19 Delicious Hanukkah Recipes Traditional

Feeling the warmth of Hanukkah just around the corner? There’s no better way to celebrate the Festival of Lights than by gathering around the table with loved ones and indulging in traditional dishes that have been passed down through generations. From crispy latkes to sweet sufganiyot, our roundup of 19 delicious Hanukkah recipes is sure to inspire your holiday menu. Let’s dive into these festive flavors together!

Classic Potato Latkes

Perfectly crispy on the outside and tender on the inside, Classic Potato Latkes are my go-to comfort food during the chilly months. I remember my grandmother grating potatoes by hand, her knuckles white with effort, a tradition I honor by making these latkes at least once every winter, though I’ve since embraced the convenience of a food processor.

Ingredients

• 2 lbs russet potatoes, peeled
• 1 medium yellow onion, peeled
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup clarified butter, for frying
• 1/2 cup sour cream, for serving
• 1/4 cup fresh chives, finely chopped, for serving

Instructions

1. Using a food processor fitted with the grating blade, grate the potatoes and onion. Transfer to a clean kitchen towel and squeeze out as much liquid as possible.
2. In a large bowl, combine the grated potatoes and onion with the beaten eggs, flour, salt, and pepper, mixing until just combined.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking, about 375°F.
4. For each latke, spoon about 1/4 cup of the potato mixture into the skillet, flattening slightly with the back of the spoon. Fry in batches to avoid overcrowding.
5. Cook until the edges are golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
6. Repeat with the remaining mixture, adding more clarified butter to the skillet as needed.

My secret to the perfect latke? Letting them drain on a wire rack instead of paper towels keeps them crispy. Serve these golden beauties hot with a dollop of sour cream and a sprinkle of fresh chives for a touch of brightness. The contrast between the creamy interior and the crunchy exterior is nothing short of magical.

Homemade Applesauce

Kind of like the comfort of a warm hug, homemade applesauce is one of those simple pleasures that never fails to bring a smile to my face. Whether it’s the nostalgia of my grandma’s kitchen or the irresistible aroma of cinnamon and apples wafting through my own, this recipe is a staple in my fall cooking repertoire.

Ingredients

• 4 lbs organic Honeycrisp apples, peeled, cored, and roughly chopped
• 1/2 cup filtered water
• 1/4 cup pure maple syrup
• 1 tbsp freshly squeezed lemon juice
• 1 tsp ground Ceylon cinnamon
• 1/4 tsp freshly grated nutmeg

Instructions

1. In a large, heavy-bottomed pot, combine the chopped apples, filtered water, and pure maple syrup over medium heat.
2. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let cook for 20 minutes, stirring occasionally to prevent sticking. Tip: For a smoother texture, use a potato masher halfway through cooking to break down the apples.
3. After 20 minutes, remove the lid and add the lemon juice, Ceylon cinnamon, and freshly grated nutmeg. Stir well to incorporate.
4. Continue to cook uncovered for an additional 10 minutes, or until the apples are completely soft and the mixture has thickened slightly. Tip: If you prefer a chunkier sauce, leave some apple pieces intact; for a silky smooth consistency, blend with an immersion blender.
5. Remove from heat and let cool slightly before serving. Tip: For an extra layer of flavor, consider adding a vanilla bean pod during the initial cooking phase.

Velvety and rich with the perfect balance of sweet and tart, this applesauce is delightful on its own or as a versatile companion to pork dishes, pancakes, or even swirled into your morning oatmeal. The warmth of cinnamon and nutmeg makes it especially comforting on crisp autumn mornings.

Crispy Fried Chicken Schnitzel

Perfectly golden and irresistibly crunchy, this Crispy Fried Chicken Schnitzel has become a staple in my kitchen, especially on those evenings when I crave something comforting yet sophisticated. I remember the first time I tried making it; the aroma filling my kitchen was so inviting, it felt like a hug from the inside out.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
• 1 cup all-purpose flour, for dredging
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup clarified butter, for frying
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Instructions

1. Place the pounded chicken breasts between two sheets of parchment paper and gently flatten to an even 1/4-inch thickness using a rolling pin.
2. Season both sides of the chicken with fine sea salt, freshly ground black pepper, and smoked paprika.
3. Set up a breading station with three shallow dishes: one with all-purpose flour, one with lightly beaten pasture-raised eggs, and one with panko breadcrumbs.
4. Dredge each chicken breast in the flour, shaking off any excess, then dip into the beaten eggs, allowing any excess to drip off.
5. Coat the chicken thoroughly with panko breadcrumbs, pressing gently to adhere.
6. Heat clarified butter in a large skillet over medium-high heat until it reaches 350°F, verified with a kitchen thermometer.
7. Carefully place the breaded chicken breasts into the hot butter, frying for 3-4 minutes on each side until deeply golden and crispy.
8. Transfer the fried schnitzels to a wire rack set over a baking sheet to drain any excess butter, keeping them crispy.

