High Holidays

This soup, made from fresh tomatoes, has a lot going for it: You can make it ahead by four or five days; you can enrich it with dairy or nondairy milk or cream if you wish; and it’s delicious either hot or cold.

A specialty from the eastern part of Romania, turte is similar to Greek baklava, but it’s made with almonds instead of walnuts and drenched with a thick sugar syrup instead of honey.

Some people think of short ribs as rustic fare. But they are an ideal choice for the High Holidays – and not just because of the honey representing a sweet New Year.

Coffee and orange juice enhance the flavor in this honey cake recipe from The Classic Catering People.

Take your roasted chicken up a level by serving it on a bed of homemade ratatouille with this recipe from The Classic Catering People.

Add a new twist to your High Holidays menu with this arugula and cippolini salad recipe from The Classic Catering People.

Cooking for the High Holidays doesn’t have to mean trotting out the same old recipes. This recipe from The Classic Catering People blends tradition with innovation.

Ilana Meiller shares her recipe for vegan apple maple syrup cornbread muffins — perfect as a snack, breakfast or as a side with your holiday meals.