If you're Jewish, happy new year and l'shana tova! If you're not Jewish, you can still enjoy this week's roundup of Rosh Hashanah-themed food blog posts, and perhaps learn a little something new along the way.
Voracious: At our sister paper in Seattle, food critic Hanna Raskin asked the Washington Apple Commission which apples they'd most recommend for Rosh Hashanah. Apples and honey are two of the most traditional foodstuffs consumed during the holiday, and Raskin prefers to keep it simple.
New York Times: However, if keeping it simple isn't in your vocabulary, the Times has a nice roundup of high-brow recipes with which you can impress your friends and family during Rosh Hashanah.
Good Cheap Eats: On the other hand, if you're on a budget this year, Good Cheap Eats (along with help from Kosher On a Budget) shows you how to make an inexpensive but beautiful braided challah.
Esquire: Gail Simmons, host of Top Chef: Just Desserts and a judge on regular old Top Chef, shows off her own 10-course Rosh Hashanah meal this year, complete with an appropriately delicious-sounding honey cake with baked apples, creme fraiche and salted caramel sauce.
Serious Eats: Food writer Arthur Schwartz himself says that he's not quite sure how cooking brisket became synonymous with the Jewish new year, but here's his best brisket recipe nevertheless.
Eating Our Words: Finally, here's a blast from our own past, when Nishta Mehra taught us about popular Rosh Hashanah foods. This post is most timeless, however, for its inclusion of a song that I'm pretty sure is called "Rabbi Crunk."
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