Hanukkah

Crispy. Golden. Fluffy. Bubbe would approve.

Like olive-oil-soaked cakes, rosy braised brisket, pillowy strawberry sufganiyot, and latkes galore.

A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.

This golden chicken broth starts with two parts roasted wings and one part poached legs, resulting in robust flavor with the tenderest meat.

This light, fluffy, cloudlike cheesecake wants to get cooked at high heat for a burnt, cracked surface that’s rich with flavor.

After an intense internal debate about what a noodle kugel should be, this is where we landed.

That milky potato starch at the bottom is the most important ingredient.

These two skillet-size latkes are a faster, smoother road to party time. Serve right away or make in advance and let the guests slice their own pieces.

This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.

This dairy-free, sesame-encrusted challah gets shine from an egg yolk wash.

This recipe for braised beef short ribs has many fans—and rightly so. Since it’s even better the next day, it’s perfect for entertaining.

This sufganiyot recipe delivers golden brown pillowy doughnuts filled with strawberry jam. Make them on Hanukkah—or anytime you want to impress your guests.

Only 6 ingredients, and you'll always know when it's done.

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.

Zak the Baker makes the case for adding an unexpected ingredient to the Hanukkah fave.

With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes might not be what you’re used to—and that’s a good thing.

This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”

So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.

Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.

It’s impossible to stop eating these green beans.

A fragrant, sweet-and-sour, perfectly acidic roast chicken.