Hosting a Chanukah party and don’t know what to serve? Well, you’re in luck because we’ve gone all out with this year’s menu. We’ve gathered recipes for meat, parve, dairy, gluten-free and even vegan parties! Simply choose from the list of foolproof recipes below and get cooking.
You can thank us later.
Jump to:
Dairy
Savory:
1. Cream Cheese Shmear Board by Sina Mizrahi
I always look for ways to keep hosting simple and stress-free. Having a beautiful cream cheese board surrounded with crackers is a simple and impressive way to serve something delicious with relative ease. This board was inspired by a classic everything bagel with cream cheese and lox.
2. Broccoli-Stuffed Shells by Gitty Friedman
This is a favorite in my family. It’s pretty enough to serve at a party and delicious enough that even the kids will go back for seconds!
3. Chanukah Snack Board by Adina Schlass
Chanukah is always a time of lots of entertaining, and if you know me, you know I love a good snack board! It’s easy to throw together last minute, and there’s something for everyone. It pairs well with wine, so everyone’s happy. When building a board, it’s all about variety, texture and, of course, color! You want lots of options for the guests to snack on. Try out Cheesy Truffle Latke Bites, Waffle Latke Bites, or Potato Latke Cups on this board!
4. Kale Feta Salad on Crispy Bagel Rounds by Chanie Nayman
This is a very forgiving recipe. Mix and match ingredients to your taste!
5. Zucchini Latkes with Tzatziki Sauce by Jamie Geller
Don’t save latkes for Chanukah, when you can enjoy them all year round made with zucchini and served with a Greek yogurt tzatziki sauce.
6. Best Dairy Onion Soup Ever by Brynie Greisman
My daughter and I ate in a restaurant that had the most incredible onion soup. I’m not usually an onion soup fan, but this one had the perfect texture and flavor. We recreated it here for all of you. It’s so good that when we made a dairy sheva brachos for my niece and had a choice for the soup, almost everyone took this.
7. Vegetable Lasagna by Brynie Greisman
This recipe is a joint creation of my daughter Malka and me. Thankfully, she enjoys cooking and experimenting with food, and we have a lot of fun together in the kitchen. This lasagna is sooo good that when I offered a piece to both the photographer and the stylist, they ate it cold, before I had a chance to warm it up! It’s a real favorite in our house too.
8. Garlic-Cheese Dip by Estee Kafra
We love dipping bread or veggies into this smooth, cheesy fondue. You can also use it over baked potatoes or pasta.
9. Best Potato Latkes by Amelia Saltsman
These latkes are thin, crisp, and pan-fried, not deep-fried. My family’s traditional recipe is inspired by Sara Kasdan’s, from her hilarious 1956 cookbook Love and Knishes, which my mother received as a gift nearly sixty years ago. You need a starchy potato for good latkes; the starch helps bind the pancake together. Sierra Gold (a cross between a Yukon Gold and a russet), German Butterball, Kennebec, and King Edward are all wonderful here. This recipe is easily doubled or tripled, and it works well with other wintry vegetables.
10. Tomato-Olive Baked Feta Cheese by Rorie Weisberg
Here, I’m sharing one of Esther Black’s dairy treasures: a savory tomato-olive baked feta cheese, with a sophisticated Mediterranean flavor. Although it’s a popular cow’s milk product too, to get the benefits of that wholesome feta, go for the sheep or goat’s milk version.
11. Crazy Loaded Pizza Bites by Chanie Nayman
Salads with beautiful colors do a lot for a party table but the real crowd-pleaser on the table will be these guys! Save room!
12. Creamy Spinach Salad with Roasted Portobellos by Elky Friedman
13. Italian-Style Quinoa with Sun-Dried Tomatoes and Feta by Norene Gilletz
Tangy, salty, and full of bright flavors. This lovely quinoa side dish is so simple to make. I came up with the recipe over Shavuos when I couldn’t find the right mix of flavors to match my menu. This dish met that challenge and then some — it’s a winner!
14. Cheese-Stuffed Bread Loaf by Chef Tom Francz
This is a delicious, classy bread, great for company. You can make it out of almost any bread, store-bought or homemade. Your kids will have a great time helping you stuff it, and taking it apart is as fun as creating it.
15. Mac-and-Cheese Balls by Rivky Kleiman
A great way to make an all-time family favorite party friendly.
16. Tomato Soup with Garlic Bread and Bulgarian Cheese by Temi Philip
This dairy soup is a great meal on its own for a winter evening.
17. Zucchini Chips by Naomi Nachman
A family favorite of ours. I make this recipe for special occasions and my kids devour them straight out of the frying pan. I can’t make them fast enough.
18. Blooming Onion by Esty Wolbe
Watch Esty show the simple technique to get these blooming onions perfect, here!
