These 13 Hanukkah Recipes Are a Festival of Latkes, Brisket, and Jelly Doughnuts

Latkes are the best, so here are our best latkes. You’ll eat so many, you’ll forget all about the gelt.

This one goes to all of our breakfast-for-dinner Jews out there.

There’s no end to the number of dishes we will cook on a grill, in winter, and yes, that includes latkes. Trust us.

When you want to sample as many latke toppings as humanly possible, you make loads of little ones.

If you’re the type who’s going to eat kimchi with everything (i.e., our type), might as well go all the way and do your latkes fully Korean style.

Swap out the standard potatoes for some less common, more interesting tubers.

Lots of fresh thyme, rosemary, parsley, and chives lighten up these latkes.

We don’t use the phrase “Just like Bubbe used to make” for just any Jewish recipe, but this one, well, it’s just like Bubbe used to make.

Who says Hanukkah brisket has to be braised all day long? It could also be smoked all day long, too!

In an alternate universe, you might be doing a lot of Hanukkah entertaining, and these puffs would come in handy. Or you could just be looking for a way to use up all the leftover brisket you made last night.

Given the emphasis on oil and frying, it’s surprising that good old fried chicken is not more common on Hanukkah menus. Help us shift the paradigm with this classic recipe!

Any holiday that gives us an excuse to eat jelly doughnuts eight days in a row is a holiday we approve of.

A trip to New York inspired Jeannie Lee of Marin County, California, to develop this rich, cranberry-filled cookie.