Hanukkah

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.

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.

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.

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

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.

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.

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

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

After an intense internal debate about what a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or...savory?!—this is where we landed.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.

This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.