FRESHDIRECT'S GUIDE TO
HANUKKAH
Can you believe it’s almost time for gelt, latkes, and sufganiyot? This year, leave the chaos to the dreidel game and let FreshDirect deliver everything for eight nights of celebrating. Chag sameach!
Prepared Hanukkah Dinners Delivered by FreshDirect
Enjoy a complete prepared Hanukkah meal featuring a centerpiece meat or fish and your choice of sides—delivered right in time for the holiday! FreshDirect meals are crafted daily in-house by our team of chefs, from recipes perfected by our family, for yours. View the menu here for our complete Hanukkah dinners.
AVAILABLE BEGINNING DECEMBER 4, 2025 IN OUR NEW YORK, NEW JERSEY, CONNECTICUT & PENNSYLVANIA DELIVERY AREAS.
CHECK IF WE DELIVER TO YOU HERE >>
What's Included in FreshDirect Hanukkah Meal Bundles
Small Dinner | Serves 4–6
Your choice of:
• Half Beef Rib Roast
• Coriander & Sage Cornish Hens
• Frenched Rack of Lamb
Plus:
• 2 Vegetable Sides
• 2 Starch Sides
Medium Dinner | Serves 6–8
Your choice of:
• Half Lemon Dill Salmon
• Whole Medium Turkey
• Leg of Lamb
• Beef Brisket with Gravy
• Filet of beef
Plus:
• 2 Vegetable Sides
• 2 Starch Sides
Large Dinner | Serves 10–14
Your choice of:
• Whole Beef Rib Roast
• Whole Lemon Dill Salmon
Plus:
• 3 Vegetable Sides
• 3 Starch Sides
About our prepared meal selections
Meat & Seafood
Beef Rib Roast (Half & Whole)
Tender beef roasts are hand-selected and trimmed by our butchers, then roasted simply with olive oil, salt, and pepper. Nicely browned on the outside and rosy pink inside, this rib roast makes an elegant and delicious centerpiece.
Coriander & Sage Cornish Hens
The Cornish game hen is a milder, smaller version of a chicken. Our kitchen uses a marinade of extra-virgin olive oil, sea salt, black pepper, coriander, garlic, and sage to complement its subtle, delicate taste.
Frenched Rack of Lamb
We seek out premium lamb and carefully trim the bones (Frenching) for a polished presentation. They’re rubbed in a seasoning blend with thyme, garlic, and rosemary, then seared and roasted until gorgeously browned.
Lemon-Dill Salmon (Half & Whole)
We adorn sides of fresh, flavorful salmon with fragrant dill, lemon slices, capers, and pats of our savory dill butter.
Whole Roasted Turkey
This gorgeous, fully-cooked turkey is raised without antibiotics. It’s delivered to you already cooked through and ready for a final stint in your oven to make the skin golden-brown prior to the big meal.
Leg of Lamb
Our succulent leg of lamb is seasoned to perfection with coarse sea salt, black pepper, fresh garlic, and spices, then rubbed with extra virgin olive oil and browned to tender perfection.
Brisket with Gravy
Our chefs respect the classics and their approach to brisket is highly traditional.
Flavorful lean beef is slow-cooked in aromatic braising liquid, which afterwards is used to make the rich gravy.
Filet of Beef
Our tender whole filet mignon is brushed with extra virgin olive oil and seasoned simply with coarse sea salt and black pepper. Perfectly browned on the outside and rosy pink throughout.
Vegetable Sides
Green Beans with Roasted Garlic
These green beans are tossed with whole cloves of garlic that have been roasted until they’re soft and caramelized—that’s a win for green bean and garlic lovers alike!
Herb Roasted Root Vegetables
This medley has big pieces of carrots, red onion, fennel, and butternut squash. We season them with fragrant herbs and extra virgin olive oil, then roast in the oven until tender-crisp and perfectly caramelized.
Creamed Spinach
Filled with lots of tasty spinach and cooked down with butter, whole milk, and sour cream (pure decadence, really). We top this savory side with a sprinkle of Parmesan and a hint of lemon zest to really push it over the top.
Roasted Brussels Sprouts
Earthy, nutty Brussels sprouts are roasted until just right with olive oil, salt, and pepper in this classic, simple side.
Starch Sides
Baked Macaroni & Cheese with Parmesan Breadcrumbs
Our chefs take this comfort food to a new level of decadence with a crisp Parmesan bread crumb topping holding back a creamy tide of nutty gruyère cheese melted around beautiful spirals of cavatappi pasta.
Almost Perfect Mashed Potatoes
These potatoes are whipped until they’re light and fluffy, then whisked with milk and butter to make a smooth, rich side dish. Mashers go well with everything, but they’re especially delicious topped with gravy.
Farro Risotto with Asparagus, Peas & Mushrooms
We start with nutty, whole grain farro, then simmer it in a deeply flavorful mix of white wine and vegetable stock until creamy. Thick slices of cremini and portobello mushrooms are stirred in along with asparagus, sweet peas, and fragrant herbs
Sweet Noodle Kugel
Thick ribbons of tender egg pappardelle are paired with plump, juicy raisins and fragrant cinnamon in this lightly sweet kugel.
Cornbread & Sausage Stuffing
This satisfying version of the American classic includes our favorite stuff: tender cornbread cubes, sweet sausage, richly roasted vegetables, pecans and a sprinkle of herbs.
