This rich, warm cake is perfect for autumn holiday meals. The simple recipe turns out an elegant dessert for your Rosh Hashanah or Succot table when you use a tabe pan or bundt pan. Use green apples and the tartness sings out against the sweet, spicy cake.

Purim is never Purim without hamantaschen, and there is nothing like home-baked hamantaschen. Follow this recipe, along with expert cookie-baker Amy Jacobs's tips, for delectable treats you'll want to share with family and friends.

Hot and satisfying, a good soup can restore your health and mood on the coldest of days, arming you with renewed strength and energy. The following recipe is one of my favorite winter soups and is certainly hearty enough to be considered a meal in and of itself. The best soups are made with the best ingredients, so look for the freshest vegetables and the leanest flanken you can find, and don’t forget to freeze a container to warm up a cold night to come.

White mushrooms can be used exclusively in this soup, but a combination of mushroom varieties will add more depth of flavor. Cremini and/or baby bella mushrooms are wonderful choices in addition to the white mushrooms.

Growing up, this was one of the staples my family prepared for shabbat lunch. Since we almost always had dairy lunches (with the rare break for a meat shabbat lunch when it was really cold out and my mom made a lusciously velvety, rich cholent, but that’s a recipe for another time), this salad, sporting fresh herbs and plump tomatoes, was a refreshing break from some of the heavier cheese dishes we usually served. This salad also holds up well in the refrigerator, so it can easily be made a day in advance.

This is one of my favorite recipes to prepare because it's so easy, delicious and relatively healthy! While guacamole is not very forgiving of being made too far in advance, there are ways to naturally preserve its freshness and delay the effects of oxidation on the avocado (see my note at the end of the recipe).