How Andrew Zimmern Remixes His Rosh Hashanah Dishes

September 27 is the last night of Rosh Hashanah, the Jewish New Year. Many who celebrate might be heating up leftovers from this weekend's festivities, while others will be spending the day braiding challah and pulling out all the stops for a final-day feast. As with other Jewish holidays, the foods eaten on Rosh Hashanah are steeped not only in cultural tradition, but also stories from the Torah. While Passover, for instance, is spent around seder plates whose dishes represent the events leading up to the Israelites' escape from slavery in Egypt (via History), the sweet fruits traditionally eaten during Rosh Hashanah take on more general — but also significant — meanings.

Many Jewish households express their desires for "a sweet year" by dipping apples in honey. Some celebrants might include dates, string beans, beets, pomegranates, and even fish heads in their Rosh Hashanah suppers (per My Jewish Learning). While many might simply eat these things alongside their Rosh Hashanah brisket, chef and TV host Andrew Zimmern has other ways to honor the holiday's traditions come dinner time.

Apples and raisins find their way into roast chicken and noodle kugel

Andrew Zimmern appreciates Rosh Hashana for its meaning and its menu. As the chef shared on Instagram, it "is a time for reflection and repentance... but it probably doesn't surprise you that my favorite part is the food." He also shared photos of his favorite recipes, adding the caveat that he "[doesn't] keep kosher." If you followed Zimmern's secret to the perfect matzo ball soup, you might be glad to know that the chef's website features family recipes (some of which are kosher and some of which are not) that serve as unique ways to incorporate traditional fruit into Rosh Hashanah meals. "To honor tradition, I like to cook dishes ripe with raisins, apples, honey, and pomegranate alongside [...] roasted chicken and noodle kugel," he says.

Since apples and honey are front and center in the holiday, Zimmern likes to braise duck legs in apple cider and honey or star them in a "caramelized" apple tarte Tatin. He says his grandmother's chopped chicken liver recipe is an absolute must for the holiday. Though, perhaps that's because chopped chicken liver happens to be his "favorite thing in the whole world." For those who want to celebrate Jewish cuisine this week, Zimmern's recipe for braised brisket is another dish that could easily welcome a side of stewed apples and raisins.