Those of other faiths and traditions may prefer beef and broccoli, for a pleasant weekend-ender or week-beginner. The chef Jonathan Wu taught me to make the dish, a recipe he learned from his mom. It’s outstanding.

Or just order a pizza and drizzle it with classic ranch dressing. Or with this crazily good green dip I learned to make from one of Bert Greene’s first cookbooks. Seriously. Homemade dips and drizzles for store-bought pizza are shaping up to be the new red-pepper flake, the new dried oregano, the new shake of Parmesan cheese. Just you watch!

There are many thousands more possibilities for what to cook this weekend and during the High Holy Days on NYT Cooking. (Here’s a fall recipe bucket list for you to run down.) You do need a subscription to access them. We’re a reader-supported outfit now, and that’s great. We like working for you. (And for your friends, your children, your distant relatives, your co-workers in need of a lift. Buy them gift subscriptions today!)

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