Here’s to a Sweet New Year: Rosh Hashanah Menu Template 2025 PLUS Bonus Sample Menu!
It’s that time of year again! Kick off the Tishrei Yom Tov season with this Rosh Hashanah menu template 2025, PLUS, scroll all the way down to the end for a bonus filled-in sample menu with clickable links to all my favorite recipes!
If you frequent my website often, you should be used to my templates and how they work; many of you have already been asking for the Rosh Hashanah Menu Template 2025 for a while! There is no greater feeling than knowing I am able to help you!
Please look through previous menu posts, as each one shares little nuggets of info on how to prep for Yom Tov and make the process as smooth as possible.
First and foremost…
Get my Pesach Cookbook! No, that’s not a mistake — I’m not mixing up chagim! So many of the incredible recipes that I make all year, especially for Yom Tov, are from My Pesach Kitchen! Lots of dips, meats, fish, sides, poultry… there’s nothing particularly “Pesachdig” about them, and they can be enjoyed year-round.
Making round challah is easier than you think. I use my mother-in-law’s challah recipe that I have been making for years. I’ve tried other ones, but I always come back to this one because it’s just so good.
For desserts, I really don’t go crazy. I am not a huge dessert person, but I like to make a bunch of baked goods and serve a small platter of them at the end of every meal.
The most important thing when it comes to making Yom Tov — and I can’t express this enough — is to do what works for you! Don’t feel pressured or intimidated if you have neighbors with freezers fully stocked months in advance or private chefs cooking for them. If you find that takeout works for you, then do that. If you thrive on cooking everything from scratch at the last minute, then that’s great. But the worst thing you can possibly do is put pressure on yourself based on what others are doing.
Here are few quick tips:
Keep it simple!
Supplement with takeout if you need it.
Get extra help.
Repeat food items at different meals.
Get your kids involved!
Make a list, so it’s not overwhelming.
Reach out to me — I am happy to help! You can email me at faigy@mykitchenmystudio.com.
And of course, don’t worry — everything will work out!
When creating a menu, the first things I plug in are foods that I know I will for sure be making, such as challah, basic dips (chummus, matbucha, garlic confit), gefilte fish, honey cake, honey cookies, Even if it’s just a few things, seeing boxes filled in motivates me to start cooking and add more.
Your menu does not need to be completely finished before you start cooking. I have a little secret to tell you: I start my cooking months beforehand (I’m talking mid-July!), way before I have any idea what my menu will be. Instead of stressing over filling in a complete menu first, I just make things that I know I want stocked in my freezer. For some people, the idea of cooking for Rosh Hashanah amid wet bathing suits and camp carpools is extremely overwhelming, but for me it eases my anxiety — like I said, do what works for you!
Good luck and kesivah v’chasimah tovah!
SCROLL DOWN TO THE END FOR MY FILLED-IN SAMPLE MENU WITH CLICKABLE LINKS TO THE RECIPES!
Though I’ve been posting my blank menu templates for a while, it’s long been my dream to put together a clickable menu of all my recipes for Yom Tov. I’ve been working hard to get as many recipes up on my website as possible. I currently have over 1,300 recipes on my Instagram page, @mykitchen_mystudio and I thought copying and pasting recipes from there to my website would be a breeze… Bahahaha, I was wrong! Each recipe takes time, and it’s been painstakingly slow. But as they say, slow and steady wins the race! I’m beyond excited that I finally have enough recipes here to create that clickable menu, and I’m thrilled to share it with you!
Sample Rosh Hashanah Menu (with clickable links!)
Just a few notes on the simanim and a few other menu items:
Moroccan Carrots: I don’t have an actual recipe. I peel and slice carrots into thin rounds and toss them with 1/2 teaspoon each of paprika, garlic powder and onion powder, 1/4 teaspoon cumin and 1/8 teaspoon cinnamon. Then I drizzle them with about 2 tablespoons oil, spread them on a baking sheet and roast at 400 for about 30 minutes.
Roasted Squash: I usually buy a kabocha squash; they are very much in season now. I slice it in half, scoop the seeds out and drizzle with about 1 teaspoon olive oil per side. Sprinkle on some salt and pepper and a drop of shawarma spice and….
Black-Eyed Peas: I open a can, drain and serve. Very creative, I know!
*For the Mushroom Sauce: I really need to work on developing a proper recipe, but it’s almost instinctive to me, so I’ve never made one. I sauté an onion in about 2 tablespoons oil, then add sliced mushrooms and saute until they start to soften but are not totally brown. Then I add 1 tablespoon of flour and salt and pepper to taste. Then about 2 cups of water and heat while stirring until it thickens. (Add more water if it’s too thick and adjust seasonings to taste.)
