Hanukkah – Taste of Home

11 Ina Garten Holiday Recipes for Your Table

Jessica Kaplan — Fri, 01 Dec 2023 22:58:16 +0000

Potato Salad

Pass Ina’s potato salad this way, please. This simple-yet-delicious Barefoot Contessa side complements any Christmas roast.

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The post 11 Ina Garten Holiday Recipes for Your Table appeared first on Taste of Home.

20 Vodka Drinks That Will Help Get You Through The Holidays With Your Family

Kaila Harmon — Mon, 21 Nov 2022 15:00:46 +0000

Cranberry-Orange Vodka Slush

Years ago, my mother made a rosy and refreshing Christmas cocktail with vodka that Ive never forgotten. The sparkle comes from fruit juices and lemon lime soda. Melinda Strable, Ankeny, Iowa

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Pour these vodka Christmas cocktails into one of these cocktail glasses.

The post 20 Vodka Drinks That Will Help Get You Through The Holidays With Your Family appeared first on Taste of Home.

Sweet Potato Latkes

Taste of Home Editors — Thu, 18 Aug 2022 16:24:10 +0000

I have great memories of making this recipe for family holidays. Shredded russet potatoes can be used instead of sweet for a change of pace. Serve these with sour cream, applesauce or a sprinkling of chopped chives. —Paula Freud, Minden, Nevada

Total Time

Prep: 15 min. Cook: 5 min./batch

Makes

8 servings

Updated: Sep. 28, 2023

Ingredients

1 medium onion, finely chopped
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 large eggs, lightly beaten
2 pounds medium sweet potatoes, peeled and shredded
1/2 cup peanut or canola oil
Optional: Minced chives, sour cream and applesauce

Directions

In a large bowl, combine the first 4 ingredients. Stir in eggs until blended. Add potatoes; toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. If desired, top with minced chives and serve with sour cream and applesauce.

Nutrition Facts

2 latkes: 259 calories, 15g fat (3g saturated fat), 47mg cholesterol, 250mg sodium, 28g carbohydrate (11g sugars, 3g fiber), 4g protein.

Halva and Nutella Babka Buns

Taste of Home Editors — Fri, 10 Jun 2022 16:12:07 +0000

Total Time

Prep: 1 hour + rising Bake: 15 min.

Makes

8 buns

Updated: Oct. 04, 2023

Ingredients

3-3/4 to 4-1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1 tablespoon active dry yeast
6 tablespoons butter, softened
3/4 cup warm 2% milk (110° to 115°)
1/2 teaspoon vanilla extract
2 teaspoons grated lemon zest
2 large eggs, room temperature
1 jar (13 ounces) Nutella
6 ounces halva with pistachio, crumbled (about 1 cup)
1/2 cup semisweet chocolate chips
GLAZE (optional):
1/2 cup sugar
1/2 cup water
2 tablespoons butter

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Cut in butter until crumbly. Add warm milk, vanilla and lemon zest to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Turn out dough onto a lightly floured surface; divide into 8 pieces. Roll each piece into a 10x5-in. rectangle about 1/8 in. thick. For each, spread Nutella to within 1/2 in. of edges, sprinkle with 2 tablespoons halva and 1 tablespoon chocolate chips, and roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
Using a sharp knife, cut each roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up; pinch ends together to seal. Repeat for remaining buns. Place cut side up on parchment-lined baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°.
Bake until golden brown, 15-20 minutes. If desired, in a small saucepan, bring sugar and water to a boil; reduce heat and simmer until sugar is dissolved, 1-2 minutes. Remove from heat; add butter, stirring until melted. Brush over buns. Serve buns warm.

Nutella Babka Buns Tips

What does brushing the sugar syrup on at the end do for the Nutella babka?

These buns look beautiful before glazing but adding that last touch makes these pastries fit for a spot in a bakery window. Not only goes the sugar syrup give a nice finish and added sweetness, but it also helps seal the buns so you can enjoy them longer.

How do you store Nutella babka?

Store these buns in a sealed container and eat within 2 or 3 days. Reheat them in the microwave for a warm, gooey treat. They also freeze well! Freeze in a single layer in airtight containers for up to 3 months. Here's how to store all your homemade baked goods.

Can you make these Nutella babka buns into traditionally shaped babka instead?

You can adapt this recipe to be a full loaf instead of buns. Try using our chocolate babka dough as the base, but swap in Nutella and halvah instead of the chocolate. Crazy about hazelnut? Try one of these Nutella recipes next.

—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

1 bun: 748 calories, 34g fat (11g saturated fat), 72mg cholesterol, 196mg sodium, 102g carbohydrate (52g sugars, 5g fiber), 14g protein.

Chocolate Rugelach

Taste of Home Editors — Tue, 01 Mar 2022 21:54:45 +0000

Many bakeries make these classic pastries, but they taste so much better when they are homemade. Traditionally, they are filled with a cinnamon nut mixture, but everything is better with chocolate! —Fern Holody, Lavallette, New Jersey

Total Time

Prep: 30 min. + chilling. Bake: 20 min./batch + cooling.

Makes

4 dozen

Updated: Aug. 17, 2023

Ingredients

1 cup unsalted butter, softened
4 ounces cream cheese, softened
1/2 cup sour cream
5 tablespoons sugar, divided
1-3/4 cups all-purpose flour
8 ounces semisweet chocolate, chopped
1 cup chopped walnuts
1/3 cup dried currants
1-1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry jam
2 tablespoons plus 2 teaspoons water, divided
1 large egg white
4 teaspoons cinnamon sugar

Directions

In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into 4 portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle.

Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk.
Working with 1 portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one fourth of the jam mixture. Sprinkle with one fourth of the chocolate mixture (about 1/2 cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon sugar.
Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.

Chocolate Rugelach Tips

How do you store chocolate rugelach?

You can store chocolate rugelach in an airtight container at room temperature for up to 3 days.

Can you freeze chocolate rugelach?

Yes, you can freeze chocolate rugelach dough for up to 2 to 3 months.

What other fillings can you use for rugelach?

Rugelach is very customizable! We recommend this traditional rugelach recipe, raspberry rugelach or date-filled rugelach. Or, try filling it with your favorite nuts, jams or fruits!

—Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 pastry: 125 calories, 8g fat (4g saturated fat), 13mg cholesterol, 10mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 2g protein.

Spinach and Feta Bourekas

Taste of Home Editors — Thu, 10 Feb 2022 14:09:18 +0000

These pastries are light and soft with a bit of crunch, and are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta are my go-to fillings. Topped with everything seasoning, these little triangles are out of this world. — Alex Stepanov, Matawan, New Jersey

Total Time

Prep: 25 min. Bake: 25 min.

