Todd Aarons

Chef Todd Aarons ofTierra Sur at Herzog Wine Cellarsin Oxnard, California, shared this recipe as part of aHanukkah cocktail party menuhe created exclusively for Epicurious. Make the pâté just before serving—it's a very quick recipe to put together—as this dish has the most flavor and the best texture when it's warm and fresh from the broiler.

Chef Todd Aarons ofTierra Sur at Herzog Wine Cellarsin Oxnard, California, shared this recipe as part of aHanukkah cocktail party menuhe created exclusively for Epicurious. Aarons insists this dish is even better the next day, so braise the meat the day before then quickly assemble the sliders before serving. The spicy pulled brisket also makes great tacos, served with corn tortillas and garnished with red onion and chopped fresh cilantro.

Chef Todd Aarons ofTierra Sur at Herzog Wine Cellarsin Oxnard, California, shared this recipe as part of aHanukkah cocktail party menuhe created exclusively for Epicurious. These potato and Jerusalem artichoke latkes fry up quickly and are best served immediately, but if necessary, they can be held briefly in a warm oven. If you can't find Jerusalem artichokes—also known as sunchokes—Aarons recommends substituting parsnips or celery root.