Latkes and doughnuts, latkes and doughnuts, latkes and…some more doughnuts.

That’s the usual Chanukah trope.

But Chanukah is eight days long, and after a while, even the doughnut diet starts to get stale. This year, our Chanukah Top 10 has you covered for celebrating at home and going to friends’ houses, entertaining or just staying in with your family.

Need a main dish to go alongside those latkes? Try Pati Jinich’s chicken with tamarind, apricots and chipotle sauce or Joan Nathan’s favorite brisket. And for a vegetarian weeknight dinner that’s only lightly fried, try Aviva Goldfarb’s crispy quinoa cakes.

For a non-fried dessert that can accompany you to parties and cookie swaps or serve as a hostess gift, kosher baker Paula Shoyer came up with delicate lemon olive oil semolina cakes that let the olive oil shine in a different way, while Marc Glosserman of Hill Country Hospitality and Teaism’s chef Alison Swope share their respective grandmothers’ cookie recipes—a sweet serving of nostalgia.

And if you’re not ready to give up latkes or doughnuts just yet, brighten up your table with Chef Mike Friedman’s butternut squash latkes and the Yemenite and Italian answers to fried dough with Leah Hadad’s zalabia and Chef Mike Isabella’s zeppole.

There’s no reason your holiday should be anything less than eight days of deliciousness. Happy Chanukah!

Moshe Zusman (Photo by Moshe Zusman Photography Studio) Zeppole Filled with Blackberry Pomegranate Jam
Mike Isabella
Chef and owner, Graffiato, Kapnos, Kapnos Taverna and G
My Favorite Brisket My Favorite Brisket
Joan Nathan
TV producer/host and author of 10 cookbooks including Jewish Cooking in America
My Favorite Brisket Butternut Squash Latkes
Mike Friedman
Chef and co-owner, The Red Hen
Russian Rocks Russian Rocks
Marc Glosserman
Founder and CEO, Hill Country Hospitality
pati-chicken-thumb Chicken with Tamarind, Apricots and Chipotle Sauce
Pati Jinich
TV host and author, Pati’s Mexican Table
Crispy Quinoa Cakes Crispy Quinoa Cakes
Aviva Goldfarb
Author, family food expert and blogger, The Six O-Clock Scramble
Deviled Eggs with Caper Powder and Garlic Chips Deviled Eggs with Caper Powder and Garlic Chips
Danny Bortnick
Former executive chef, Firefly, and Senior Director of Restaurant Concepts & Development, Kimpton
zalabia-thumb Zalabia (Yemenite Fried Dough)
Leah Hadad
Creator and owner, Tribes-A-Dozen
Mandelbrot Mandelbrot
Alison Swope
Executive chef, Teaism
Lemon Olive Oil Semolina Cakes Lemon Olive Oil Semolina Cakes
Paula Shoyer
Pastry chef and author, The Kosher Baker