Brisket may be the go-to classic for the center of the Hanukkah table but there are many more delicious options (and, well, 8 nights to fill)–roast chicken, Moroccan tagine, even fish for a dairy menu. Though we’ve got some delicious briskets in the mix, consider these other main course recipes.
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RecipeRed-Wine Braised Brisket with Pearl Onions and Star Anise
The sweet, subtle flavor of star anise gives this comforting braise an exotic twist. I like to season the brisket with a fragrant spice rub a day before braising so that the intense flavors work their way into the meat. To really amp up the flavor of the brisket, broil it to a deep caramel color before you braise it. -
RecipeBraised Chicken Legs with Carrot Juice, Dates & Spices
The carrot juice and dates lend sweetness to this Moroccan-inspired braise. Serve over couscous or rice.
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RecipeOlive Oil Poached Tuna with Caper and Olive Vinaigrette
The olive oil poaching technique gives the tuna an incredibly tender, silky texture. It's important to let the fish sit at room temperature for about an hour before poaching; straight-from-the-fridge tuna will dramatically lower the temperature of the oil and throw off the cooking time.
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RecipeChicken, Lemon & Olive Stew
Warm, earthy spices infuse this savory stew, and olives and lemon add brightness. It’s perfect for casual entertaining because it tastes even better a day or two after it’s made.
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RecipeAleppo Pepper and Dill Roast Chicken
This chicken roasts on a bed of potatoes and fennel. The Aleppo pepper, herbs, and butter melt into the vegetables, flavoring them and making them downright irresistible. -
RecipeGlazed Roasted Cornish Game Hens with Couscous Stuffing
If you can’t find dried apples for the stuffing, dried plums or cherries are good substitutes.
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RecipeSlow-Cooker Brisket with Pomegranate, Red Wine, and Caramelized Onions
Pomegranate molasses and seeds add seasonal flair and a fresh, sweet-tart taste to this brisket, ideal for the Jewish holidays and other special occasions. Prepare this dish a day or two in advance to allow the flavors to meld and the meat to become more tender and flavorful.
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RecipeSalmon with Roasted Beets
This lovely, light preparation is marked by the bright, sweet acidity of Meyer lemon and the earthy note of beets. If you have trouble finding chioggias, substitute red beets -
RecipeLamb Shanks Braised with Tomatoes and Coriander
Cooking a tough cut like lamb shanks slowly not only makes them tender but also makes them taste better. The longer you expose protein to heat, the more flavor you can produce. -
RecipeWhole Roast Chicken with Honey and Lemon Glaze
Allowing the salted chicken to sit on a rack at room temperature for an hour encourages it to cook evenly, infuses flavor, and helps to achieve a gorgeous golden color. Once the chicken is glazed and back in the oven, watch it carefully so that the glaze doesn’t burn. -
RecipeHerb-Buttermilk-Marinated Salmon with Cucumber Salad
This roasted whole side of salmon (two actually) is a great way to serve a big group, especially since it can be served warm or at room temperature.
