20 Delicious Hanukkah Recipes Easy and Quick

Welcome to your go-to guide for making Hanukkah both delicious and stress-free! Whether you’re frying up classics or trying something new, our roundup of 20 Delicious Hanukkah Recipes Easy and Quick is packed with flavors that’ll light up your holiday table. Perfect for busy home cooks, these dishes are all about joy, comfort, and, of course, that golden crunch. Let’s dive in and make this Hanukkah unforgettable!

Classic Latkes with Apple Sauce

Delight in the crispy, golden perfection of Classic Latkes paired with sweet apple sauce. This timeless dish brings comfort and simplicity to any table.

Ingredients

• 2 lbs russet potatoes, peeled and grated
• 1 large yellow onion, grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup clarified butter, for frying
• 1 cup unsweetened apple sauce, for serving

Instructions

1. Preheat oven to 200°F to keep latkes warm.
2. Place grated potatoes and onion in a clean kitchen towel. Squeeze out excess moisture.
3. In a large bowl, combine potatoes, onion, eggs, flour, salt, and pepper. Mix until evenly distributed.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering.
5. Form potato mixture into 1/4 cup patties. Press gently to flatten.
6. Fry patties in batches, 3-4 minutes per side, until edges are crisp and golden. Tip: Avoid overcrowding the skillet for even cooking.
7. Transfer cooked latkes to a wire rack set over a baking sheet. Keep warm in oven.
8. Repeat with remaining mixture, adding more butter as needed. Tip: Let the butter heat up again between batches for best results.
9. Serve latkes hot with apple sauce on the side. Tip: For extra crispiness, press latkes with a spatula during frying.

Handcrafted latkes offer a satisfying crunch with a tender interior, their savory flavor perfectly balanced by the apple sauce’s sweetness. Try topping with a dollop of sour cream for added richness.

Easy Sufganiyot with Jam Filling

Unwrap the joy of homemade sufganiyot with this straightforward recipe, perfect for adding a sweet touch to your holiday table or any day that calls for a treat.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 4 tbsp unsalted butter, melted and cooled
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 quart vegetable oil, for frying
• 1/2 cup raspberry jam, for filling
• Powdered sugar, for dusting

Instructions

1. In a large bowl, combine sifted flour, granulated sugar, and yeast. Whisk to blend.
2. Add warmed milk, lightly beaten eggs, melted butter, sea salt, and vanilla extract to the dry ingredients. Mix until a sticky dough forms.
3. Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: The dough should spring back when lightly pressed.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Heat vegetable oil in a deep fryer or heavy pot to 350°F. Tip: Use a candy thermometer for accuracy.
6. Roll out the dough to 1/2-inch thickness. Cut into 2-inch rounds. Let rest for 10 minutes.
7. Fry dough rounds in batches for 2 minutes per side, until golden brown. Drain on paper towels. Tip: Do not overcrowd the fryer to ensure even cooking.
8. Fill a piping bag with raspberry jam. Insert the tip into the side of each sufganiyah and squeeze to fill.
9. Dust generously with powdered sugar before serving.

Just out of the fryer, these sufganiyot boast a light, airy interior with a crisp exterior. The raspberry jam adds a tart contrast to the sweet dough, making them irresistible. Serve warm for the best experience, perhaps with a side of spiced hot chocolate for dipping.

Quick Potato Kugel

Unbelievably simple yet deeply satisfying, this Quick Potato Kugel brings comfort to your table in no time. Perfect for busy weeknights or a hearty side, it’s a dish that promises warmth and flavor with minimal effort.

Ingredients

• 4 large russet potatoes, peeled and grated
• 1 large yellow onion, grated
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp baking powder

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with clarified butter.
2. In a large bowl, combine grated potatoes and onion. Squeeze out excess moisture using a clean kitchen towel.
3. Add lightly beaten eggs, melted clarified butter, flour, kosher salt, black pepper, and baking powder to the bowl. Mix until well combined.
4. Transfer the mixture to the prepared baking dish, spreading evenly. Tip: For a crispier top, press down lightly with a spatula.
5. Bake for 45 minutes, or until the edges are golden brown and the center is set. Tip: Rotate the dish halfway through for even browning.
6. Let rest for 5 minutes before slicing. Tip: Use a sharp knife for clean cuts.