19. Mushroom-Feta Stuffed Shells by Chanie Nayman
I love the idea of adding feta to my pasta. It may sound redundant when you’ve got the rest of the cheese, but it’s actually a lot saltier, more pungent, and doesn’t melt completely like mozzarella does. After you taste this, I bet you’ll start adding feta to all things dairy!
20. Beet Latkes with Preserved Lemon and Yogurt Dressing by Einat Admony and Janna Gur
I’m a beet freak, so when I wanted to give an upgrade to the traditional Ashkenazi potato pancake, beets were my solution. Unlike potatoes, beets don’t start turning black the moment you grate them, and they preserve their crispiness a bit longer, so it’s easier to pace their preparation and serving. These crunchy-chewy latkes have just the right hint of sweetness to offset the bright dressing.
21. Italian Focaccia by Clara Fatal
Focaccia is a light and airy Italian bread. The fried vegetables add a pretty and colorful topping. Welcome to Italy!
22. When Greek Meets Caesar Salad by Victoria Dwek
Salad dressings are supposed to add flavor, but this one also adds nutritional content. Most of us can eat a Caesar-style salad any day with any dairy meal. Now, with no mayo or egg yolks and very minimal oil, it’s actually a healthful side. This dressing is also a great option for those who are allergic to eggs. Now that I’m using Greek on my Caesar, I ought to try using Greek on my Greek.
23. Latkes with Sour Cream, Green Onions, and Masago by Jeff and Jodie Morgan
Everyone loves latkes, the fried potato pancakes traditionally served at Chanukah, but why wait all year? We love latkes so much that we eat them from January through December. In this recipe, we top our latkes with tangy sour cream, green onions, and masago—tiny fish eggs from the capelin fish. You can find the roe in specialty fish markets and food stores. As a substitute, feel free to use salmon roe, which are larger and somewhat saltier. (To make this parve, serve it without sour cream.)
For us, latkes are really all about potatoes and oil. We don’t use egg or matzo meal to “bind” the main ingredient, but you will need to use russet (baking) potatoes here. They are high in starch, which serves as a natural binding agent.
The latkes are cooked crisp on the outside and soft inside. We prefer to fry in extra virgin olive oil. It’s a little more expensive than other oils, but in our opinion, its fruity flavor is worth it. However, some people find that olive oil smokes faster than other oils, such as canola or vegetable oil. We have not had this experience, but you should feel free to use whatever frying oil you are accustomed to.
24. Crunchy Potato Nuggets by Faigy Grossman
These creamy, deep-fried delicacies are out of this world, especially when smothered in the tangy cheese sauce. They can also be served French style with the sauce in a separate dish.
25. Feta-Topped Purple Cabbage Salad by Brynie Greisman
I like combining fresh and cooked in a salad for optimum flavor and more interesting texture. Here purple cabbage is dressed with a light creamy dressing and topped with sautéed peppers, shredded feta cheese, and crispy fried onions. This recipe makes enough for a crowd. Feel free to adapt quantities to your needs.
26. Everything-But-The-Bagel Quiche by Michal Frischman
Something about the good old bagel and lox always does it for me. This quiche is a fun play on familiar flavors and is a definite change from my regular rotation of endless broccoli and mushroom quiches. Plus, I need a use for the three bottles of Trader Joe’s Everything Spice I bought one time in a burst of enthusiasm and never end up cooking with!
27. Creamed Pasta Meal-In-One by Brynie Greisman
This dish is an all-in-one casserole — pasta, cream, veggies, and really good flavor. Your family will love the combo of cooked and fresh veggies as well as the delicious taste. Blending the cottage cheese first results in a very creamy texture without all the calories. Feeds a crowd, so there’s enough for all of your kids’ friends too!
28. Sweet and Sour Halloumi Salad by Danielle Renov
29. Easy Eggplant Parmesan by Brynie Greisman
Eggplant parmesan usually requires lots of frying — but not this streamlined recipe. Taste is not compromised whatsoever. Tastes just like the real thing, minus the unnecessary calories, or maybe this is the real thing!
30. Pizza Quiche by Chayie Schlisselfeld
Who says being a grown-up means you can never eat pizza? Enjoy this delicious “crossover” dish guilt-free, as it is also low in fat.
Sweet:
31. Sweet-and-Salty Chanukah Gelt Bark by Chavi Feldman
I’ve always had a weakness for sweet-and-salty pairings, so combining the salty taste of popcorn and peanuts with the sweetness of chocolate and caramel is definitely up my alley. A sprinkle of sea salt over the top creates that perfect balance of flavors that will keep you coming back for more.
