Hanukkah

This easy roast duck makes for a lovely holiday centerpiece—it’s also pretty easy to cook.

This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic.

These kiss-shaped chocolate meringue cookies are an utterly charming holiday dessert.

These rich and tender matzo balls are cooked in homemade chicken stock that’s perfumed with parsnips, turnips, dill, and star anise.

If grandma won’t reveal her secrets, let this classic noodle kugel recipe be your guide.

For perfectly crispy latkes, start with super-starchy potatoes like russets. Grate them, soak in water, and then squeeze out the liquid to keep them from browning too quickly.

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

This riff on the martini has a touch of pear and cardamom. It’s the ideal make-ahead batched cocktail for your next gathering.

This classic Jewish American rugelach recipe uses a very cold cream cheese–based dough to make tender, flavorful rolled cookies full of sweet jam and cinnamon.

This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that’s deeply imbued with orange zest and olive oil.

Karpatka cake is like a cloud of rich milky frosting trapped between two layers of pâte à choux.

In this easy weeknight dinner, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.

This dairy-free chocolate mousse is made with just two ingredients—dark chocolate and eggs—and can easily be transformed into a rich flourless chocolate cake.

Basbousa is a semolina cake that's soft, dense, and flecked with texture throughout.

This oversize version of khachapuri, the Georgian cheese-filled bread, is both a time-saver and brilliant way to feed a group.

These classic pignoli cookies gets their chewy texture from almond paste and egg whites and crunch from the pine nuts embedded in their crispy surface.