Makes

8 servings

Updated: Sep. 12, 2023

Ingredients

1 tablespoon olive oil or avocado oil
1 pound fresh spinach, trimmed
1/2 cup chopped shallots
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1/2 cup crumbled feta cheese
1/2 cup whole-milk ricotta cheese
1 large egg, beaten
1 tablespoon everything seasoning blend

Directions

Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots and garlic; cook and stir until spinach is wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper; set aside to cool to room temperature.

On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold 1 corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.

Test Kitchen tips

Other fillings, such as potato and dill or ricotta and caramelized onion are delicious too!

These can be made ahead and frozen; pull them out and bake them fresh at a moments notice.

Nutrition Facts

1 pastry: 383 calories, 21g fat (6g saturated fat), 22mg cholesterol, 635mg sodium, 39g carbohydrate (2g sugars, 6g fiber), 9g protein.

Maple Bourbon Salmon

Lesley Balla — Tue, 10 Aug 2021 10:15:55 +0000

This flavorful salmon feels fancy for a holiday but it is so simple to make! —Diane Higgins, Tampa, Florida

Total Time

Prep: 10 min. + standing Cook: 10 min.

Makes

4 servings

Updated: Nov. 13, 2023

Ingredients

4 salmon fillets (6 ounces each)
1/4 cup packed brown sugar
1/4 cup maple syrup
3 tablespoons bourbon
2 tablespoons olive oil
1/4 cup chopped walnuts
4 green onions, chopped
4 bacon strips, cooked and crumbled

Directions

Place salmon in a shallow dish. Combine brown sugar, maple syrup and bourbon; pour over salmon. Let stand 15 minutes.
In a large skillet, heat oil over medium heat. Add salmon; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Add walnuts, green onions and bacon to skillet; heat through. Serve with salmon.

Maple Bourbon Salmon Tips

What kind of bourbon should you use for maple bourbon salmon?

When making this maple bourbon salmon, follow the same guidelines as cooking with beer—choose one you’d actually want to drink. Some lower-end bourbons can have a medicinal flavor, and that taste will show up in the marinade. At the same time, putting your best bourbon in a marinade is a bit of a waste—save the expensive, extra special bottles for sipping. A solid mid-range bourbon will suit your purposes here. Keep in mind that in the short cooking time, you’ll still be left with some alcohol content, so you’ll want to avoid the higher proofs.

What are some variations of this recipe?

As with any marinade, you can experiment with different ingredients to come up with your personal, perfect combination. With the maple and brown sugar, you don’t need to add any more sweet elements, but you may want to amp up the spice. Try adding some minced garlic, red pepper flakes or spicy mustard. Here is our complete guide to marinade if you want more inspiration.

How else can you cook maple bourbon salmon?

Salmon is a relatively easy fish to prepare, with the biggest danger being overcooking. It cooks beautifully in the oven, on the grill and in a skillet, so you can use your preferred method. If you want to bake the salmon, put it on a lightly greased or foil-lined baking pan and bake, uncovered at 425 degrees for 15 minutes or until it flakes easily with a fork. Just remember, if you’re grilling, keep your individual marinade ingredients far away from the grill—alcohol and open flame should not mix!

—Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 serving: 475 calories, 30g fat (6g saturated fat), 94mg cholesterol, 237mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 33g protein.

Jewish Chocolate Chip Mandel Bread

Taste of Home Editors — Fri, 11 Dec 2020 07:45:13 +0000

This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. —Monica Schnapp, Irvine, California

Total Time

Prep: 10 min. + chilling Bake: 30 min.

Makes

12 servings

Updated: Jun. 30, 2023

Ingredients

1/2 cup vegetable oil
1/2 cup plus 1 tablespoon sugar, divided
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips

Directions

Preheat oven to 375°. In a large bowl, beat oil and 1/2 cup sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours.

Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes.
Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar
Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.

Mandel Bread Tips

What is the difference between mandel bread and biscotti?

While mandel bread and biscotti are both twice-baked cookies, there are a few differences between them. Mandel bread, also known as mandelbrot, is usually a bit softer and richer than biscotti because it uses more oil and eggs. (If you want to make biscotti, these biscotti recipes won't disappoint!)

How long does homemade mandel bread last?

Homemade mandel bread lasts for up to two weeks when stored in an airtight cookie storage container at room temperature. Make sure to follow our other cookie storage tips, too.

What mandel bread variations can I try?

There are plenty of mandel bread variations you can make. We recommend swapping chocolate chips for raisins, white chocolate chips or nuts. You can also switch things up with these other Jewish desserts.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 piece: 84 calories, 3g fat (2g saturated fat), 31mg cholesterol, 33mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 1g protein.

How to Make Latkes or Potato Pancakes

Lisa Kaminski, Peggy Woodward, RDN — Sat, 05 Dec 2020 09:00:35 +0000

Latkes are one of those traditional Hanukkah foods that you see on the table year after yearand for good reason. These potato pancakes are versatile. They can just as easily be served up along a savory supper or finished with sweet toppers. Besides being incredibly versatile, latkes are simple to makechances are you have all the ingredients you need already on hand.

Our Test Kitchen will show you how to make latkes step by step. And don’t forget to check out a few of our other favorite Hanukkah recipes, like sufganiyot, before you start.

How to Make Latkes

To make latkes at home, you can follow our Test Kitchen’s go-to recipe here. You’ll need:

3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 tablespoon grated onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Vegetable oil for frying

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Step 1: Prep the Potatoes

Latkes, of course, start with potatoes. Starchy potatoes, like Russets, work particularly well. You’ll start making your potato pancakes by washing and peeling the potatoes.

Then, if you have a food processor, now is the time to pull it out of the cupboard (and if you don’t have one, think of adding our Test Kitchen’s favorite to your wish list). Use the disk attachment to shred the potatoes. This will save you so much time. If you don’t have a food processor, though, don’t fret. An old-fashioned box grater will work just fine.

Once the potatoes are shredded, rinse them in cold water and drain well, squeezing to remove excess water.

Test Kitchen tip: To get every bit of excess water out, we recommend putting your rinsed potato shreds in a tea towel and wringing out all the water you can. You might even want to consider using a second dry tea towel just to make sure you get all that starchy water out. Extra starch can make the pancakes gluey.

Step 2: Get Your Potato Pancake Mix Together

With the potatoes prepped, you can start to add in your other ingredients. In a large bowl, mix together the beaten egg, flour, grated onion, salt and pepper in with your potatoes, making sure every shred is coated. You can also incorporate your favorite herbs into the batter at this stage. Dill, cumin, cayenne or curry powder would be welcome additions

Test Kitchen tip: Be sure to grate your onion (just use the finest side of your box grater). The tiny bits will incorporate more nicely into the mix than even the finest dice.

