Rosh Hashana: Recipes from the L.A. Times Test Kitchen

Fragrant chicken with figs. Recipe

Apple strudel in the round -- it’s easier to make than it might look. Recipe

Recipe: Carrot and pomegranate soup

Apple spinach salad. Recipe

Pears in pomegranate wine with honey and lemon thyme. Recipe

Butternut squash with sweet spices. Recipe

Stuffed sweet peppers with rice and currants. Recipe

Apple and honey sorbet with pomegranate sauce. Recipe

Chicken thighs with honey, olives and oregano. Recipe

A Rosh Hashana main dish could be chicken marinated with pomegranate molasses, honey and spices and stuffed with brown rice. Recipe

Quick coucous with a dried fruit and almond garnish. Recipe

Honey challah, the traditional egg bread for the Jewish Sabbath. Recipe

Black-eyed peas with leeks and chard. Recipe

Smoked fish salad with honey and dill. Recipe

Apple date honey cake with sweet sesame sauce and sauteed apples. Recipe

Tilapia with sweet peppers, saffron and garlic. Recipe

Fruit carpaccio with honey, lime and ginger dressing. Recipe  (Kirk McKoy / Los Angeles Times)

Beet-pomegranate salad. Recipe.

Won’t this smell good while it’s baking in the oven? Recipe

This salad gets a touch of smokiness from paprika. Recipe

Cilantro tomato soup with Syrian meatballs. Recipe

This magical honey cake is even richer if allowed to sit for a few days. You can make it up to a week ahead of time. Recipe

This dish simmers for hours until it’s fork-tender. The hands-off cooking time makes it a nice dish to serve when company is coming. Recipe

Two-toned honey chocolate marble cake. Recipe

Rubuh’ (Roast veal stuffed with ground spiced beef and rice). Recipe