Who can believe Rosh Hashanah is over? With Yom Kippur just around the corner, that means Sukkot is approaching too.

There’s a little less cooking this year, since all those Yamim Tovim are on Shabbat- but there’s no way around the planning. So we prepared a fantastic menu for you to use for Yom Tov.

It may look overwhelming, but you can certainly use this as a guide to suit your Yom Tov needs. There’s no need to prepare more food than necessary! Check out this link to help guide you.

Use this menu to ease your stress and make this a beautiful Yom Tov. Chag sameach!

Friday Night, September 29

Soup: Creamed Sweet Potato Soup from the Nitra Cookbook

Fish: Sweet Bourbon Salmon by Rebecca Sova

Bourbon salmon is an easy and delicious dish that is not really alcoholic. The alcohol from the bourbon gets “cooked out,” leaving behind only the distinctive flavor.

Appetizer: Date Syrup-Glazed Eggplant by Erin Grunstein

Main: Spare Ribs with Parsnip Mash by Michal Frischman

Parsnip is a good alternative to mashed potato in this dish, which would otherwise be very heavy and filling for an appetizer. Plus it looks like mashed potatoes, so even picky eaters may unwittingly give it a shot (and love it!).

Dessert: Heaven in a Cup Dessert by Rivky Kleiman

Shabbat Day, September 30

Appetizer: Tongue Spring Rolls by Rivky Kleiman

My inspiration for this fabulous appetizer was my mother’s famous tongue polonaise. I thought, Why not modernize an old classic while stretching an expensive piece of meat? Definitely a win/win any way you look at it.

Main: Chicken with Grilled Peach Dressing by Sandy Leibowitz

This is one of those meals that really makes you go hmm! The dressing is light and refreshing—perfect for a summer dinner or even for lunch. It also tastes great at room temperature over some mixed greens.

Salad: Portobello Mushroom Jerky and Pomegranate Salad by Chanie Nayman

Candying the portobello mushroom strips creates a mushroom jerky that is irresistible — the true star of this salad. You can change up the components in the salad, using whatever’s in your fridge. You’ll be making this jerky again and again.

Dessert: Egg-Free Chocolate Mousse by Miriam Pascal

Chocolate Mousse is one of those basic recipes that we all need to have up our sleeves. When creating a great recipe to share in this book, I listened to my readers’ frequent request: They want an egg-free chocolate mousse. Well, here you go — no eggs, but still delicious!

Saturday Night, September 30

Fish: Blackened Tilapia by Sina Mizrahi

It’s no wonder tilapia is one of the most highly consumed seafoods in America: mildly flavored and relatively inexpensive, the fish is a practical and appealing choice.

Appetizer: Savory Crumbed Vegetable Bake by Faigy Grossman

I love the savory taste that the mustard adds to these crumbed veggies; a salty spiciness that had me reaching for doubles and triples and… Oops — the bowl was empty!

Main: Simple Rib Roast by Adina Schlass

Sometimes the best cut of meat needs minimal ingredients and prep time. Less is more here!

Dessert: Fruit-Studded Pavlova Desserts by Esther Ottensoser

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit.

Sunday, October 1

Soup: Creamy Carrot Soup by Chaya Braver

The secret is soy milk! It gives the soup the most amazing creamy texture, without using any cream.

Appetizer: Saucy Asian Meatballs by Zehava Krohn

Besides for the upgraded flavor, one of the best parts of this recipe is that these meatballs bake in the oven, making them an easy dish to cook and serve. They’re also versatile and work either as a weekday main or pretty appetizer.

Main: Chicken Steaks with Golden Berry Orange Gremolata by Estee Kafra

I love golden berries. Or physalis. Or Cape gooseberries. Whatever you call them, their strong citrus and floral flavor make a great accompaniment to chicken and fish.

Dessert: Lotus Ice Cream Sandwiches by Gitty Friedman

A delicious, bite-sized dessert that’s sophisticated enough for the adults and yummy enough for the kids.

Friday Night, October 6

Appetizer: Spicy Sweet Potato Pie from the Dining In Cookbook

This wonderful pie is a delicious addition to your special-occasion buffet or your Yom Tov table!

Main: Chermoula Marinated Lamb Chops by Michal Cohen

A fabulous spice-rubbed rack of lamb full of flavor with just half a teaspoon of honey. Truly a showstopper for your holiday table!

Salad: Lemony Farro and Lettuce Salad by Faigy Grossman

My daughter and I had fun adjusting the flavoring for this unique and satisfying salad. With notes of mint and parsley, along with healthful kasha and savory roasted butternut squash, it satiates while being enjoyed down to the last bite!