32. Chanukah Sheet Pan Donuts by Erin Grunstein
As much as we all love the traditional latkes and donuts, I try to change it up a bit. I came up with a sufganiya that still has that delicious fluffiness but is baked and not fried – like a sweet focaccia!
We’ll use a traditional sufganiya dough. After it rises, we flip the dough onto a buttery baking sheet, press it down with our fingers, like a focaccia and allow to rise again, then top with more butter and bake. This yields a fluffy and delicious giant sufganiya.
33. Sweet Cheese Latkes by Batsheva Kanter
These sweet cheese latkes are perfect for making ahead of time. Simply freeze and then reheat in the oven to crisp.
34. Fried Challah Sufganiyot by Michael Solomonov and Steven Cook
During the eight days of Hanukkah, we celebrate that miracle by eating foods fried in oil, rivaling Halloween for best gratuitous reason to eat junk food—holiday division. Latkes steal most of the Hanukkah spotlight, but sufganiyot—yeast-raised, jelly-filled donuts—are ever popular. Throughout Israel, bakeries turn into donut factories, producing tray after tray of plump, light, and golden brown beauties. We’ve found that eggy challah dough, enriched with butter and sugar, makes a great donut batter that’s easy to work with. Instead of rolling out the dough and punching out rings as with traditional yeast donuts, we use an ice cream scoop to form and dispense the sufganiyot into the oil.
35. Batter-Dipped Cookie Dough by Chaia Frishman
From the files of “you only live once” comes a recipe that is worth trying, just to say you did it. Have patience with these babies. They’re oozy straight out of the deep fryer, but if you let them sit a few minutes, they’re easier to eat (not to mention safer).
36. Churros by Gideon Ben Ezra
These homemade cinnamon-sugar churros are crunchy on the outside and soft on the inside. They are the perfect fried treat if you want to make something a little different than the classic donut on Chanukah. These taste best fresh, but no need to worry about leftovers, they’ll be gone before you know it!
37. Chanukah Beignets by Marcy Goldman
These square doughnuts are a bit more sophisticated, which makes them ideal to serve at a Chanukah gathering. Instead of yeast, you can double the baking powder for a different sort of texture that is equally as good. If doing that, then knead the dough for half as long.
38. DIY Dulce de Leche Cronuts by Family Table
You’ve heard the name. You’ve heard about the lines to get one.
But did you know how easy it was to make a cronut for yourself at home?
Try this amazing DIY Cronut with luxurious dulce de leche glaze and
toasted coconut chips on top!
39. Funnel Cakes are the Perfect Chanukah Sweet by Renee’s Table
Funnel cakes might not be the exact miracle of oil we are remembering on Chanukah, but they are a delicious way to celebrate! Watch Renee Muller make beautiful, crisp, doughy funnel cakes—and try it yourself for the perfect Chanukah fried treat!
40. Easy Fluffy Milchige Donuts from the Nitra Cookbook
These donuts can be whipped up in a pinch to fulfill your donut craving when you have no time to let donut dough rise. The dough is very easy to work with, and each donut will really puff up in the oil. Roll each tablespoon of dough for the nicest results. Coat the donuts in confectioner’s sugar or frosting of your choice for a sweet finish!
41. Mini White Chocolate Cheese Danishes by Rivky Kleiman
These white chocolate cheese Danishes have a very elegant look, yet they are so easy to make.
42. Healthy Whole Wheat Baked Doughnuts with Citrus Cream by Gideon Ben Ezra
Parve
Savory:
43. Vegetable Dreidel Latkes by Faigy Grossman
Delicious and adorable, these dreidels are almost too cute to eat! Make them with regular potato kugel batter if you go for more typical latke fare or, if you dare, swap out these veggies for more interesting ones!
44. Jalapeño Latkes, aka the Best Latkes in the World by Estee Kafra
No one blinked an eye when I brought out a tray of crispy hot latkes with just a hint of that spicy kick that all teenagers love. Well, we all agreed that they just might very well be the world’s best latkes. Mr. Sobol was gracious enough to share his recipe, so we can enjoy them while the snow falls around us too.
45. Orange Flounder by Michal Frischman
Until very recently, I was a one-oven kind of girl, and dairy cooking was done exclusively in my toaster oven or on my stovetop. I still find that the stovetop is the way to go for certain flaky fishes, including flounder. This one is light, fragrant, and delicious.
46. Perfect Potato Latkes by Chef David Blum
This is hands down the best smell of my childhood memories: latkes frying in my mom’s kitchen during Chanukah.
47. Beer-Batter Tempura Avocado Wedges by Miriam Greenzweig
48. Low-Fat Caesar Dressing from the Dining In Cookbook
Lighten up your favorite Caesar salad with this creamy and flavorful dressing.