But what truly sets this schnitzel apart is its symphony of textures—crispy on the outside, tender and juicy inside. Serve it atop a simple arugula salad with a squeeze of lemon for a bright contrast, or alongside creamy mashed potatoes for the ultimate comfort meal.

Sweet Cheese Blintzes

Having stumbled upon the joy of Sweet Cheese Blintzes during a lazy Sunday brunch at a friend’s house, I was instantly hooked. The delicate crepes wrapped around a sweet, creamy filling reminded me of my grandmother’s kitchen, where every dish told a story of love and tradition.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 1/4 cups whole milk
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter, melted
• 1/4 tsp fine sea salt
• 1 cup ricotta cheese, full-fat
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, for frying

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, whole milk, lightly beaten pasture-raised eggs, melted clarified butter, and fine sea salt until the batter is smooth and free of lumps. Let it rest for 30 minutes at room temperature to allow the gluten to relax.
2. While the batter rests, combine the ricotta cheese, granulated sugar, pure vanilla extract, and ground cinnamon in a medium bowl. Mix until the filling is homogenous and set aside.
3. Heat a 10-inch non-stick skillet over medium heat and lightly coat with unsalted butter. Pour 1/4 cup of the batter into the skillet, swirling to create a thin, even layer. Cook for 1-2 minutes until the edges lift easily, then flip and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter.
4. Place 2 tablespoons of the cheese filling in the center of each crepe. Fold the sides over the filling, then roll from the bottom to enclose completely.
5. In the same skillet, melt a bit more unsalted butter over medium heat. Add the blintzes, seam side down, and cook for 2-3 minutes per side until golden brown and slightly crispy.

Buttery and tender, these Sweet Cheese Blintzes offer a delightful contrast between the crispy exterior and the soft, sweet filling inside. Serve them with a drizzle of honey or a dollop of sour cream for an extra layer of flavor that elevates this humble dish to something truly special.

Golden Challah Bread

Few things bring me as much joy as the smell of freshly baked bread wafting through my kitchen, especially when it’s my Golden Challah Bread. This recipe, passed down from my grandmother, has become a staple in my home, perfect for both quiet mornings and festive gatherings.

Ingredients

• 4 cups high-gluten bread flour, sifted
• 1/4 cup granulated sugar
• 1 tsp fine sea salt
• 2 1/4 tsp active dry yeast
• 1/2 cup warm water (110°F)
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 egg yolk, for egg wash
• 1 tbsp poppy seeds, for garnish

Instructions

1. In a large mixing bowl, combine the sifted high-gluten bread flour, granulated sugar, and fine sea salt. Whisk to aerate.
2. Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy, indicating activation.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture, lightly beaten pasture-raised eggs, and melted clarified butter. Mix until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough is ready when it passes the windowpane test.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide it into 3 equal parts. Roll each part into a long rope and braid them together tightly.
7. Transfer the braided dough to a parchment-lined baking sheet. Cover and let it rise for another 30 minutes.
8. Preheat the oven to 375°F. Brush the loaf with egg yolk wash and sprinkle with poppy seeds.
9. Bake for 25-30 minutes, until the challah is deep golden brown and sounds hollow when tapped on the bottom.

My Golden Challah Bread emerges from the oven with a glossy, golden crust and a tender, fluffy interior. It’s perfect sliced thick for French toast or served alongside a hearty stew for dipping.

