Hanukkah

This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions.

The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.

Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

These bright, sweet-tart beauties are the perfect addition to the typical cookie plate.

And we mean lots.

The classic wedge salad recipe... reimagined!

Chicken thighs are our desert-island weeknight protein.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

From potato chips and caviar to Peking duck.

For Hanukkah, Michael Solomonov makes these challah-dough doughnuts with fresh quince paste.

Ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious.

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.

Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

If you are on the fence about cinnamon in savory dishes, this could be the chicken recipe that puts it in your YES column.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

Also known as kremmudokeftedes.

Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

These recipes are Seth Cohen-approved.