Step 3: Fry the Latkes

Next, it’s time to fry up the potato pancakes. Start by heating up a quarter-inch of oil in a nonstick skillet. For this application, our Test Kitchen recommends canola, vegetable or corn oil because of their high smoke points (meaning they won’t start to smoke until they hit higher temperatures). You can learn more about the best oils for frying here.

Working in batches, drop a third-cup of potato mixture into the oil. Use a spatula to flatten into a pancake shape. Fry both sides until golden brown, using a second spatula to flip the pancakes so you don’t cross-contaminate your crispy pancakes with that first raw egg-covered spatula. Be sure not to crowd the pan. The pancakes will need a little room to get nice and crispy!

When perfectly golden brown, drain on paper towels to soak up excess oil. Once drained, they’re ready to serve.

How to Top Latkes

Potato pancakes are a fantastic canvas for all sorts of toppings. Sour cream, chives and lox are a classic combination, but applesauce is also tasty if you want to take these on the sweeter side. These toppings are just the start, though. Check out more ways to top latkes.

Next up: Learn how to make bourekas, savory cheese-stuffed pastries.

Try Our Other Favorite Jewish Recipes

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Matzo Ball SoupThis recipe is worth the time and effort it takes for such a delicious and comforting meal. With the fluffy matzo balls, chicken, carrots, celery and onions, it's got everything you want in a bowl of soup. Make it to help fight off a cold or just to have something cozy for a winter night.Matzo ball soup is also a popular holiday food, from Shabbat to Passover, and can be served at your Seder alongside one of these Passover chicken recipes.

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Passover PopoversThis substitute for bread is perfect for sharing around the table during Passover. Made with only five ingredients, it'll use up any leftover matzo cake meal you have in your pantry. Check out other dishes to serve alongside your popovers with these classic Jewish cookbooks.

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Easy Smoked SalmonGravlax, smoked salmon, loxwhichever iteration you love, there's no denying this salt-cured fish is a welcome addition to any bagel, cracker or slice of toast. You can easily find different versions of the beloved salmon at your local grocer, but why not try your own hand at it with this shortcut recipe.

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Rainbow CookiesShannon Sarna, a home cook and editor at The Nosher, shares her family's most beloved dessert: rainbow cookies. These classic New York treats are traditionally served in synagogues and at Jewish celebrations, but actually have Italian roots. To make, you bake three thin cakes, spread jam between them and coat with smooth melted chocolate.

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Potato LatkesWhether you eat them with applesauce, sour cream or both, potato latkes are a staple that are enjoyed throughout the celebration of Hanukkah and beyond. If you're feeling extra adventurous, try topping them off with smoked salmon or poached eggs.

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BrisketCarving into a juicy, tender roast for family dinner will never get old. Especially when it's a brisket that's been braising for hours, so it basically melts in your mouth. Use the leftovers for delicious sandwiches all week long!

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ShakshukaTwo words: one pot. That's the only dish you'll need to make shakshuka, a Middle Eastern and North African dish that features eggs cooked in a spicy tomato sauce. And you can make it any time since it's great for breakfast, lunch and dinner!

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RugelachThere are a lot of delicious Jewish desserts out there, thankfully you don't have to be Jewish to enjoy any of them! Filled with fruity, sugary goodness, rugelach is a must-make for anyone with a sweet tooth. Grab a cup of coffee and try some of our favorite rugelach varieties.

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Chocolate BabkaEvery grandmother has her own take on babka, and they're all delicious. But we're suckers for chocolate, so we had to try this special chocolate and cinnamon recipe flecked with orange zest. Other traditional fillings include nuts or dried fruits.

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TzimmesServe this classic dish for holiday meals and everyone will be raving about how good it is. Its sweet flavor comes from sweet potatoes, prunes, honey and brown sugar. This side is a great accompaniment to any of our Passover lamb recipes.

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Pickled Cucumber SaladJewish cuisine has always included lots of pickles. From homemade pickles to a jar from the grocery store, they can zest up any meal. This sweet and tart pickled cucumber salad makes a great side dish while giving a nod to the classic kosher dill.

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Honey ChallahThis sweeter honey challah is studded with raisins and perfect for your Rosh Hashanah meal. The leftovers of this sweet bread are also great for challah French toast or bread pudding.

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HamantaschenEaten during the holiday of Purim, these flaky pastries are as easy to make as they are delicious. Fill the center pockets with whatever you'd like, from apricot preserves to the traditional poppy seed jam.

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Homemade BagelsBagels are a staple at Jewish bakeries and delis. While they take some time and effort, they are a satisfying bake to try at home. Top them with some lox and cream cheese and you're set!

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Beet BorschtSome people call it fall; we call it "soup season." And what better way to warm up when the temperature drops than with a piping-hot bowl of borscht? Add a dash of horseradish to the bright red soup for extra heat.

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SufganiyotIf loving sufganiyot is wrong, we "donut" want to be right. The fluffy jelly doughnuts are filled with tart raspberry preserves, sprinkled with sugar and served warm. You'll definitely be reaching for seconds (or even thirds!).

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Rustic Rye BreadThis rustic rye bread has an added sweetness to it from brown sugar and molasses, perfect as a side to a classic Jewish dish. Just add a touch of butter to a slice of bread and your meal will be complete.

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Coconut MacaroonsWith only six ingredients, these chewy coconut macaroons are a beginner baker's dream. Just stir everything together, drop dollops onto a cookie sheet and toss them in the oven. If you really want to indulge, dip the cooled cookies in melty chocolate. Yum!

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Mandelbrot Mandelbrot (translated from German means "almond bread") is similar to an Italian biscotti but uses no butter. These twice-baked cookies use oil instead and can be filled with the mix-ins of your choosing.

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Slow-Cooked Corned BeefPut this in the slow cooker in the morning, and it'll be ready by dinner time. Packed with red potatoes, carrots and onions, this corned beef dish will leave you with a full and satisfied stomach.

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TabboulehTabbouleh is a grain salad popular in Israel. It's traditionally made with bulgur, but you can easily substitute other grains and starches like couscous, farrow or quinoa.

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KugelMade with noodles or potatoes, kugel is a classic Jewish side dish. Sweet noodle kugel is rich and creamy, which makes it a nice treat to have on holidays and special occasions. Make it the way Bubbe might with this recipe.

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Cherry Cheese BlintzesIn only 30 minutes, you'll have creamy blintzes you can serve for breakfast or dessert. Its sweet taste comes from a surprising filling of cottage cheese and cream cheese. Not a fan of cherries? No worries, this recipe is customizable to incorporate your favorite fruits like blueberries, strawberries or peaches instead.

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CharosetAhhh, charoset. We don't know if it's the sweet apples, the crunch of the walnuts, or the scent of the spicy cinnamon that we love most. But what we do know is that it's the perfect last bite to any meal, though it's traditionally served during Passover.