Savory Matzo Ball Soup

On a chilly evening, nothing warms the soul quite like a bowl of Savory Matzo Ball Soup. I remember my grandmother whisking together the matzo meal and eggs, her hands moving with a rhythm that turned simple ingredients into something magical. Today, I’m sharing my version of this comforting classic, perfect for any season.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 1 cup matzo meal
• 1/4 cup schmaltz (chicken fat), melted
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh dill, finely chopped
• 8 cups homemade chicken stock
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 small yellow onion, diced

Instructions

1. In a large mixing bowl, combine the lightly beaten eggs, matzo meal, melted schmaltz, kosher salt, black pepper, and fresh dill. Mix until just combined. Tip: Overmixing can lead to dense matzo balls; a gentle hand ensures lightness.
2. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the mixture to firm up. This step is crucial for easy shaping.
3. While the mixture chills, bring the homemade chicken stock to a simmer in a large pot over medium heat. Add the diced carrots, celery, and onion. Simmer for 20 minutes, or until the vegetables are tender.
4. After chilling, wet your hands with cold water and shape the matzo mixture into 1-inch balls. Tip: Keeping your hands wet prevents the mixture from sticking.
5. Gently drop the matzo balls into the simmering stock. Cover the pot and reduce the heat to low. Cook for 20 minutes without lifting the lid. Tip: Resist the urge to peek; the steam cooks the matzo balls evenly.
6. Ladle the soup into bowls, ensuring each serving has both broth and matzo balls. The matzo balls should be fluffy and light, with a tender bite.

Now, the soup is ready to serve. The broth is rich and aromatic, with the matzo balls floating like little clouds of comfort. For an extra touch, garnish with a sprinkle of fresh dill or a drizzle of olive oil just before serving.

Honey Glazed Carrots

Gathering around the table for a side dish that’s both sweet and savory is one of my favorite ways to end a busy day. Honey glazed carrots, with their glossy finish and tender bite, have been a staple in my kitchen, especially when I need a quick yet impressive side. I remember the first time I made them; the kitchen filled with such a comforting aroma that my family knew dinner was ready before I even called them.

Ingredients

• 1 lb fresh carrots, peeled and sliced into 1/2-inch diagonal pieces
• 2 tbsp unsalted butter
• 2 tbsp raw honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup water
• 1 tbsp fresh thyme leaves

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it begins to foam slightly, about 1 minute.
2. Add the sliced carrots to the skillet, stirring to coat them evenly with the butter. Cook for 5 minutes, allowing the carrots to develop a slight sear.
3. Pour in the water and cover the skillet, reducing the heat to medium-low. Steam the carrots for 7 minutes, or until they are just tender when pierced with a fork.
4. Uncover the skillet and increase the heat to medium-high. Add the raw honey, sea salt, and black pepper, stirring constantly to glaze the carrots evenly. Cook for an additional 2 minutes, or until the glaze thickens and coats the carrots beautifully.
5. Remove from heat and sprinkle with fresh thyme leaves, tossing gently to distribute.

Kicking back with a plate of these honey glazed carrots, you’ll notice how the thyme adds a subtle earthiness to the sweet glaze, while the carrots retain a perfect al dente texture. For an extra touch of elegance, serve them atop a swirl of creamy mashed potatoes or alongside a perfectly seared steak.

Roasted Garlic Brisket

Many evenings, the aroma of garlic roasting in my kitchen signals the start of something truly special. This Roasted Garlic Brisket is a dish that marries the deep, caramelized flavors of garlic with the tender, melt-in-your-mouth texture of brisket, creating a meal that’s both comforting and elegantly simple.

Ingredients

• 4 lbs beef brisket, trimmed
• 1 cup roasted garlic paste
• 2 tbsp extra virgin olive oil
• 1 cup dry red wine
• 2 cups beef stock, preferably homemade
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 325°F (163°C) to ensure a slow, even cook that tenderizes the brisket perfectly.
2. Season the brisket evenly with kosher salt and freshly ground black pepper, massaging the spices into the meat for full flavor penetration.
3. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, then sear the brisket on all sides until a rich, brown crust forms, about 4 minutes per side.
4. Remove the brisket and set aside. In the same pot, deglaze with dry red wine, scraping up the browned bits with a wooden spoon to incorporate those flavors into the sauce.
5. Spread the roasted garlic paste over the brisket, then return it to the pot. Add beef stock and fresh thyme leaves, ensuring the liquid comes halfway up the sides of the meat.
6. Cover and transfer to the oven. Braise for 3 to 4 hours, or until the brisket is fork-tender, checking occasionally to ensure the liquid doesn’t evaporate completely.
7. Let the brisket rest for 15 minutes before slicing against the grain to serve, allowing the juices to redistribute for maximum tenderness.