Serve this golden, crispy-edged kugel with a dollop of sour cream or applesauce for a delightful contrast. The interior remains tender and moist, making each bite a perfect balance of textures.

Simple Matzo Ball Soup

Zesty and comforting, this Simple Matzo Ball Soup brings warmth to any table with minimal effort. Perfect for chilly evenings or when you need a quick, nourishing meal.

Ingredients

• 4 cups chicken stock, preferably homemade
• 1 cup matzo meal
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup schmaltz (chicken fat), chilled
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh dill, finely chopped
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, sliced into 1/4-inch pieces

Instructions

1. In a large mixing bowl, combine matzo meal, eggs, schmaltz, salt, pepper, and dill. Mix until uniform. Tip: For fluffier matzo balls, let the mixture rest in the refrigerator for 30 minutes.
2. Bring chicken stock to a simmer in a large pot over medium heat. Add carrots and celery. Simmer for 10 minutes.
3. With wet hands, form the matzo mixture into 1-inch balls. Gently drop them into the simmering stock. Tip: Do not overcrowd the pot to ensure even cooking.
4. Cover the pot and simmer on low heat for 20 minutes. Do not lift the lid during this time to keep the steam in. Tip: The matzo balls are done when they float to the top and are tender throughout.
5. Ladle the soup into bowls, ensuring each serving has both broth and matzo balls. Serve immediately.

Rich in flavor, the matzo balls are light yet satisfying, with a delicate texture that soaks up the savory broth. Garnish with extra dill or serve with a side of crusty bread for added heartiness.

Easy Cheese Blintzes

Whipping up Easy Cheese Blintzes is a breeze, perfect for a lazy weekend brunch or a quick dessert. These delicate crepes filled with creamy cheese are irresistibly light and satisfying.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 1/4 cups whole milk
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter, melted
• 1/4 tsp fine sea salt
• 1 cup ricotta cheese, whole milk
• 1/2 cup cream cheese, softened
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• Clarified butter, for frying

Instructions

1. In a large bowl, whisk together sifted flour, milk, beaten eggs, 2 tbsp melted clarified butter, and sea salt until smooth. Let batter rest for 30 minutes at room temperature.
2. Heat a 10-inch non-stick skillet over medium heat. Brush lightly with clarified butter.
3. Pour 1/4 cup batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until edges lift easily.
4. Flip crepe carefully. Cook for another 30 seconds. Transfer to a plate. Repeat with remaining batter.
5. In a medium bowl, mix ricotta, cream cheese, sugar, and vanilla extract until smooth and well combined.
6. Place 2 tbsp cheese mixture in the center of each crepe. Fold sides over filling, then roll up tightly.
7. Heat skillet over medium heat. Brush with clarified butter. Cook blintzes for 2 minutes per side until golden brown.

Enjoy these blintzes warm, with a dusting of powdered sugar or a drizzle of honey for extra sweetness. The contrast between the crispy exterior and the soft, creamy filling is divine.

Quick Apple Fritters

Vividly golden and irresistibly crispy, these Quick Apple Fritters are a delightful treat that combines the sweetness of apples with a fluffy, fried dough. Perfect for a quick dessert or a sweet snack, they’re ready in no time.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 pasture-raised egg, lightly beaten
• 1/3 cup whole milk
• 1 tbsp unsalted butter, melted
• 1 cup Granny Smith apples, peeled and finely diced
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
2. Add the lightly beaten pasture-raised egg, whole milk, and melted unsalted butter to the dry ingredients. Stir until just combined; do not overmix.
3. Gently fold in the finely diced Granny Smith apples until evenly distributed throughout the batter.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F over medium-high heat. Use a candy thermometer to ensure accuracy.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
6. Remove the fritters with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
7. While still warm, dust the fritters generously with powdered sugar.

