Hannukah

Jason Johnstone-Yellin created this vegan version of potato pancakes after his Jewish wife kept saying "they're not as good as my mom's." Now he's working on a vegan cookbook: Cooking with Tamara's Husband. ...read more

Hard cider adds zip to this traditional Vermont doughnut. ...read more

Just in time for Hanukkah, here’s a jelly doughnut recipe that doesn’t require dairy or eggs. Just fill with your favorite jam or jelly. ...read more

Matzo brei (brei rhymes with fry) is Yiddish for fried matzoh. Alternately chewy and crunchy, this tasty, comforting dish is a great way to stretch a few eggs to serve more people. ...read more

Sweet potatoes and apples get baked with a drizzle of honey and a sprinkling of cinnamon, then puréed to a creamy consistency. ...read more

Ginger, cumin, and garlic give these latkes a Middle Eastern flavor. The cooling minted yogurt topping is a traditional sauce at Mediterranean Jewish meals. ...read more

Boiling the potatoes in their skins keeps the flesh from absorbing extra moisture. Serve latkes with applesauce, if desired. ...read more

Traditional lacy potato latkes can be flavored with onion, parsley, grated carrot, or apple, or made simply of seasoned shredded potatoes. When served as a course on their own, they are usually accompanied by applesauce and sour cream. ...read more

Boiling the potatoes in their skins keeps the flesh from absorbing extra moisture. Serve latkes with applesauce, if desired. ...read more

Every recipe tells a story in this year's winning collection

Brighten holiday tables with this Hanukkah meal.

Similar to a potato pancake, a beautiful beet pancake topped with dilled yogurt sauce makes a great appetizer, or you can serve two or three as a light entrée. The batter will look loose at first, but after a few minutes the pancakes will be sturdy enough to flip. ...read more

Shredded sweet potatoes stand in for russets in this version of potato pancakes, and puréed sweet potatoes replace eggs to make the recipe vegan. Starchy, dry-fleshed sweet potatoes, such as Okinawan or boniato, work best. If you use a moist, extra-sweet type, such as Beauregard ...read more

You can make your own superfine sugar to dust doughnuts by pulsing granulated sugar in a food processor several times. ...read more

These are classic yeast-raised doughnuts, deep-fried, rolled in sugar, and filled with jam. A pastry bag fitted with a round tip makes it easy to fill them with jam, but you can also cut them in half and spoon the filling into the center. ...read more

Forget chocolate-covered pretzels. These slightly salty slabs are much more elegant—no dipping required. ...read more

Using half butter and half canola oil lowers the saturated fat in these cookies without sacrificing flavor. ...read more

Roasted green beans give this lentil pâté a meaty flavor and texture. Make it a day or two ahead—the flavor gets better as it sits. Serve with whole-grain crackers. ...read more

The culinary tradition of Sephardic Jews is laced with Mediterranean flavors like garlic, tomatoes, and spices. ...read more

Dessert or side dish? We’re on the fence when it comes to this noodle pudding, which gets its lightly sweet flavor from caramelized apples and raisins. For the best-tasting and most beautiful noodle pudding, be sure to use wide egg pappardelle pasta. ...read more

I first discovered this easy, comforting noodle pudding in a cookbook by the grande dame of Canadian cooking, the late Madame Jehane Benoit. Sadly, I no longer have the cookbook, but since the recipe is so simple I had committed the idea to memory. Over the years I’ve ...read more

Candles, greenery, table decorations . . . they?re so pretty. Too bad they all turn into trash. Here?s how to put them to good use instead.

Kugel is a type of baked noodle or vegetable pudding, usually served for holidays and major celebratory meals as an accompaniment. Some believe that the kugel originated in Persia—today's Iran—and then spread to Eastern Europe. What makes this version so different and so ...read more

“Latkes is a word for pancakes, particularly those served on Chanukah, and is derived from the Greek for “olive oil,” or elaion. Originally, latkes were made from cheese, again focusing on dairy foods fried in oil. But in Eastern Europe, cheese was a luxury item during the ...read more