Good morning. Rosh Hashana celebrations will take place for some after services this evening, for others after services on Monday night and for a few on both nights, happy new year. If you’re in the first camp or just want something good to eat tonight, I’m thinking Melissa Clark’s recipe for roast chicken with plums (above). If you’re in the second or just want something good to eat on Monday night that benefits from an overnight sit in the refrigerator, try these awesome short ribs braised with prunes and almonds, from Joan Nathan, whom I think of fondly as America’s Jewish mom.

Group 3? I bet you know what you’re doing already. Though maybe you need a dessert?

Here’s what I’d like to eat on Monday night: Ali Slagle’s new recipe for Parmesan broth with white beans, dill and greens. Everyone’s always telling you to save Parmesan rinds for cooking beans. Saving them to make broth is just as transformative and maybe more exciting. It’s umami soup!

Tuesday night, you might give chicken tikka masala a shot. Or our best black-bean soup.

Then, maybe there’s leftover challah around the house? (Definitely there’s challah on sale at the supermarket!) Melissa has a new recipe for apple and honey challah bread pudding that would make for a good midweek dessert; and, for the next morning, another for challah French toast.

Wednesday night, maybe you could see your way to messing around with Alexa Weibel’s new recipe for currywurst, which is a pretty awful feed when you get it from a streetcart near the S-Bahn in Berlin, but which she’s tricked out and made delicious. Let’s go!