One of my favorite things about Chanukah is that it’s a holiday that occupies both weekday and Shabbat. There’s no Yom Tov overload, so you still have fun with the weeknights—trying new things, frying, switching off between meat and dairy parties—but you get that one Shabbat every year to really make it special. 

Shabbat Chanukah is one of my favorite days of the year, because it’s fancy yet festive, unfussy yet fanciful. And that’s what all meals should be!

Happy cooking!

Chanie

 

Rib Eye Medallions with Wine Sauce by Michael Gershkovich

Shabbat Chanukah calls for a truly special main dish, like this pan-seared ribeye. Watch the video to see Chef Mike create this recipe with Chef Gabe of Tierra Sur in California!

 

Chinese Lamb Chops with Vegetable Lo Mein by Chavi Feldman

Not only do these lamb chops served with vegetable lo mein make a beautiful presentation, but this is one entrée that tastes as good as it looks!

 

Cranberry Crumb Muffins by Brynie Greisman

Have you ever tried making muffins with fresh cranberries? If not, trust us and try it right now, you’ll be glad you did!

 

Gnocchi with Butternut Squash and Spinach by Sam Adler

Gnocchi with warm butternut squash and spinach in a white wine sauce. An easy and flavorful side dish for any occasion.

 

Loaded Veggie Rice by Michal Frischman

This rice is a super delicious way to incorporate roasted vegetables into a filling, hearty side dish.

 

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.

 

Magical Olive Oil Cake by A Jew’s Bouche

This cake is great for garnishing with raspberry, walnut, and whipped cream, but definitely can stand up to serving unadorned, too. It makes for a simple, well-executed dessert. A light, moist crumb highlights the quality olive oil.