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Entries tagged with 'Hanukkah'

Cranberry Challah

Serious Eats Carrie Vasios Mullins 2 comments

The traditional loaf gets an autumnal upgrade with cranberries. More

Chicken Meatball Filling for Stuffed Matzo Balls

Serious Eats Max Falkowitz 4 comments

These chicken meatballs are designed to be stuffed inside matzo balls, but they're also good to eat on their own once you simmer them in chicken soup. More

Pumpkin Pie Rugelach

Serious Eats Carrie Vasios Mullins 1 comment

In this Thanksgivingukkah twist on rugelach, the traditional flakey cream cheese dough is flavored with pumpkin pie spices and rolled around a sweet pumpkin butter filling. More

Cranberry Sauce Jelly Doughnuts

Serious Eats cakespy 5 comments

It's Thanksgiving! It's Hanukkah! All at once! With this momentous overlap of food holidays, why decide on one type of cuisine? These jelly doughnuts, inspired by the Hanukkah specialty sufganiyot, have a Thanksgiving flair thanks to a cranberry sauce "jelly" inside. More

Fall Brisket With Cider and Butternut Squash From 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams Post a comment

There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with vegetables. The fall version is the most streamlined, containing little more than butternut squash, red onions, and cider-wine sauce spiked with garlic and thyme. More

Crispy Potato Latkes From 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams Post a comment

For such a no-frills dish, latkes can be surprisingly difficult to get right. Between the potato shredding and draining, the frying method, and the challenge of keeping the cooked pancakes crisp and warm, latkes are not for the faint of heart. Nick Zukin and Michael C. Zusman's crispy latkes from The Artisan Jewish Deli at Home are somewhat middle-of-the-road in terms of difficulty. More

Gluten-Free Sweet Potato Latkes

Serious Eats Elizabeth Barbone 4 comments

Crisply fried latkes take a cue from Thanksgivukkah, combining sweet potatoes, Granny Smith apple, and onion. More

Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Schmaltz Gravy

Serious Eats J. Kenji López-Alt 14 comments

A mashup of traditional Thanksgiving and Hanukkah flavors in honor of the once-in-a-lifetime convergence of the two holidays. These deep fried balls of stuffing have a crisp potato and onion coating and a liquid cranberry core, served with turkey schmaltz gravy. More

Brown Butter and Cinnamon Applesauce

Serious Eats Joshua Bousel Post a comment

Browned butter adds a distinct richness and overall nuttiness that melds with and compliments the apples and cinnamon to make this an applesauce a step above the rest. More

Hanukkah Marshmallow Dreidels

Serious Eats cakespy 1 comment

Why not make good use of the remaining nights of Hanukkah and whip up a batch of these easy and cute marshmallow treats? They're easy and cute and guaranteed to disappear faster than you can spin a dreidel. More

Kosher Revolution's Stuffed Veal Breast with Chicken Livers and Prunes

Serious Eats Caroline Russock 2 comments

Brisket is an old standby when it comes to Jewish holiday celebrations but after testing out this Stuffed Veal Breast with Chicken Livers and Prunes from Kosher Revolution we'd seriously consider retiring it. There's something about a big, bone-in roast stuffed with a rich filling of livers and prunes that just feels like a special occasion. It's big, regal in presentation, and tastes like the holidays. More

Kosher Revolution's Onion-Stuffed Knaidlach

Serious Eats Caroline Russock Post a comment

For the uninitiated knaidlach is the Yiddish term for matzoh balls, and these matzoh balls are truly exemplary. Perfectly sized and seasoned and flecked with cilantro, these matzoh balls are filled with sweet caramelized onions, boiled until light and tender, then plopped into a steaming bowl of chicken soup. They might not be your bubbe's matzoh balls, but when they taste this good we're sure she won't object. More

Kosher Revolution's Be-All, End-All Chicken Soup

Serious Eats Caroline Russock 6 comments

What makes Kosher Revolution's chicken soup the Be-All, End-All of all chicken soup recipes? It might have something to do with the nine pounds of meat that goes into the slow simmered stock. More

Kosher Revolution's Middle-Eastern Zucchini Cakes with Tahini Sauce

Serious Eats Caroline Russock 1 comment

For a holiday that lasts eight nights, there really isn't all that much variation in traditional Hanukkah fare. Latkes and jelly doughnuts are great and all but after the second or third night, we're looking for a little something different. Luckily, the latke is a recipe that lends itself to all sorts of improvisation, just take a look at these Middle-Eastern Zucchini Cakes with Tahini Sauce from Kosher Revolution. More

Latkes with Apple Ginger Chutney

Serious Eats Carrie Vasios Mullins 1 comment

Traditional potato latkes are paired with a spicy apple-ginger chutney. More

Orange Olive Oil Cake With Candied Walnuts

Serious Eats Carrie Vasios Mullins Post a comment

This dairy-free cake is nutty with a subtle brightness of orange. A topping of candied walnuts adds a festive crunch. More

Polish Hanukkah Apple Cake

Serious Eats Caroline Russock 10 comments

I'd never really given much thought to why apple cake was synonymous with Jewish desserts until reading the intro to this Polish Hanukkah Apple Cake from Quiches, Kugels, and Couscous by Joan Nathan. As it turns out, the Jewish part comes from the fact that the cake is parve (made without dairy) and therefore acceptable in a meal served for the main course. More

Hutzel Wecken

Serious Eats Caroline Russock 2 comments

Up until recently my repertoire of Hanukkah edibles consisted of potato latkes (obviously), jelly-filled doughnuts, and little bags of chocolate coins a.k.a. Hanukkah gelt. But while perusing Joan Nathan's Quiches, Kugels, and Couscous I came across a less familiar Hanukkah treat, Hutzel Wecken, a dense, fruit studded bread from the Alsace region of France. More

Brisket with Ginger, Orange Peel, and Tomato

Serious Eats Caroline Russock 1 comment

The lemon and orange zest permeates the meat with bright citrus, the cider vinegar and white wine add a slightly sour note, and the ginger lends the tiniest kick. And like any brisket recipe worth its salt, it comes out of the oven exactly two and a half hours later fork-tender, ready to be sliced, sauced, and served with the sweet carrots that have been cooking in the braising liquid. More

Cider Doughnuts

Serious Eats Olga Massov 6 comments

After a filling Hannukah meal, no matter how much I've eaten, I always want some dessert at the end. Sadly, I never took to sufganyot, the Sephardic jelly-filled doughnuts traditionally served during the holiday, but I've always, always had a soft spot for homemade doughnuts, especially the apple cider kind. More

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