Holiday

Bring Light to Your Hanukkah Table With These 40 Festive Recipes

Don't let those crispy golden latkes steal the show.

by:
November 29, 2023
2 Comments
Sweet and Smoky Brisket on a Hanukkah Table.
Photo by Mark Weinberg

Eight days every year, Jewish people around the world give thanks that centuries ago, a bit of oil—only a day's worth!—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. Here, we've gathered enough colorful salads and sides, show-stopping briskets, and latkes of all kinds to brighten your plate during Hanukkah.

All the Latkes

Shockingly Crisp Baked Latkes

Shockingly Crisp Baked Latkes

Giant Skillet Latke

Giant Skillet Latke

Sweet Potato Parsnip Latkes with Feta and Leeks

Sweet Potato Parsnip Latkes with Feta and Leeks

Golden Panko Latkes With Sour Cream & Chives

Golden Panko Latkes With Sour Cream & Chives

Asparagus Latkes

Asparagus Latkes

Judy Rodgers' Roasted Applesauce (and Savory Apple Charlottes)

Judy Rodgers' Roasted Applesauce (and Savory Apple Charlottes)

Brilliant Salads

Deb Perelman’s Winter Slaw With Farro

Deb Perelman’s Winter Slaw With Farro

Spiced Beet Salad with Citrus-Ginger Dressing

Spiced Beet Salad with Citrus-Ginger Dressing

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

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

Blood Orange Salad with Olives

Blood Orange Salad with Olives

Gabrielle Hamilton's Endive Salad in the Roman Puntarelle Style

Gabrielle Hamilton's Endive Salad in the Roman Puntarelle Style

Carrot and Radicchio Salad with Fig Balsamic Vinaigrette

Carrot and Radicchio Salad with Fig Balsamic Vinaigrette

vibrant vegetables

Roasted Brussels Sprouts With Pears & Pistachios

Roasted Brussels Sprouts With Pears & Pistachios

Carrots and Fennel Braised with Orange Zest and Honey

Carrots and Fennel Braised with Orange Zest and Honey

Seared and Glazed Parsnips with Rosemary

Seared and Glazed Parsnips with Rosemary

Turmeric-Roasted Carrots with Seeds

Turmeric-Roasted Carrots with Seeds

Roasted Delicata Squash with Spicy Yogurt Dressing and Pomegranate

Roasted Delicata Squash with Spicy Yogurt Dressing and Pomegranate

Cozy Potato-Carrot Kugel

Cozy Potato-Carrot Kugel

Best Briskets

Ruth's Brisket

Ruth's Brisket

Cara Nicoletti’s Sweet & Sour Brisket

Cara Nicoletti’s Sweet & Sour Brisket

Sweet & Smoky Brisket

Sweet & Smoky Brisket

Show-stopping Mains

Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese

Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese

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

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

Olive Oil–Braised Chickpeas From Joy the Baker

Olive Oil–Braised Chickpeas From Joy the Baker

Latke-Crusted Chicken

Latke-Crusted Chicken

Dan Barber's Braised Short Ribs

Dan Barber's Braised Short Ribs

Deb Perelman's Mushroom Bourguignon

Deb Perelman's Mushroom Bourguignon

Standing Rib Roast with Jam Pan Sauce

Standing Rib Roast with Jam Pan Sauce

Sufganiyot (Jelly Donuts)

Sufganiyot (Israeli Jelly Doughnuts)

Sufganiyot (Israeli Jelly Doughnuts)

Sufganiyot Cookies

Sufganiyot Cookies

More Sweet Stars

Cinnamon-Raisin Rugelach

Cinnamon-Raisin Rugelach

Hazelnut-Chocolate Rugelach with Goat Cheese Pastry

Hazelnut-Chocolate Rugelach with Goat Cheese Pastry

Tahini Mousse Pie

Tahini Mousse Pie

Vegan Chocolate Peanut Butter Cup Tart

Vegan Chocolate Peanut Butter Cup Tart

Apple Galette with Tahini Frangipane & Honey-Hibiscus Glaze

Apple Galette with Tahini Frangipane & Honey-Hibiscus Glaze

Babka au Chocolat Brioche

Babka au Chocolat Brioche

Judy Hesser’s Sour Cream Cheesecake

Judy Hesser’s Sour Cream Cheesecake

This article was updated 11.29.23.
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Valerio Farris

Written by: Valerio Farris

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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2 Comments

NadiaEira
NadiaEira December 5, 2023
Thank you for taking the time to compile it. That's what I am looking for. https://skibiditoiletgame.co

 
Nancy
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.