Unbelievably light and airy, these fritters boast a perfect balance of sweet and tart flavors. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Simple Beef Brisket

Brisket is a cut that rewards patience with deep flavor and tender texture. This simple beef brisket recipe transforms the tough cut into a melt-in-your-mouth masterpiece with minimal fuss.

Ingredients

• 1 (4-pound) beef brisket, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 cups beef stock, preferably homemade
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 300°F.
2. Season brisket evenly with kosher salt and freshly ground black pepper.
3. Heat extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear brisket until deeply browned on all sides, about 5 minutes per side. Remove and set aside.
5. Reduce heat to medium. Add thinly sliced yellow onion and minced garlic cloves to the pot. Cook until softened, about 5 minutes.
6. Stir in smoked paprika and cook for 1 minute to bloom the spices.
7. Return brisket to the pot. Add beef stock until it reaches halfway up the sides of the brisket.
8. Cover and transfer to the oven. Braise until brisket is fork-tender, about 4 hours.
9. Remove from oven. Let rest for 15 minutes before slicing against the grain.

Wrapped in its own juices, the brisket is succulent with a smoky depth from the paprika. Serve slices over creamy polenta or pile onto toasted buns for a hearty sandwich.

Easy Roasted Chicken with Potatoes

Nothing beats the simplicity and heartiness of a well-roasted chicken paired with golden potatoes. This dish is a testament to the beauty of minimal ingredients yielding maximum flavor.

Ingredients

• 1 whole pasture-raised chicken (3-4 lbs), patted dry
• 1.5 lbs Yukon Gold potatoes, quartered
• 3 tbsp clarified butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 425°F (218°C).
2. In a large bowl, toss potatoes with 1 tbsp clarified butter, half the garlic, rosemary, salt, and pepper.
3. Arrange potatoes in a single layer on a roasting pan. Tip: Ensure potatoes are not overcrowded for even roasting.
4. Rub remaining clarified butter all over the chicken, including under the skin.
5. Season chicken with remaining garlic, rosemary, salt, and pepper. Tip: Seasoning under the skin enhances flavor.
6. Place chicken on top of potatoes in the roasting pan.
7. Roast in preheated oven for 1 hour, or until chicken skin is crispy and internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. Let chicken rest for 10 minutes before carving.

With crispy skin and juicy meat, this roasted chicken is perfectly complemented by the tender, flavorful potatoes. Serve alongside a crisp green salad for a balanced meal.

Quick Spinach and Cheese Knishes

Hungry for a savory snack that’s both quick and satisfying? These spinach and cheese knishes are your answer, combining flaky pastry with a rich, cheesy filling in under an hour.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 cup ricotta cheese, whole milk
• 1 cup frozen spinach, thawed and squeezed dry
• 1/2 cup feta cheese, crumbled
• 1 large pasture-raised egg, lightly beaten
• 1/4 teaspoon freshly ground nutmeg
• 1 tablespoon clarified butter, for brushing

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a food processor, pulse flour and salt. Add cubed butter; pulse until mixture resembles coarse crumbs.
3. Gradually add ice water, pulsing until dough just comes together. Tip: Overworking the dough makes it tough.
4. Turn dough onto a floured surface; knead lightly into a ball. Wrap in plastic; chill for 15 minutes.
5. Meanwhile, mix ricotta, spinach, feta, egg, and nutmeg in a bowl. Season with salt.
6. Roll dough to 1/8-inch thickness. Cut into 4-inch squares.
7. Spoon 2 tablespoons filling onto each square. Fold corners to center, pinching to seal. Tip: Ensure edges are sealed to prevent leaking.
8. Place knishes on prepared sheet. Brush tops with clarified butter.
9. Bake for 25-30 minutes, until golden. Tip: Rotate sheet halfway for even browning.

Zesty and golden, these knishes offer a crispy exterior with a creamy, flavorful center. Serve warm with a dollop of sour cream or alongside a crisp salad for a light meal.

Simple Honey Glazed Carrots

Absolutely everyone needs a go-to side dish that’s both effortless and impressive. These Simple Honey Glazed Carrots deliver with minimal effort and maximum flavor.