Zesty and rich, this Roasted Garlic Brisket boasts layers of flavor that deepen with each bite. Serve it atop a mound of creamy mashed potatoes or alongside roasted root vegetables for a meal that’s as hearty as it is sophisticated.

Creamy Spinach Kugel

Craving something cozy yet elegant for your next family dinner? Let me introduce you to my Creamy Spinach Kugel, a dish that perfectly balances richness and comfort with a touch of sophistication. It’s a recipe that holds a special place in my heart, reminding me of chilly evenings spent in the kitchen, experimenting with flavors until I found this perfect blend.

Ingredients

• 1 lb fresh spinach, thoroughly washed and stems removed
• 2 cups full-fat cottage cheese
• 1 cup sour cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large pot, wilt the spinach over medium heat for about 3 minutes, stirring occasionally. Tip: Avoid overcooking to maintain a vibrant green color.
3. Transfer the spinach to a colander and press out as much liquid as possible. Let it cool slightly, then chop finely.
4. In a large mixing bowl, combine the cottage cheese, sour cream, beaten eggs, and melted butter. Mix until smooth.
5. Fold in the chopped spinach, flour, salt, pepper, and nutmeg until well incorporated. Tip: For a smoother texture, you can blend the cottage cheese before adding.
6. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
7. Bake for 45 minutes, or until the edges are golden and the center is set. Tip: Check for doneness by inserting a knife in the center; it should come out clean.

Perfectly creamy with a slight bite from the spinach, this kugel is a delightful contrast of textures. Serve it warm with a dollop of sour cream or alongside a crisp salad for a complete meal that’s sure to impress.

Decadent Chocolate Babka

Goodness, have I got a treat for you today! There’s something about the swirls of chocolate and soft, buttery dough that makes this Decadent Chocolate Babka a showstopper. I remember the first time I attempted this recipe; the kitchen was a mess, but the aroma was absolutely worth it.

Ingredients

• 4 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, clarified and cooled
• 1 tsp fine sea salt
• 1 1/2 cups dark chocolate, finely chopped
• 1/4 cup cocoa powder, Dutch-processed
• 1/2 cup light brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, combine sifted flour, granulated sugar, and yeast.
2. Gradually add warmed milk, beaten eggs, clarified butter, and sea salt to the dry ingredients, mixing until a dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back lightly when poked.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours, or until doubled in size.
5. While the dough rises, prepare the filling by combining chopped chocolate, cocoa powder, brown sugar, softened butter, and vanilla extract in a bowl.
6. Roll out the risen dough on a floured surface into a 16×12-inch rectangle. Spread the chocolate filling evenly over the dough.
7. Roll the dough tightly from the long side, then twist the roll into a spiral and place it in a greased loaf pan. Tip: For extra swirls, fold the roll in half before twisting.
8. Cover the pan with a damp cloth and let rise for another 45 minutes. Preheat the oven to 350°F during the last 15 minutes of rising.
9. Bake for 35-40 minutes, until the babka is golden brown and sounds hollow when tapped. Tip: Cover with foil if the top browns too quickly.
10. Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Luscious layers of chocolate intertwine with the tender, slightly sweet dough, creating a texture that’s both rich and airy. Serve a slice warm with a dollop of crème fraîche for an indulgent breakfast, or enjoy it as is with your afternoon coffee.

Fluffy Sufganiyot (Jelly Donuts)

Last weekend, I found myself reminiscing about the first time I bit into a warm, jelly-filled sufganiyah at a Hanukkah party. The memory of that fluffy, sugary delight inspired me to perfect my own version at home, and I’m thrilled to share it with you.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 4 tbsp unsalted butter, melted and cooled
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 quart vegetable oil, for frying
• 1/2 cup raspberry jelly
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large mixing bowl, combine the sifted flour, granulated sugar, and active dry yeast.
2. Gradually add the warmed whole milk to the dry ingredients, stirring until just combined.
3. Incorporate the lightly beaten eggs, melted butter, sea salt, and vanilla extract into the mixture, kneading until a smooth dough forms.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. On a lightly floured surface, roll out the dough to a 1/2-inch thickness and cut into 2-inch rounds.
6. Heat the vegetable oil in a deep fryer or large pot to 350°F, ensuring the oil is hot but not smoking.
7. Fry the dough rounds in batches for 2 minutes per side, or until golden brown, then transfer to a paper towel-lined plate to drain.
8. Using a piping bag fitted with a small tip, inject each sufganiyah with raspberry jelly.
9. Dust the sufganiyot generously with powdered sugar before serving.

