There’s no better time than the holidays to gather your nearest and dearest for a special meal. Whether you prefer a traditional dinner or one filled with creative takes on the classics, you’ll find all of the recipes you need for your Hanukkah celebration right here. We’ve got golden-brown latkes, kugel, plenty of Hanukkah desserts and, of course, brisket. The main dish that’s sure to please, this one is incredibly tender and rich in flavor. Using an Instant Pot® significantly shortens cooking time and effort, allowing for more enjoyment of family and friends. Bonus: your oven will be available for warming sides.

Potato latkes are an essential part of Hanukkah, but the whole house smelling like fryer oil is not. This recipe promises all the crispy pleasures of classic latkes, without the muss and fuss of big pans of hot oil.

This spanakopita-inspired version of noodle kugel is loaded with spinach, onions, herbs and feta. If you're looking for a new take on a classic holiday dish or a simple vegetarian side, here's your answer.

These orange-scented fried dough balls are a fun and delicious way to celebrate Hannukah, plus the warm honey sauce they’re doused in makes them a lovely and fitting dessert for Rosh Hashanah.

Celebrate Hanukkah with a latke board that’s bursting with all the classic trimmings — and then some. We offer many suggestions for sweet and savory toppings and sides to include, so choose favorites or go big and serve them all. Our easy latke recipe makes about 36 small ones, but they go fast so we suggest adding some sturdy kettle chips as a backup potato option.

The best thing about my Nana Celie's chicken soup (other than how comforting her house smelled when she had a pot simmering on the stove) was how tender the chicken meat was no matter how long she cooked it. I later learned that her secret was to use only dark meat, which was rendered so silky it practically slipped of the bone in one piece. In this twist on a classic knish, I use only chicken thighs and turn the soup into an uber-chicken-y gravy for dunking. While you can replace the schmaltz with any neutral cooking oil, I strongly recommend sticking with dark meat chicken since white meat will cook up mealy and dry.

On Hanukkah, we eat food fried in oil to remember the miracle of a small amount of oil lasting for eight nights when the Jewish people were rededicating the Temple. What better way to celebrate than with an oil-rich olive potato focaccia decorated with a totally edible asparagus menorah?

Hanukkah is known as the festive of lights, which commemorates the miracle of the small amount of holy oil that lasted the eight days it took for more to be found. During these eight days of Hanukkah it is customary to eat lots of sweet and savory foods fried in oil and there is no better or more delicious way to honor that tradition than by making and eating these sweet, pillowy, lemon-scented sufganiyot, or jelly doughnuts, which are typically filled with raspberry, strawberry or apricot jam.

Kugel, or noodle pudding, can be sweet or savory and is typically baked in a large baking dish and served as a side dish during the Jewish High Holidays or at Shabbat dinner on Friday evenings. This recipe is a sweet version, baked up as muffins and perfect for toting to potluck dinners or giving as gifts during the winter holidays. Thinner noodles are easier to scoop into the muffin cups, but if only wide egg noodles are available, simply break them up a bit by gently banging the bag with a rolling pin before boiling.

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.

Amy Kritzer Becker writes, "My great Bubbe was famous for her blintzes. She would spread the fried pancakes on clean dish towels around the kitchen before filling them assembly-line style with farmer's cheese and freezing them for the future. This is a savory twist on her classic recipe, with a nod to our Greek roots and perfect for the Yom Kippur break fast or Shavuot."

Celebrate the season with this colorful chocolate bark decorated with white and blue melting candy, Hanukkah gelt and festive sprinkles. It comes together quickly and makes a sweet treat for holiday get-togethers. It’s also a great gift or party favor – simply break the bark into shards, place it in clear cellophane gift bags and tie each with blue ribbon.

