The chicken is immersed in a honey, citrus, and chili-infused marinade, and then roasted on a sheet pan with carrots and dates.
Serving Size: 4-6
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Baked apples are incredible for breakfast. There, alongside a stack of pancakes, their cozy, wrinkly exterior and elemental sweetness taste right at home.
During Rosh Hashanah, when apples are at their seasonal and symbolic peaks, they are even better. Most importantly for hurried weekday mornings, or leisurely holiday ones, baked apples’ flavor intensifies overnight in the fridge and they are delicious cold or at room temperature, which makes them the perfect make-ahead breakfast or brunch dish.
You can serve baked apples with yogurt, because that’s what you are supposed to do at breakfast time. Or, serve them with ice cream because you’re an adult, and you can à la mode any time you want. Either way, it will get your morning, and the Jewish New Year, off to a very sweet start.
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Romanesco and regular cauliflower, sweet potatoes, and brussel sprouts are roasted together for a colorful holiday side dish that serves 12. Drizzle the vinaigrette over the vegetables and sprinkle with pomegranate seeds just before serving.
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Chicken breasts are roasted with carrots, prunes, and onions for a sweet and savory main course. This quick recipe can be ready in 45 minutes, giving you ample time to prepare the rest of your Rosh Hashanah holiday dinner.
Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise. Cut on the diagonal into 1/2-inch chunks.
PREP: 15 MINS
TOTAL TIME: 45 MINS
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Celebrate Rosh Hashanah with this easy white wine-based cocktail, which is made with two ingredients traditionally served on the Jewish New Year. It has a healthy dose of pomegranate juice — which comes from the many seeds that represent a fruitful year — and a taste of honey, a symbol of the wish for sweetness in the days to come.
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Kugel is one of those words that doesn’t really have a good English translation. It’s not quite a casserole, or a pudding, but those are probably the closest descriptions.
Traditionally kugels were fried, and since most frying pans are circular, the kugels came out round, which is where the name comes from. Nowadays, kugels are typically baked in square or rectangular pans.
This is a brown rice kugel that is tasty, nutritious, and gluten-free. It’s similar to rice pudding, but a little more solid so you can cut it into pieces.
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