What to Cook This Weekend

What to Cook This Weekend: November 30–December 2

This weekend is all about cozy, warm comfort food—plus, some recipes to kick off Hanukkah!
Image may contain Food Dish Meal Plant and Bowl
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Rhoda Boone
  • Image may contain Food Dish Meal Plant and Bowl
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Rhoda Boone
    1/11

    Smoky Beans and Greens on Toast

    Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever crispy, skillet-fried toast is an option, you should probably take it.

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  • Photo by Chelsie Craig, Food Styling by Kate Buckens
    2/11

    Hanukkah Chicken

    Boneless chicken thighs cook in an apple-thyme sauce until they’re tender, then get served on top of a crispy, large-format potato pancake. You’ll finish it off with a squeeze of lemon and fresh herbs.

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  • Photo by Tara Donne, Food and Prop Styling by Diana Yen
    5/11

    Our Favorite Latkes

    We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

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  • Photo by Alex Lau
    6/11

    Mamaleh's Brisket

    The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first.

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  • Romulo Yanes
    7/11

    Salty Chocolate Chunk Cookies

    Finishing your cookies with a delicate, flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack.

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  • Photo by Con Poulos
    8/11

    Seeded Challah

    This recipe actually makes three loaves—but more of this beautiful braided bread is a very good thing.

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  • Clare Barboza
    11/11

    Sufganiyot (Jelly Doughnuts)

    One of the most common Hanukkah foods is the jelly doughnut, known as sufganiyah. The word derives from the Hebrew word for "sponge," an apt description for the texture of the doughnuts.

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Becky Hughes is the social media editor for NYT Cooking where she's written about the New York City restaurant scene and the return of the espresso martini. She has a bachelor’s degree in journalism and food theory from the Gallatin School of Individualized Study at New York University. During college, ... Read More
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