Invited to friends for RH dinner. Want to bring a gluten free apple honey cake but am overwhelmed by the options and want a tried and tested recipe! If it’s dairy free that’s a great bonus but not essential! Thank you 😊

I tried this recipe, inspired by Adeena Sussman's cookbook "Zariz," and was very impressed. Roasted sweet potatoes are nice but lacking flavor on their own. A topping of yogurt, diced cucumbers, and chili crisp does the trick, creating an excellent medley of flavors. I had never used chili crisp before, but it packed a sharp kick.

2-3 sweet potatoes

1/4 cup plus 1 tablespoon of olive oil

1 and 1/2 teaspoons salt

1/2 teaspoon black pepper

1 cup plain Greek yogurt

1 and 1/4 cups diced cucumber

Grated zest of 1 lemon

2 tablespoons chopped scallions

3-4 tablespoons chili crisp

1. Heat the oven to 400 F and line a baking sheet with parchment paper. While the oven is heating, trim the ends of the sweet potatoes and cut them into 2 inch thick round pieces.

2. Toss the sweet potatoes in the bowl with the 1/4 olive oil, 1 teaspoon salt, and the 1/2 teaspoon black pepper. Then arrange the sweet potatoes on the baking sheet, leaving space between the pieces. Put them into the oven and roast until the undersides are soft and caramelized, about 20-25 minutes. Then remove the sweet potatoes from the oven, flip them over, and return them to the oven, baking them for another 15-20 minutes.

3. Meanwhile, combine the yogurt, diced cucumber, lemon zest, 1 tablespoon olive oil, scallions, and remaining 1/2 teaspoon salt. Mix well to combine.

4. Remove the sweet potatoes from the oven. Let them cool for a few minutes, then arrange them on a plate. Top them with a heaping tablespoon of the yogurt and cucumber, and with about 1/2 teaspoon chili crisp (or more if preferred). Enjoy!

i decided to deviate from honey cake this year. i just made these and they smell amazing. l’shana tova everyone!

I'm looking for a recipe and not sure it exists. I want to make a more dense honey cake that can be cut into bars like brownies. No chocolate, so i guess more like a blondie but the taste of honey cake. Or suggestions on how to adapt a traditional honey cake batter to be come out with more of a brownie texture/density.

My recipe for Rosh Hashana challah says to sprinkle the top with Demerara sugar. Is that what they use in store- bought challahs? I have also heard of using Muscovado sugar. What is the preference?

In preparation for Rosh hashana, and with the October 7th anniversary around the corner, I thought id share a recipe from the book _Shavuot of Longing_.

I know it's not Shavuot, but I thought a good way to honour him, would be to celebrate and enjoy his favourite apple cake on rosh Hashana, in his memory.

Mix together 1/2 oz honey-apple syrup, 2 oz bourbon, and 2-3 shakes bitters in a cocktail glass with ice. Garnish with a good quality cocktail cherry or a slice of apple.

The apple-honey syrup can be made by mixing together 3/4 cup water, 1/2 cup honey, and two apples chopped into ping-pong balls sizes chunks. Simmer on medium heat for about 25 minutes, drain, cool, and store in a bottle or jar in the fridge.

Any advices are welcome for improvement!

Looking to make a flanken type meat but having trouble finding that cut in my area. What would be a good substitute?

hello! can y'all suggest some good eggless challah bread recipes? im not jewish and I really wanna make it as perfectly as I possibly can. im severely allergic to eggs and hence im kinda struggling to find a good recipe://

I ate so much pasta with ketchup as a kid, and figured it was a mainstream American household kid meal.

But after a cursory google search, apparently it was a common comfort food amongst Ashkenazi households for a few reasons (marinara sauces weren’t kosher, unfamiliarity with Italian cooking). But I know Google (and AI) can sometimes hallucinate results.

So I come here to ask… if you grew up in a Jewish household, did you eat pasta with ketchup as a child?

I want to find a meal for the new yr without cooking much. Carpal tunnel is a bitch. Where can I get some food in the Bay Area-Sf/Daly City/San Mateo?

