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Showing 16 - 30 of 134
This rugelach recipe comes together quickly by using prepared pie dough and jam. Simply spread some jam on a round of dough, cut into thin wedges, roll up, sprinkle with decorative colorful sugar and bake. In a few minutes, you have a delicious batch of rugelach!

Rugelach

Recipe courtesy of Food Network Kitchen
1 Reviews

Scallion Sour Cream

Recipe courtesy of Food Network Kitchen
2 Reviews
unknown

Roasted Capon with Quinoa-Olive Stuffing

Recipe courtesy of Food Network Kitchen
3 Reviews
This wild rice dressing is lighter than a bread-based version and packed with earthy fried fruit. A fruit preserve and cider vinegar glaze on the roast chicken makes the skin extra crispy and flavorful.

Roast Chicken with Wild Rice Dressing

Recipe courtesy of Food Network Kitchen
1 Reviews
unknown

Roast Chicken With Apricot Stuffing

Recipe courtesy of Food Network Kitchen
1 Reviews
unknown

Parsnip-Potato Latkes With Cinnamon Applesauce

Recipe courtesy of Food Network Kitchen
1 Reviews
These classic potato pancakes are super crispy on the outside but soft and moist on the inside. We use shredded potatoes for a traditional look, and a little bit of onion for that hint of sweetness. A spiced fruity sauce completes the experience.

Potato Latkes with Spiced Apple-Pear Sauce

Recipe courtesy of Food Network Kitchen
23 Reviews
Try this twist on kasha varnishkes, a classic Jewish dish made with kasha (buckwheat groats), a staple food for Eastern European Jews. Here, farro is used in place of kasha, while orecchiette takes the place of the traditional bow-tie pasta and olive oil stands in for schmaltz.

Pasta with Farro

Recipe courtesy of Food Network Kitchen
1 Reviews
When Yonah Shimmel’s Knish Bakery opened on New York City’s Lower East Side, you could get a fat, potato-filled knish for three cents. That was in 1910. Today, you’ll have to fork over $3.50, but not much else has changed. The Shimmel family (now spelled Schimmel) still runs the place, six generations after Romanian immigrant Yonah Shimmel started peddling his wife’s knishes from a cart in Coney Island. Lots of copycats have followed, but co-owner Ellen Anistratov insists Shimmel’s is the true knish: mashed potato in a thin dough; baked, not fried; round, not square. To this day, the family keeps the recipe a secret, but in honor of the shop’s 100th birthday, Food Network Kitchens created this version.

Potato-Kasha Knishes

Recipe courtesy of Food Network Kitchen
2 Reviews
unknown

Matzo Ball Soup

Recipe courtesy of Food Network Kitchen
2 Reviews
You may want to make 2 or 3 batches of these sweet, fried treats — they will go fast! For a fun twist, try filling them with your favorite jam or jelly flavor, chocolate-hazelnut spread or a sweet whipped cream.

Mini Sufganiyot

Recipe courtesy of Food Network Kitchen
2 Reviews
Skip the skillet with this hands-off method to “oven fry” latkes in a muffin tin for Hanukkah – or any time of year. It’s important to use both nonstick cooking spray and a splash of neutral cooking oil to prevent the naturally starchy potato batter from sticking to the tin. The result: 12 crispy, golden-brown, sizzling potato pancakes – and minimal cleanup.

Muffin Tin Latkes

Recipe courtesy of Food Network Kitchen
3 Reviews
The traditional Hanukkah game just got a tasty new twist.

Marshmallow Dreidels

Recipe courtesy of Food Network Kitchen
1 Reviews
Did you know you could make fudge in the microwave? With 4 ingredients, you can wow all your guests by simply melting chocolate chips and sweetened condensed milk and flavoring it with just a little vanilla extract and salt. Give it a chill in the refrigerator and it’s as simple as that!

Marbled Fudge

Recipe courtesy of Food Network Kitchen
Because they’re naturally flourless, macaroons make a perfect Passover sweet. This variation infuses the coconut base with lemon zest and rosemary leaves for a bright, herby flavor.

Lemon-Rosemary Macaroons

Recipe courtesy of Food Network Kitchen
1 Reviews
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