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Chanukah

Curried Lentils

Recipe by Judith Rontal

Curried Lentils

Winter is the season of soups, stews and never wanting to leave the comforts of your home. Warm up with these curried lentils that go from minimal pantry ingredients to steaming on your table in 30 minutes. Plus, the ginger is enough to put it in the running as its own Jewish penicillin.

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Kavkazi Fried Kurze (Meat-Filled Dumplings)

Recipe by Valeriya Nakshun

Kavkazi Fried <i>Kurze</i> (Meat-Filled Dumplings)

One of the most iconic dishes of Kavkazi (Mountain Jews) cuisine is called kurze (pronounced koor-zeh). Kurze are little, braided, meat-filled dumplings, and are perhaps an influence that came to our region from East and Central Asia. When done right, these dumplings have a light and soft-doughy shell and a juicy, melt-in-your-mouth meat filling. The

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Gamja jeon (Korean Potato Pancakes)

Recipe by Sherry Schweitzer

<i>Gamja jeon</i> (Korean Potato Pancakes)

Raised in a traditional Korean household, my neighbor Rachel married a Jewish man, and their two girls were raised Jewish. Our families have eaten together often, including many dinners of traditional Korean or Jewish food. This year, I asked Rachel if she had ever made Korean latkes. Last year she sent me a recipe for

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Fried Cauliflower with Herbed Labneh

Recipe by Michael Solomonov

Fried Cauliflower with Herbed <i>Labneh</i>

This is by far the best-selling mezze of all time at Zahav, which is kind of a big deal because, come on, we’re talking about cauliflower. Fried cauliflower is a staple of falafel-shop salad bars, but it’s often undercooked, under-seasoned and limp from being fried too far ahead of time. Cauliflower is an amazing vegetable–you

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Sufganiyot

Recipe by Einat Admony

<i>Sufganiyot</i>

A sufganiya is an Israeli treat similar to a doughnut, but without the hole in the middle. The pastry is also stuffed with berry preserves and then topped with powdered sugar; you’ll be left with sticky hands. We eat these delicacies at Chanukah, when it’s cold and rainy. You can experiment with your own fillings—I

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Beet-Cured Lox

Recipe by Judith Rontal

Beet-Cured Lox

Lox is surprisingly easy to make and are a staple in many Jewish homes. Impress your guests next time you have them over for brunch when you whip out this bright and bold beet-cured lox. The beets add a gorgeous pop of color and an earthy flavor that rounds out the saltiness of the fish.

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Homemade Onion Rings

Recipe by Lori Fish Bard

Homemade Onion Rings

Traditional treats for Chanukah are typically of the deep-fried, oily variety: latkes and sufganiyot.  Chanukah is the one time of year when you get a no-questions-asked pass on the “no fried foods” rule, so why not add these delicious, crispy, pan-fried onion rings to your Chanukah feast?

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Ricotta Pancakes

Recipe by Gracie Goldberg

Ricotta Pancakes

While this isn’t a classic latke, it is, indeed, a cheese-filled pancake. This dish would be delicious for a Chanukah brunch (or brunch any other time of year) and is a fun twist on the classic pancake.

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Early Winter Potato and Greens Gratin

Recipe by Joshua Rosenstein

Early Winter Potato and Greens Gratin

It’s not a shockingly new revelation that heavy cream and thin slices of potatoes bake up to be pretty delicious. While traditional gratin recipes tend to stick to gruyere and thyme as the appropriate seasonings, I like to throw in some seasonal greens along with a little bit of sage and nutmeg to really make the

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