This Eastern European-inspired menu highlights root vegetables that are at their peak of flavor in the fall. The simple goodness of parsnips and celery root serves as a foil for the savory beef brisket.
Chicken and Mushroom Pate Lavish chicken liver pate tastes expensive, yet costs pennies a serving.
Parsnip and Chestnut Soup The sweet, nutty flavor of parsnips is a natural with chestnuts in this rich and velvety soup.
Peppered Beef Brisket Marsala Besides Hanukkah, Jewish cooks make brisket the day before Sabbath, a day when traditionally no cooking is done.
Glazed Brussels Sprouts and Oranges Brussels sprouts pair with the sweet flavor of oranges. A sure hit.
Chocolate-Hazelnut Mini-Sufganyot During Hanukkah in some Israeli communities, vendors sell sufganyot by the basketful. Try this recipe for yourself.