There is a historical reason why most Hanukkah menus offer foods that have been fried in oil. In the second century B.C., a one-day supply of oil inexplicably burned for eight days and eight nights after Judah Maccabee and his followers recaptured Jerusalem's Holy Temple from their Syrian oppressors. Hanukkah is the celebration of that miracle, and fried foods are served to commemorate the oil. In this country, the Eastern European potato latke is usually featured. These fritters are a Sephardic contribution to that tradition.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.