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HummusForget the chipswe're just here for the dip. And by dip, we mean hummus, that creamy chickpea-based spread that makes even raw celery taste delicious. Start with a classic base, then add in your favorite flavors to make some finger-licking variations.

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BourekasFilled with cheese, bourekas are popular Sephardic Jewish pastries made from puff pastry or phyllo dough and often topped with sesame seeds. You can find them at many Jewish holidays, including Shavuot.Go to Recipe

Matzo BreiMatzo brei is a favorite Passover food, but it's definitely not just for Passover! This egg and matzoh scramble is the Jewish version of chilaquiles, and it can be strictly savory or a sweet-and-savory combo. Though usually served as a breakfast dish, matzo brei is so tasty and easy that I'd eat it any time of day.

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Matzo Meal PancakesSometimes the week of Passover can feel more like a month, so it helps to have some classics to get you through. Enter matzo meal pancakeslike regular pancakes, but with kosher-for-Passover matzo meal. Whip up a batch of these for breakfast during Passover or any other time of year that you're craving pancakes.

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BialyThere's something so nostalgic about bialys. They take me back to the bagel stores in Detroit on Sunday mornings, the smell of fresh bagels and bialys wafting out the door. And while bialys may not be as well known as bagels, they are certainly beloved by those who do know them.Go to Recipe

Knish Knishes, the elusive puffy dough balls stuffed with savory fillings, are the epitome of comfort food. They're sold in Jewish neighborhoods across the world, though you may not have heard of them if you're not Jewish. Try your hand at the humble knish and see what all the fuss is about.

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The post How to Make Latkes or Potato Pancakes appeared first on Taste of Home.

8 Scrumptious Rugelach Recipes to Make for Hanukkah

Hazel Wheaton — Sat, 05 Dec 2020 08:00:34 +0000

Rugelach

The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee. Learn how to make them step by step.

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The post 8 Scrumptious Rugelach Recipes to Make for Hanukkah appeared first on Taste of Home.

Homemade Gelt

Taste of Home Editors — Thu, 03 Dec 2020 07:45:11 +0000

Giving chocolate coins to children, and sometimes to teachers, is a long-standing Hanukkah tradition. This homemade version of gelt uses a miniature muffin pan to mold the coins into shape. The sliced almonds add a nice crunch, but the chocolates can be left plain or topped with other ingredients like sprinkles, crushed peppermint candies or finely chopped candied ginger. —Taste of Home Test Kitchen

Total Time

Prep: 10 min. + chilling

Makes

3 dozen

Updated: Jun. 27, 2023

Ingredients

2 teaspoons canola oil
3 (3-1/2 ounces each) dark chocolate candy bars, melted
1/4 cup sliced almonds, finely chopped

Directions

Brush miniature muffin cups lightly with oil. Pour about 1 teaspoons melted chocolate into each cup and bang pan on counter. Sprinkle chocolate with almonds. Refrigerate until set. Remove from muffin cups and blot off any excess oil, if needed.

Gelt Tips

What is gelt?

Gelt are coin-shaped chocolates traditionally given to children during Hanukkah. They're also used as "chips" in a game of dreidel. Gelt aren't always homemade, but they're an easy Hanukkah recipe to tackle yourself—if you aren't too busy making these other Jewish desserts!

How do I decorate homemade gelt?

Top your chocolate gelt with crushed peppermint candy, candied ginger, almond slices or sprinkles. Once the gelt are set, wrap them in gold foil, being sure to pull the foil tightly all the way around the chocolate. To make imprints in your wrappers, set the chocolate in molds that feature a Hanukkah symbol, such as a menorah.

What is the best chocolate to use in a gelt recipe?

This is one of the most straightforward homemade candies there is, and you can use just about any chocolate. Melting chocolate has the highest amount of cocoa butter and the least sugar of all, while milk chocolate is on the opposite end of the cocoa spectrum. High-quality chocolate bars with 60-70% solids could be ideal here, and semi-sweet morsels would work great, too.

—Elizabeth Harris, Taste of Home contributing writer

Nutrition Facts

1 piece: 42 calories, 3g fat (2g saturated fat), 1mg cholesterol, 0 sodium, 5g carbohydrate (4g sugars, 1g fiber), 1g protein.

Hanukkah Cookies

Taste of Home Editors — Thu, 03 Dec 2020 07:45:11 +0000

Cream cheese adds richness to these Hanukkah cookies. Decorate them with royal icing or your favorite buttercream frosting and toppings. —Taste of Home Test Kitchen

Total Time

Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Makes

about 3-1/2 dozen

Updated: Nov. 29, 2023

Ingredients

2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/2 cups sugar
1 large egg, room temperature
1/2 teaspoon almond extract
4-1/2 cups all-purpose flour
ICING:
3-3/4 cups confectioners' sugar
1/3 cup water
4 teaspoons meringue powder
Blue and yellow paste food coloring

Directions

In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 2 hours.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place cutouts 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
For icing, in a small bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high 4 minutes or until soft peaks form. Divide icing into thirds. Tint 1 portion blue and 1 portion yellow; leave remaining portion white.
Pipe icing onto cookies as desired. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Let cookies stand at room temperature several hours or until frosting is dry and firm. Store in an airtight container.

Hanukkah Cookies Tips

What other recipes should I make for Hanukkah?

For a traditional Hanukkah feast, we recommend making brisket, latkes and noodle kugel. Check out our other Hanukkah recipes for more inspiration. Oh, and don't forget dessert!

How can I make this recipe my own?

There are plenty of ways to make this recipe your own. Try using a different type of cutout cookie, like gingerbread or chocolate. Or break out your cookie decorating tools and switch things up by adding sprinkles, chocolate chips or other fun toppings.

How can I make these Hanukkah cookies parve?

To make these Hanukkah cookies parve (which in this case means skipping the dairy), swap the butter and cream cheese for dairy-free alternatives. Here are some of our favorite dairy-free food swaps.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 cookie: 236 calories, 11g fat (7g saturated fat), 33mg cholesterol, 91mg sodium, 33g carbohydrate (23g sugars, 0 fiber), 2g protein.

Chocolate-Stuffed Dreidel Cookies

Taste of Home Editors — Tue, 01 Dec 2020 07:45:09 +0000

These dreidel cookies are sure to spread some smiles this holiday season. Your friends and family will delight in the surprise chocolate filling. —Taste of Home Test Kitchen

Total Time

Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Makes

3 dozen

Updated: Jun. 27, 2023

Ingredients

1 cup unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
3-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 to 7 milk chocolate candy bars (1.55 ounces each), broken into 2-section pieces
2-1/2 cups vanilla frosting
White and light blue paste food coloring

Directions

Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Cover and refrigerate until firm enough to roll, at least 1 hour.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. dreidel cutter. Place half the cutouts 1 in. apart on ungreased baking sheets; top with candy bar pieces. Top with remaining cutouts, pinching edges to seal.
Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely.
Tint 2/3 cup frosting light blue. Spread remaining white frosting over cookies. Pipe 1 Hebrew letter on each cookie.