49. Out-of-this-World Minestrone Soup by Zeta Olive Oil
The perfect minestrone soup is the perfect warm and comforting supper for a cold winter evening.
50. Savory Mushroom Boureka- A Chait Family Recipe by Estelle Chait
Savory, hearty, and downright delicious.
51. Make Your Own Poke Bowls by Dini Klein
A colorful fresh tuna bowl bursting with nutritious proteins and vegetables. Serve for dinner and allow everyone to choose their favorite add-ins.
52. Crunchy Fish Tacos by Leah Schapira
My sister R. makes this fish, and I thought it would make the perfect crunchy fish for tacos. You can also make them as fish sticks/fingers.
53. Baby Kale Salad with Lemon-Sesame Dressing by Faigy Grossman
The baby kale in this salad really works nicely with the delicious combination of ingredients and creamy dressing. The spicy coated peanuts have been hanging out in my pantry, and I figured they’d make an awesome topper. Don’t leave them out — they add an amazing crunch and flavor which brings it all together.
54. Tomato Basil Bread Ring by Rivky Kleiman
Light, buttery, and finger-licking good, this bread makes a perfect centerpiece at a party. Once the first guest digs in, the rest will be history.
55. Fried Salmon Sticks by Sina Mizrahi
These Fried Salmon Sticks are Schnitzel’s cousin! Made the same way, these will remind you of fish sticks but with fresh salmon, which results in a more moist and succulent finished dish. Moist on the inside, crunch on the outside, what’s not to love?
56. Quick and Easy Mushroom Quiche from the Dining In Cookbook
When you start with a store-bought pie crust, this mushroom quiche goes from pantry to table in no time at all.
57. Vegan Potato Latkes by Rorie Weisberg
This vegan latke recipe is lower in carbs than the usual fare, and Rorie swaps out egg for some Sabra Classic Hummus- and the results are unbelievable. Watch Living Full ‘n Free for more healthy family cooking with Rorie!
58. Not-Your-Typical Tomato Soup by Brynie Greisman
This is a very satisfying soup, chock-full of delicious ingredients. It’s one of those soups that comes together 1-2-3, and it freezes well too.
59. California Roll Salad by Jamie Geller
This filling, tasty, and colorful salad is like sushi without the rolling. It can be an appetizer, a side dish or a meal in itself.
60. Beer-Batter Broccoli Bites by Rivky Kleiman
Toothsome broccoli in a crisp and crunchy coating with a tangy and satisfying dip. A very palatable appetizer or side dish that will disappear before your eyes.
61. Kani Wontons by Danielle Renov
62. Good Ol’ Guac by Avigail Maizlik
Everyone loves a good “guac.” Before you get fancy, go back to the foundations with this basic guacamole, and enjoy!
63. Maple-Mustard Salmon by Rivky Kleiman
Quick baked salmon with a delicate blend of flavors that will be enjoyed by all.
64. Rorie’s Faux Cheese Latkes by Rorie Weisberg
These Full ‘n free latkes for Chanukah are so delicious, you’ll never know there’s no cheese!
65. Onion Dip by Sara Kahn
Enjoy a yummy fried onion dip with veggies, chips, or any time with this ready-in-a-snap recipe.
66. Savory Potato Latke “Cookies” by Rachel Nayman
For a twist on potato latkes and Chanukah cookies! Make potatoes in the forms of dreidels, menorahs and other shapes!
67. Tuscan Bean Soup from the Dining In Cookbook
A really hearty soup for a chilly winter night.
68. Winter Salad with Raspberry Dressing by The Peppermill
This fresh crisp salad has a little bit of everything: savory crunch from the red onions, a sweetness from the pomegranate seeds, and that fresh tart bite from the green apple. Top with this fabulous dressing and this salad will disappear quickly at you Shabbos or Yom Tov meal.
69. Olive and Tomato Dip by Victoria Dwek
Don’t all Shabbat and Yom Tov meals start with great dips? And aren’t you always looking for a new one? This one is flavor-packed and it couldn’t be easier. If this is a bonus, it’s not mayo-based, rather it’s tapenade style. One pan, scratch that, one zip in the food processor, and you’re done. Tastes unbelieveable when spread on challah.
70. Salmon Patties with Lemon Dill Sauce by Brynie Greisman
Both canned and fresh salmon have a high concentration of omega-3 fatty acids, but canned salmon with bones also provides a hefty dose of calcium. The bones are soft and mash easily, so don’t leave them out. Just don’t tell anyone they’re in! Serve with the lemon dill sauce for a light, healthful, nourishing meal.
