Hanukkah
251 recipes found
Sephardic Challah With Whole Spices
Challah is tremendously popular in the United States, among Jews and non-Jews alike. But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi, from Eastern European Jews. The Sephardic and Mizrahi Jews from North Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips.
Babette Friedman’s Apple Cake
This simple, rustic cake is perfect for a holiday celebration or any other occasion.
Fred's Macaroons
Seared and Roasted Brussels Sprouts With Red Pepper and Mint Gremolata
Searing brussels sprouts in a hot cast iron pan was a revelation to me when I first began preparing them this way a few years ago. In this version, adapted from Momofuku’s recipe for Roasted Brussels Sprouts With Fish Sauce Vinaigrette, as featured in Food52’s upcoming book “Genius Recipes,” I achieve the sear on the cut surface of the sprouts in the pan, finish them in a hot oven, then return them to the frying pan, where in the meantime I have cooked a sweet red pepper. The combo is
Mashed Potato and Broccoli Raab Pancakes
A delicious way to use mashed potatoes, whether they be leftovers or freshly mashed. Use leftover mashed potatoes from Thanksgiving for these, or just steam up some potatoes and mash (that is what the nutritional values here are based on, not on your buttery leftover Thanksgiving mashed potatoes). Whichever way you go, the mixture is very quickly thrown together.
Butternut Squash and Purple Potato Latkes
Purple potatoes add a bit of color and some extra nutrients but regular white potatoes work, too. Of course you can use white potatoes for these, but I loved the idea of the color combo when I created the recipe. The purple doesn’t show up so much once you have browned the latkes but the anthocyanins in the potatoes are still there.
Small Fried Meat Patties (Ijeh)
Sautéed Potatoes With Black Kale and Nigella
One of the reasons we love latkes so much is because the browned crispy edges of potatoes are so delicious. Even when they are just browned and not particularly crispy, as they are here, they are irresistible. It helps to use a heavy nonstick pan for these so that you can cook the potatoes long enough and on high enough heat to get the browned edges, without losing those edges to the surface of the pan, where they will undoubtedly stick once they have absorbed the oil. I have been using a potato called simply “yellow potatoes” for this; they are slightly starchy, just a little less so than a Yukon gold or a fingerling, both of which will work just as well. Blanch the kale before you cook the potatoes, cut it into slivers, and add to the potatoes once they are tender. I season the mix with nigella seeds, one of my favorite spices; you can also add something with a kick, like cayenne or chile powder, if you want to pump up the heat.
Sautéed Spicy Carrots With Black Quinoa
This is inspired by a classic Moroccan spiced cooked carrot salad (Ommok Houriya is one variation of the transliteration). Carrots and cumin have long been a favorite combination of mine; added to this mix is fresh green chile and crushed coriander. I finish this off with a sprinkling of black quinoa and fresh mint (cilantro would also be good). If on the off-chance you can find a selection of multicolored carrots – yellow, purple, and orange – the dish will be all the more beautiful, but it is pretty enough with regular orange carrots. Cook them long enough to bring out the sweetness, which means longer than crisp-tender. They should be soft, but not mushy.
Buttered Green Sugar Snap Peas
Here is an incredibly simple, incredibly fast side dish that makes the most of great ingredients. The flavors are summery, but go equally well in a fall repast.
Olive Bread
Cold Rose-Water Soup With Apricots and Pistachios (Mish Mosh)
Confit Of Onions With Labneh Sauce
Potato Latke 'muffins'
Chocolate-Apricot Babka
You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic. Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity. Poundcake crumbs lighten the filling a bit, soaking up the jam. It’s a twist on the traditional, and perhaps a new favorite.
Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame
I love finding things to do with broccoli stems. I find that allowing the cabbage mixture to sit for 10 to 15 minutes before forming the latkes allows the cabbage to soften a bit, and the latkes hold together better.
Brandade Potato Latkes
Potato Latke with Smoked Salmon (Crique Stephanioise)
Danny Bowien's Pastrami
I grew up in Oklahoma City, where barbecue and smoked meats are pretty much a prerequisite for family gatherings. And yet, like many families, Thanksgiving around my house included the traditional turkey and ham, which got a little boring. Pastrami brings something different to the table. The idea is to keep the prep simple; the meat takes a long time to cook, but once you have it in the oven or smoker, you don’t have to attend to it. It easily feeds a large crowd and, since it isn’t your typical Thanksgiving centerpiece, it will be a conversation starter. Serve it with plenty of hot mustard.
Mashed-Potato Pancakes
Carrot Potato Pancakes
Karolina Kurkova's Czech Potato Pancakes
Two-Potato Gratin
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Celery Root-Parsnip Latkes
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.