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AlamyThe high holy days are a time of tradition, celebration, and reflection. And that's just in the kitchen! Every year, when I think about preparing the Rosh Hashanah feast, I look forward to making those dishes that my family has shared for generations: chopped liver, chicken soup, brisket, "Saucy Susan" chicken, kasha varnishkes, rugelach and prune cake. Making the same dishes year after year brings me such a sense of pride and connection. But this year, for the first time, I am feeling like I want something a little different, albeit traditional in its own way: an Italian Rosh Hashanah.

Jewish cooking in America is overwhelmingly Ashkenazi (of Eastern European origin). In Italy, the Jews have their own food traditions, but the themes that inspire Rosh Hashanah dishes are the same: Sweetness and bounty symbolize best wishes and good fortune in the year to come. The seasonal new fruits of the year, such as figs and pomegranates, represent a new beginning as well as bounty. I set out to create a menu that would borrow from some of the classical symbolism, but also reflect a spin on my own traditions. Read on for the recipes.

Crostini di Fegatini (Chopped Liver on Toasts)

No Jewish family gathering would be complete without chopped liver. This is the Italian version of this timeless hors d'oeuvre. The chopped liver is made with caramelized onions, but also sage and capers. Instead of being served on bagel chips or flatbread crackers, the chopped liver is spread on crostini made from oven-toasted sliced baguette. The liver is easiest chopped in a food processor, but if you want to get really authentic, chop it by hand (break out the mezzaluna!).

White Bean and Escarole Soup

I wanted to make something that represented bounty, but that could be made in a flash. This soup comes together in a half hour and tastes like it took all day to make. It's packed with beans, greens, carrots and onions. Best of all, it tastes even better than it looks -- and, with its contrasting white and bright green and orange, it looks so beautiful that it's perfect for company.

Rosemary-Orange Chicken

Sweetness is such an important part of the Jewish New Year that it deserves to be a part of the main course. For my Italian Rosh Hashanah, I wanted to make a chicken dish that felt regional but was ultimately a spin on my family's classic high holy day sweet chicken dish. The result: a luscious chicken dish with unmistakably sweet and savory notes.

Farfalle with Spinach and Raisins

Kasha varnishkes (buckwheat with bowtie pasta) is a traditional side dish for many. I thought it would be fun to bring the "varnishkes" center stage, which are called farfalle in Italian, and do a pasta dish. It hits that sweet new year note with the addition of plump and juicy raisins. And the combination of raisins and spinach is classically Italian. The dish tastes even better when the sauce from the Rosemary-Orange Chicken runs into it.

Sfratti (Honey and Nut Pastries)

It seemed only fitting to make a dessert traditionally served in Italy on Rosh Hashanah. These honey and nut pastries (a cross between rugelach and biscotti) are baked as sticks and then sliced into cookies. In Italian, "sfratto" means "eviction," and it was with sticks that the landlords historically used to evict Jews when they were banished from communities. This dessert, like many other symbolic Jewish foods, makes something sweet of tragedy as a palatable reminder of the past, and as a heartfelt wish for only good fortune in the future.

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