Creating these sufganiyot is a labor of love, but the result—a cloud-like doughnut with a burst of sweet jelly—is utterly worth it. Serve them warm for a truly indulgent experience, perhaps with a side of spiced hot chocolate to complement the raspberry’s tartness.

Zesty Israeli Salad

Craving something fresh and vibrant to brighten up your summer table? I recently stumbled upon this Zesty Israeli Salad at a friend’s potluck, and it was love at first bite. The crisp vegetables and tangy dressing are a match made in heaven, perfect for those sweltering days when you want something light yet satisfying.

Ingredients

• 2 cups English cucumber, finely diced
• 1 cup ripe tomatoes, finely diced
• 1/2 cup red onion, finely diced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp sumac
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the finely diced English cucumber, ripe tomatoes, and red onion.
2. Add the finely chopped fresh parsley and mint to the bowl, gently tossing to distribute the herbs evenly among the vegetables.
3. In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice until emulsified.
4. Sprinkle the sumac, sea salt, and freshly ground black pepper over the dressing, whisking again to incorporate the spices fully.
5. Pour the dressing over the vegetable mixture, using a spatula to fold the ingredients together until everything is lightly coated.
6. Let the salad sit for 10 minutes at room temperature before serving to allow the flavors to meld.

Refreshingly crisp with a zesty kick from the sumac and lemon, this salad is a delightful side or can be scooped onto warm pita for a light meal. The mint and parsley add a burst of freshness that makes each bite sing.

Buttery Rugelach Cookies

Sometimes, the simplest ingredients come together to create something truly magical, and that’s exactly what happened the first time I made these buttery rugelach cookies. I remember it was a chilly afternoon, and I was craving something sweet yet not overly indulgent—these cookies hit the spot perfectly.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 lb unsalted butter, chilled and cubed
• 8 oz cream cheese, chilled
• 1/4 cup granulated sugar
• 1/2 tsp pure vanilla extract
• 1 cup raspberry jam, seedless
• 1/2 cup walnuts, finely chopped
• 1/2 cup mini chocolate chips
• 1 large egg, pasture-raised and lightly beaten
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, chilled cubed unsalted butter, and chilled cream cheese. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Add the granulated sugar and pure vanilla extract to the bowl. Mix until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
3. Divide the dough into 4 equal portions. Wrap each in plastic wrap and refrigerate for at least 1 hour, until firm.
4. Preheat your oven to 350°F and line two baking sheets with parchment paper.
5. On a lightly floured surface, roll one portion of dough into a 1/8-inch thick circle. Spread a thin layer of seedless raspberry jam over the surface, then sprinkle with finely chopped walnuts and mini chocolate chips.
6. Cut the circle into 8 wedges. Starting from the wide end, roll each wedge tightly towards the point. Place on the prepared baking sheet, seam side down.
7. Repeat with the remaining dough portions. Brush the tops of the rugelach with the lightly beaten egg and sprinkle with turbinado sugar.
8. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheets halfway through baking for even color.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.

Buttery and flaky with a sweet jam filling, these rugelach cookies are a delightful treat any time of day. For an extra special touch, serve them alongside a cup of spiced chai tea or as part of a holiday cookie platter.

Spicy Shakshuka

After a recent trip to the Middle East, I found myself craving the vibrant flavors of Spicy Shakshuka, a dish that perfectly balances heat, sweetness, and acidity. It’s become my go-to weekend breakfast, especially when I have friends over—because nothing says ‘good morning’ like a skillet of simmering tomatoes and eggs.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, seeded and thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 28 oz canned whole peeled tomatoes, hand-crushed
• 4 pasture-raised eggs
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh cilantro, chopped
• Salt, to season

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sliced bell pepper, sautéing until softened and slightly caramelized, approximately 8 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper, cooking until fragrant, about 1 minute.
4. Pour in the hand-crushed tomatoes with their juices, bringing the mixture to a gentle simmer. Let it cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
5. Using a spoon, create four small wells in the tomato mixture. Crack an egg into each well, then cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
6. Remove from heat and sprinkle with crumbled feta and chopped cilantro. Season with salt as needed.

