Souped-Up Latkes and 3 Other Takes on Hanukkah Classics
The best version of a classic is a recipe to hold on to forever. The essentials for any Hanukkah menu, we found when we polled staffers at goop HQ, include these four staples: matzo ball soup, brisket, latkes, and challah. The lists of favorites varied from person to person, but nearly everybody mentioned these four.
So we set to work testing and retesting, frying up perfectly crispy latkes and slow-cooking the most flavorful, tender brisket imaginable. We even convinced our former coworker's mom to give us her heavenly family challah recipe. We took a few liberties—we made one set of latkes with sweet potato and another with zucchini and kale, and we cooked the brisket in the crockpot. But each dish is so delicious, we’re sure your Jewish grandmother will approve. Serve them alone or round out the meal with your family’s favorite sides—just don’t forget the jelly doughnuts.
The Recipes
Sweet Potato Sage Latkes
This classic combo of sweet potatoes and sage does not disappoint. Cooked to a crispy golden brown and served with tart-sweet applesauce, it’s the sweet-savory combo we’re always chasing.
Zucchini Kale Latkes
This super savory veggie-filled version of the classic latke was a real hit at our office. It has everything you love about latkes (potatoes), and the crisp kale edges are so good. Slather on some chive sour cream and enjoy.
Chive Sour Cream
Sour cream is the classic accompaniment for latkes, and adding a fresh herb like chives gives it a brightness and depth of flavor.
Matzo Ball Soup
These matzo balls are easy to make and wonderfully light and fluffy. Feel free to skip the carrot and onion if you’re a purist.
Challah
We convinced our former coworker Melissa to share her family’s famous challah recipe, which her mom makes every Friday night. It’s definitely a labor of love (it proofs for 31⁄2 hours total), but it’s actually a great bread for novices, as the dough is pretty forgiving and the result is impressive. This makes two loaves, but any leftovers make excellent French toast.
Slow-Cooker Brisket
Making brisket in the slow cooker is brilliant—flavorful sauce, meltingly tender beef, and very little effort. And since braised meat only gets better as it sits, we recommend making this the day before you’re going to serve it. Simply trim off the excess fat and blend the sauce in advance, then slice and reheat just before serving.