Whether or not you celebrate Hanukkah, you can still enjoy the delicious food that comes with it -- like crispy potato latkes, homemade applesauce and challah french toast.
These sweet potato pancakes are spiced with curry, cumin, ginger and cayenne pepper. Obviously, they're perfect for Hanukkah but don't think of them just for that; they make a fabulous all-around winter side dish. GET THE RECIPE
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Homemade applesauce is richly flavored, tart and sweet -- almost like apple pie filling. Serve it with latkes or for dessert. GET THE RECIPE
Latkes, or crisp onion-scented potato pancakes, are traditionally made on the stovetop but I prefer to fry them in the oven. They're no healthier, mind you, but just as good, half the mess and so much easier. GET THE RECIPE
Matzo ball soup is traditional for Passover, but I make it on Hanukkah too. It's a bit of a "potschke," as my mother would say, but it's not hard -- you pretty much throw everything into a pot and forget it. And the secret to light and fluffy matzo balls? Use a mix! GET THE RECIPE
This is my favorite brisket recipe, and it's surprisingly simple to make. There's no wine, stock or bottled sauces added; instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their juices, making a flavorful braising liquid all their own. It's great for entertaining because it feeds a crowd and can be made ahead. GET THE RECIPE
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This easy roast chicken with herb butter is the perfect cozy dish for the holidays. I like to serve it with latkes, roasted carrots and applesauce. GET THE RECIPE
Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries posing as cookies. They're made by rolling a triangle of dough around a sweet filling of fruit, nuts, chocolate or pretty much anything your heart desires. Roll up your sleeves and give this classic walnut-raisin version a try. GET THE RECIPE
My Grandma Annie made the world's best mandel bread, and she didn't travel anywhere without it. It's a traditional Jewish cookie similar to biscotti, only richer and softer. You don't need to dip it in coffee to enjoy it -- it's delicious all on its own. GET THE RECIPE
Part booze, part french toast, part bread pudding -- how can you go wrong? Plus, it's the ideal company-for-brunch dish because you assemble it the night before, let it sit in the fridge overnight, then just pop it in the oven when you're ready to eat. GET THE RECIPE
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