Ingredients

• 1 lb fresh carrots, peeled and sliced into 1/2-inch rounds
• 2 tbsp unsalted butter
• 2 tbsp raw honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat a large skillet over medium heat. Add 2 tbsp unsalted butter, allowing it to melt until it just begins to foam.
2. Add 1 lb fresh carrots to the skillet, stirring to coat evenly with butter. Cook for 5 minutes, stirring occasionally, until carrots begin to soften.
3. Drizzle 2 tbsp raw honey over the carrots, followed by 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Stir to combine.
4. Reduce heat to low. Cover the skillet and simmer for 10 minutes, or until carrots are tender but still crisp.
5. Remove the lid. Increase heat to medium-high and cook for an additional 2 minutes, allowing the glaze to thicken and coat the carrots evenly.
6. Sprinkle 1 tbsp fresh thyme leaves over the carrots. Toss gently to distribute the herbs.
7. Transfer to a serving dish. Serve immediately.

The carrots should be tender with a slight bite, glistening with a sticky-sweet glaze. For an elegant twist, garnish with a sprinkle of flaky sea salt and a drizzle of aged balsamic vinegar.

Easy Chocolate Gelt Cookies

Oven-ready in minutes, these Easy Chocolate Gelt Cookies blend simplicity with indulgence. Perfect for last-minute treats or festive gatherings, they promise a rich, chocolatey bite every time.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together sifted flour, Dutch-processed cocoa powder, baking soda, and fine sea salt. Set aside.
3. In a large bowl, cream room-temperature unsalted butter and granulated sugar until light and fluffy, about 2 minutes.
4. Add lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture. Beat until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to ensure tender cookies.
6. Gently stir in semi-sweet chocolate chips for even distribution throughout the dough.
7. Using a tablespoon, scoop dough onto the prepared baking sheet, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. For a fudgier texture, do not overbake.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Soft with a slight crunch, these cookies offer a deep chocolate flavor enhanced by melty chocolate chips. Serve warm with a dusting of powdered sugar or alongside a glass of cold milk for an extra treat.

Quick Rugelach with Jam

Just when you need a quick yet impressive pastry, these rugelach with jam come to the rescue. Perfect for last-minute guests or a sweet treat.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, cold and cubed
• 4 oz cream cheese, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 1/2 cup high-quality raspberry jam
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a food processor, pulse flour, butter, cream cheese, granulated sugar, and salt until dough just comes together.
3. Turn dough onto a lightly floured surface. Roll into a 12-inch circle, about 1/8-inch thick.
4. Spread jam evenly over dough, leaving a 1-inch border. Tip: Warm jam slightly for easier spreading.
5. Cut dough into 12 wedges. Roll each wedge tightly from the wide end to the point.
6. Place rugelach on prepared baking sheet, seam side down. Brush with beaten egg and sprinkle with turbinado sugar.
7. Bake for 20-22 minutes, until golden brown. Tip: Rotate sheet halfway for even browning.
8. Cool on wire rack for 5 minutes before serving. Tip: Serve warm for the best texture.

Flaky layers give way to a sweet, jammy center. Pair with a dollop of crème fraîche for a contrasting tang.

Simple Cabbage and Noodles

Make this comforting dish with just a few ingredients. Simple Cabbage and Noodles is a hearty, budget-friendly meal.

Ingredients

• 8 oz wide egg noodles
• 4 tbsp unsalted butter
• 1 medium yellow onion, thinly sliced
• 1 small green cabbage, cored and thinly sliced
• 1 tsp caraway seeds
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook until al dente, about 8 minutes. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Add the cabbage and caraway seeds to the skillet. Cook until the cabbage is tender and lightly browned, about 10 minutes, stirring frequently.
4. Season the cabbage mixture with salt and pepper to taste. Tip: For extra flavor, deglaze the pan with a splash of white wine before adding the noodles.
5. Add the cooked noodles to the skillet. Toss everything together until well combined and heated through, about 2 minutes. Tip: If the mixture seems dry, add a tablespoon of butter or a splash of water.
6. Serve hot. Tip: Garnish with fresh parsley or a dollop of sour cream for added freshness and richness.

