This simple fava bean recipe from New York Shuk co-founder Ron Arazi’s family was always part of his grandparents’ Sukkot table along with salads and freshly made pita. The soup really comes alive with a dollop of harissa added just before serving.  

Samantha’s Bubby’s hearty split pea soup is made with beef flanken, a cut of beef short ribs common in Ashkenazi cooking.

Angela Josephsberg-Achsen’s kreplach are so popular in her family that she has to hide them when her grandchildren come over for the holidays, so they aren’t devoured before the meal.

Cookbook author Chanie Apfelbaum makes this salad with fresh figs, apples, beets, and pecans for Sukkot, but it’s wonderful anytime you can find figs. Sweet and fresh, it lends a refreshing crunch to heartier meats and starchy sides. 

In Tamar Raskas Benovitz's family, sealing stuffed cabbage leaves nods to the idea of one’s fate being sealed on Shemini Atzeret, the day that follows Sukkot. 

When Svetlana Davydov was growing up in Uzbekistan, her family lined the floor of their sukkah with rugs and decorated the hut with pears, apples, melons, and pumpkins. These stuffed vegetables were part of the elaborate holiday menu.

Noa Berman-Herzberg, who goes by the moniker The Serial Pickler, comes from generations of picklers from Philadelphia and Belarus. These pickled mushrooms take a day or two to ferment, so be sure to make them in advance.

Nina Dahan's Lebanese family makes stuffed vegetables like these zucchini for every holiday. They are cooked in a tangy lemon-pomegranate sauce.

Making stuffed onion sleeves can seem intimidating, but is easier than you might expect. Here, they are stuffed with a mixture of beef and arborio rice that's seasoned with allspice.

While this cheesy stuffed zucchini recipe comes from Jessica Elisheva Emerson's Danish side of the family, who are not Jewish, it's become an important part of her Sukkot celebrations.

Known as samsa in Central Asia, these flaky savory pastries can be filled with beef or squash. Meanwhile, store-bought puff pastry helps simplify the recipe.

This recipe comes from cookbook author Chanie Apfelbaum’s father who grew up in Jerusalem, where this dish, known as kugel Yerushalmi in Hebrew, is a staple. It's sweet and peppery.

The national dish of Uzbekistan, plov is a rich rice pilaf. This version with beef comes from Svetlana Davydov, who was raised in the capital Tashkent.

Fasírt, (pronounced foh-shet), are Hungarian patties traditionally made with breadcrumbs, but Baily Kohn’s great-grandmother Alta Blima preferred to use soaked challah in their place.

When done well, beef tongue is a delicacy. Baily Kohn’s great-grandmother cooked hers for several hours, ensuring melt-in-your-mouth texture, then seared slices in a bright red, paprika infused oil until fragrant and crispy.

With a crisp, golden crust and a fluffy, pudding-like interior, this spinach and challah stuffing recipe from cookbook author Chanie Apfelbaum’s mother is a family favorite. It’s the perfect vehicle for soaking up pomegranate gravy.

Every year before Simchat Torah, Ahuva Passow-Whitman sends an email to her family asking them to please make this strudel filled with apples and rice. It’s how the family has always marked the holiday, which is celebrated just after Sukkot.

Chef Rinat Tzadok makes this cake, which verges on a layered flat bread, on Shabbat mornings, but when she was growing up, Yemenite women in her community prepared it for Simchat Torah.

Holocaust survivor Alta Blima Hartstein used to make kindl for holidays and big family gatherings. The dough is made with red wine, seltzer, and yeast and the cookies have a sweet, chewy walnut filling.

Akin to monkey bread, Yonit Naftali's family calls this sweet treat "crown cake." “The crown shape resembles the crown of the Torah that is paraded around the synagogue on Simchat Torah,” Yonit explains.