Holiday

Bring Light to Your Hanukkah Table with Festive Fare

by: Valerio Farris

December 4, 2017

Eight days every year, Jews around the world celebrate oil. They give thanks that centuries ago, a bit—only a day's worth!—of that unctuous substance lasted long enough to keep a sacred lantern lit for a week and some change. In the spirit of this miracle, we light candles and fry foods on Hanukkah.

The Festival of Lights is not the festival of light fare: Its two most central foods are fried potatoes and fried dough. While latkes and sufganiyot are the crispy golden stars of many a Hanukkah meal, those two dishes don't have to be the only focus. Instead, surround them with a similarly vibrant dishes. Brighten your plate with winter vegetable slaws, colorful plant-based sides, or show-stopping brisket. Here, we've gathered enough recipes to lighten your table for each of the eight nights.

Begin with Brilliant Salads

Farro, Golden Beet, and Feta Salad with Pecans and Chive-Sage Dressing

Shaved Fennel and Apple Salad with Sultanas, Mint, and Almonds

Roasted and Raw Broccoli Salad with Creamy Miso Dressing

Blood Orange Salad with Olives

Try vibrant vegetables

Roasted Brussels Sprouts With Pears & Pistachios

Carrots and Fennel Braised with Orange Zest and Honey

Seared and Glazed Parsnips with Rosemary

Turmeric-Roasted Carrots with Seeds

Roasted Delicata Squash with Spicy Yogurt Dressing and Pomegranate

Mains In the spotlight

Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese

Honey-Roasted Chicken with Garlic, Lavender, and Roasted Vegetables

Sweet & Savory Brisket

More Sweet Stars

Hazelnut-Chocolate Rugelach with Goat Cheese Pastry

Yogurt Tart 2.0

Apple Galette with Tahini Frangipane & Honey-Hibiscus Glaze

Vegan Chocolate Peanut Butter Cup Tart

What are your Hanukkah specials? Let us know about them in the comments.

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Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.

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1 Comment

Nancy December 6, 2017

Grew up making latkes shallow-fried in skillet. Once was cooking at friends' for a party and all they had was a soup kettle, so I made deep-fried latkes. Best ever! Crispier, lacier, let oily. Never went back. Use olive or neutral oil, your favorite recipe, oil at 360-375F, drain, serve hot with sour cream or applesauce or both.