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  • Celebrity chefs share their Rosh Hashanah recipes

    (JTA) — Rosh Hashanah, the Jewish New Year, gives Jews a sense of change and new beginnings.  One of the ways to signal that renewal and optimism is to engage our senses: We listen to the shofar, the clarion call of the season, and we eat symbolic foods, such as round challah (representing the cyclical nature of life)…

  • Lior Lev Sercarz’s spiced honey cake recipe

    Lior Lev Sercarz is the owner of La Boite, an upscale spice shop in New York, and author of “The Art of Blending” and the forthcoming “The Spice Companion.” “Rosh Hashanah has always been about family for me, and this honey cake is my take on a favorite food from my childhood from around this…

  • Itta Werdiger Roth’s pomegranate chicken recipe

    Itta Werdiger Roth, “supper-club impresario,” is the founder of the Brooklyn pop-up restaurant The Hester. “Pomegranates are not only in season but they are also one of the symbols of Rosh Hashanah,” Roth said. “It’s a win-win situation!” POMEGRANATE CHICKEN (Courtesy of My Jewish Learning) Ingredients: 1 whole chicken 1 pomegranate 2 cups Pom (or…

  • Nir Mesika’s braised short ribs with squash puree and roasted corn salad recipe

    Nir Mesika is the founder and executive chef at Timna, a modern Israeli restaurant in New York that was dubbed the “best new restaurant of 2015” by USA Today. Growing up in northern Israel, in Mesika’s family, Rosh Hashanah was all about his mother’s short ribs. What makes it special, he said, is that “the family…

  • Rabbi Hanoch Hecht’s dessert tzimmes recipe

    Rabbi Hanoch Hecht, “Chopped” competitor Hecht, a Chabad rabbi in Rhinebeck, New York, chose tzimmes, a traditional sweet stew made of carrots. Carrots, Hecht explains, are called “merren” in Yiddish, which also means “increase.” “The very fact that its name connotes increase makes it auspicious to eat carrots during the New Year,” he said, “as it…

  • Alon Shaya’s challah recipe

    Alon Shaya, executive chef and partner at New Orleans restaurants Domenica, Pizza Domenica and Shaya, and named best chef in the South by the James Beard Foundation For Shaya, challah is central to the Rosh Hashanah festivities. “I love keeping our traditions alive,” he said. “Challah is such a key part of the celebration — both as…

  • Jeffrey Yoskowitz’s herbed gefilte fish recipe

    Jeffrey Yoskowitz, co-founder, with Liz Alpern, of the Gefilteria, and co-author of the forthcoming cookbook “The Gefilte Manifesto.” “Homemade gefilte fish became such a staple for me at the Rosh Hashanah table that when my grandmother stopped cooking and the local deli closed, I began preparing the holiday delicacy for my whole family,” Yoskowitz said. “It wasn’t…

  • Joan Nathan’s Chicken Soup with Matzah Balls recipe

    Joan Nathan, author of 10 cookbooks, including “Jewish Cooking in America” For Nathan, it’s all about the chicken soup. This recipe is courtesy of her 103-year-old mother, Pearl. Nathan explains the recipe is a bit of a mashup of various cultures: “She loves getting chicken specials, and [she] also loves dark meat, so she adapted…

  • Andrew Zimmern’s chopped liver recipe

    Andrew Zimmern, chef, writer and creator/host of the Travel Channel’s “Bizarre Foods” franchise The dish that defines the TV host’s Rosh Hashanah table is his grandmother’s chopped liver. “Nothing signals the turn of the season more than our Rosh Hashanah family meals,” Zimmern told JTA. “I make my grandmother’s recipes at our Seder and then I don’t cook…

  • Book about mental illness — created by a Jewish father and son — wins National Book Award

    “Challenger Deep,” written by Neal Shusterman and illustrated by his son Brendan, explores a teen’s descent into schizophrenia.