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Apples are a traditional food on Rosh Hashana, the Jewish New Year. AP food writer Katie Workman has an apple cake she recommends — for the holiday or just to celebrate fall. Traditionally, apples are dipped into honey at the beginning of the meal for a sweet year to come. Honey cake is a more traditional Rosh Hashana dessert. But Workman says she prefers the apple cake. Apples at Rosh Hashana symbolize abundance and hope for the new year. Workman says to use firm apples when baking. And her cake has a cinnamon and sugar topping. The apples are chopped roughly so you taste little bites of apple in the cake.

Writer and actor Jenny Mollen has a knack for making her kids’ lunches pop. She adds things like candy eyeballs to fruit and cuts funny shapes from vegetables. Her tips are in her new cookbook, “Dictator Lunches.” One recipe is for carrot bacon. It combines two carrots, maple syrup, the flavoring sauce coconut aminos, garlic powder, onion powder, smoked paprika, salt and pepper. The carrots are cut thin using a mandoline. The carrot slices are then covered in a mixture of the other ingredients and put on a baking sheet until crispy, 10 to 15 minutes, Flip the slices halfway through.

When it comes to packing lunch for their kids, moms and dads have reliable favorites like PB&Js, bananas or maybe a bagel. Jenny Mollen has an unusual go-to — candy eyes. The writer and actor has learned that a pair of edible eyeballs attached to anything she sends will do wonders. They make her children snigger as they swallow goofy slices of bell peppers, kiwis or dates. Mollen’s tricks — at the intersection of food and craft — are contained in her new cookbook, “Dictator Lunches,” from the HarperCollins imprint Harvest. She offers 40 recipes from breakfasts to dinner, with a special emphasis on what to pack for school lunch.