Rosh Hashanah begins tonight at sundown—marking the ending of one year and the beginning of another. May you celebrate with honey and wishes for sweetness in the new year.

As the days shorten, and the weather softens, our aisles are stacked high with apples, figs, and pomegranates. Here are some delicious recipes to inspire your feasting. And, stop by our butcher’s department to pick up your brisket or lamb.

May you have a year that brings fulfillment and joy, peace and prosperity, and health and wisdom. Shana tova!

Rosh Hashanah Honey Cake
This recipe comes from the wonderful Smitten Kitchen blog, and with it is a funny story of skitting critters, Hollywood thriller screams, and fallen honey cakes. The blog is well worth a bookmark, and the post is a good read.

Nach Waxman’s Brisket of Beef
Nach Waxman took the best parts of two versions passed down in his family, weaving them into one simple treatment. From his mother, he took a spectacular quantity of onions; from his mother-in-law, a genius trick of slicing the meat halfway through cooking (the brisket is easier to cut then, and this makes every slice a little like an end piece which is to many, the best part.)

Chestnut Honey Pears
This remarkable sweet deserves a luscious, golden dessert wine. The comice pears called for in this preparation are available in the fall winter.

Balsamic Braised Lamb Shank
A favorite way to braise lamb shanks—there’s warm spice and fresh herbs for comfort, good syrupy balsamic vinegar for depth, and white wine and orange zest for brightness.