Our 13 Favorite Chef Recipes for Rosh Hashanah

Brisket with Sweet- and-Sour Onions 

Jessamyn Waldman Rodriguez of Hot Bread Kitchen calls this gorgeous brisket her “crowning glory.”

Adam Perry Lang’s wonderfully crisp kugel is an all-time favorite.

Piero Incisa della Rocchetta brushes the chicken with a mixture of soy sauce and honey, an ingredient traditionally eaten during Rosh Hashanah.

Rubbing the root on brisket adds an extra kick.

While Andrew Zimmern likes to make this foolproof recipe for Passover, we think it works just fine for Rosh Hashanah, too.

The founder of Hot Bread Kitchen flavors this traditional bread with caraway and anise.

This simple salad from Portuguese-American chef George Mendes adds a pop of color to the table.

For this healthy dessert from Jessica Theroux, you can easily swap in plums and peaches for the apricots, or use a blend of all three.

Roast chicken is a Rosh Hashanah classic, and you really can’t beat this one from Julia Child.

Tom Fundaro, the chef at Villa Creek in Paso Robles, California, concocted the perfect bitter and sweet root vegetable side dish.

Alain Coumont’s dessert, which is great for gluten-free guests, calls out for a dollop of crème fraîche.

You probably already have all the ingredients for this super-simple side in your kitchen.

When you don’t want to stop eating challah just because dinner is over, try Michael Symon’s challah-based dessert.