Liza Schoenfein discusses her recent exploration with honey cake recipes leading up to the High Holy Days.

This recipe offers a gluten-free twist on the traditional Rosh Hashanah honey cake by incorporating Italian plums for a seasonal flavor.

The article discusses the decline of the Israeli Left, questioning whether its focus on international issues led to its demise instead of addressing domestic concerns.

The author recounts their personal struggle with reciting the prayer Unetaneh Tokef after the tragic death of their mother, feeling conflicted by its perception of God as punitive.

Beekeeper Liane Newton, who runs nycbeekeeping.org, ensures the well-being of bees for Rosh Hashanah honey by providing resources for urban beekeepers.

The author reflects on their conversion to Judaism and the significance of the High Holy Days since their mikvah immersion five years ago.

Celebrate the Jewish New Year with a festive Manischewitz Fizz cocktail, featured by VinePair in a series of Rosh Hashanah-themed drinks using the beloved red wine.

Shahar Shamir, inspired by his childhood love for halva, created Brooklyn Sesame, a deconstructed halva spread with various flavors.

Amichai Lau-Lavie, the spiritual leader of Lab/Shul, explores the tradition of acquiring new items for Rosh Hashanah in Prepent 5774.

The text explores the connection between bees, sexual energy, and Jewish sexual laws, particularly around abstinence and intention in sexual engagement.

The article discusses the significance of challah and its variations for different Jewish communities.

'Ottolenghi: The Cookbook' by Yotam Ottolenghi and Sami Tamimi offers innovative twists on traditional Rosh Hashanah recipes, focusing on dishes popularized in the Ottolenghi restaurants in London.

The Fall 2011 issue of the publication features various letters discussing Jewish figures and concepts.

Tablet magazine conducted a taste test at Manhattan's Union Square Farmers Market involving six locally grown apple varieties - Red Delicious, Honeycrisp, Pristine, Cortland, Paula Red, and Maigold - paired with three types of honey - regular, basswood, and buckwheat.

Adam Sobel, a chef at Bourbon Steak in Washington, D.C., shares tips for making a delicious brisket, a Jewish holiday staple that has evolved over time.

An engaging video by IKAR, a Los Angeles synagogue, showcases Michael Brous moving through various LA locations blowing a shofar to stir excitement for the High Holidays, even reaching non-Jewish individuals.

Michael C. Moynihan has joined Tablet as a columnist, known for his investigative work including uncovering Jonah Lehrer's errors.

Food columnist Leah Koenig reflects on making food resolutions for the new year, focusing on being more adventurous in the kitchen, baking bread, donating to food-related charities, stepping out of her comfort zone at gatherings, learning about the U.S. Farm Bill, balancing her sweet tooth with exercise, and cooking more adventurously by exploring new ingredients and recipes.

Yom Kippur is the Day of Atonement, occurring on September 27-28 in 2020, where Jews fast, repent, and seek forgiveness for sins.

Honey holds a special place in Jewish culinary tradition and symbolism, commonly used during Rosh Hashanah for its sweet connotations of a good year ahead.

Rosh Hashanah, the Jewish New Year, falls on the first day of the seventh month Tishrei but is significant as a day for reflection, repentance, and judgment by God.

Rosh Hashanah, the Jewish New Year, is traditionally associated with festive meals rich in symbolism.

Sukkot holds a unique place among Jewish holidays, embodying a double identity that reflects both repentance and growth.