71. Spinach and Mushroom Salad by OU Kosher
This is a unique salad of spinach, mushrooms, and eggs with a fresh and zesty lemon vinaigrette. Courtesy of Women’s Branch of the Orthodox Union
72. Aruk – Iraqi Herb and Potato Patties by Einat Admony and Janna Gur
Friday lunches in traditional Jewish households are light, easy to fix, and often meatless, to leave room for the substantial Shabbat meals that lie ahead. So in Jewish Iraqi homes, you’ll often find these fragrant, golden-green latkes made with loads of fresh herbs, because they come together with minimal effort. Unlike the more familiar and labor-intensive Ashkenazi latkes, made with raw grated potato, these use mashed, precooked potatoes, resulting in crispy patties with a soft interior. The first aruk I ever ate were cooked by Berta, the Iraqi mother of one of my army friends. I went to her house for lunch and was blown away by how delicious her aruk were. I bake my potatoes, rather than boil them, because I like the richer, more potatoey flavor. The drier texture makes the latkes fluffier too. Recipe makes about 24 patties. Watch Einat prepare these latkes with Naomi on Sunny-Side Up!
73. Olive and Roasted Pepper Dip by Avigail Maizlik
Olive and pepper like you’ve never met before. The contrast of the peppers and the olives complement each other fantastically. You’ll be making lots of this dip.
74. Cauliflower Tempura from the Nitra Cookbook
75. Fantastic Multicolored Quinoa Salad by Elky Friedman
Thanks again to my mother, who created this delicious, enticing quinoa salad. I know there are a few classic quinoa salads that have been going around for a while, but it is certainly time for a new version! My parents regularly host Shabbos guests from all different backgrounds, and the need to please them with new dishes brings out my mother’s creative side. This salad, with its aromatic dressing, was a hit with her guests. It is truly a fantastic creation.
76. Creamy Eggplant Spread from the Dining In Cookbook
This amazing roasted eggplant dip is so simple to make. Serve to your Israeli guests and make them feel at home!
77. Green Bean and Asparagus Fries with Dipping Sauce by Susie Fishbein
78. Roasted Eggplant Salad with Balsamic Tahini Dressing by Estee Kafra
Eggplant “al ha’eish” is a classic Israeli favorite, and one that I have loved for many years. Last week I was browsing in the fruit section at the supermarket and these adorable baby eggplants caught my eye. I couldn’t leave them there… and this salad was born.
79. Guacamole Salad by Rivky Kleiman
Sweet:
80. Chocolate Coin Cookies by Sarah Berg
A regular crinkle cookie with a twist. I used granulated sugar instead of confectioners’ sugar and pressed a chocolate coin into the center of each cookie. A chocolate lover’s dream with a Chanukah flavor.
81. Mini-Donut Kabobs by Leah Leora
These adorable mini baked donuts on sticks are sure to please kids and adults.
82. Homemade Chocolate Gelt by Rachel Kor
These Homemade Chocolate Gelt coins are a favorite of mine. They are everything I want in a recipe when entertaining. They are super easy, quick, beautiful, delicious, and require no baking. And feel free to make these with your guests too–they are SO much fun to create!
83. Sufganiyot Focaccia by Esty Wolbe
84. Cookie Butter Pastry Menorah by Family Table
It’s time to have your menorah and eat it too! Unroll some puff pastry, spread on some delectable cookie butter, slice and bake. It’s that simple!
85. Apple Cinnamon Baked Donuts by Ruth Fox and Vicky Cohen
This recipe was featured on our Instagram Stories for Chanukah 2019 #beyondthelatke.
86. Caramelized Apple Tacos by Chavi Feldman
Who can resist warm caramelized apple filling drizzled with cinnamon-flavored caramel and sprinkled with a crunchy brown sugar crumble? And with tacos all the rage now, serve it in these quick and easy homemade shells for an adorable presentation!
87. Chanukah Gelt Piñata Cake by Sabrina Gornish
As a part time baker with a full time job and two little kids, I’m always looking for ways to wow a crowd with minimal effort. When Chanukah comes around, I try to find something different from the usual jelly donuts and fried foods. Enter, the Chanukah piñata drip cake! I’ve been obsessed with drip cakes lately because they’re impressive yet super easy. If you’re new to the drip cake trend, it is what it sounds like: a cake with ganache (white, milk, or dark chocolate mixed with heavy cream or Parve whipping cream) dripping from the top down the sides, creating a cool, messy/chic effect all around. Another great thing about the drip cake is that it’s beautiful the way it is, but it’s also easy to embellish it and get creative. You can make it simple with a monochromatic look, using the same color buttercream and drip or go crazy with buttercream stripes or a trendy watercolor effect like I did. You can then top it with sprinkles, candies, meringues, macarons, anything you can think of really— the crazier the better! Pro Tip: Try buying a bunch of different shapes and colors of sprinkles/sugars/sugar pearls and making your own mixes. The last trend this cake tackles is the piñata cake— way better than a real piñata because you get to eat the outside too after you bust it open! It’s not as complicated as you might think. I’ll walk you through the steps, and in no time you’ll be serving up your own impressive (but easy) Chanukah piñata drip cake!
