Rosh Hashanah, the Jewish new year, is my favorite holiday to cook for, mostly because it's a great opportunity to put honey and ripe fruit in everything. This is what I'm serving Sunday, for Erev Rosh Hashanah dinner. L'Shanah Tovah! Let's party like its 5776.
  1. Flatbread with lox, creme fraiche, lemon, dill, and black pepper, for the appetizer.
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    Roll a batch of pizza dough ( http://bit.ly/1Mjg5LC ) out into a large circle. Brush with olive oil, bake at 400 until crisp (about 12 minutes), and top with lox, creme fraiche or sour cream, lemon, dill, and black pepper. Cut into pieces and serve.
  2. Honey whole wheat challah
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    I'll braid it into a circle and top it with sunflower, pumpkin, and sesame seeds. Recipe: http://bit.ly/1FEbMCO
  3. Kale salad with tart green apples and pistachios. Poppy-cider vinegar dressing.
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    All that sweetness needs a slightly bitter salad to balance it.
  4. Jalapeño honey chicken
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    The hot pepper cooks down a bit, rendering it spicy, but not overly so. The honey coats the chicken and makes an outrageously crisp, crackly skin, which gives way to its juicy meat beneath. Also, subtly suggests that the new year be a little spicy and hot, in addition to being sweet. Recipe: http://bit.ly/1FoA8Ba
  5. Hidden fig honey cake
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    I sink whole figs into this coffee-laced honey cake. As the cake cooks, the figs turn jammy and the cake's edges caramelize. It's important to distribute the figs in a way so that each square of cake you serve has at least one fig in it. Recipe: http://bit.ly/1FEi5WV
  6. Apples with honey, obvs
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    May it be a good and sweet year!