Sweet potatoes, carrots, and acorn squash form a natural partnership--their flavors are complementary, but with enough variation to promise something a little more interesting than your typical root vegetable latke. Freshly grated ginger delivers a bright heat that cuts right through the vegetable base, which is rounded out with smoky paprika, a pinch of cumin, and some floral coriander.
'Hanukkah' on Serious Eats
Zucchini make a great latke base, but they also have a very delicate flavor that can easily be overwhelmed. Chopped basil and lemon zest help that light, grassy quality shine, while pine nuts and Parmesan cheese give it a pesto-inspired twist. These latkes are especially tender and refreshingly light.
These beet, potato, and onion latkes are studded with walnuts and garlic. A spoonful of horseradish sour cream cuts through the sweetness for a well-balanced finish.
The traditional loaf gets an autumnal upgrade with cranberries.
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.
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.
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.
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.
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.
Crisply fried latkes take a cue from Thanksgivukkah, combining sweet potatoes, Granny Smith apple, and onion.
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.
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.
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.
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.
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.
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.
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.
Traditional potato latkes are paired with a spicy apple-ginger chutney.
This dairy-free cake is nutty with a subtle brightness of orange. A topping of candied walnuts adds a festive crunch.
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.