Nutrition Facts

1 cookie: 236 calories, 11g fat (6g saturated fat), 26mg cholesterol, 123mg sodium, 32g carbohydrate (20g sugars, 1g fiber), 2g protein.

What Is Kugel? Meet the Jewish Casserole Everyone Needs to Know

Alexa Hackfort — Fri, 17 Apr 2020 16:44:50 +0000

Pronounced kuh-gull or koo-gull, this Jewish dish has been around for hundreds of years, and it’s a popular option for everything from holiday gatherings to family brunches. Whether you have Bubbe’s favorite recipe or are looking to try something new, kugel is an excellent dish for any occasionand one you’ll come back to again and again.

What Is Kugel?

Hailing from Germany, kugel isat its corea baked casserole with starch (usually noodles or potatoes), eggs and fat. While that’s the base, kugels have many variations, from savory to sweet. The word kugel comes from German for sphere, which referred to the dumplings that made up the earliest version of the dish.

Today, both noodle and potato kugel are common additions to special meals. Noodle kugel tends to be more popular because of its versatility, and it’s more likely to be a sweet dish with added fruits and spices. Potato kugel is typically savory and can be made with onions, herbs and meat.

When Do You Serve Kugel?

Kugel can be served at Jewish holidays, special events or even a weekend brunch. It commonly makes an appearance on the dinner table during Shavuot (along with bourekas), when it’s traditional to consume dairy foods, and Shabbat, because it’s said that kugel resembles the manna that fell from heaven. It’s the perfect side dish for a Hanukkah latke party, as it adds some richness to the meal.

During Passover, a potato kugel is more appropriate because flour-based noodles aren’t served. It usually accompanies the meat entree, like Jewish brisket or roasted chicken.

What’s in a Kugel?

The big three are your starch (potatoes or noodles), eggs and fat. Otherwise, it’s totally up to you.

For noodle kugel, egg noodles are the most common type because they’re lighter and less dense than Italian pastas. For a casserole-sized dish, try extra-wide noodles, but if you’re making kugel in a muffin tin, try wide or medium-width noodles.

Noodle Kugel

When eggs, milk and cheese are added to a noodle kugel, a delicious custard is the result. Many recipes add fruits, like raisins, dried cherries or apple, and spices, like nutmeg and cinnamon. Apricot kugel uses apricot preserves and cinnamon for a sweet variation, while lemon kugel offers a citrusy take. Noodle kugels can be topped with cornflakes, graham cracker crumbs or even a streusel topping.

Potato Kugel

Potato kugels are often savory, stick-to-your-ribs side dishes, and typically have onion, eggs and fat, like rendered chicken fat. Any baking potato, like Russet or Idaho, works well. Some kugel variations may include veggies, like carrots or zucchini, caramelized onions, meat or garlic. Popular herbs to include are parsley and thyme, and savory kugels can be topped with French fried onions.

How to Make Kugel

This noodle kugel is baked in a 13×9-in. dish but can be converted for an 8×8-in. pan.

Ingredients

1 package (1 pound) egg noodles
1/2 cup butter, melted
8 large eggs
2 cups sugar
2 cups sour cream
2 cups 4% cottage cheese

Topping:

3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)
3 tablespoons butter, melted

Directions

Step 1: Cook the noodles

Cook the noodles according to package directions and drain. You’ll want to cook them until just al dente to ensure they don’t get too soggy. Toss the noodles with butter and set aside to cool.

Step 2: Mix the kugel ingredients

In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in the noodles. Make sure the noodles have cooled to prevent them from scrambling the eggs.

Step 3: Top with crackers

Next, transfer the mixture to a greased 13×9-in. baking dish. Combine the cracker crumbs and butter, and sprinkle over the top.

Step 4: Bake

Bake, uncovered, at 350F for 50-55 minutes or until a thermometer reads 160. Any hotter could cause the custard to split.

Step 5: Serve the kugel

Let the kugel stand for 10 minutes before cutting, if you can wait that long! Serve warm or cold.

Kugel can be frozen up to two months, but be sure to wrap it very well. If you’re planning for a special event, kugel can be made up to two days in advance.

Different Ways to Make Kugel

Where there are a variety of ways to make the classic noodle and potato kugel, you could try a more non-traditional option, like onion kugel, which resembles a delicious souffle. Finely chopped onions and matzo meal serve as the base of this dish.

Or try a Swiss potato kugel, which includes Swiss cheese and half-and-half cream for a decadent treat. If you love cauliflower, try this cauliflower dill kugel, which features ricotta cheese that adds a distinct creaminess and lightness. Whatever variation you try, this side dish will be a family favorite.

Then, once you’ve mastered kugel, check out the Jewish foods everyone should learn to cook.

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Go to Recipe

Honey ChallahThis sweeter honey challah is studded with raisins and perfect for your Rosh Hashanah meal. The leftovers of this sweet bread are also great for challah French toast or bread pudding.

Go to Recipe

TabboulehTabbouleh is a grain salad popular in Israel. It's traditionally made with bulgur, but you can easily substitute other grains and starches like couscous, farrow or quinoa.

Go to Recipe

The post What Is Kugel? Meet the Jewish Casserole Everyone Needs to Know appeared first on Taste of Home.

Winter Vegetable Shepherd’s Pie

Taste of Home Editors — Mon, 09 Apr 2018 15:58:00 +0000

We seem to eat for comfort during the holidays...but comfort foods aren't necessarily healthy. To make a classic comfort food dish more healthy, I came up with this lovely take: turkey shepherd's pie. It's perfect for putting out on your holiday buffet table. —Ann Sheehy, Lawrence, Massachusetts

Total Time

Prep: 55 min. Bake: 30 min. + standing

Makes

10 servings

Updated: Apr. 14, 2023

Ingredients

3 cups cubed peeled butternut squash (1-inch pieces)
1 large potato, peeled and cut into 1-inch cubes (about 2 cups)
2 medium carrots, thinly sliced
2 cups vegetable broth
1/2 teaspoon plus 3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 pounds ground turkey
1 large onion, chopped
1 tablespoon olive oil
3/4 pound sliced fresh mushrooms
3 garlic cloves, minced
1/2 cup white wine
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups frozen peas (about 8 ounces)

Directions

Preheat oven to 350°. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper.

In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan.
In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through.
Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 314 calories, 11g fat (2g saturated fat), 75mg cholesterol, 654mg sodium, 29g carbohydrate (6g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

45 Impressive Dinners for Your Cooking Bucket List

Caroline Stanko — Tue, 13 Feb 2018 19:45:35 +0000

Crown Roast of Pork with Mushroom Dressing

It looks so elegant that everyone thinks I spent a lot of time on this roast. But it’s actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. Betty Claycomb, Alverton, Pennsylvania

Go to Recipe

The post 45 Impressive Dinners for Your Cooking Bucket List appeared first on Taste of Home.

