Rosh HaShanah (Jewish New Year) 2013/5774; Favorite Recipes Recap

These are some of my favorite Rosh HaShanah recipes that I've posted over the years. This small sample encapsulates the way we celebrate the holiday. Bringing the essence of the fusion of cultures that we are to our Rosh HaShanah table. You have here from top left, clockwise, from the NYT Apple Bourbon Bundt Cake, my newly adopted Rosh HaShanah boozy dessert. Artichoke Bottoms Filled with Carp 'Meatballs' in Ouzo and Fennel Sauce, a delicious departure from gefilte fish and to change things around from my staple spicy Moroccan fish. My mom's original, Lamb Biryani is quite a feast. Probably the best biryani I have ever tasted. I of course make it nut-free. Last but not least, a sensational Golden and Red Beet Tartare with an Apple Cider and Dill Vinaigrette as a prelude to your holiday meal festivities.

I can't celebrate this year's early bird, Rosh HaShanah (The Jewish New Year/5774), on the eve of September 4th, 2013/5774 without my classic round Honey Challah loaves. Kick it up a notch with my Quince Honey Challah Knots which appear in the Washington Post Cookbook.