Hanukkah lasts for eight nights—but the smell of oil doesn't have to.
Make fuss-free dishes in just 60, 30, or 20 minutes!
Master this show-stopping main.
Centerpiece-status hams, briskets, and lamb shanks.
Bring on the tricky questions!
Mouth-watering recipes for duck, chicken, turkey, and goose.
The recipe for his sweet and sticky take.
Sufganiyot is only the beginning.
Latkes, doughnuts, and...french toast sticks!
You've never seen olive oil cake like this before.
We won't tell if you think they're better than your bubbe's.
Looking beyond latkes.
So good looking, you'll want to use them all year long
A tender loaf that falls somewhere between dessert and breakfast
One less thing to stress about
All the roundups of all our favorite books!
What Beejhy Barhany, a chef descended from Ethiopia's Beta Israel community, eats for Hanukkah.
Sometimes, simpler is better.
According to the thinning childhood memories of Food52'ers, at least.
Applesauce is good and all but we've got some *other* ideas
With vegetable or chicken broth, "floaters," "sinkers," and "in-between-ers"