Golden Raisin and Honey Challah
This traditionally Jewish bread requires 2 rising times, but the rich anf fluffy result is definitely worth it. Toast it, top it with jam, or use leftovers in French toast. You can also use dark raisins, dried cranberries, or omit the raisins completely, if desired. Divide the dough into 3 pieces for easier braiding.
Beer-Braised Brisket with Onion Jam
The secret to a succulent grand finale for Beer-Braised Brisket with Onion Jam starts with low, moist heat. After braising, the meat is chilled in the cooking liquid overnight; then the brisket is sliced and reheated in the rich, meaty cooking liquid to guarantee that every savory bite is juicy. Should you be preparing this for Passover and wanting to abide by the Kosher for Passover dietary guidelines, omit the beer by substituting additional stock.
Everything Rugelach with Ricotta and Dill
Everybody's favorite Jewish cookie gets a savory makeover in this salty, crunchy treat. Perfect served as an appetizer or as a part of a special breakfast spread, this everything rugelach is the perfect marriage between flaky dough and classic everything bagel toppings. Eat them on their own, or smear on a thin layer of cream cheese and top with fresh lox and capers for a non-traditional snack.
Sweet Noodle Kugel with Dried Cherries
Noodle kugel is a traditional Jewish recipe served for dessert or as a side dish. Although it's made with cottage cheese, it develops a custardy texture as it bakes slowly in a ceramic dish. Here, Grace Parisi uses corn flakes and pecans to make a crunchy topping.
Beer-Braised Brisket
Serve this deliciously rich beef over mashed potatoes or egg noodles. Leftover brisket makes tasty sandwiches.
Golden Potato Latkes
Combining butter and oil for frying yields great flavor and browning. We love the large size and consistent heat of an electric skillet, but a nonstick skillet will work. (Use two skillets to cook more at one time.)
Cinnamon-Apple Sufganiyot
These incredibly tender, jelly-filled doughnuts are a perfect treat for breakfast/brunch, snack time, or dessert. Opting for using a store-bought hot roll mix (we particularly like Pillsbury brand’s) saves a little bit of labor, but keeps this traditional sweet treat feeling homemade. If you want an even faster route to doughnut satisfaction, you can also use prepared pizza dough, which you can usually find in the bakery section of the supermarket; however, know these doughnuts will have a slightly chewier mouthfeel (which you may like better!). We loved apple jelly for this sufganiyot recipe, as it’s a delicious compliment to the cinnamon-sugar coating, but feel free use whatever flavor of jam you prefer.
Marionberry Jam Doughnuts (Sufganiyot)
Though doughnuts are amazing when eaten warm, they're also good fried ahead. That's what Jenn does when she makes this traditional Hanukkah dessert at home, so she can focus on her guests.
Cheese and Chive Challah
The traditional yeasted egg bread is enriched even more by adding cheese to the dough. We love the flavor of fontina, but Gruyère or another Swiss cheese would also work.
Rustic Apple Tart
Purchased piecrust dough is a convenient time-saver. We like the flavor combo of sweet Golden Delicious and tart Granny Smith apples, but you can use any apple (or combination of apples) you like. If you'd like to keep strictly kosher when making this dessert for our Hanukkah menu, use walnut oil in place of butter, and look for pie dough made with shortening (and containing no lard).
Cinnamon Babka French Toast
Got leftovers? Next time you make our Classic Cinnamon Swirl Babka, you’re gonna wanna make sure that you do so that you can whip up a batch of French toast with them. The day-old slices of babka are absolutely perfect for this favorite breakfast dish. Served with fresh fruit and just a light drizzle of maple syrup, it’s guaranteed to impress any brunch guest.
Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers
Light, fluffy matzo balls, afloat in a rich chicken stock, give this classic soup a spicy kick. Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland, served it as a first course for a Passover Seder.
Classic Potato Latkes
A simple combination of shredded potato and onion is fried until brown and crispy, then served with spiced applesauce—perfection!
Spice-Rubbed Roasted Salmon with Lemon-Garlic Spinach
Salmon is popular fare on various Jewish holidays. The spice rub lends an earthy, exotic taste.
Blackberry Jam Cake
We based this recipe on one from Marcie Cohen Ferris' Matzoh Ball Gumbo: Culinary Tales of the Jewish South.
Grilled Lamb Kufta Kebabs
Kufta is the Hebrew word for meatball, similar to Lebanese kofta or Greek kefta. Ground sumac has a reddish-purple color and lemony flavor, a great addition to spice rubs and vinaigrettes. If you can't find it, substitute 1 teaspoon grated lemon rind.
Moroccan-Spiced Baby Carrots
Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.