Perfectly tender noodles mingle with sweet, caramelized cabbage for a satisfying bite. Try serving it alongside grilled sausages for a complete meal.

Easy Baked Apples

Outstanding for a quick dessert, these Easy Baked Apples bring warmth and simplicity to your table. Perfect for any season, they’re a no-fuss treat that delights with minimal effort.

Ingredients

• 4 large Honeycrisp apples, cored
• 1/4 cup dark brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 tbsp unsalted butter, chilled and diced
• 1/2 cup old-fashioned rolled oats
• 1/4 cup chopped pecans
• 1/2 cup apple cider

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with butter.
2. In a bowl, mix brown sugar, cinnamon, nutmeg, oats, and pecans.
3. Stuff each cored apple with the oat mixture. Top with diced butter.
4. Place apples in the prepared dish. Pour apple cider around them.
5. Bake for 35-40 minutes, until apples are tender but not mushy. Baste halfway through with cider from the dish.
6. Let rest for 5 minutes before serving. The filling will set slightly.

Delightfully tender, the apples soften just enough while the filling stays crisp. Serve warm with a scoop of vanilla bean ice cream for a contrast in temperatures.

Quick Challah Bread

Freshly baked challah bread brings warmth to any table with its golden crust and soft, pillowy interior.

Ingredients

• 4 cups high-gluten bread flour, sifted
• 1/4 cup granulated sugar
• 1 tsp fine sea salt
• 2 1/4 tsp active dry yeast
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 cup warm water (110°F)

Instructions

1. In a large mixing bowl, combine 1 cup warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add beaten eggs and melted clarified butter to the yeast mixture, stirring to combine.
3. Gradually mix in sifted bread flour and sea salt until a shaggy dough forms.
4. Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down dough and divide into 3 equal portions. Roll each into a 16-inch rope.
7. Braid ropes tightly, tucking ends under. Place on a parchment-lined baking sheet.
8. Cover and let rise for 30 minutes. Preheat oven to 375°F.
9. Brush loaf with egg wash and bake for 25-30 minutes until deep golden brown.

Artisanal challah boasts a slightly sweet flavor and tearable texture, perfect for French toast or as a centerpiece for festive meals.

Simple Salmon Patties

Craving a quick, nutritious meal? These simple salmon patties are your answer. Perfect for a busy weeknight or a lazy weekend brunch.

Ingredients

• 1 lb fresh salmon fillet, skin removed and finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp Dijon mustard
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1 tbsp olive oil

Instructions

1. In a large mixing bowl, combine the chopped salmon, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, fresh dill, sea salt, and black pepper. Mix gently until just combined.
2. Divide the mixture into 4 equal portions. Shape each portion into a patty about 1 inch thick.
3. Heat clarified butter and olive oil in a large skillet over medium heat until the butter is frothy.
4. Carefully place the patties in the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy.
5. Transfer the patties to a paper towel-lined plate to drain any excess oil.

Best served immediately, these salmon patties boast a crispy exterior with a moist, flavorful interior. Pair with a tangy yogurt sauce or atop a fresh green salad for a complete meal.

Easy Herb Roasted Potatoes

Bold flavors and simple techniques make these herb roasted potatoes a must-try. Perfectly crispy on the outside and tender inside, they’re a versatile side.

Ingredients

• 2 lbs Yukon Gold potatoes, quartered
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss quartered potatoes with extra-virgin olive oil until evenly coated.
3. Add finely chopped rosemary, thyme, garlic powder, sea salt, and black pepper to the bowl. Toss to distribute herbs and spices evenly.
4. Spread potatoes in a single layer on the prepared baking sheet, ensuring they’re not touching for optimal crispiness.
5. Roast in preheated oven for 25 minutes. Flip potatoes with a spatula for even browning.
6. Continue roasting for another 20-25 minutes, until golden brown and crispy.
7. Remove from oven and let rest for 5 minutes before serving to enhance flavors.

Savory herbs and a golden crust elevate these potatoes. Serve alongside grilled meats or fold into a breakfast hash for a hearty start to the day.

