Hanukkah

Truly exceptional gluten- and dairy-free fried chicken is difficult to come by. Your wait is over.

A traditional Hanukkah recipe that you're going to want to borrow for your every cookie craving throughout the year.

An impressive and enticing use for healthy roots and tubers that, thankfully, doesn't taste virtuous at all. In fact, it actually feels quite indulgent.

Babkalicious! Best babka ever! Holy Cow! Holy Babka! Those are just some of the responses we're hearing 'bout this indulgent loaf of buttery, chocolatey, Jewishy goodness.

We’ve never met a rugelach that we haven’t liked. Although there are some we adore more than others. This falls into the latter category.

These jelly-filled German lovelies are almost identical to American jelly doughnuts save for their sparer sweetness. No complaints here.

Nothing's better than warm oliebollen, or Dutch doughnuts, thanks to their crisp nooks and crannies and their pillowy centers hidden beneath a dusting of confectioners' sugar.

These delectable kumquats are simmered in sweetness until tender and just like candy. And we can't get enough of 'em.

When life hands you lemons, make this lemon pound cake. Guaranteed to give you a far more favorable outlook on everything.

Whether your knack for cookie-decorating leans toward fancy schmancy or basic buttons on gingerbread people, you need a foolproof royal icing. Look no more.

An easy way to gussy up green beans and make them seem fancy without being fussy.

Admit it. You've long admired those gorgeous chocolate curl garnishes atop cakes and wondered how to make them at home. It couldn't be easier. Here's how.

Essentially creamy easy cheesy side dish awesomeness., these are as welcome on weeknights as they are on holidays.

All fancied up for the holidays, these boast all the perfectly-crisp-on-the-outside-tender-on-the-inside awesomeness of traditional potato latkes as well as a few surprises.

Sweet and tangy and fall-apart tender. That's what we think of this crowd-pleasing braised brisket that makes us go weak in the knees.

These lotus root chips are vaguely nutty, slightly sweet, and impossible to stop nibbling. An excellent and unexpected party trick for all occasions.

This is not the sweet, gooey tzimmes of your childhood. Nope. So don't be surprised when that old familiar flavor pales in comparison.

"Transcendent" is how the author describes these rugelach. We'd like to add "flaky," "tender," and "perfect" to the list of apt adjectives.

We like to think of cheese blintzes as the original breakfast burritos, though truth be told we like them just as well for dessert.

Crisp on the outside, tender on the inside, and pretty damn indulgent with gooey Cheddar through and through.