"You don't have to eat latkes with applesauce or sour cream," says Rachel Klein. She treats rustic potato latkes like regal blinis, serving them with farmed paddlefish roe (a sustainable, less expensive alternative to wild sturgeon caviar) and crème fraîche.
Adam Perry Lang first roasts short ribs, then braises them in beef stock with porcini mushrooms, until the meat is fall-apart tender. He finishes the cholent by stirring matzo farfel (crushed matzo) into the pan juices until it plumps up. Fresh baby spinach and crunchy sea salt complete the dish.
Gail Simmons's family likes their roast chicken, a classic Hanukkah dinner, with lots of lemon and herbs. This recipe is foolproof and fantastic, versatile enough for a weeknight dinner or dinner party.