On board for Hanukkah: Fresh, delicious twist for the holiday

From there, the menu came together naturally. A Latke Deli Board with pastrami, mini-beef hot dog coins, pickles, and bold dipping sauces. A nod to local flavor with sfenj, the beloved Moroccan fried dough that has become a part of the local Hanukkah culture. And crunchy oven-baked cauliflower – because we do need to include some veggies, right?

A Hanukkah spread that is simple, homey, and meant to be shared around the table while the candlelight glows in our windows.

Instead of standing over the stove frying batch after batch of this latke batter, you press it into one pan and bake it until it’s golden and crisp. It can be served as one large centerpiece or sliced into squares for easy sharing alongside all the deli-style toppings. Enjoy these flavorful latkes, which take much less hands-on work and are perfect for feeding a crowd.

Preheat the oven to 200°C (400°F). Using a food processor or grater, finely shred the potatoes (no need to peel) and onion. Transfer them to a strainer or colander and let them drain for about 10 minutes. After draining, discard the liquid and move the mixture to a large bowl. Add the eggs, flour, baking powder, salt, pepper, and olive oil, mixing very well until fully combined.

Line a large baking sheet with aluminum foil and then two layers of baking paper, and drizzle generously with olive oil. Pour the batter onto the prepared pan and spread it into an even layer, no more than 2 to 2.5 cm. (1 inch) thick.

If you have extra batter, use a second pan.

Bake for about 25 minutes until deeply golden and very crisp. Let cool slightly, then either transfer the latke focaccia carefully to a large serving board as one centerpiece or slice into squares for easy serving.

The dips are what really take the latke focaccia to the next level. I consulted my friend Rebecca, a private chef and caterer, to ask her expert advice about which flavors work best with a deli-style board and the simplest way to make them. The results are two bold, crowd-pleasing dips that couldn’t be easier, and work with just about everything on the board.

Combine all ingredients in a small saucepan and heat gently over low heat for 1-2 minutes, stirring until smooth and fully blended. Serve at room temperature.

Whisk all ingredients together in a small bowl until smooth and creamy. Taste and adjust with a little extra honey if desired. Chill until ready to serve.

Two years ago, we had a birthday party for my father in a cozy restaurant. It began with many starters, and the one that was the biggest hit was the breaded cauliflower. I filed the idea away and knew I would use it in one of my articles someday. So when I was thinking of what veggies to include here, I wanted festive and fun – and this recipe is both.

Preheat the oven to 200°C (400°F). Bring a large pot of well-salted water to a boil. Add the cauliflower florets, cover, and cook for 5 minutes. Drain well and allow to cool slightly until easy to handle.

Set up three shallow bowls. Place the potato starch in the first bowl. In the second, beat the eggs with a pinch of salt and pepper. In the third, combine the panko, garlic powder, dried onion flakes, paprika, salt, and black pepper.

Dredge each cauliflower floret first in the starch, then dip it into the seasoned egg, and finally coat well in the seasoned panko mixture, pressing gently so the crumbs adhere.

Arrange the coated florets on a lined baking tray in a single layer and drizzle generously with olive oil. Bake for 15-20 minutes, turning once halfway through, until deep golden and crisp.

I am so Ashkenazi that I had never even heard of sfenj until well after making aliyah. And honestly, when foods are foreign to me, I sometimes feel a little intimidated to try to make them. But after being asked so many times if I make sfenj, I finally had to bite the doughnut and give it a try.

I was very pleasantly surprised by how much easier it is to make sfenj than to make doughnuts. Sfenj are basically the Moroccan cousins of sufganiyot – but with much less work and a more homey feel. There’s no shaping, no filling – just frying and then a generous dusting of sugar or a drizzle of honey. I hope these bring that sweet touch your Hanukkah party deserves.

Place the flour, yeast, sugar, and salt in a large bowl and mix to combine. Add the warm water gradually, stirring continuously, until you have a very soft, sticky dough. Cover the bowl and let the dough rise in a warm place for about 60 minutes, until puffed and bubbly.

Heat a wide pan with about 5-7 cm. of oil over medium heat. Wet your hands lightly with oil, pinch off a piece of dough, gently form a ring by poking a hole in the center, and carefully slide it into the hot oil. Fry a few at a time, turning once, until the sfenj are golden and puffed on both sides. Remove with a slotted spoon and drain briefly on paper towels.

Dust generously with powdered sugar and serve immediately.

Hanukkah music has been blasting everywhere, and in our home we keep a Hanukkah playlist going, adding new tunes every year that build our anticipation for the chag. In just a few short nights, we will begin lighting our hanukkiot, bringing more light into the world.

This past Shabbat, my husband shared a beautiful thought about how we begin with one small light and slowly add more each day. That’s how change happens, too – one step, one flame, one small action. It creates a chain reaction. Light brings more light, and it grows. Not all at once, but real growth happens gradually.

We light our hanukkiot in the window or by the door so the world can see the light we bring into it, but also to remind ourselves of the light we carry within. As the music plays, the flames seem to dance along, small and flickering yet full of life. No matter how many dark times we’ve faced, that tiny flame remains. It may be small, but it has the power to light up an entire room. And as the days go on, the lights only grow.