Recipe Roundup

29 Hanukkah Dishes to Brighten the Festival of Lights

Eight nights of potato pancakes and jelly doughnuts? Sounds like a plan.
29 Hanukkah Foods to Brighten the Festival of Lights
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

Light the menorah, spin the dreidel, andfire up the fryer. From latkes to sufganiyot, so many of our favorite Hanukkah foods are bathed in golden oil, as is traditional for the holiday. But why do we eat fried food for Hanukkah? Well, the story dates all the way back to the 2nd century BC, when the Maccabees reclaimed the Second Temple of Jerusalem. A single day’s supply of olive oil miraculously kept the temple’s menorah lit for eight whole nights (that’s why it’s called the Festival of Lights).

This year, celebrate with our all-star roster of traditional Hanukkah food, plus a few twists. Trade kosher franks for a platter of vegetarianfigs-in-a-blanket, which will look right at home next to the bowl ofhummuson the appetizer board. We have plenty of schmaltzy mains for you to choose from, likebuttermilk fried chickenand a fullHanukkah chicken dinner(psst: it involves a giant latke). Speaking oflatkes, no Hanukkah celebration is complete without a batch of crispy, skillet-fried potato pancakes. End the night on a sweet note with fruit- and nut-stuffedrugelach,flourless chocolate cake, or pillowy, jam-filledsufganiyot. Whatever you do, don’t forget thechocolate gelt.

Can’t settle on just one Hanukkah menu? Luckily, you’ve got eight crazy nights. Pro tip: Be sure toset yourself up for frying successahead of time.

  • Braised chicken with apples in a twohandled pan and a hand holding a serving spoon.
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    1/28

    Hanukkah Chicken

    This recipe showcases all of the best Hanukkah foods in one multi-faceted dish. Applesauce-braised chicken thighs sit atop a large-format, sliceable latke made for sharing.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    2/28

    Strawberry Sufganiyot

    Jelly-filled doughnuts, called sufganiyot in Hebrew, are a true hallmark of the holiday, and this recipe is the only one you’ll ever need. Once you master the basic dough, play around with different fillings (try Nutella or vanilla custard) and sugar coatings, but a simple dusting of powdered sugar never disappoints.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    3/28

    Latkes

    For a big batch, grate the potatoes in the food processor to save time, then fry them in equal parts oil and schmaltz for a big boost of flavor. Planning an even bigger party? Fry themon a griddle.

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  • Photograph by Isa Zapata, Food Styling by Eliza Mozer
    4/28

    Rugelach

    一个温柔的奶油cheese-based面团满足的漩涡fruity, nut-studded filling in this classic Jewish confection. Substitute walnuts for pecans or raisins for cranberries; it’s really up to you. Serve at your holiday feast or keep this recipe on file for yourholiday cookie boxes.

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  • Photo by Joseph De Leo, Food Styling by Susan Ottaviano
    5/28

    Simple Roast Chicken

    Roast chicken makes an appearance on most Jewish holiday tables, and Hanukkah is no exception. Seasoned with salt, pepper, and thyme, this version favors simplicity, making it one of the easiest Hanukkah recipes on this list.

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  • Johnny Miller
    6/28

    Cucumber Salad With Red Onion and Dill

    Complement all that golden fried goodness with a light, fresh cucumber salad, boosted with sharp red onion, whole-grain Dijon mustard, and fresh dill.

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  • Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow
    7/28

    Smoked Salmon Tartare

    No Jewish holiday is complete without a platter ofbagels, and no platter of bagels is complete withoutsmoked salmon. Or in this case, a party-friendly smoked salmon dip that pairs wonderfully with potato chips.

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  • Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
    8/28

    Leg of Lamb With Garlic and Rosemary

    If you’re of the belief that a holiday dinner warrants a big, meaty centerpiece, this recipe for roasted leg of lamb, which comes from theGourmetarchives, might be just what you’re craving.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez
    12/28

    "Tzimmes" Chicken With Apricots, Prunes, and Carrots

    Inspired by tzimmes, a traditionalRosh Hashanahside dish made with stewed dried fruits and honey, this sweet-and-savory chicken dish features dried apricots and prunes, pleasantly plumped with white wine and schmaltz. It’ll be just as welcome on your Hanukkah table.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    13/28

    Figs-in-a-Blanket With Goat Cheese

    这无肉承担pigs in a blanketwill make you forget all about the kosher franks. Sweet figs are a perfect match for sharp, savory goat cheese in this simpleappetizer.

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  • Photo by Con Poulos
    14/28

    Seeded Challah

    Traditionally eaten on Shabbat, this braided bread can be enjoyed at any occasion. This recipe yields three loaves, which means you’ll have one to eat, one to give to the neighbors, and one to save forFrench toastin the morning.

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  • Photo by Jonathan Lovekin
    15/28

    Creamy Hummus

    The best hummus starts with dried chickpeas. Don’t try to fight us on this–it’s just a fact. This recipe fromYotam Ottolenghiwill be your proof.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    16/28

    Crispy Skin Chicken With Dill and Garlic Sauce

    Keep that latke oil on the stove and use it to fry the skin on these chicken halves, locking in all their beautiful juices.

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  • Photo by Elizabeth Coetzee, Food Styling by Erika Joyce
    17/28

    Matzo Ball Soup

    Based on the recipe you’ll find on the back of the matzo meal box from Jewish food brand Manischewitz, this soup has a few notable upgrades–like the addition ofschmaltz, also known as liquid gold.

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  • Photo by Joseph De Leo, Food Styling by Lillian Chou
    18/28

    Fried Cashews With Lime Zest and Chile

    Let’s not forget the cardinal rule of this holiday (and of life in general): When in doubt, throw it in the fryer. These spiced nuts make a great snack to tide the crowd over while the main course is cooking.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    19/28

    Crisp Roast Duck

    Fallen into aroast chickenrut? Climb right out of that hole and into the tender embrace of this crispy-skinned roast duck, which is consistently juicy and even easier to cook than chicken.

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  • Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
    20 /28

    Classic Potato Pancakes

    Frying in a mixture of oil and butter helps these potato latkes achieve a crispy, golden crust in record time. Don’t forget the sour cream and applesauce for dipping (this is not an either/or scenario). If you want to change things up, swap those russets out for sweet potatoes.

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  • Photo by Caleb Adams, Food Styling by Anna Stockwell
    21/28

    Cedar-Plank Salmon

    Cooking the salmon on a cedar plank imparts the fish with a bold smoky flavor. If you don’t mind braving the cold to fire up the grill, this makes an excellent family-style main.

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  • Johnny Miller
    22/28

    Fried Chicken

    If you have time to marinate the chicken inbuttermilkovernight, it’ll lock in all that moisture to give you an ultra-juicy bird.

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  • Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova
    23/28

    Flourless Chocolate Cake

    If you’re used to having a dry flourless chocolate cake at the center of your Hanukkah dessert spread, consider swapping it out for this rich, fudgy one instead. Top it off with whipped cream and chocolate coins.

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  • Photo by Joseph De Leo, Food Styling by Erika Joyce
    27/28

    Halva 5 Ways

    You’ll find this tahini-based, gluten-free, fudge-like confection at markets across Israel. Now you can make it at home in any flavor you like.

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  • 28/28

    Mini Doughnut Muffins

    Skip the deep fryer and opt for these mercifully easy miniature doughnuts, which are baked in a muffin tin. They don’t require any yeast, which means no waiting around for them to proof. It’s Hanukkah food made easy.

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