Rosh Hashanah is quickly approaching. Try these super flavorful recipes for your new year meals. Each recipe pairs savory ingredients with sweet ones to create depth of flavor yet a reminder that the year should be sweet.

Fennel and Carrot Soup

Fennel and Carrot SoupServes 6

  • 6 tablespoons margarine, divided
  • 1 large fennel bulb, thinly sliced
  • 1 small onion, thinly sliced
  • 2 carrots, peeled, chopped
  • 1 small Yukon Gold potato, peeled, halved
  • 2 sprigs thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 4 cups vegetable broth
  • ¼ cup coarsely chopped roasted chestnuts from a jar
  • ¼ cup Tofutti sour cream

1 tablespoon pure maple syrup or honey

Heat 4 tablespoons margarine in a large heavy pot over medium heat. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45 – 60 minutes (this will give them deep flavor).

Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8 – 10 minutes. Let cool slightly. Remove herbs.

Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.

Heat remaining 2 tablespoons margarine in a small saucepan over medium. Add chestnuts and cook, stirring often, until it is browned and chestnuts are toasted, about 4 minutes.

Mix Tofutti sour cream and maple syrup in a small bowl. Serve soup topped with maple cream and chestnuts.

Do Ahead: Soup can be made 3 days ahead. Cover and chill.

Steak Salad with Honey Horseradish Dressing

Steak Salad with Honey Horseradish DressingServes 6

Horseradish Dressing

  • ½ cup Tofutti (non-dairy) sour cream
  • 3 tablespoon prepared white or red horseradish
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon honey
  • 1 teaspoon red wine vinegar
  • Kosher salt and freshly ground black pepper

Steak Salad

  • 2 tablespoon olive oil, divided
  • 1 1-lb. grilling steak, hangar steak, or skirt steak
  • Kosher salt and freshly ground black pepper
  • 12 ounces fingerling potatoes, thinly sliced
  • ½ English hothouse cucumber, thinly sliced
  • 6 radishes, cut into thin wedges
  • 2 cups greens (such as arugula or torn Bibb lettuce leaves)

For the dressing: Whisk Tofutti sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

For the steak: Heat 1 tablespoon oil in large skillet, oer medium high heat .Season steak with salt and pepper. Cook for 5 – 8 minutes or until desired doneness. Let steak rest 10 minutes. While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8 – 10 minutes.

Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, and lettuce.

Sweet and Savory Oven Baked Ribs

Sweet and Savory Oven Baked RibsServes 6 to 8

  • 5-pounds beef ribs
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons paprika (sweet, hot or smoked, whichever variety you prefer)
  • 3 tablespoons chili powder
  • 1 tablespoon onion powder
  • 1 ¼ tablespoons kosher salt
  • Chipotle powder or ground red pepper (cayenne) to taste
  • ½ teaspoon ground black
  • To finish: 2 teaspoons cider vinegar

Heat oven to 200°F. In a medium bowl, combine all of the spices and seasonings. On a piece of heavy-duty aluminum foil large enough to wrap around your ribs, place rack of ribs, meatier side up. Sprinkle half of spice rub over rack, patting it on generously, including the sides. Carefully – it can help have a second person hold the foil down while you lift the rack – flip the rack of ribs back onto the foil so that they’re now meatier side down. Pat on remaining rub. Tightly fold the foil to seal packets.

Set a metal rack (a cookie cooling sheet works well here) over a baking sheet and place foil-wrapped ribs on top. Bake for 4 hours, then reduce temperature to 175°F for 2 more hours, or until a fork easily penetrates the meat.

Open packet of ribs very carefully and pour accumulated juices into a saucepan. Bring the saucepan to a full boil and reduce the mixture until it becomes thicker, syrupy and will coat a spoon – usually by at least half. Stir in vinegar.

Meanwhile, cut the ribs apart and spread them on a serving tray. For extra caramelization, you can spread them back on their baking sheet and broil for a couple minutes.

Serve ribs with sauce on the side.

Delicious Classic Apple Cake

Delicious Classic Apple CakeServes 18

Apple Mixture:

  • 6 medium sized apples, Macintosh or Braeburn if possible
  • 1/3 cup honey or ½ cup sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons lemon juice

Cake:

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/3 cup orange juice
  • 3 teaspoons baking powder
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • Garnish: powdered sugar and baby apples

Place the oven rack in the lower third of the oven and preheat the oven to 350 F. Grease a ten-inch angel food cake pan. Set it aside.

For the apple mixture: Peel, core and slice 4 of the apples into 1/4" thick slices. Core, but do not peel, the last 2 apples, and slice into 1/4" slices. In a medium sized mixing bowl, toss all the apples with the honey or sugar, cinnamon and lemon juice very gently, until coated. Reserve the slices which are not peeled in a separate bowl.

For the cake: In an electric mixer, combine the flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt. Increase the speed to medium-high and mix until well-blended, about 2 minutes. Pour 1/3 of the batter into the prepared pan, and smooth the batter. Arrange ½ of the peeled apple slices over the batter (being very careful not to let the apple slices directly touch any part of the pan, as it with stick to the pan and be problematic when the cake is cooked). Cover this apple layer with ½ of the remaining batter, and smooth the batter. Arrange the rest of the peeled apples over the batter. Pour the remaining batter over this second apple layer, and smooth this final layer of batter. Arrange the unpeeled apple slices over this batter, creating a fan of slightly overlapping slices that go all around the center of the tube pan. If there is any cinnamon juice left over from the apple mixture, drizzle it over the apple fan. Place the cake pan on a square of heavy aluminum foil (fold up the edges of the foil to form a tiny pan, thus preventing any juice that may leak out of the pan from dirtying your oven), and place it in the oven to bake for 75 to 85 minutes, or until a toothpick tester inserted into the center of the cake comes out with moist crumbs.

Remove the cake from the oven and place it on a rack to cool for 10 minutes. Gently release the cake from the sides of the pan with a small thin knife, if it appears to stick, and then remove the sides of the pan. Allow the cake to cool, with the center piece still in place, until room temperature before gently releasing and then removing the center piece. Place the cake on a cake stand. Immediately before serving, sift powdered sugar over the cake. Place some tiny apples or crab apples at the base of the cake for a garnish