For many Jews, the meal is the holiday.

In The Jewish Holiday Table, the Jewish Food Society has gathered 135 recipes and stories that highlight the many ways Jewish communities around the world celebrate through food. From Rosh Hashanah and Passover to Hanukkah and Shabbat, this collection showcases the richness of Jewish cuisine and its deep connection to tradition and identity.

With contributions from 30 influential chefs and food professionals across the globe, the book offers a window into the diverse experiences of the Jewish diaspora. As Mitchell Davis eloquently puts it, “the meal is the holiday.” Whether it’s the Seder plate or a cheesecake for Shavuot, Jewish holiday foods tell the story of what it means to be Jewish and to cook Jewish food.

Naama Shefi, founder of the Jewish Food Society, introduces readers to these culinary voices, each sharing beloved holiday recipes along with stories of family, culture, and migration. For Hanukkah, pastry chef Nir Mesika recalls how her Egyptian and Moroccan grandmothers went head-to-head in a doughnut duel—sfenj versus zalabia. Ron Arazi, owner of New York Shuk, offers his grandfather’s fava bean and harissa soup, served during Sukkot under the sukkah in his Brooklyn backyard. Chef Beejhy Barhany provides her family’s Ethiopian dabo bread recipe, a Shabbat staple they cherished even while fleeing to Sudan as refugees.

The Jewish Holiday Table beautifully illustrates the shared Jewish journey—whether through exodus, immigration, or simply moving forward—and the traditions that endure across borders and generations.

Explore menus for a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, or an Iraqi Purim spread. With each dish, this collection captures the soul of what it means to gather in a Jewish home, on a Jewish holiday.

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Roast Chicken with Apricots

This apricot chicken recipe is Fany’s creation, but it was inspired by an apricot chicken her family made. The flavourful pan juices are blended with an apricot butter, making a savory-sweet sauce to pass at the table. This project recipe is best saved for a holiday or a weekend when you want to enjoy spending time in the kitchen.

MAKES 6 to 8 servings

½ cup (115 g) dried apricots

4 tablespoons (60 g) unsalted butter or nondairy butter

5 garlic cloves

Kosher salt and freshly ground black pepper

3 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil, plus 1 teaspoon

One 4- to 5-pound (1.8 to 2.2 kg) chicken

8 thyme sprigs

2½ cups (600 ml) homemade or canned low-sodium chicken broth

1 small onion, cut into 1-inch-thick (2.5 cm) wedges

½ cup (60 g) finely chopped shallots

¼ cup (60 ml) red wine vinegar

2 tablespoons apricot preserves

½ cup (15 g) chopped fresh herbs, such as chives, flat-leaf parsley, and mint (optional)

Put the apricots in a small saucepan, cover with water by about 1 inch (2.5 cm), and bring to a boil. Adjust the heat to a simmer and cook until the apricots are very tender, about 30 minutes the darker Turkish apricots may take longer to soften). Drain and let the apricots cool.

Put the softened apricots, the butter, and 1 garlic clove in a food processor and process to a smooth, thick puree. Scrape the mixture into a small bowl and season with 1 teaspoon salt and ¼ teaspoon pepper; stir to blend.

Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate for later. Put the remaining apricot butter in a small bowl and whisk in the lemon juice and the 3 tablespoons olive oil to make a glaze. Set aside.

Arrange a rack in the center of the oven and preheat the oven to 450°F (230°C).

Place the chicken on a cutting board and pat it dry with paper towels. Season the cavity with 1 teaspoon salt and a large pinch of pepper and stuff with half of the thyme sprigs. Tie the legs together loosely with kitchen twine.

Season the outside of the chicken generously with salt and pepper and set it breast side up in a small roasting pan. Try to choose a pan that’s not too much larger than the chicken; a 9-by-13-inch (23 by 33 cm) baking dish is fine, slightly larger is better. Carefully pour the broth into the roasting pan and arrange the onion wedges, the remaining 4 garlic cloves, and the remaining thyme sprigs around the chicken.

Roast the chicken for 15 minutes, then reduce the oven temperature to 375°F (190°C) and roast for another 20 minutes.

Remove the chicken from the oven and brush or spread it with the apricot glaze (the glaze will be thick), making sure to get the lower parts of the legs and the wings. Return the chicken to the oven and roast for another 25 minutes, then coat with apricot glaze again.

Return the chicken to the oven and roast until it is fully cooked, another 15 to 30 minutes; a thermometer inserted in the thickest part of

Excerpted from The Jewish Holiday Table by Naama Shefi and the Jewish Food Society (Artisan Books). Copyright © 2024. Photographs by Penny De Los Santos.