This is the guide I wish I'd had my first year hosting Rosh Hashanah on my own. Everything in it comes from years of experience: the traditions I grew up with, the ones I've come to love from other Jewish tables, my favorite challah recipe, and a menu that's fed six people and thirty-six people using the exact same approach.
Rosh Hashanah is built around sweetness on purpose, and I wanted this guide to feel the same way. It’s not a checklist, but something closer to sitting at my table while I tell you how the night actually comes together.
Inside, you'll find:
The traditions and rituals that shape the evening
My favorite round challah, including the braid I use every year and a honey wreath variation
What I have ready before a single guest walks in the door
A Rosh Hashanah cocktail, built to batch ahead so you're never mixing drinks to order
How I handle guests who want to bring something, and how to steer it well
Scaling a menu for any table, six people or thirty-six
Feeding a table with real dietary range, course by course, without cooking a second meal
Apples and honey, dressed up a little
The full menu I actually serve, with the cookbooks it comes from
A companion planner template built around your own kitchen, so you know what needs the oven and when, before the day of
Wishing you a sweet and easy new year, literally and figuratively.
This is the guide I wish I'd had my first year hosting Rosh Hashanah on my own. Everything in it comes from years of experience: the traditions I grew up with, the ones I've come to love from other Jewish tables, my favorite challah recipe, and a menu that's fed six people and thirty-six people using the exact same approach.
Rosh Hashanah is built around sweetness on purpose, and I wanted this guide to feel the same way. It’s not a checklist, but something closer to sitting at my table while I tell you how the night actually comes together.
Inside, you'll find:
The traditions and rituals that shape the evening
My favorite round challah, including the braid I use every year and a honey wreath variation
What I have ready before a single guest walks in the door
A Rosh Hashanah cocktail, built to batch ahead so you're never mixing drinks to order
How I handle guests who want to bring something, and how to steer it well
Scaling a menu for any table, six people or thirty-six
Feeding a table with real dietary range, course by course, without cooking a second meal
Apples and honey, dressed up a little
The full menu I actually serve, with the cookbooks it comes from
A companion planner template built around your own kitchen, so you know what needs the oven and when, before the day of
Wishing you a sweet and easy new year, literally and figuratively.