Safta's Mock Liver (Green Bean and Pea Pâté)
"My grandmother (safta is Hebrew for grandma) always made this mock liver because she felt it to be healthier than one made with liver and schmaltz (chicken fat)," says Evan Bloom of Wise Sons Jewish Delicatessen in San Francisco. Bloom and Wise Sons co-owner Leo Beckerman put this fresh-tasting pâté on the menu for Passover.
Red Wine-Braised Brisket with Caramelized Onions
Let Red Wine-Braised Brisket with Caramelized Onions be a part of your special-occasion menu. This savory brisket braises into melting tenderness in a bath of red wine and onions.
Cilantro-Jalapeño Latkes with Chipotle Sour Cream
Turn a basic latke recipe into a Mexican-style dish by adding cilantro and jalapeno peppers to the potato cakes and serving with chipotle-flavored sour cream.
Hungarian Brisket
Judi says it would not be Hanukkah without a traditional brisket. This is an excellent make-ahead dish that gives you more time with guests when they arrive.
Fennel and Spinach Soup with Roasted Pepper Yogurt
You can serve this light, bright-tasting soup hot or at room temperature—or if you want to get a head start, make it ahead and serve it chilled. If the soup seems a little too thick after pureeing, add a few tablespoons of water to thin it out.
Beer-Braised Brisket with Honey-Lime Glaze
To make ahead, prepare through step 2, cool slightly, and chill. Let stand at room temperature for 30 minutes, and proceed with step 3.
Cherry and Pistachio Rugelach
You can switch out the cherry preserves and dried cherries for another fruit that comes in both spread and dried form, such as apricot, currant, or blueberry.
Curried Carrot Latkes
No Hanukkah celebration is complete without latkes. Go classic potato for the first night, and then try borscht-inspired beet, cheesy cauliflower and Gruyère, and earthy-sweet carrot and curry variations on the other nights. The trick to crispy cakes with less oil is to start with a very dry grated potato mixture: Drain well, and then squeeze in a clean kitchen towel. The frying oil may get too hot during successive batches; remove pan from heat for a minute or two, and lower the temperature as needed.
Chopped Israeli Salad
A fine dice allows the salt and lemon to penetrate the vegetables and draw out their juices. The longer it sits, the better it gets.
Roast Chicken with Vegetables
Roast a whole chicken and fresh fall veggies for a delicious main dish.
Shakshuka
Don't let the funny name deter you; this dish is a delicious way to get vegetables with your breakfast.
Pepper Jelly-Pecan Rugelach
Pepper Jelly-Pecan Rugelach are buttery and flaky with just the right amount of sweet heat thanks to the red pepper jelly.
Salted Chocolate Matzo Toffee
You can make this sweet snack year-round using saltine crackers for a crispy, salty base.
Hamantaschen
Begin preparing these Purim favorites the day ahead so the dough and filling can chill overnight. The pastry's tender, crunchy texture contrasts with moist filling.
Whole-Grain Matzo
Cookbook author Marcy Goldman started baking matzo with her young sons after touring a temporary factory at a local synagogue that produced shmura matzo—the traditional, handmade variety. "As a baker and a Jewish mother, I thought, I can do that," she says. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo.
Mini Latkes With Salmon-Olive Relish
The key to the best latkes is patting the potato-and-onion mixture very dry on paper towels before adding eggs and matzo meal. Get everything ready, including the salt for sprinkling on the cooked latkes, before you grate the potatoes and onion.
Sponge Cake with Orange Curd and Strawberries
Dairy- and flour-free, this cake is a winner year-round. Matzo cake meal—finely ground matzo—stands in for wheat flour.
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Traditional falafel is made from seasoned, mashed chickpeas that are shaped into patties and deep-fried. Here we use the same components to make a tasty filling for eggplants, baked and topped with a deliciously nutty sauce.
Chocolate Rugelach
Rugelach, a classic Jewish cookie traditionally eaten during Hanukkah, are possibly the most underrated holiday cookie of all time. With a simple, no-fuss dough that comes together in the food processor, and endless ways to customize each batch, this should be your go-to holiday treat. In this chocolatey iteration, finely chopped bittersweet chocolate provides a sweet depth of flavor that kids and grown-ups alike can enjoy.
Cheesy Cauliflower Latkes
No Hanukkah celebration is complete without latkes. Go classic potato for the first night, and then try borscht-inspired beet, cheesy cauliflower and Gruyère, and earthy-sweet carrot and curry variations on the other nights. The trick to crispy cakes with less oil is to start with a very dry grated potato mixture: Drain well, and then squeeze in a clean kitchen towel. The frying oil may get too hot during successive batches; remove pan from heat for a minute or two, and lower the temperature as needed.
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