Hanukkah Recipes & Menu Ideas 2024 (2024)

For perfectly crispy latkes, start with super-starchy potatoes like russets. Grate them, soak in water, and then squeeze out the liquid to keep them from browning too quickly.

Because sibling rivalry should be all about who scored the better present.

Karpatka cake is like a cloud of rich milky frosting trapped between two layers of pâte à choux.

In this easy weeknight dinner, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.

We’re commanded to eat doughnuts during the festival of lights. This year, we're going to make the doughnuts ourselves.

Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill.

How to pull off a weeknight roast chicken: set it over a bed of peppers laced with thyme and chiles for a two-for-one deal.

It's all about keeping things easy, organized, and whine-free.

Because bae deserves more than a homemade book of coupons for massages that you know will never actually happen.

Aranygaluska—also called golden dumpling cake, butter puffs, and monkey bread—has been extolled by Jewish immigrants from Hungary for years.

Our staff's picks for the coolest culinary gifts of the year. (Feel free to send these to 1 World Trade Center, 33rd Floor...)

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring.Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." —Claire Saffitz, assistant food editor

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

That's right, schmaltz oatmeal cookies. We had to have something sweet! The schmaltz does have a great effect here—it doesn't make the cookie taste like chicken, but it does give it a savory depth to balance the sweetness. So using schmaltz in a cookie turns out to be a fascinating and useful example of balancing sweet with a savory ingredient. I love the tart, dense dried cherries in these cookies, but this recipe is a great all-purpose vehicle for whatever garnish you want to give them—raisins, dried cranberries, walnuts, pecans or a mixture of any or all of the above.

Jarred kimchi delivers flavor and color in this roast chicken dish.

If you're trying to incorporate more dark leafy greens into your meals, Swiss chard is a great starter vegetable. It cooks quickly compared to kale and collards, and the stems are as delicious as the leaves. In fact, the stems are the prized portion of the plant in Provence, and that's not something kale or collards can brag about.We prefer green Swiss chard in this recipe because it cooks up a brighter green than red or rainbow chard and the stems are more tender, but if you can't find the green, don't hesitate to use other chards.Editor's Note: This recipe is part of Gourmet's Modern Menu for A Hanukkah Feast. Menu also includes Salmon with Potato "Scales" and Apple Fritters with Orange Glaze .

Roast these sweet, tangy carrots—a perfect foil for the deliciously fatty rib roast—while the beef rests.

Sometime during the first year of my marriage, I visited my mother-in-law in her kitchen. There she was, listening to the radio, whistling (she is a formidable whistler) and rolling cream cheese dough around raisins and nuts to form the crescent-shaped cookies known as rugelach. I was spellbound—I'd had no idea that rugelach could be made at home. As far as I knew, rugelach, like ketchup or ships-in-bottles, were only made in laboratories. But here was my mother-in-law shaping the cookies with ease. And a short time later, there I was, eating them with ease. These cookies weren't like the rugelach my mother bought every week at the local German bakery—they were much better. I was so excited I asked for the recipe.
My mother-in-law wrote it out in her precise hand on a 3-x-5 index card. And, as she wrote, she told me that this recipe was not exactly the same as the one her mother used, that it had come from Mrs. Strauss, her next-door neighbor, and that she was sure I'd have no problem making the cookies as long as I didn't overmix the dough.
She was right. I was a newcomer to the world of baking, but I had no problem with the dough, the only potentially tricky part of the process.
Since then, I've made rugelach countless times, but nowadays my dough is even more foolproof because I make it in a food processor. I've also made a few other changes to the recipe. While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate. This is a very old recipe, and I have no doubt that everyone who has made it has added or subtracted a little bit to make it her own—and my mom-in-law, Mrs. Strauss, and I expect you to do the same.

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