First Night of Chanukah

Joan Nathan adapted this recipe from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried fruit and spices (recipe included)

Second Night of Chanukah

Here's an elaborate and amazing recipe for savory sufganiyot from Israeli chef Sagi Azoulay. The donughts are filled with ground lamb and mushrooms, then served with pistachio techina for a richly-flavored, truly decadent bite. Serve these as an appetizer, main course or dessert (they're not really a dessert, but no one will mind...)

Third Night of Chanukah

It's Chanukah, and we're going all out with these decadent burgers sandwiched between two pastrami-studded latkes. Inspired by the latke burger at Pardes Restaurant (z'l)!

Fourth Night of Chanukah

The bright vinegar and sweet raisins are the perfect foil for this rich, slow-cooked duck recipe. Make it ahead and reheat for shabbat; leftovers are great shredded into a salad or served on crackers as an appetizer.

Fifth Night of Chanukah

Beef Bacon promises countless delights: crumbled into salads or on top of donuts, served in long strips alongside eggs, wrapped around a turkey breast, chicken or meatloaf. Because it is slightly sweet and very rich, the key is to cook it over low heat initially to encourage the fat to render out without burning the delicious strips of meat.

Fifth Night of Chanukah

Because of course you should!!! Layer crisp, fried latkes with our sweet smoky bacon, lettuce, tomato and add a fried egg to round out the meal. Happy Chanukah!

Seventh Night of Chanukah

Give your potato latkes an extra flavor boost with shredded pastrami and grated turnips.

Eighth Night of Chanukah

No grill? No problem. Here's how to use your stove top and oven to cook an incredible steak.

Rosh Hashanah I, Lunch

This incredible dish is one of our favorites and is a terrific way to cook our pastured legs and thighs, which really do well in a braise like this.  Serve with roasted potatoes (or latkes on Chanukah) or a hearty grain like brown rice or farro.