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Daily Dish

Rosh Hashanah recipes from the Test Kitchen

By Betty HallockDeputy Food Editor 
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In this week’s Food section, cookbook author Phyllis Glazer writes about Rosh Hashanah:

It doesn’t matter whether you were born in Brooklyn or Borneo — if you’re Jewish you’ll probably include honey on your shopping list for Rosh Hashanah, the Jewish New Year, which begins on the evening of Sept. 28.

But think beyond the uniquitous spiced honey cake. Glazer’s Rosh Hashanah recipes include chicken stuffed with brown rice and grapes, fruit ‘carpaccio’ with honey, lime and ginger sauce, smoked fish salad with honey and dill, and her honey challah.

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And a gallery of additional recipes walks you through pomegranate beet salad, artichoke hearts with harissa, tomato cilantro soup with Syrian meatballs, honey chocolate marble cake (pictured above) and more.

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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