88. Decadent Dessert Pizza by Estee Kafra
This pizza is so simple to make, and is a really fun party idea.
89. Fried Snickerdoodle Chocolate Sandwich Cookies by Chanie Nayman
My favorite part of this recipe is that it’s not as temperamental as a doughnut, and it’s a novelty for your party. Go crazy. Put in whatever add-ins you like and garnish with your favorite sauces. See how its done here.
90. Chocolate-Banana Cigars in Coconut-Caramel Sauce by Marilyn Ayalon
A delicious, sweet finger food, perfect for a Chanukah party.
91. One Step Jelly Filled Donuts from the Nitra Cookbook
How to make donuts the easy way! Here is an incredibly easy method to fill a donut, minus the mess! Be sure to just slightly mark the first circle. If you cut down all the way, the sides of the donuts won’t have a good seal and will separate when frying. Feel free to use other fillings besides for apricot jam, such as chocolate, caramel, or dulce de leche. Top with either a frosting, or sprinkle on the classic: confectioner’s sugar. Happy Hanukkah!
92. Chocolate Funnel Cake by Michal Frischman
This doughnut cousin is chocolaty, crunchy, and easy to make. Finish with flaky salt or even a pinch of cayenne pepper for a more daring twist.
93. Personal Dessert Pizzas with Rylee by Nosh & Nibble
Rylee’s taking on a project that is fun—and tasty—for everyone at the Chanukah party! She’s showing us how to make personalized dessert pizzas. The topping possiblities are endless, but that won’t stop her from showing us some of her faves!
94. Two-Ingredient Fried Brownies by Esty Wolbe
Skip the donuts — This is the fried treat you need to try for Chanukah this year! And it’s just two ingredients! Fry up these crispy, sweet brownies—but you might want to make a few batches!
95. Hot Oat-Chip Pie with Maple-Pecan Sauce by Faigy Grossman
Tired of the typical hot chocolate chip pie that is really good, but so common? The combination of delicious flavors in this satisfying variation brings on a cozy, content feeling that will have you adding this dessert to your list of favorites!
96. Doughnut Bark by Miriam Pascal
This is one of those ideas that I thought up months and months ago, then stored away, closely guarded, until the right season. Bark is, at its core, a really easy dessert to make. The creative part comes when you start adding toppings — in this case, the toppings are Chanukah themed! You can use store-bought (even leftover) doughnuts, or you can use my really easy baked doughnut recipe.
97. Olive Oil Cake by Elizabeth Kurtz
Meat
98. Maple Beef-Fry Bread by Chaya Surie Goldberger
When planning your Chanukah dinner menu, fried food comes to mind. While we usually fry the main course or dessert, why don’t you try a fried dough for an appetizer? This recipe takes Chanukah frying to a whole new level. Your guests will definitely be asking for seconds.
99. Flaming-Hot Chicken Drumsticks by Faigy Grossman
My mother gets the credit for these candle-themed drumsticks; she suggested dipping the ends into paprika to achieve a flame effect, and it worked better than I imagined! If your family prefers its dinner a bit milder, just mix the spicy mayo with regular mayonnaise, and you should be good to go. Either way, this chicken is moist, tasty, a cinch to make, and fun to eat on a Chanukah evening!
100. Southwest Salad-Topped Latkes by Faigy Murray
One of my kids won’t touch vegetables. Not for anything in the world. I once made this salad and stared open-mouthed while he ate this with gusto! Winner!
When he saw me preparing the latkes this way, he said, “Ma! This is pure genius!”
101. Chili Pizza by Rivky Kleiman
For all you meat lovers… A fun way to have your pizza and eat meat, too.
102. Waffle-icious Corned Beef with Cherry BBQ Sauce by Chavi Feldman
This hybrid of sweet cherries and tangy barbecue sauce takes this succulent dish to the next level. Each bite is… you guessed it — waffle-icious!
103. Hearty Mushroom Barley Soup by Chanie Nayman
I created this recipe during shanah rishonah when I had tons of leftover meat from a Shabbos meal. Maybe there was something special about that first batch or maybe it was just beginner’s luck, but I’ve never able to replicate it exactly. Don’t worry — this recipe is delicious anyway, and I make it all the time. My best piece of advice is to make it with leftover roast — you might just get lucky too!
104. Mini Egg Rolls by Dining In
A real winner!
