

Kosher.com has a collection of free recipes for Rosh Hashonah, including caramelized onion, honey and chestnut chicken and apple crumb cake.

• Sign up to their newsletter of free recipes to get a free e-book of holiday recipes.

Chabad.com offers both traditional recipes like gefilte fish and modern ones such as avocado and mango salsa.

• And there’s a link to another 29 mouth-watering recipes by food historian Miriam Szokovski including pomegranate-braised brisket and apple noodle kugel with cinnamon crunch topinng.

The food experts at Bon Appetit offer 40+ recipes, including traditional brisket with root vegetables and a cranberry chutney that would be at home on any Thanksgiving table, too.

All these recipes are delicious.  You don’t have to be Jewish to enjoy them any time.  And who doesn’t love free recipes.

Reimaging Yiddish Cooking    –  After the High Holy Days, join Jewish cooking experts for a lively FREE discussion on how such traditional Yiddish foods as gefilte fish, cholent and kugal are being modernized.

These foods, once ubiquitous in shtetls in the Old Country and delis and kitchen tables in cities across the United States, have changed over time,  meeting the tastes of younger generations and the increasing diversity of Jewish households. So, what does Yiddish cooking look like today? Who are some of the people at the forefront of this movement? And more importantly, where can you find some recipes to recreate these dishes?

Explore the answers to these questions with:

• Forverts editor Rukhl Schaechter
• Jeffrey Yoskowitz, one half of food venture Gefilteria (alongside Liz Alpern) and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods
• Shannon Sarna, Editor-at-Large at The Nosher/70 Faces Media and cookbook author, Modern Jewish Comfort Food & Modern Jewish Baker
• Jeremy Umansky, owner and chef of Larder: A Curated Delicatessen & Bakery in Cleveland, Ohio
• Rav Jonathan Posner, shochet (ritual slaughter)-trained and JTS-ordained food scholar
• Joe Baur, food and travel writer who focuses on the evolution of Jewish cuisine.

Online, Wed., Oct. 11 at 1pm EDT.  Free, but registration is required. 

All these recipes are delicious.  You don’t have to be Jewish to enjoy them any time.  And who doesn’t love free recipes.