NEW YORK — Nearly 30 years ago, when my first cookbook was published, I wrote that kosher cooking wasn’t just about traditional recipes like gefilte fish and chopped liver, that you could make gourmet meals and international dishes using kosher ingredients.

Since then, many new kosher ingredients have become readily available, making all kinds of fusion cuisine even easier to prepare. Some of these ingredients include vinegars, oils, mustards, Panko bread crumbs and a larger selection of cheeses.

But traditional recipes also have their place — and Rosh Hashanah is a great time to use them. There is something about ushering in the New Year with old family recipes that is very satisfying. I do, however, introduce one or two new dishes to make it more interesting for my friends and family with whom I celebrate every year.

For dinner on Rosh Hashanah, I like to begin my meal with Chopped Chicken Liver. This traditional dish brings me back to my Eastern European roots and my guests love it. The version offered below is incredibly easy to make and actually tastes like a pate.

Here’s a new dish for Rosh Hashanah lunch: Chicken Rolls with Orange Sauce. The sauce adds some sweetness to the chicken, which is perfect for the holiday. The dish can be made ahead of time and served at room temperature.

Broccoli with Panko, the flaky Japanese bread crumbs, is a delicious side dish that can be served with the chicken rolls. Panko is lighter and crunchier than ordinary breadcrumbs. When toasted, they transform an ordinary vegetable into something quite special. This dish also can be made in advance and served at room temperature.

These are just a sampling of the many delicious recipes featured in my latest cookbook, “Helen Nash’s New Kosher Cuisine” ($35, Overlook Press). I hope they help make your preparations a little easier and your holiday more enjoyable. Shanah Tovah!