On Rosh Hashanah we re-enthrone the Sovereign King in order to perpetuate the ancient world order. But what happens when this particular male-dominant, top down world order is reversed?

Though still in the month of Elul, we are approaching Rosh Hashanah, the Jewish New Year. We are leaving 5772 behind and will soon enter 5773.

One recent summer weekend, my life—or my awareness of its imperatives—underwent a radical shift. My 28-year-old son was away at the beach with friends.

There’s a spot in the morning Shacharis service that reminds us that honey can’t be added to any offering.

Last week, JWA asked: Who do you choose to inspire and guide you, your community, and the world, this New Year?

Apples are a central component on Rosh Hashanah tables, from the honey dipped apples eaten at the beginning of the evening meal in the hope that they will help bring about a good and sweet new year, to the apple cake eaten at the end of a meal. Thinking about all the apple-eating that happens on this holiday, I couldn’t help but notice that more often than not apples are used in the dishes that grace the dessert table. However, while flipping through Joan Nathan’s latest cookbook Quiches, Kugels, and Couscous (I think this is definitely one of my favorite cookbooks at the moment) my assumptions about apples and desserts were dispelled when I saw the recipe for Rosh Hashanah Chicken with Cinnamon and Apples from Metz. I got extremely excited about this dish and I knew that I had to make it seeing as apples don’t often make it into the savory dishes that I cook.

Last week, I received an invitation to attend Fall... In Love With Fashion, billed as "a fun and chic night of fashion at Northshore Mall complete with runway fashion shows, hors d'oeuvres, cocktails & much more!" Sounds fun, right? I thought so, too, & was planning to attend - until I realized that the event falls on September 29th, which is Rosh Hashanah, one of the holiest of Jewish holidays.

The first thing you should know about making challah is this: DO NOT BE AFRAID! I find that many people are intimidated by the thought of making their own challah.

Feasting is a central component to the celebrations of many, if not most, of the holidays on the Jewish calendar.

I made my first batch of kreplach, noodle dough containing ground meat usually found in chicken soup, in 1972, with my very Greek friend Mary Mastrogeannes, when I was fourteen.

Not only is it almost the beginning of a new year, but the weather is beginning to change and the tomatoes, zucchini and corn that have been so plentiful over the summer are being replaced by squash, apples, pears, figs and a multitude of other autumn fruits and vegetables. The availability of all this fantastic produce has made the High Holidays one of my favorite times on the Jewish calendar to be cooking. This is especially true for Rosh Hashanah, when the food symbolism of the holiday necessitates the use of seasonal fruits and vegetables.

Honey is an integral element on the Rosh Hashanah table and in thinking about what to write about for my posts about foods to serve during the upcoming New Year celebrations, I knew I had to include a dish in which the main ingredient consisted of this golden sweetener.