The most iconic Hanukkah dishes in America

What is it? This humble potato pancake, fried until crisp, is a Hanukkah standard-bearer that turns shredded potatoes into pure celebration. You can top it with sour cream or applesauce, but be prepared to defend your decision. Each sizzling batch echoes the oil that inspired the holiday itself.

Why we love it: Because nothing says “miracle” like a perfectly fried edge.

Standout version: The potato latkes from B&H Dairy in NYC’s East Village are old-school, crisp-edged and perfectly salted.

What is it? Kugel is one of those dishes that defies explanation. Is it dessert? Is it a side? The answer is both. This baked noodle pudding comes in endless variations, whether sweet with raisins and cinnamon, savory with onions and salt or even topped with cornflakes for crunch.

Why we love it: There’s something deeply comforting about its golden crust and custardy interior. Carbs are a love language, and kugel is the Jewish pasta dish of your dreams.

Standout version: Zingerman’s noodle kugel is creamy and delicious, and boasts farm cheese from their own creamery.

What is it? In Texas, brisket might hit the smoker; in Brooklyn, it’s simmered in sweet-and-sour tomato gravy. Brisket is Hanukkah’s main event, the dish that takes hours, maybe days, but is always worth it. Braised low and slow with onions, garlic, and maybe a splash of wine or cola (yes, cola), it’s the kind of meal that makes your whole house smell like family memories.

Why we love it: When done right, brisket says “home” like no other dish, and it makes for an excellent leftover sandwich.

Standout version: Brisket is Katz’s Delicatessen’s signature dish, and it’s available to ship in its holiday meal kits.

What is it? Whether your matzah balls float or sink is a matter of personal pride, and mild family conflict. This Jewish classic, often reserved for Passover, gets plenty of Hanukkah airtime too. With rich chicken broth, soft dumplings and maybe some carrots and dill, it’s the edible equivalent of being tucked under a warm blanket.

Why we love it: Because it soothes the soul, no matter what time of year.

Standout version: Leibman’s Deli in the Bronx serves a straightforward, no-nonsense version that’s sought out nationwide.

What is it? Traditionally filled with farmer’s cheese or ricotta, these rolled-up delights are pan-fried to golden perfection and often served with fruit compote or sour cream. Blintzes have evolved in the U.S.—some are baked, some filled with jam or Nutella (heresy, but delicious). They’re elegant but accessible, a dish that somehow feels both brunchy and deeply traditional.

Why we love it: Blintzes are delicate, decadent and dangerously snackable; they’re a dainty treat that suits the season any time of day.

Standout version: Kat’s Cafe in Minersville, PA, offers a slew of outstanding blintz options, from salmon and lox to PB&J.

What is it? Golden, braided and subtly sweet, challah isn’t exclusive to Hanukkah, but it’s the star of every holiday table it graces. Its pillowy texture makes it ideal for dipping into brisket sauce or soaking up stray drips of oil from latkes. A lovely sight, it can be as much a centerpiece as a side dish.

Why we love it: An excellent bread for the table, challah also makes world-class French toast the next day.

Standout version: At Ayu Bakehouse in New Orleans, challah bread is formed into a gator-shaped, feast-worthy Challahgator available both plain and seeded.

What is it? These jelly-filled doughnuts are Israel’s official Hanukkah treat and have become an American favorite, too. They’re fried golden, rolled in sugar and filled with jam, custard or chocolate. Variations abound: Boston fills them with cranberry jelly, L.A. swaps in passionfruit curd and in New York you can find an espresso cream variation.

Why we love it: Hanukkah without sufganiyot is like the 4th of July without fireworks, and fried dough is always a good way to celebrate a holiday.

Standout version: The sufganiyot from Breads Bakery in NYC are pillowy and jam-packed, and the bakery devises new flavors each year.

What is it? Layers of sweet dough and chocolate (or cinnamon) are twisted into hypnotic swirls that make every slice of this sticky loaf look like art. It’s old-world baking that’s experienced a resurgence, thanks in part to New York’s modern Jewish bakeries giving it a glossy revival.

Why we love it: During Hanukkah season, babka serves as breakfast, dessert and edible centerpiece. It’s rich, dense and worth every sticky finger.

Standout version: Williamsburg Heimishe Bakery by Oneg in Brooklyn bakes a dense, chocolatey version that’s a citywide favorite.

What is it? Rugelach might be the most charming cookie around. Buttery pastry spirals are filled with jam, nuts or chocolate. They’re delicate yet addictive, perfect with coffee or as a sweet encore to a heavy Hanukkah dinner.

Why we love it: You’ll find rugelach in every deli, bakery and family table; it’s a bite of Old World comfort dressed up for the modern holiday.

Standout version: Orwashers in New York offers a version of buttery rugelach that’s dipped in chocolate for a double-whammy.

What is it? Gelt, those shiny chocolate coins wrapped in gold foil, may not be haute cuisine, but they’re pure Hanukkah magic. Traditionally given to children (and now adults who should know better), they’re used in games of dreidel and serve as both treat and token. Some brands have upgraded the formula with fancy dark chocolate or sea salt, but the nostalgic milk chocolate version still wins hearts.

Why we love it: It’s not about gourmet flavor when it comes to savoring gelt; it’s about ritual, fun and that satisfying crinkle as you unwrap the foil.

Standout version: Lake Champlain Chocolates’ gourmet gelt is kosher-certified, fair-trade, and actually delicious.