Rosh Hashanah

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Russets are ideal for this latke recipe. Their high starch content means you won't need flour to bind the pancakes.

Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.