www.edibleaustin.com

Courtesy of Jessica Maher
"Fried foods are served during Hanukkah to represent the miracle of the oil that burned in the Temple for eight days. Latkes are probably more familiar, but Israeli Jews claim the pleasantly yeasty and sweet sufganiyot as a delicacy all their own. My husband and I used to live in a lovely brownstone in Brooklyn with a couple who would have dozens of people over for a Hanukkah meal. It was a great time to meet new people and practice our favorite holiday activity—eating! These are easy to make and absolutely irresistible."

Photography by Jody Horton

Courtesy of Elizabeth Winslow—A long-standing Sunday morning tradition at our house, the giant, impressive Dutch Baby never fails to elicit a chorus of oohs and aahs as it comes out of the oven.

Courtesy of Deborah Madison, author of Vegetable Literacy

Here the sorrel is cooked into a puree for an omelet, then finished with a little cream, which is a perfect match for this tart herb.

Courtesy of Terry Thompson-Anderson

Courtesy of Terry Thompson-Anderson