Hanukkah Dinner Recipes

“My grandchildren love Nana’s homemade applesauce.” – Stephanie

“The right cheese is a must! My mother used to make the following cheese filling for these and serve them with light meals (especially after fasting on Yom Kippur) and serve with salmon cakes and smoked fish. They are the Jewish version of French crepes and go well with eggs or not for breakfast. I also like to fill them with meat fillings (see my Knishes the Old Fashion Way recipe) for fillings. When they are filled with meat they can be baked as well as fried. Meat blintzes are good as an entree or accompaniment with a soup or salad to round off the meal.” – Helaine

“We were invited to a Hanukkah meal a couple of years ago and I offered to bring latkes and the traditional accompaniments of applesauce and sour cream. I’ve made my applesauce for years, so no problem. I’d never made latkes before, but figured I could do it. I’ve made these several times since and have learned the secret to good latkes is to make sure as much moisture as possible has been removed from the potatoes and onions before frying.” – Penny

“Serve this sliced with the sauce for dinner. Or, shred it for sandwiches or sliders.” – Mikekey

“When I married my Jewish husband 28 years ago, his mother taught me to make real matzo ball soup. She said the fluffy kind you get in a deli isn’t the real deal. I’m not jumping into the middle of the debate. I just want to share with you the way to make hard matzo ball chicken soup. We’ve got to pass these things down, right?” – Pamela

“This kugel is a must on our holiday table. It’s my most requested recipe. There are approximate measurements for the nutmeg and cinnamon. I just sprinkle a light dusting on the top of the noodles prior to mixing it all together.” – Pauline

“I love challah. I was raised Jewish and crave this bread all the time. The only problem is, it is so expensive! So I searched and couldn’t find a legit recipe: they wanted it to cook for an hour (what!), it wasn’t eggy enough, no honey?? I could go on. To remedy that, I made my own. It’s light and dense at the same.” – Ashley

“My nephew and nieces love these. So does my hubby (me, too)! Carrots are also really good if you don’t like parsnips.” – Michelle

“I love coconut macaroons. The small bit of flour gives them a little more density and better texture, even though traditional macaroons do not contain flour.” – Anne

“Over the years, I tried many flourless chooclate cake recipes. This one is so siky smooth, so chocolaty, and cuts beautifully. A must-try for chocolate lovers. Very rich, so small pieces garnished with whipped cream and fresh raspberries fit the dessert bill of fare. Can be made in advance. Enjoy every bite!” – Joan

“This chicken comes out moist and juicy thanks to the fresh lemons inside. They also add a lovely citrus flavor.” – Heather

“This batter works on onion rings, fish, and more. For the chicken bites, try adding a pinch of powdered ginger to the batter. It tastes so good!” – Ralph

“This recipe is great if you have leftover mashed potatoes. It seems odd, but it tastes great.” – Heather

“I bake for a lot of people and when they try this cookie they all say it’s just heavenly! I make the ganache just a bit different for cookies, I substitute sweetened condensed milk for the heavy cream as it remains stable at room temperature longer, and the taste is every bit as good. – Susan

“I am loving this new air fryer. I came up with this recipe last night and my family just loved it. The salmon was perfectly cooked and very juicy.” – Lisa

“Most commonly made with pork or veal, this recipe switched to chicken. Don’t forget the lemon wedges! Lemon is delightful squeezed onto the finished schnitzel. Traditionally, we would serve the dish with potatoes and tangy cooked red cabbage. You will often find it served with fries. Either way, it is a satisfying, tasty dish that you will want to make again soon.” – Vicki

“This is my version of a savory kugel side dish I tweaked over the years.” – Helaine