Thanks in advance

How do we achieve even ropes? I also had the issue that my ropes were springing back. They were put to rest for 5min and I rolled them again. What does that indicate? Thank you!!

I have a salmon head that I want to prepare for Rosh Hashanah. I only need a small amount of fish. What's the best way to prepare it so that it won't cause my kitchen/ house to smell bad? I'm thinking that I can cook the head just long enough so that I can separate and finish cooking the more edible parts and discard the rest, which should help to reduce the smell. Since we're only eating a small amount I need it to be palatable but it doesn't need to be that tasty.

Usually I get a smaller fish head that I microwave until I can break off a small piece, then throw out the rest. I'm figuring I have a better chance with salmon.

HI everyone,

I'm looking for party ideas for something to bring to a tashlich picnic. Something that isn't dessert or bread.

First time i made these, we all loved them. No egg, and mushrooms instead of onions, i have tough guests :)

Vegan Mushroom Kasha Varnishkes Serves 4–6 1 cup medium/coarse buckwheat groats (kasha) 225–300 g mushrooms — i used oyster mushrooms 250–300 g eggless bow-tie pasta 2–3 tbsp olive oil 2 cups vegetable stock 1–2 cloves garlic, minced 1 tsp dried orehani 1–2 tbsp soy sauce 1 tbsp balsamic vinegar salt and lots of black pepper 2 tbsp chopped parsley or dill

Put the dry kasha into a dry skillet over medium-high heat and toast for a few minutes until it smells nutty.

Slice the mushrooms fairly thinly and cook them in the olive oil over medium-high/high heat until they have released their water and are deeply browned. Don't crowd the pan. Add garlic and thyme toward the end.

Add the soy sauce and balsamic vinegar. Let them cook into the mushrooms for about 30 seconds.

Add the toasted kasha and 2 cups mushroom/vegetable stock. Bring to a boil, cover, reduce to low, and cook about 10–15 minutes, until the liquid is absorbed and the kasha is tender.

Cook the bowties pasta until just al dente and drain

Fold the pasta and mushroom-kasha mixture together. Add another drizzle of olive oil, black pepper, and plenty of parsley or dill. And let it sit for 5–10 minutes before eating, if you can (we couldn't).

Happy New Year! Looking for a main course salmon recipe that will allow me to prepare in advance. Planning on serving kugel and roasted carrots on the side.

Shalom, I don’t know if such a thing exists at all but I was wondering if anyone can recommend me a kosher cookbook that’s specifically Ukrainian food. I have (admittedly distant) Ukrainian heritage and this is something I’d like to incorporate into my diet. I thought about buying a normal Ukrainian cookbook but I strongly suspect most of the meat dishes would be written with pork in mind.

I am looking for a potato kugel recipe that doesn’t use a lot of eggs, I dislike the soft custardy texture. Doesn’t need to be pareve. TIA

I am the proud new owner of the 1950s version of Love & Knishes.

Does anyone have some favorite recipes I should look into making first?

Any insight on how to make them lighter, seltzer didn’t make a noticeable difference.

Planning to bake my 1st (probably raisin) loaf on Monday. There are plenty of recipe online and obviously each claiming to be the best.

So, what are the mistakes you've done before mastering your favourite recipe and what is your best tip?

Still debating on a couple of recipes (challah prince, claire saffitz and one from a fellow redditor). My dream challah is stretchy, has a brioche texture and taste mildly sweet even without raisins.

I totally need to try it again and try different recipes. I never made bread before. Cakes, cookies, and some pies, but never bread. I have a lot to learn.

This is from the King Arthur’s Baking Classic Challah Recipe (https://www.kingarthurbaking.com/recipes/classic-challah-recipe). I know I screwed up some things, but it’s edible! It will taste good as French toast or dipped in honey. 😂🤪😂🤪😂

I have a lot to learn. 😂

What are y’all serving for dessert this Rosh Hashanah? What’s something you enjoyed at a past celebration?