29 Festive Hanukkah Recipes for Every Night of the Holiday Celebrate the Jewish Festival of Lights with our best brisket, challah, kugel, sufganiyot, latkes, and more. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on December 8, 2025 Add Us On Close Credit: Eva Kolenko The eight days of Hanukkah are observed with the lighting of a menorah after sundown and meals featuring holiday favorites like challah bread, kugel, potato latkes, and jelly doughnuts, plus festive drinks. Fried foods recall the miracle at the Temple of Jerusalem, when a day's worth of oil lasted eight nights. From crispy, savory latkes and hearty brisket to spiced sufganiyot and celebratory cocktails, these Hanukkah recipes are perfect for celebrating the Jewish Festival of Lights. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 29 Best-Ever Potato Latkes Diana Chistruga Niki Russ Federman of Russ & Daughters says these are the tastiest, crispiest latkes. She mixes the shredded potatoes with both scallions and onion, but the starchy paste released from the potatoes is the secret to these golden fried treats. Serve them with the classic combo of sour cream and applesauce, along with smoked salmon and salmon roe. Get the Recipe Save 02 of 29 Cinnamon-Cardamom Sufganiyot Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley A cream-centered take on sufganiyot, this classic Hanukkah dessert from chef Eitan Bernath is fried before it's tossed in cinnamon sugar and filled with cardamom pastry cream. Get the Recipe Save 03 of 29 Cranberry-Onion Hanukkah Brisket Justin Walker This low-lift brisket from F&W's Justin Chapple gets a festive garnet glaze from cranberries; their tart sweetness cuts through the super-savory onion soup mix and hearty beef with ease. Double-roasting the meat makes it incredibly tender, perfect for soaking up the concentrated sauce. Get the Recipe Save 04 of 29 Poppy Seed–Chocolate Rugelach Pinwheels Eva Kolenko In these showstopping rugelach from cookbook author Zoë François, a cream cheese–based dough is rolled around a swirled filling of citrusy poppy seeds and shaved bittersweet chocolate, then sliced into pinwheels for an unexpected shape that delivers the same tender, flaky texture. A sprinkle of crunchy golden sugar before baking gives the cookies plenty of sparkly holiday glitz. Get the Recipe Save 05 of 29 Whiskey Shamash Food & Wine / Photo by Antonis Achilleos / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Naomi Levy created this sweet and savory fig cocktail for her Hanukkah-themed pop-up bar in Somerville, Massachusetts. The drink pairs pre-made fig syrup with bourbon for a seasonal twist on a classic Whiskey Smash. A half-dried fig and fresh mint top this silky sipper dedicated to the Festival of Lights. Get the Recipe Save 06 of 29 Challah Bread Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster Golden brown and honey-kissed, this tender challah bread from the Food & Wine Test Kitchen is ideal for a big meal. The recipe gives you one large or two small loaves, and you can stash an extra challah in the freezer for up to three months. Get the Recipe Save 07 of 29 Cornish Hens with Challah Stuffing Food & Wine / Photo by Brie Goldman / Food Styling by Shannon Goforth / Prop Styling by Breanna Ghazali Adapted from a dish featured on Jewish Cooking in America with Joan Nathan, these richly seasoned Cornish hens are brushed with spiced oil and roasted until the skin turns crisp and golden, while a savory challah stuffing tucked inside and under the breast skin keeps the meat exceptionally moist. Get the Recipe Save 08 of 29 Pomegranate-Lacquered Salmon Dan Perez / Food Styling and Prop Styling by Nurit Kariv Cookbook author Adeena Sussman glazes a whole side of salmon with a sweet mix of pomegranate molasses, date syrup, and warm spices as it roasts, creating a gorgeous bronzed exterior. Serve with chicories and tender greens for a bountiful presentation. Get the Recipe Save 09 of 29 Sweet Noodle Kugel with Dried Cherries Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle A classic for good reason, this custardy and comforting sweet noodle kugel is studded with dried cherries and topped with crunchy pecans and cornflakes. Get the Recipe Save 10 of 29 Za’atar Roast Chicken Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley This zesty herb‑crusted roast chicken from chef Zachary Engel features fragrant za’atar seasoning, crisped skin, tangy sumac‑pickled onions, and rich black garlic tahini for a modern Hanukkah meal. Get the Recipe Save 11 of 29 Mandelbrot Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Meaning “almond bread” in Yiddish, mandelbrot is a cousin of Italian biscotti and a traditional cookie offered during Hanukkah. Baked into an almond, dried fruit, and coconut-studded loaf and then sliced and toasted until crisp, this cookie — from cookbook author Joan Nathan — is perfect for serving with coffee or tea. Get the Recipe Save 12 of 29 Scallion Potato Pancakes Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely These crispy, savory fritters from chef Evan Bloom of Wise Sons Jewish Delicatessen in San Francisco combine traditional Jewish latkes with crispy Chinese scallion pancakes to create the perfect festive fried food. Get the Recipe Save 13 of 29 