Celebrate the first night of Hanukkah with a home-cooked meal of roast chicken, shaved fennel salad, and, of course, latkes. End the evening with a moist applesauce cake with caramel icing and a rousing game of dreidel, if you dare.
Sonny's Special Potato Latkes (pictured above)
This recipe took our very own Mitchell Davis to "the top of the latke world," as he wrote in his book, The Mensch Chef. These are the classic, golden latkes of your childhood and are mom-approved: the fritters use his mother's formula of one onion for every two potatoes.
Who doesn't love a good roast chicken? In this straightforward recipe, James Peterson suggests smearing butter over the breasts for an extra juicy bird and using the roasted pan drippings to make a deeply savory gravy. Count us in.
Fennel Salad with Celery, Candied Pecans, and Charred Lemon Vinaigrette
Thinly shaved fennel and celery are the anchor to this refreshing salad topped with fresh herbs and crunchy candied pecans. The charred lemon vinaigrette adds some mellowed acidity and a touch of smoke.
Whether you decide to use homemade applesauce or opt for your favorite store-bought brand, this dense cake is a certified knockout. The batter is packed with warm spices and just enough brown sugar to keep things super moist. Topped off with a rich caramel glaze, it's no wonder Food52 co-founder Merrill Stubbs considers this cake to be one of her best recipes.
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