Chanukah | The Jewish Week | Food & Wine

Chanukah

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A Donut Recipe for Each Chanukah Night
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Atayef: Double Fried Filled Pancakes
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Just Not Donuts! A Food Writer Tells Us What She Cooks At Hanukkah
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Beet Latkes with Preserved Lemon and Yogurt Dressing
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Lamb-Filled Donuts
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Everything Chanukah!
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May We Recommend: Olive Oil
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Going Greek On Chanukah
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Chanukah Wine Cake with Olive Oil, Cinnamon and Lemon Zest
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Putting The Sparkle In The Festival Of Lights
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Can A Non-Kosher Latke Be A Symbol For American Chanukah?
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Lemon Ricotta Fritters
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White Wine Poached Pears
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Cabbage Schnitzel
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Chanukah in the Rainforest
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Maria Cal’s Chocolate Cake
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Meyer Lemon Olive Oil Bundt Cake
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May We Recommend: Reheat Fried Food
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8 Bakeries Making The Wildest Donuts In Israel
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Wine From the Land of the Maccabees
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Nine Wines for Eight Nights
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Schmaltz Latkes
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Latkes With A South American Twist
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Brazilian Moqueca Fish Stew
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Cheesy Kale and Potato Gratin
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Super Creamy Latkes
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Chocolate Babka Donuts
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Indian Sweet Potato Pancakes with Curry and Cumin
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Fried Challah Sufganiyot (Donuts)
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Sfenj — The New Sufganiyah
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A Name as Fine Oil
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Einat Admony's Sufganiyot (Donuts)
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6 Scrumptious Holiday Food Gifts to Make and Give
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Which Wine is Best to Sip with Sufganiyot?
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Arab Cuisine to Blanket Haifa with Tantalizing Aromas
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Tel Aviv’s Bakery Serves Up Deep-Fried Donut Tradition