Hanukkah

Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill.

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

Boneless chicken thighs cook in an apple-thyme sauce until they’re tender, then get served on top of a crispy, large-format potato pancake. You’ll finish it off with a squeeze of lemon and fresh herbs.

At Maydān the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

How to pull off a weeknight roast chicken: set it over a bed of peppers laced with thyme and chiles for a two-for-one deal.

The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.

Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.

Don't have eight hours to wait on a brisket to cook? Neither do we. This recipe gets it done in less than half the time and is packed with spicy, Korean flavors to boot.

If your jam is too thick, a few pulses in a food processor will loosen it up—no need to add water.

This version of the flaky holiday pastry is made with a cream cheese dough and filled with quince paste, walnuts, and demerara sugar. It’s simple to make—and perfectly buttery.

Aranygaluska—also called golden dumpling cake, butter puffs, and monkey bread—has been extolled by Jewish immigrants from Hungary for years.