For an extra kick, serve this Spicy Shakshuka with a side of crusty bread to sop up the rich, tomatoey sauce. The contrast of the creamy yolks against the spicy, tangy sauce is nothing short of magical.

Herbed Roast Chicken

Venturing into the world of roast chicken can feel like a rite of passage for any home cook. I remember my first attempt—a humble bird, slightly overcooked, but filled with so much love and lessons. Today, I’m sharing my perfected Herbed Roast Chicken, a dish that’s become a staple in my kitchen, especially when I need something comforting yet impressive for dinner.

Ingredients

• 1 whole pasture-raised chicken (about 4 lbs)
• 3 tbsp clarified butter, melted
• 2 tbsp fresh thyme leaves, finely chopped
• 2 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp fresh sage leaves, finely chopped
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, halved
• 4 garlic cloves, smashed

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
2. Pat the chicken dry with paper towels to ensure crispy skin.
3. In a small bowl, mix the clarified butter, thyme, rosemary, sage, salt, and pepper to create a herb butter.
4. Gently loosen the skin over the chicken breasts and thighs with your fingers, then rub half of the herb butter underneath the skin.
5. Rub the remaining herb butter all over the outside of the chicken.
6. Stuff the chicken cavity with the lemon halves and smashed garlic cloves for added flavor.
7. Truss the chicken legs with kitchen twine to promote even cooking.
8. Place the chicken on a rack in a roasting pan, breast side up.
9. Roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
10. Let the chicken rest for 15 minutes before carving to allow the juices to redistribute.

Creating this Herbed Roast Chicken fills the kitchen with an aroma that’s nothing short of magical. The skin turns out golden and crackling, while the meat remains juicy and infused with the earthy tones of the herbs. Serve it atop a bed of roasted root vegetables or alongside a crisp, green salad for a meal that feels both rustic and refined.

Sweet Potato Latkes

Craving something that perfectly balances sweet and savory? I recently stumbled upon the joy of making Sweet Potato Latkes during a chilly autumn evening, and now, they’re a staple in my kitchen. The crisp edges with a tender center, paired with a dollop of sour cream or applesauce, make these latkes irresistibly delicious.

Ingredients

• 2 large sweet potatoes, peeled and grated (about 4 cups)
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 small yellow onion, finely grated
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1/2 cup clarified butter, for frying

Instructions

1. In a large mixing bowl, combine the grated sweet potatoes, flour, beaten eggs, grated onion, salt, pepper, and nutmeg. Mix until all ingredients are evenly incorporated.
2. Heat clarified butter in a large skillet over medium heat until it shimmers but does not smoke, about 350°F.
3. Form the sweet potato mixture into small patties, about 1/4 cup each, and gently place them into the hot butter. Flatten slightly with a spatula.
4. Fry the latkes for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; letting them cook undisturbed ensures a perfect crust.
5. Transfer the cooked latkes to a paper towel-lined plate to drain any excess butter. Tip: Keep them warm in a 200°F oven if frying in batches.
6. Serve immediately. Tip: For an extra touch, garnish with a sprinkle of flaky sea salt right before serving.

But what truly sets these Sweet Potato Latkes apart is their delightful contrast of textures—crispy on the outside, yet soft and flavorful inside. They’re fantastic with a side of tangy Greek yogurt or even as a base for a poached egg for a brunch twist.

Rich Beef Brisket

Zesty flavors and tender textures define this Rich Beef Brisket, a dish that’s become a staple in my kitchen, especially during those chilly evenings when only something hearty will do. I remember the first time I attempted this recipe; the aroma alone was enough to convince me it was worth every minute of the slow cook.

Ingredients

• 4 lbs beef brisket, trimmed of excess fat
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 cups beef stock, preferably homemade
• 1 tbsp smoked paprika
• 1 tsp freshly ground black pepper
• 1 tsp sea salt
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste

Instructions

1. Preheat your oven to 325°F (163°C) to ensure a consistent cooking environment for the brisket.
2. Heat the clarified butter in a large Dutch oven over medium-high heat until it shimmers but does not smoke.
3. Season the brisket evenly with sea salt and freshly ground black pepper before searing in the Dutch oven for 4-5 minutes per side, or until a deep brown crust forms. Tip: Avoid moving the brisket too soon to allow proper caramelization.
4. Remove the brisket and set aside. In the same pot, sauté the thinly sliced yellow onion and minced garlic until translucent, about 3 minutes, scraping up any browned bits from the bottom.
5. Stir in the smoked paprika, Worcestershire sauce, and tomato paste, cooking for 1 minute to bloom the spices.
6. Return the brisket to the pot, adding enough beef stock to come halfway up the sides of the meat. Tip: The liquid should not cover the brisket entirely to prevent boiling.
7. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 3.5 to 4 hours, or until the brisket is fork-tender. Tip: Check the brisket at the 3-hour mark to assess doneness without overcooking.
8. Once done, let the brisket rest in the juices for 15 minutes before slicing against the grain for maximum tenderness.