Rich, sweet babka is most often flavored with cinnamon or chocolate, and it’s usually baked in a loaf pan. Here we decided to take inspiration from round jelly doughnuts and bake this bread in a circular springform pan. We love raspberry jam in this, but feel free to use whatever flavor is your favorite—just be sure it’s thick enough to hold its own against our classic buttery babka dough.

It isn't a Hanukkah celebration unless there are hot latkes on the table. This year, try pan-frying the shredded potatoes in clarified butter — it's the key to light, perfectly crisp texture.

These sweet Hanukkah treats come together quickly and are easy to transport to a party or school event. The bars are quite gooey so be sure to let them cool completely before cutting. There are a lot of fun holiday sprinkle blends available online or you can make your own.

We love Molly's take on this latke-inspired dish. She says, "Hotdish is such a good holiday food. It's like a hug for your insides." And, we couldn't agree more!

With a shiny 5-star rating, this is our most-popular latke recipe.

Amy Kritzer Becker writes, "This recipe is a twist on my great Bubbe’s famous mandel bread! She normally made it with a marmalade filling and nuts, but I hope she would like my addition of rainbow sprinkles and chocolate chips. Mandel bread is slightly softer than a biscotti, and just as delicious with coffee. Traditionally it is twice baked, but my Bubbe always baked hers just once, so we could eat them sooner!"

As a young girl I was always baffled as to why my grandparents were so fond of knishes--to me, they were too big, too dense and too boring. These are much smaller and lighter, more like fluffy sour cream-and-herb-loaded baked potatoes wrapped in light, flakey pastry dough. For those intimidated by making and rolling out pastry dough, I can assure you that this is the most forgiving, most foolproof dough ever. I've made this recipe on both warm, humid days and cold dry days with nary an issue. Schmaltz lends both depth of flavor and flaky texture, but any neutral oil will work just fine.

The traditional Hanukkah game just got a tasty new twist.

Tyler Florence fills crepes with a ricotta-lemon mixture and tops them with a fragrant, lush blueberry sauce bursting with the flavor of pie filling.

If you're looking for something extra-special to serve during Hanukkah, try Molly's take on doughnuts. She says, “The dried rose petals and colorful pistachios give these doughnuts an extra spark."

It's a toss-up which part of this dish is best: the tender meat with rich tomato flavor, or the luscious root vegetables that sit beneath it during braising, soaking up juices from the brisket and wine.

Jack Hazan says, "This treasured recipe for sweet cream filo pastries, also known as sutlaj fingers, has been lovingly passed down from my mother, encapsulating generations of culinary wisdom and family tradition. Each layer of delicate filo is a tribute to the artistry and skill that define Syrian cooking. With its luscious filling and crisp, golden layers, this pastry isn't just food; it's a story, a heritage and a celebration. Whether you're serving it at a special gathering or savoring it during a quiet moment, this dish connects us to a rich cultural tapestry that I am honored to share. Enjoy a piece of my family's history, one delectable bite at a time."

These beautiful dreidel cookies are perfect for Hannukah. They each have a blue dreidel in the center inscribed with a different letter from the Hebrew alphabet when arranged together to represent the Hebrew phrase, "a great miracle happened there." The simple shape of a dreidel is especially striking for slice and bake cookies; the key is to keep the colored dough frozen and firm and the uncolored dough soft but still chilled. You can bake the cookies right away or keep the entire log wrapped in the freezer, then slice off and bake cookies as needed!

Jack Hazan says, "These Syrian-style potato pancakes are a cherished recipe passed down to me from my mother, a dish that captures the essence of our family's culinary heritage. Crispy on the outside and tender on the inside, these edgeh (also spelled ejjeh) are more than just a side dish – they are a celebration of tradition and a testament to the comforting power of home-cooked food. Made with simple ingredients and a dash of love, they bring warmth and cultural richness to the spirit of Hanukkah, the Jewish festival of lights! Whether you're familiar with Syrian cuisine or trying it for the first time, this recipe offers a delicious window into the flavors of a land that's close to my heart."