Traditional recipes

Hanukkah Recipes

Hanukkah Recipes


Photo: Becky Luigart-Stayner

These lightened-up Hanukkah dishes will help you celebrate the festival of light with friends and family.

Roasted Root Vegetable Latkes

Fresh dill and horseradish are the secret weapons here: Both add a fragrant, flavorful punch that wake up leftover roasted root vegetables for a completely transformed side dish, or finger food.

Curried Carrot Latkes

Go for these earthy-sweet carrot and curry variations on your classic potato latke. 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.

Mujadara

A simple Israeli meal of fried onion, lentils, and rice, mujadara is warm and comforting one-pot dinner that your whole family will love. To serve, stir pine nuts into the mujadara and garnish with fried onions. If you like, drizzle with additional olive oil and a dollop of plain yogurt, and top with mint.

Cheesy Cauliflower Latkes

This modern twist on the traditional Hanukkah dish is the perfect way to keep your grandmother and gluten-free niece happy this year. Keep the level of water and moisture in the cauliflower down by carefully wringing out with a paper towel or clean hand towel to assure that your latkes are crispy, not soggy.

Golden Raisin-Charred Radicchio Couscous

Searing the radicchio until lightly charred helps to mellow its bitter edge and adds an entirely new dimension of flavor to the couscous mixture. We love the look and sweetness of golden raisins; you can also use regular raisins or dried cherries.

Beet and Beet Green Latkes

Borscht-inspired beet and beet greens come together in these sweet and hearty Hanukkah latkes. Not only do these use up the entire beet, but they're a fun, colorful variation on the classic potato latke. Dunk them in sour cream or unsweetened applesauce to brighten the flavor and bring you Hanukkah latke bar to life.

Slow-Roasted Salmon with Dill Cream

Give fish time to absorb aromatic herbal and citrus essence while it cooks, in an ovenlike environment, to the perfect tenderness. And because it stays covered, the fishy odors won't fill the house.

Potato Latkes

No Hanukkah celebration is complete without latkes. 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.

Golden Potato Latkes

A touch of lemon juice keeps the raw shredded potato from oxidizing and lends extra flavor to the latkes.

Cauliflower-Couscous Toss

Use this recipe as a template for any hearty vegetables and grains you have on hand, like broccoli and green beans or quinoa and farro.

Potato-Apple Latkes

Shredded apple in the pancake adds moisture and a traditional apple flavor (latkes are typically served with applesauce).

Beer-Braised Brisket with Onion Jam

The secret to a succulent grand finale for this brisket recipe 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.

Whole Roasted Cauliflower with Pomegranate and Pine Nuts

To really jazz up your healthy holiday spread, bring a whole roasted cauliflower to the table, and then "carve" and dress it with a light vinaigrette, pomegranate arils, pine nuts, and parsley. Pomegranate adds a refreshing dose of natural sweetness for minimal added sugar.

Chocolate Babka

Photo Courtesy of Oxmoor House

Babka has its origins in the Eastern European Jewish tradition. It is typically baked in a loaf pan, filled with cinnamon or chocolate, and topped with streusel. Kids will love this sweet bread and it is sure to be a staple for holidays to come.

Roasted Salmon with Oranges, Beets, and Carrots

This sheet pan main is as elegant as it is easy. Serve on any weeknight, or for guests with a whole-grain side and seasonal salad. One large (1 1/2-lb.) fillet, also called a side of salmon, will stay moist at the higher oven temperature. If using individually portioned fillets (about 6 oz. each); bake at 400°F for 10 minutes, roasting the vegetables on a separate pan for about 15 minutes or until tender, then combine and sprinkle with the lemon juice and tarragon.

Loukoumades with Honey-Orange Sauce

Light and airy morsels of dough bathe in a citrus- and spice-infused honey syrup. These irrestistibly tender Greek fritters fry up delicate and light, making for a delicious breakfast or dessert.

Chocolate Babka

Swoon over our deceptively lighter version, which removes a pound of butter and 2 cups of sugar from the original.

Potato Pancakes with Salmon

Photo: Peter Frank Edwards

These little potato pancakes take almost no time to pat together and quickly sauté to golden-brown perfection. Topped with smoked salmon, sour cream, and chives, they're an elegant party nibble. Serve with a dollop of applesauce in place of the fish for a fast meat-free option.

Cheese and Chive Challah

The traditional yeasted egg bread is enriched even more by adding cheese and fresh chives to the dough. We love the flavor of fontina, but Gruyère or another Swiss cheese would also work. Allowing the dough to rise 3 times provides a fluffy, airy texture just like the breads you can buy at the bakery. At only 160 calories a slice, this festive bread is a great option when you're looking to mix things up without going too overboard. Get the kids involved when it's time for braiding, as the best part is watching the dough come to life.

Sweet Challah

Photo: Becky Luigart-Stayner

This beautifully braided, chewy egg bread is a mainstay of the Jewish Sabbath table, but few have time to make one from scratch every week. The holidays are a great time to put in the extra effort and give this wonderful recipe a try―you won't regret it. Go ahead and get braiding, and then slowly pull apart this sweet, fluffy bread piece by piece when it's fresh out of the oven. It's a large loaf, but don't worry; leftovers make some of the best French toast you've ever had.


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