Rosh Hashanah

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.

Apples glazed in honey, deeply toasted pecans, and tangy buttermilk raise this muffin from Ochre Bakery far above average.

A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.

Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)

This fill-in-the-blank, easy-going galette is here for your crisp fall apples or pears.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions.

The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.

Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.

These bright, sweet-tart beauties are the perfect addition to the typical cookie plate.

This unadorned tart has a mix of textures and a deeply browned, crisp crust.

If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.

Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

And we mean lots.

You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

This gorgeous cake uses a surprisingly simple method to slice the apples just so.

Chicken thighs are our desert-island weeknight protein.

When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

Ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.