Quick Sweet Noodle Kugel

Venture into a comforting classic with this Quick Sweet Noodle Kugel, a dish that marries simplicity with indulgence. Perfect for any occasion, it’s a crowd-pleaser that comes together in no time.

Ingredients

• 8 oz wide egg noodles
• 4 tbsp unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 3 pasture-raised eggs, lightly beaten
• 1 cup full-fat cottage cheese
• 1/2 cup sour cream
• 1/2 cup golden raisins

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish with 1 tbsp of the melted butter.
2. Cook egg noodles in boiling salted water for 6 minutes until al dente. Drain and return to pot.
3. Immediately toss noodles with remaining 3 tbsp melted butter to prevent sticking.
4. In a large bowl, whisk together sugar, vanilla extract, cinnamon, and sea salt.
5. Add lightly beaten eggs, cottage cheese, and sour cream to the sugar mixture. Whisk until smooth.
6. Fold in cooked noodles and golden raisins until evenly coated.
7. Transfer mixture to the prepared baking dish, spreading evenly.
8. Bake for 45 minutes until the top is golden and the center is set.
9. Let cool for 10 minutes before serving to allow flavors to meld.

Moist and creamy with a hint of cinnamon, this kugel strikes a perfect balance between sweet and savory. Serve warm with a dollop of sour cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Simple Garlic Green Beans

Kickstart your meal with these crisp-tender Simple Garlic Green Beans, a side that’s as effortless as it is flavorful.

Ingredients

• 1 lb fresh green beans, ends trimmed
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1 tsp lemon zest

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add green beans and blanch for 2 minutes until bright green and slightly tender.
3. Immediately transfer beans to an ice bath to halt cooking; drain and pat dry.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add garlic slices and sauté for 30 seconds until fragrant but not browned.
6. Increase heat to medium-high, add green beans, salt, and pepper; toss to coat.
7. Sauté for 4-5 minutes, stirring occasionally, until beans are tender-crisp.
8. Remove from heat, stir in butter and lemon zest until butter is melted.
9. Adjust seasoning with additional salt if needed before serving.

Zesty and vibrant, these green beans offer a perfect crunch with a buttery garlic finish. Serve alongside grilled salmon or fold into a grain bowl for a nutritious boost.

Easy Chocolate Babka

Baking this Easy Chocolate Babka brings a touch of artisan bakery to your kitchen with minimal fuss. Perfect for weekend baking or a sweet project with kids.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 4 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, softened
• 1 cup dark chocolate chips
• 1/4 cup cocoa powder
• 1/2 cup light brown sugar, packed
• 1/4 cup clarified butter, melted

Instructions

1. In a large bowl, combine warmed milk, yeast, and 1 tbsp sugar. Let sit for 5 minutes until frothy.
2. Add remaining sugar, flour, salt, eggs, and softened butter to the yeast mixture. Mix until a dough forms.
3. Knead dough on a floured surface for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. While dough rises, mix chocolate chips, cocoa powder, and brown sugar in a bowl for the filling.
5. Roll risen dough into a 16×12-inch rectangle on a floured surface. Brush with melted clarified butter, leaving a 1-inch border.
6. Sprinkle chocolate filling evenly over the buttered dough. Roll tightly from the long side into a log.
7. Cut log in half lengthwise with a sharp knife. Twist the two halves together, keeping cut sides up.
8. Place twisted dough into a greased 9×5-inch loaf pan. Cover and let rise for 30 minutes.
9. Preheat oven to 350°F. Bake babka for 35-40 minutes until golden and a skewer comes out clean.
10. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Layers of chocolate swirl through this babka, offering a rich, tender crumb with every slice. Serve slightly warmed with a dollop of crème fraîche for an indulgent breakfast or dessert.

Conclusion

We hope this roundup of 20 Delicious Hanukkah Recipes inspires your holiday cooking with easy and quick options perfect for any celebration. Whether you’re a seasoned chef or trying your hand at these traditional dishes for the first time, we’d love to hear which recipes became your favorites. Don’t forget to share the joy by pinning this article on Pinterest for others to discover. Happy cooking and Happy Hanukkah!