Dessert: Cinnamon Knots by Brynie Greisman

Here I use the zest of an etrog to add an extra punch of flavor. If it is not etrog season, replace it with the zest of one lemon.

I first saw these at a bris my friend H.D. made for her grandson. She set out a beautiful sweet table with many of her homemade delicacies and mini brown shopping bags to pack them up in (how practical and thoughtful!). I brought home samples for my kimpeturin daughter, who raved about them. I knew I had to get the recipe, and here it is for all of you! The cinnamon/sugar mixture is on the outside, which gives it crunch and extra flavor. They’re easy to make, yet so impressive. They freeze well too.

Shabbat Day- Shemini Azeret, October 7

Fish: Teriyaki Salmon Chunks with Zesty Mushrooms by Leah Barzel

A light, Asian-style appetizer with a kick.

Appetizer: Green Beans Go Gourmet by Faigy Grossman

I tried out this fantastic vegetable side dish when my sister came for Shabbos with her family, and what a hit it was! They all insisted that this one is definitely Family First quality. So here you have it; gourmet tasting and too, too easy — how can you resist?!

Main: Family-Favorite Chicken Nuggets with Sweet-and-Sour Dipping Sauce by Bassi Gruen

I’m blessed with amazing sisters-in-law who are also excellent cooks on both sides of the family. These delicious chicken nuggets are from my husband’s sister Leah. They’re flavorful and crispy, and a welcome break from cold cuts at the Shabbos morning seudah. I usually double this because there’s so much noshing on Friday afternoon as they’re fried… You can just serve the nuggets with sweet chili sauce, but if you have the time, this homemade dipping sauce is worth the minimal effort.

Dessert: Peanut Chew Ice Cream Pie by Esther Ottensoser

Peanut chews are one of those foods that most people really enjoy eating. Paired with ice cream … what could be bad?! Take a look at these four different ways to serve it (also see Peanut Chew Ice Cream Slices, Peanut Chew Bowls with Ice Cream, and Peanut Chew Bars with Ice Cream in Martini Glasses). Whichever way you choose, it will definitely be your pièce de résistance!

Motzei Shabbat, Simchat Torah, October 7

Soup: Creamy Broccoli Soup by Ashira Mirsky

This dairy-free broccoli soup, purèed with cauliflower and potatoes, is a great winter dinner!

Appetizer: Eggplant Carpaccio by Faigy Murray

You will need a lot of Challah for this one! I am a dip lover! I like to bring many different kinds to the table, and this is my latest one. It’s so incredibly easy to make and looks beautiful. Sometimes I even leave it as is in the eggplant. Or I scoop it. Whatever I am in the mood of.

Main: Traditional Stuffed Cabbage by The Peppermill

Every culture and cuisine has its own name for this familiar dish. No matter what you call it, our recipe wins rave reviews!

Dessert: Chocolate Lava Cake by Faigy Grossmann

I may or may not know a thing or two about needing to make dessert at the eleventh hour. But if you’re one of those who has Yom Tov meals lined up in your freezer four weeks before Rosh Hashanah, don’t turn the page yet. Chocolate lava cake (also called molten chocolate cake or just lava cake) is the perfect dessert whether you only have 20 minutes until Shabbat or you’re preparing a month in advance. It takes under 20 minutes to make, uses basic ingredients, and looks like restaurant fare when plated just right.

Sunday – Simchat Torah, October 8

Appetizer: Stuffed Hasselback Sweet Potatoes by Erin Grunstein

My friend Rivky from @spinachnspice shared a hasselback sweet potato recipe, which inspired this recipe here. And it’s kosher for Passover!

Main:Skirt Steak Lettuce Tacos by Sara and Yossi Goldstein

Salad: Winter Green Salad by Brynie Greisman

Bursting with color, flavor, and texture, this salad has it all. We had the photo shoot for this on Chanukah, and the very next day I had a get-together with friends. I brought this salad along, and everyone went nuts over it. I took home an empty bowl! The dressing can be made a few days in advance, and you can even cut up the veggies the day before, if desired. Guaranteed to be a hit! Thanks, G.A.

Dessert: Chocolate-Peanut-Butter Pie by Brynie Greisman

This pie takes about 5 minutes to make and is very rich and luscious. I made it for Succos and everyone adored it. Chocolate and peanut butter are always a winning combo, and one of my favorites, unfortunately! The photographer thought it was heavenly!!!! A sliver of this satisfies anyone’s sweet tooth. Thanks Rachel K.

Originally published September 2020. Updated and improved September 2023.