Roasted Vegetables with Fresh Herbs Food & Wine / Photo by Kelsey Hansen / Food Styling by Kelsey Moylan / Prop Styling by Addelyn Evans A medley of winter vegetables — carrots, parsnips, cauliflower, butternut squash, and brussels sprouts — is roasted until golden and tender, then tossed with fragrant sage, thyme, and rosemary for a vibrant, holiday-ready side dish. Get the Recipe Save 14 of 29 Cinnamon-Apple Babka Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley This incredible apple babka is like a giant cinnamon bun stuffed with apple pie and baked in a cast-iron skillet, complete with caramelized edges and a snow-white glaze. Get the Recipe Save 15 of 29 Hanukkah Brisket Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Chef Andrew Zimmern’s Hanukkah brisket is slow‑braised with aromatic thyme, sage, and paprika, then surrounded by sweet caramelized fennel and onions for a tender, celebratory main course perfectly suited to the holiday table. Get the Recipe Save 16 of 29 Latke Breakfast Hash Anna Stockwell Pastry chef Caroline Schiff uses a dash of smoky Spanish paprika to give extra depth to this savory breakfast dish that's easily made with leftover latkes. Get the Recipe Save 17 of 29 Aperol Schvitz Antonis Achilleos / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen An ideal companion to crispy fried latkes on the Hanukkah table, the Aperol Schvitz is a bitter, tart, and sweet cocktail from bartender Naomi Levy. It's made with sparkling wine, Aperol, lime juice, and Manischewitz Concord grape wine. Get the Recipe Save 18 of 29 Date and Walnut Rugelach with Tahini Glaze Frederick Hardy II / Food Styling by Torie Cox / Prop Styling by Claire Spollen These pretty rugelach from cookbook author Faith Kramer feature a cinnamon and cardamom-spiced date-walnut filling wrapped in buttery cream cheese dough. To finish, the cookies are drizzled with a sweetened tahini glaze. Get the Recipe Save 19 of 29 Potato Pancakes Matt Taylor-Gross / Food Styling by Amelia Rampe The key to a crispy potato pancake that holds together well is to use starchy russet potatoes. Grate them on a box grater, or employ a food processor to make this recipe especially quick and easy. Get the Recipe Save 20 of 29 Brisket with Sweet-and-Sour Onions David Cicconi This slow-braised brisket from Jessamyn Waldman Rodriguez, founder and CEO of the New York City nonprofit Hot Bread Kitchen, is layered over a bed of silky onion rings and finished in a tangy sweet-and-sour sauce made with tomato paste, brown sugar, and garlic for a richly comforting main. Get the Recipe Save 21 of 29 Banana Challah Fritters With Sweet Tahini Sauce Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley Use overripe bananas to make these crispy-on-the-outside, tender-on-the-inside challah fritters from cookbook author Faith Kramer. Served with a creamy tahini sauce, they're reminiscent of fried banana pudding. Get the Recipe Save 22 of 29 Potato Kugel with Fried Shallots Lucy Schaeffer Shredded potatoes and grated onion are baked into a golden-crisp kugel, finished with crunchy fried shallots for a decadent side dish that’s creamy inside and crackly at the edges. Get the Recipe 23 of 29 Sababa Antonis Achilleos / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Bartender Naomi Levi's Hanukkah-inspired Sababa cocktail leans on a secret ingredient — tahini — for a balanced flavor and round, creamy mouthfeel. Get the Recipe Save 24 of 29 Hanukkah Doughnuts John Kernick Chef Andrew Zimmern's traditional Hanukkah doughnuts, or sufganiyot in Hebrew, are coated in cinnamon sugar and filled with strawberry jam. Get the Recipe Save 25 of 29 Jessamyn's Sephardic Challah Zubin Schroff In contrast to the eggy braided challahs made by Eastern European Ashkenazi Jews, Hot Bread Kitchen's Jessamyn Waldman Rodriguez shares a recipe for a round, turban-shaped version that originated with the Sephardic Jews of the Mediterranean, who flavored their bread with caraway and anise. Get the Recipe Save 26 of 29 Brisket with Melted Onions Chris Simpson / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis When chef and cookbook author Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it. It cooks low and slow for about four hours until the meat is fork-tender and nearly shreddable. Get the Recipe Save 27 of 29 Herb-Roasted Spatchcock Chicken Fredrika Stjärne To maximize crispiness, star chef Tyler Florence spatchcocks a whole chicken, then rubs it with olive oil, oregano, thyme, and rosemary before roasting. The herbaceous bird is ready in an hour. Get the Recipe Save 28 of 29 Sweet Potato and Feta Bourekas Greg DuPree Frozen puff pastry sheets make easy work of these crisp and savory little parcels. Inspired by his grandmother's recipe, chef Michael Solomonov's version is stuffed with sweet potato, Bulgarian feta, dill, and olives. Get the Recipe Save 29 of 29 The Zimmern Family's Chopped Chicken Liver Stephanie Meyer A fixture on his family's holiday table, chef Andrew Zimmern cooks onions and chicken livers in chicken fat, then pulses them in a food processor with chopped eggs, parsley, and more chicken fat. Get the Recipe Save Explore more: Food Holidays & Occasions Hanukkah Was this page helpful? Thanks for your feedback! Tell us why! Other Submit