105. Oriental Salad by Faigy Grossman
This snappy, crunchy, colorful blend will disappear fast… make extra! You’ll find yourself noshing on this as you make it — it’s that good. Make extra so there’s plenty left! I think the toasted sesame oil adds that extra wow factor. Hmmm, no, maybe it’s the bean sprouts, or the cashews? No matter — that’s all in addition to the perfect blend of salad and dressing ingredients; definitely a prime choice to place on the menu plan!
106. Extra Crispy Chicken Nuggets by Dining In
On the kid-friendly scale, these extra crispy chicken nuggets definitely rate a 10. Serve with ketchup or duck sauce because dipping is FUN!
107. Maple Meat Tacos by Faigy Grossman
Chanie always tries to make it easier for our readers! Although I had suggested a pepper steak taco, she felt that ground meat is more attainable for most people and asked me to come up with a different version of the typical sloppy-Joe filling for a fleishig taco dinner. So here you have it! (And it’s finger-lickin’ good too, if I may say so myself!)
108. Fleishig “Sushi” Platter by Faigy Grossman
I was tickled pink when these scrumptious “sushi” rolls came out as perfectly amazing as I had envisioned. They held together just right, sliced beautifully, and had superior flavor in each bite. I tried out an assortment of combinations, and all were tasty and fun to create — be daring and use whichever combos you’d like!
109. Chunky Chicken Taco Soup by Renee Muller
It is almost unfair to call this dish a “soup,” it is so much more than that. It’s a meal in a bowl that awakens your taste buds to a whole new experience of fun. Flavorful yet light, spicy but just right. Try it and be amazed.
110. Crispy Beef Hot Poppers by Michal Frischman
There’s nothing not to like here. Crispy beef is great because it’s easy to prep ahead and fries in minutes. It’s best fried fresh, but if you’re short on time, fry ahead and keep it separate from the sauce, layered with paper towels. When ready to serve, warm the meat lightly in the oven and toss with heated sauce.
111. Potato Beef Latkes by Chavi Feldman
112. Pulled Barbecue Brisket with Potato Flatbreads (Gluten Free) by Rivky Kleiman
Here is my kosher l’Pesach version of the flatbread and pizzette craze. The pulled barbecue brisket is so outrageously delicious that I suspect it will become a part of your arsenal and make appearances all year long.
113. Orange Barbecue Wings by Michal Frischman
Wings are definitely great fried, but I draw the line at that kind of patchkeh. When cooking for a crowd, I always bake them, and they still get crispy and delicious!
114. Brisket Fries with Garlic Mayo by Naomi Nachman
When I gave a cooking demonstration at Chabad of Memphis, I visited the local sights with my friend Angie. We ate at the Holy Cow, located inside the JCC, where I ordered brisket fries. The owner, Shelley Ostrov, sat with me and we chatted about kids, recipes, and Jewish life in Memphis. I became obsessed with the brisket fries and when I got home, I developed my own version that would be perfect to serve to my family at a Shabbat dinner or even at a party.
115. Avocado or Chicken Egg Rolls by Susie Fishbein
The dipping sauce for these egg rolls can be made in advance, but, in a pinch, duck sauce stands in fine. Egg roll and wonton wrappers are sold in most supermarkets in the produce section where the Asian vegetables, cabbages, and tofu are found.
116. Savory Duck Rillettes Shells by Chanie Nayman
My saving grace when it comes to entertaining is having a few key components ready to go in advance. That way you can quickly throw a dish together at the last minute, or even better, delegate it to an eager helper! The shells and spiralized zucchini can be prepped in advance, and the duck rillettes are a delicious spread that is 100 percent ready to go.
117. Latke Corn Dog by Michal Frischman
I originally wanted to do this as a regular corn dog, but Chanie had the brilliant and crazy idea of doing a latke coating. The result was unreal! Drizzle with mustard for the authentic corn-dog feel or with some sweet chili sauce for an updated twist.
118. Chicken Taco Bites by Michal Frischman
These are perfect for a crowd and easy to prep ahead. To avoid soggy tortillas, assemble just before serving. Thanks to Shevy G. for this idea!
119. Meatball Sliders by Rivky Kleiman
These tasty meatball sliders add fun to any buffet, with a little sweet and a little tangy and a whole lot of yum!
120. Reuben Latkes by Michal Frischman
Not that indulging in fried food is a regular occurrence for me, but if I would, these latkes would be my choice. Besides being super crispy, they are the complete opposite of bland and boring. You can get creative with the toppings, but adding something acidic, like pickles or sauerkraut, is a must to avoid a greasy bite. Watch the video here.
121. Caramelized Onion Beef Fry Tart by Blumie Heinemann
This can be served in place of deli roll on Shabbos or as an appetizer over a bed of greens. Whichever way, it won’t last!