Apricot Raisin Rugelach

Taste of Home Editors — Sat, 09 Sep 2017 00:20:00 +0000

Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan

Total Time

Prep: 55 min. + chilling Bake: 20 min./batch

Makes

4 dozen

Updated: Jun. 27, 2023

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/2 teaspoon salt
1 jar (10 ounces) apricot spreadable fruit
1-1/4 cups finely chopped walnuts
1 cup raisins
1/2 cup plus 2 teaspoons sugar, divided
1 teaspoon ground cinnamon
2 tablespoons half-and-half cream

Directions

In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight.

On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill.
Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

Raspberry Raisin Rugelach: Substitute raspberry preserves or spreadable fruit and almonds for the apricot spreadable fruit and walnuts.

Nutrition Facts

1 slice: 120 calories, 7g fat (4g saturated fat), 16mg cholesterol, 66mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 2g protein.

Creamy Coconut Rice Pudding Parfaits

Taste of Home Editors — Sat, 09 Sep 2017 00:20:00 +0000

When my daughter’s friends come over for lunch, she treats them to her tropical parfaits made with brown rice and coconut milk. They’re fresh, creamy and comforting. —Suzanne Clark, Phoenix, Arizona

Total Time

Prep: 15 min. Cook: 45 min.

Makes

6 servings

Updated: Jun. 27, 2023

Ingredients

2 cups 2% milk
1-1/2 cups coconut milk
1-1/2 cups cold cooked brown rice
1/4 cup maple syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 medium oranges, peeled and sectioned
2 medium kiwifruit, peeled and sliced
1/4 cup sliced almonds, toasted
Toasted sweetened shredded coconut

Directions

In a large heavy saucepan, combine the first 5 ingredients; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, 35-45 minutes or until rice is soft and milk is almost absorbed, stirring occasionally.

Remove from heat; stir in extracts. Cool slightly. Serve warm, or refrigerate, covered, and serve cold. To serve, spoon pudding into dishes. Top with fruit; sprinkle with almonds and coconut.

Toasting Coconut and Nuts

To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.

Nutrition Facts

1 serving: 291 calories, 13g fat (10g saturated fat), 7mg cholesterol, 157mg sodium, 37g carbohydrate (19g sugars, 3g fiber), 7g protein.

Challah

Val Goodrich — Sat, 16 Sep 2017 00:58:00 +0000

Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. —Taste of Home Test Kitchen

Total Time

Prep: 30 min. + rising Bake: 30 min.

Makes

2 loaves (16 pieces each)

Updated: Oct. 30, 2023

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
4 large eggs, room temperature
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 large egg
1 teaspoon cold water
1 tablespoon sesame or poppy seeds, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope.
Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.

Challah Tips

How do you make challah with more braids?

This recipe makes a braided loaf with 3 strands, but you can create more intricate braids with 4 or even 6 strands, if you wish. To make a simple 4-strand braid, follow the instructions for our celebration braid.

There are different methods for making a loaf with 6 strands. The first, and simplest, is to layer two separate 3-strand braids, as we do in our braided egg bread. To braid the 6 strands, start by dividing the dough and rolling it into 6 even ropes. Pinch the ropes together at one end, then tuck the end under. To braid, start with the far-right rope and weave toward the left in this pattern: over 2 strands, under 1 strand, over 2 strands. Start again at the new far-right rope and weave toward the left in the same pattern. Keep repeating until the whole loaf is braided. Pinch the ends together, then tuck the end under.

How do you make a round challah?

Although elongated loaves of challah are a year-round treat, round challahs are traditional for Rosh Hashanah because they represent continuity and the cyclical nature of the world. To create a round loaf, first create the braid, then wrap it around itself in a coil and tuck the end under. It's a good idea to make the individual ropes a little longer so the braid is long enough to shape into a full coil.

How do you store challah?

Store a completely cooled challah in an airtight container at room temperature. It will keep fresh for a few days. Another option is to freeze it for up to 6 months. To freeze challah, wrap it tightly in foil or freezer paper. Here's more on how to store bread.

What can you make with leftover challah?

If you haven’t yet tried french toast or bread pudding made with a loaf of challah, you’re in for a treat! The egg in the challah gives these dishes a rich, custardy texture. Try chocolate challah french toast or challah bread pudding. You can also use a loaf of challah in place of brioche bread in recipes like our best french toast.

—Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 piece: 139 calories, 5g fat (1g saturated fat), 29mg cholesterol, 233mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 4g protein.

Roasted Red Pepper Hummus

Taste of Home Editors — Fri, 22 Sep 2017 00:47:00 +0000

My son taught me how to make hummus, which is a tasty and healthy alternative to calorie-filled dips. Fresh roasted red bell peppers make it special. —Nancy Watson-Pistole, Shawnee, Kansas

Total Time

Prep: 30 min. + standing

Makes

3 cups

Updated: Sep. 12, 2023

Ingredients

2 large sweet red peppers
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 tablespoons tahini
1 tablespoon olive oil
2 garlic cloves, peeled
1-1/4 teaspoons salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Optional: Fresh vegetables, pita bread or assorted crackers

Directions

Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.

Roasted Red Pepper Hummus Tips

Can you use store-bought roasted red peppers?

While you could use a large jar of roasted red peppers in this recipe, it will cost you more money and may not taste as sweet and bright as roasting your own peppers at home. You also may have to adjust the amount of salt and lemon juice in the recipe, as jarred red peppers will likely add a variable amount of salt and tartness. We've got a guide to how to roast peppers at home for more tips, if you need them!

What do you serve with roasted red pepper hummus?

I love raw vegetables, pita bread, crackers and surprisingly easy homemade pita chips with my roasted red pepper hummus. I also spread hummus over a whole wheat tortilla, pile on deli turkey and microgreens, and then roll up for an easy desk lunch or on-the-go snack. If you're looking for a beautiful appetizer for your next spring gathering, it'd be a perfect addition to a colorful crudités platter.

How long does roasted red pepper hummus last in the fridge?

Roasted red pepper hummus will stay fresh for 5 to 7 days, though it’s unlikely to stick around that long! To encourage healthy eating for kids, keep ready-to-munch baby carrots, broccoli florets and whole grain crackers on hand so they can quickly help themselves to leftover hummus. (This works for adults, too!)

Can you freeze roasted red pepper hummus?

Yes, you can freeze roasted red pepper hummus. The texture may change slightly after freezing, but it’ll still taste great. While your roasted pepper hummus is on ice, try other hummus recipes.

