Celebrate the Festival of Lights with a glowing table and a dinner of crisp latkes and creative topping ideas. Our recipes and expert tips to help you pull off a fun and memorable night.
Crispy-tender latkes are a must for Hanukkah, but ours bring new flavors and ingredients to the table. These Potato Latkes with Sour Cream and Beet Relish are topped with a medley of tangy roasted beets, while Zucchini Latkes with Feta Cheese and Dill incorporate grated zucchini in with the potato base. Fresh Herb and Potato Latkes with Crème Fraîche and Smoked Salmon are packed with fresh parsley, chervil, tarragon and dill and elevated with a topping of smoked salmon. As a bonus, all are especially easy to make with our premium latke starter.
On the side, serve this Roasted Beet and Curly Endive Salad with Balsamic Vinaigrette, which pairs bitter endive with sweet, earthy beets. For dessert, our Honey-Almond Bundt Cake is baked in a Star of David-shaped Bundt pan — perfect for this special occasion. As for cocktails, nothing showcases the crisp, clean taste of vodka quite like the classic Martini. Serve a Moscow Mule, too, for something cool and refreshing.
- 1 to 2 days ahead: Make the beet relish and refrigerate. Make the Bundt cake.
- Just before serving: Make the latkes and the salad. Mix the martinis and Moscow Mules — cheers!
Make latkes like a pro with these tips from Evan Bloom, who owns San Francisco’s Wise Sons Deli with his friend, Leo Beckerman. He tells us the best potatoes to use, how to prep them, frying tips, and more.
If you’re overwhelmed by your vodka choices, you’re not alone. Check out our guide to vodka, with expert tips on choosing and serving vodka.
This family-style get-together lends itself to beautiful presentation ideas. Serve the latkes on a festive platter with sour cream and beet relish in small bowls on the side. If you like, keep some of the latkes plain (without toppings) and let guests top their own bites.
Add a touch of elegance by mixing the cocktails in a crystal Martini Mixer, ideal for serving drinks to a crowd. Pour into blue old-fashioned glasses and garnish with olives, onions and lemon peel skewered on a cocktail pick.