122. Pastrami Wrappers with Mustard Vinaigrette by Kiki Fisher
Crispy fried egg rolls filled with pastrami and sauerkraut. A festive, crowd-pleasing starter for your meal.
123. Corn Dogs by Esty Wolbe
The best way to describe corn dogs is hot dogs skewered on sticks, dipped in corn batter, and then fried to a golden brown. These are the ultimate fried food and fantastic for parties and get-togethers.
124. Pulled-Beef Stuffed Latke Balls by The Peppermill
There’s a delicious surprise waiting for you inside the crispiest latkes ever!
125. Latke Fried Chicken by Rivky Kleiman
This fried chicken is a Chanukah treat that can be enjoyed year round by fellow foodie Chef Abe Tsvik. Chef Abe trained in Pardes and most recently enhanced diners’ experience at Revolve of Lakewood. Chef Abe’s Chanukah chicken is guaranteed to become a family tradition.
126. Smoked Short Rib Tacos by Victoria Dwek and Leah Schapira
Hand-shredded prime beef in fried wonton wrappers. Recipe courtesy of Reserve Cut, located in downtown Manhattan. At Reserve Cut, this appetizer is served with a pineapple, tomato, and cilantro salsa. Add red onion, a finely diced jalapeño pepper, lime juice, salt, pepper, and olive oil.
127. Meat Calzones by Chayie Schlisselfeld
Pizza, pizza pizza. Why is it that children can be sooo picky when it comes to chicken and meat—but never grow tired of anything pizza-related? My children would be happy if I would take them to a pizza shop every night and let them order whatever they want. And while they love calzones, they would never eat a vegetable calzone chas v’shalom (though they do eat sliced pepper and plain broccoli—but somehow it turns “ewww” when it ruins the perfect combination of dough and cheese). One day I decided enough is enough. I’m going to make the calzone they love…and switch it up into a fleishig dish by including ground meat. Most of my kids were willing to taste it (and they liked it!)… as long as I promised them a trip to the pizza shop in the near future.
128. Charcuterie Ring by Family Table Staff
Watch this ring come to life here!
129. Fried Ravioli by Rachel Goldman
A delicious and unique fried fleishig starter.
130. Honey Mustard Barbecue Steak Sandwiches by Zehava Krohn
Melt-in-your-mouth steak served in a baguette with plenty of honey-mustard onion sauce. Truly a crowd-pleaser.
131. Meat and Vegetable Lasagna by Faigy Grossman
Hearty and filling, this all-in-one dinner recipe will be your next family winner! For another variation, try this meat lasagna recipe by Chanie Nayman.
132. Smoked Turkey White Bean Chili by Chanie Apfelbaum
Cholent is a family favorite in my house, so I’ve started to experiment with different types of chili for during the week. This smoked-turkey version is so creamy and filling. The kids will love getting creative with their toppings.
Drinks:
133. Peanut Butter Hot Cocoa by Gitty Friedman
Being that one of the top favorite flavor combinations is chocolate and peanut butter, I figured what can improve on the old-fashioned hot cocoa better than peanut butter?!
134. Hot Mocha Drink (Big-Batch) from the Nitra Cookbook
Cooking for a crowd? This is a great recipe to serve at a brunch or Melavah Malka. The glasses can be prepared in advance, only adding the hot mocha drink right before serving. Sweet and chocolaty with a hint of a chocolate liqueur flavor, your guests will be begging for this recipe!
135. Mocha Cinnamon Hot Cocoa by Dining In
This rich, warming treat is not only for kids (although they do love it). Serve it to your guests on Chanukah – or have a big, steamy mug of it waiting for your spouse when (s)he gets home from work on a cold, blustery day.
136. Spicy Cider by Estee Kafra
This drink makes the house smell wonderful. Serve hot or chilled.
137. Cranberry Vodka Punch by OU Kosher
Bubbly and strong, cranberry vodka punch is a cinch to assemble and its attractive deep red color will brighten up your next party. Careful, though, this one can sneak up on you…
138. Peach Bellini by Heshy Jay
This classic drink may be known for brunch, but it’s a big hit at any get together too! Need to make a whole batch? Simply stick to the ratios in the recipe, and it’ll work like a charm.
139. Chocolate Martini with Sprinkled Rim by Naomi Nachman
Watch the video here! Party Time with Naomi Nachman’s Best Drink Ever I love to have a cocktail with my dinner when I go out to eat and I always ask to see the bartender’s specialty. I always find it fun, and the bartender’s recommendations are usually terrific. This Pesach I had the honor of working for VIP-Ram Passover Program at the National Trump Doral Hotel in Miami, giving culinary and mixology classes. Besides learning so much from the chefs and event planners on the program, I learned from their amazing bartenders how to make the perfect chocolate martini.
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