—Christine Rukavena, Taste of Home Senior Book Editor

Nutrition Facts

1/4 cup: 113 calories, 5g fat (1g saturated fat), 0 cholesterol, 339mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 4g protein. Diabetic exchanges: 1 fat, 1 starch.

Chocolate Chip Mandelbrot Cookies

Taste of Home Editors — Tue, 26 Sep 2017 00:03:00 +0000

Mandelbrot in Yiddish literally means "almond bread." The twice-baked cookie made with oil and almonds dates back to 19th century Eastern Europe. There are many variations made of different dried fruits and nuts. My chocolate chip version is more modern-American. —Kimberly Scott, Kosciusko, Mississippi

Total Time

Prep: 25 min. + chilling Bake: 35 min./batch + cooling

Makes

about 4 dozen

Updated: Sep. 25, 2022

Ingredients

3 large eggs, room temperature
1-1/4 cups sugar, divided
3/4 cup canola oil
2 to 3 tablespoons grated orange zest
2 teaspoons almond extract
3 cups all-purpose flour
4 teaspoons ground cinnamon, divided
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unblanched almonds, coarsely chopped
1 cup dark chocolate chips

Directions

Whisk eggs and 1 cup sugar until well blended. Add oil, orange zest and extract; whisk until smooth. In another bowl, whisk flour, 1 teaspoon cinnamon, baking powder and salt; gradually beat into orange mixture. Stir in almonds and chocolate chips. Refrigerate, covered, for 3 hours.

Preheat oven to 350°. Using lightly oiled hands, divide dough into 4 portions. On a parchment-lined baking sheet, shape 2 portions into 7x4-in. rectangles. Repeat with remaining dough. Bake until tops are golden brown, 25-30 minutes.
Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1-in. slices. Place cut side down on baking sheets. Combine remaining sugar and cinnamon; sprinkle over slices. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts

1 cookie: 127 calories, 7g fat (1g saturated fat), 12mg cholesterol, 42mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 2g protein.

Lemon Noodle Kugel

Taste of Home Editors — Sat, 09 Sep 2017 00:20:00 +0000

Comforting kugel is a traditional dessert at our family's Polish Christmas Eve supper. Rich with butter, sugar, sour cream and cinnamon, it suits any special-occasion meal. —Romaine Smith, Garden Grove, Iowa

Total Time

Prep: 25 min. Bake: 55 min. + standing

Makes

12 servings

Updated: Oct. 20, 2022

Ingredients

5 cups uncooked egg noodles
2 tablespoons butter
4 large eggs
2 cups sour cream
2 cups 4% cottage cheese
1 cup whole milk
3/4 cup plus 1-1/2 teaspoons sugar, divided
1-1/2 teaspoons lemon extract
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 350°. Cook noodles according to package directions; drain and return to pan. Toss with butter; set aside.

Beat eggs, sour cream, cottage cheese, milk, 3/4 cup sugar and extracts until well blended. Stir in noodles. Transfer to a 13x9-in. baking dish coated with cooking spray. Combine cinnamon and remaining sugar; sprinkle over noodles.
Bake, uncovered, until a thermometer reads 160°, 55-60 minutes. Let stand 10 minutes before cutting. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts

1 piece: 321 calories, 15g fat (9g saturated fat), 133mg cholesterol, 330mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 14g protein.

Pumpkin Spice Oatmeal

Taste of Home Editors — Sat, 09 Sep 2017 00:20:00 +0000

There's nothing like a bowl of warm oatmeal in the morning, and my spiced version works in a slow cooker. Store leftovers in the fridge. —Jordan Mason, Brookville, Pennsylvania

Total Time

Prep: 10 min. Cook: 5 hours

Makes

6 servings

Updated: Oct. 13, 2023

Ingredients

1 can (15 ounces) pumpkin
1 cup steel-cut oats
3 tablespoons brown sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 cups water
1-1/2 cups 2% milk
Optional toppings: Toasted chopped pecans, ground cinnamon, and additional brown sugar and milk

Directions

In a large bowl, combine the first 6 ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once. Serve with toppings as desired.

Test Kitchen tips

Drizzle oatmeal with maple syrup, honey or agave nectar.

Dairy-free? Substitute almond or soy milk for the 2% milk.

To make gingerbread oatmeal, replace half the brown sugar with molasses and sprinkle with candied ginger.

Nutrition Facts

1 cup: 183 calories, 3g fat (1g saturated fat), 5mg cholesterol, 329mg sodium, 34g carbohydrate (13g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Dairy Kugel

Taste of Home Editors — Sat, 16 Sep 2017 00:58:00 +0000

Kugel is served often in our region. It's really rich and tastes like cheesecake.

Total Time

Prep: 25 min. Bake: 55 min. + standing

Makes

20 servings

Updated: Sep. 30, 2022

Ingredients

4 cups uncooked egg noodles
1/4 cup butter, melted
5 large eggs
2 cups 4% cottage cheese
2 cups sour cream
2 cups 2% milk
1 package (8 ounces) cream cheese, softened
1-1/4 cups sugar, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon ground cinnamon

Directions

Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs for 3-4 minutes or until thickened and lemon-colored. Beat in the cottage cheese, sour cream, milk, cream cheese, 1 cup sugar, vanilla and salt until blended. Stir in noodles.

Transfer to a greased 13x9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over noodle mixture.
Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts

1 piece: 244 calories, 14g fat (8g saturated fat), 103mg cholesterol, 193mg sodium, 22g carbohydrate (15g sugars, 0 fiber), 8g protein.

Mini Challah

Taste of Home Editors — Fri, 22 Sep 2017 00:47:00 +0000

There's nothing like the aroma of bread baking to warm heart and home. Served fresh from the oven or given as a gift, this pretty braided loaf from our Test Kitchen can bring a holiday feeling to any wintry meal!

Total Time

Prep: 30 min. + rising Bake: 20 min. + cooling

Makes

1 loaf (8 slices)

Updated: Jun. 30, 2023

Ingredients

1-1/4 teaspoons active dry yeast
1/4 cup warm water (110° to 115°)
2 tablespoons vegetable oil
4 teaspoons sugar
3/4 teaspoon salt
1 large egg
1-1/2 to 1-2/3 cups all-purpose flour
TOPPING:
1 tablespoon beaten large egg
1/4 teaspoon cold water
3/4 teaspoon sesame or poppy seeds, optional

Directions

In a small bowl, dissolve yeast in warm water. Add the oil, sugar, salt, egg and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into an 8-in. rope. Place ropes on a baking sheet coated with cooking spray and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.
Beat egg and water; brush over braid. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack to cool.

Nutrition Facts

1 slice: 137 calories, 4g fat (1g saturated fat), 35mg cholesterol, 232mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 4g protein.

