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

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

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

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

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

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

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

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

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

Braising brisket with sweet elements is pretty typical Jewish holiday fare—my grandmother used to braise hers with a can of Coke and a bottle of chili sauce. But Rose's version is more elegant, with flavors that can almost be described as light (if you can ever call brisket light). 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