Outstanding in its depth of flavor, this Rich Beef Brisket melts in your mouth, with the smoked paprika adding a subtle warmth that complements the natural savoriness of the beef. Serve it over a bed of creamy mashed potatoes or alongside roasted root vegetables for a complete meal that’s sure to impress.

Light and Airy Cheese Souffle

Oh, the sheer joy of pulling a perfectly risen cheese soufflé out of the oven—it’s a moment that never gets old. I remember my first attempt was a disaster, but now, after countless trials, I’ve mastered the art of keeping it light and airy every time.

Ingredients

• 1/4 cup clarified butter, plus extra for greasing
• 1/4 cup all-purpose flour
• 1 cup whole milk, warmed to 110°F
• 4 large pasture-raised eggs, lightly beaten
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground white pepper
• 1/8 tsp freshly grated nutmeg
• 1 cup finely grated Gruyère cheese
• 1/4 tsp cream of tartar

Instructions

1. Preheat your oven to 375°F and position a rack in the lower third. Generously grease a 6-cup soufflé dish with clarified butter.
2. In a medium saucepan over medium heat, melt 1/4 cup clarified butter. Whisk in the flour to form a smooth roux, cooking for 2 minutes until lightly golden.
3. Gradually add the warmed milk, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens to a paste-like consistency.
4. Remove from heat and let cool slightly. Stir in the egg yolks one at a time, then season with salt, white pepper, and nutmeg. Fold in the Gruyère cheese until fully incorporated.
5. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form. Gently fold the whites into the cheese mixture in three additions, preserving as much air as possible.
6. Pour the mixture into the prepared dish and smooth the top. Run your thumb around the edge to create a gap, which helps the soufflé rise evenly.
7. Bake for 25-30 minutes until the soufflé is puffed and golden brown. Resist the urge to open the oven door during the first 20 minutes to prevent collapsing.

Light as a cloud with a rich, cheesy center, this soufflé is a showstopper. Serve it immediately, perhaps with a crisp green salad dressed in a light vinaigrette to complement its delicate flavors.

Traditional Hanukkah Gelt

Back when I first discovered the joy of making Traditional Hanukkah Gelt at home, I was amazed at how simple ingredients could transform into something so magical. Every year since, I’ve made it a personal tradition to whip up a batch, filling my kitchen with the warm, comforting aroma of chocolate and the spirit of Hanukkah.

Ingredients

• 8 ounces high-quality dark chocolate, finely chopped
• 1 tablespoon clarified butter
• 1/4 teaspoon pure vanilla extract
• Edible gold leaf, for decoration

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a double boiler over medium heat, melt the finely chopped dark chocolate, stirring constantly to ensure even melting without burning.
3. Once the chocolate is fully melted, remove from heat and stir in the clarified butter and pure vanilla extract until the mixture is smooth and glossy.
4. Using a small spoon, drop teaspoon-sized amounts of the chocolate mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. While the chocolate is still soft, gently press a small piece of edible gold leaf onto the top of each piece for decoration.
6. Allow the gelt to set at room temperature for about 2 hours, or until firm. For quicker setting, place in the refrigerator for 30 minutes.
7. Once set, carefully peel the gelt from the parchment paper and store in an airtight container at room temperature until ready to serve.

What makes this Traditional Hanukkah Gelt truly special is its rich, velvety texture and the deep, complex flavors of the dark chocolate, subtly enhanced by the vanilla. For an extra festive touch, consider serving them in small, decorative bags tied with ribbon as party favors or gifts.

Conclusion

Such a delightful collection of 19 traditional Hanukkah recipes awaits you, offering a taste of heritage and warmth in every dish. We invite you to explore these delicious options, find your favorites, and bring the joy of Hanukkah to your table. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the festive cheer!

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