Braised Hanukkah Brisket

Lindsay D. Mattison — Tue, 26 Sep 2017 00:03:00 +0000

My mother, Enid, always used the most marbled cut of brisket she could find to make this recipe, so she'd get the most flavor. When she added carrots to the pan, she threw in some potatoes, too. —Ellen Ruzinsky, Yorktown Heights, New York

Total Time

Prep: 25 min. Cook: 2-3/4 hours

Makes

12 servings (4 cups vegetables)

Updated: Mar. 17, 2023

Ingredients

2 tablespoons canola oil
1 fresh beef brisket (4 to 5 pounds)
3 celery ribs, cut into 1-inch pieces
3 large carrots, cut into 1/4-inch slices
2 large onions, sliced
1 pound medium fresh mushrooms
3/4 cup cold water
3/4 cup tomato sauce
3 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish

Directions

In a Dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan.

Add celery, carrots, onions and mushrooms to same pan; cook and stir 4-6 minutes or until crisp-tender. Stir in remaining ingredients.
Return brisket to pan, fat side up. Bring mixture to a boil. Reduce heat; simmer, covered, 2-1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Skim fat from pan juices. If desired, thicken juices.
Cut brisket diagonally across the grain into thin slices. Serve with vegetables and pan juices.

Braised Hanukkah Brisket Tip

What is traditionally served with brisket?

If you're serving brisket as the main dish for Hanukkah (or any holiday meal), you can't go wrong with vegetable sides like tzimmes or potato latkes. For a more substantial side dish, try a savory noodle kugel or a piping hot bowl of chicken matzo ball soup. Looking for more great Hanukkah dishes? Here are some of our favorite Hanukkah recipes.

How do you keep brisket from drying out?

The key to making a tender brisket is using low and slow heat. Don't try to rush it by boiling the brisket; it'll turn out chewy and dry. If you have time, the best way to keep the brisket moist is to make it a day in advance. Cool it whole in the cooking liquid overnight and reheat it the next day. Check out our complete guide for making Jewish brisket for more tips and tricks.

How can I thicken my brisket sauce?

If your sauce is too thin, you don't need flour or cornstarch. Try using another method to thicken sauce, like simmering the strained cooking liquid until it's reduced by half. You can also add body by pureeing some of the cooked onions, carrots, celery and mushrooms and adding them back to the sauce.

Research contributed by Lindsay D. Mattison, Taste of Home contributing writer

Nutrition Facts

4 ounces cooked meat with 1/3 cup vegetables and 1/2 cup juices: 247 calories, 9g fat (3g saturated fat), 64mg cholesterol, 189mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 fat.

Sweet and Savory Brisket

Taste of Home Editors — Fri, 08 Sep 2017 00:00:00 +0000

I like this recipe not only because it makes such tender and flavorful beef, but because it takes advantage of a slow cooker. It's wonderful to come home from work and have this mouthwatering dish waiting for you. The beef doubles as a warm sandwich filling, too.—Chris Snyder, Boulder, Colorado

Total Time

Prep: 10 min. Cook: 8 hours

Makes

10 servings

Updated: Oct. 01, 2022

Ingredients

1 beef brisket (3 to 3-1/2 pounds), cut in half
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 teaspoon pepper

Directions

Place half of the brisket in a 5-qt. slow cooker. In a small bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat. Top with the remaining meat and ketchup mixture.

Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juice.

Nutrition Facts

4 ounces cooked beef: 223 calories, 6g fat (2g saturated fat), 58mg cholesterol, 596mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Hot Spiced Wine

Taste of Home Editors — Sat, 09 Sep 2017 00:20:00 +0000

My friends, family and I enjoy this spiced wine during cold-winter gatherings. This warm drink will be a special treat for anyone who enjoys dry red wines. —Noel Lickenfelt, Bolivar, Pennsylvania

Total Time

Prep: 10 min. Cook: 4 hours

Makes

8 servings

Updated: Jan. 20, 2023

Ingredients

2 cinnamon sticks (3 inches)
3 whole cloves
3 medium tart apples, peeled and sliced
1/2 cup sugar
1 teaspoon lemon juice
2 bottles (750 ml each) dry red wine

Directions

Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in a 3-qt. slow cooker.

Add remaining ingredients. Cook, covered, on low until flavors are blended, 4-5 hours. Discard spice bag. Serve warm.

Nutrition Facts

3/4 cup: 231 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 0 protein.

Chunky Apple-Cinnamon Cake

Taste of Home Editors — Sat, 09 Sep 2017 00:20:00 +0000

This is a nice change from apple pie. It's tasty and worthy of a special occasion—plus, it’s very easy to make. —Ellen Ruzinsky, Yorktown Heights, New York

Total Time

Prep: 25 min. Bake: 45 min. + cooling

Makes

15 servings

Updated: Sep. 20, 2023

Ingredients

2-3/4 pounds McIntosh, Jonathan or Granny Smith apples, peeled and thinly sliced (11 cups)
1/2 cup packed brown sugar
3 teaspoons ground cinnamon, divided
1 cup plus 1 tablespoon sugar, divided
1 cup canola oil
4 large eggs, room temperature
3 tablespoons orange juice
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt

Directions

Preheat oven to 425°. In a large bowl, toss apples with brown sugar and 2 teaspoons cinnamon.

In another large bowl, beat 1 cup sugar, oil, eggs, orange juice and vanilla until well blended. In a third bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture.
Transfer half the batter to an ungreased 13x9-in. baking pan. Top with apples. Spread remaining batter over apples. Mix remaining cinnamon and sugar; sprinkle over top. Bake 10 minutes.
Reduce oven setting to 375°. Bake until golden brown and apples are tender, 35-45 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 349 calories, 17g fat (2g saturated fat), 56mg cholesterol, 138mg sodium, 47g carbohydrate (30g sugars, 2g fiber), 4g protein.

Beef Brisket in Gravy

Taste of Home Editors — Sat, 16 Sep 2017 00:58:00 +0000

This tender roast has remained our very favorite family main dish over many years. Often, I make it ahead and reheat the beef in the gravy. It's delicious served with hot cooked noodles or mashed potatoes. -Erlene Cornelius, Spring City, Tennessee

Total Time

Prep: 20 min. Bake: 2 hours + standing

Makes

8 servings

Updated: Sep. 09, 2022

Ingredients

1 fresh beef brisket (about 2 pounds)
2 tablespoons canola oil
1 cup hot water
1 envelope beefy onion soup mix
2 tablespoons cornstarch
1/2 cup cold water

Directions

In a Dutch oven, brown brisket in oil on both sides over medium-high heat; drain. Combine hot water and soup mix; pour over brisket. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is tender.

Remove brisket to a serving platter. Let stand for 10-15 minutes. Meanwhile, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy.

Nutrition Facts

1 serving: 194 calories, 9g fat (2g saturated fat), 48mg cholesterol, 332mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.