HANUKKAH
ESSENTIALS DELIVERED
No Hanukkah is complete without lots of celebratory food! From ingredients for your favorite recipes to baked goods, entertaining favorites, and even extras like candles and gelt, we put it all at your fingertips for delivery.
Centerpiece meats
Our butchers offer a wide range of premium meat cuts, including beef, lamb, and poultry. These showstoppers belong at the center of your feast.
FRESHDIRECT RECOMMENDS
Holiday baked goods
Don’t forget the dessert! From chocolate babkas to our classic glazed donuts, your dessert table will be impossible to pass up.
FRESHDIRECT RECOMMENDS
The Hanukkah pantry
From sour cream for the latkes to gelt and candles for the menorah, we’ve put all the items you might’ve forgot in one convenient place.
FRESHDIRECT RECOMMENDS
Kosher wines
FreshDirect Wine & Spirits has kosher wines to complete your celebrations, including reds, whites, and bubbly.*
FRESHDIRECT RECOMMENDS
*Wine and spirits are sold by FreshDirect Wine & Spirits, License # 1277181 3 Flushing Ave, Brooklyn, NY 11205. Tel. (718) 927-1515 Mon–Sat: 10 AM–8 PM Sunday: 12 PM–8 PM
HANUKKAH RECIPES
Hanukkah recipes celebrate the miracle of oil by featuring plenty of fried foods—who can’t get behind that? One classic that anyone can create at home is crispy potato latkes. Get our version below and break out the frying pan!
Potato Latkes Recipe
Makes 12–15 pancakes
What You’ll Need:
4 large potatoes (about 2 lb), peeled
1 medium onion
2 large eggs, beaten
3–4 tablespoons all-purpose flour or matzo meal
1 teaspoon kosher salt (plus more for seasoning)
¼ teaspoon black pepper
Vegetable oil for frying
Sauces & toppings (see note)
What to do:
Grate the potatoes and onion using the large holes of a box grater or the shredding disk of a food processor (work quickly to prevent browning).
Place the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible over a bowl. Let the liquid sit for 2–3 minutes; pour off the water, keeping the starchy paste at the bottom.
In a large bowl, combine the squeezed potato-onion mixture, eggs, flour/matzo meal, salt, pepper, and the reserved potato starch. Mix well.
Over medium-high heat, heat ¼ inch of oil in a heavy skillet (cast iron is perfect) until shimmering (350–375 F).
Drop heaping tablespoons of the batter into the hot oil, flattening slightly with the back of the spatula. Fry 3–4 minutes per side until deep golden and crispy.
Transfer to a wire rack or paper-towel-lined tray and immediately sprinkle with a pinch of salt. Serve hot with toppings
Tip: Keep cooked latkes warm in a 250 F oven while frying the rest. For extra-crispy edges, don’t overcrowd the pan.
Latke toppings
Try any of these traditional (or not so traditional) garnishes with your latkes:
Savory
Sour cream, crème fraîche, smoked salmon, dill, chives, caviar, caramelized onions, avocado, hot sauce
Sweet
Cinnamon sugar, jam, powdered sugar, maple syrup, baked apple slices, applesauce (recipe below)
Homemade applesauce
Peel, core, and roughly chop 4 medium apples. Put in a medium pot with 1/2 cup water or apple cider. Cover and bring to a simmer over medium heat. Cook 15–20 minutes, stirring occasionally, until apples are very soft. Mash with a potato masher or fork. For a smoother sauce, pulse with an immersion blender. Stir in 1–2 tablespoons sugar (to taste), 1/2 teaspoon cinnamon, and a squeeze of lemon juice. Cool slightly and serve warm or chilled with latkes.
For the main course, brisket is a timeless classic. This adaptable version turns the meaty cut into meltingly tender, deeply flavorful perfection with just a handful of pantry staples and a long, leisurely simmer.
Braised Brisket Recipe
6–8 servings, with leftovers
What You’ll Need:
Beef brisket (flat or point cut, 3–5 lb)
Kosher salt
Freshly ground black pepper
Your favorite dry rub or spice blend
3 tablespoons neutral oil
1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
4 garlic cloves, smashed
For the braising liquid:
1 cup dry red wine
Beef broth (enough to come ¾ of the way up the brisket)
Optional flavor boosters:
Tomato paste, bay leaves, fresh thyme, Worcestershire sauce
What to do:
Generously coat all sides of the brisket with kosher salt and black pepper. For extra flavor, use a dry rub and let it sit in the fridge for at least 30 minutes or up to overnight.
Heat oil in a large, heavy Dutch oven or pot over medium-high heat. Sear the brisket on both sides until deeply browned (4–6 minutes per side). Remove and set aside on a plate.
Lower heat to medium-low. In the same pot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened and fragrant (about 8–10 minutes). Add smashed garlic in the last minute if using.
Pour in red wine (or a splash of stock) and scrape up all the browned bits from the bottom of the pot. Nestle the brisket (and any collected juices) back into the pot. Pour in enough beef broth so it comes about ¾ of the way up the meat—don’t fully submerge it.
Add a small amount of any of the flavor boosters, if desired. Bring to a gentle simmer, then cover pot tightly with a lid. Reduce heat to low (or transfer to a 300 F oven). Braise until fork-tender, 3–4 hours, turning the brisket once halfway through. When done the internal temperature should be around 195–205 F.
Remove brisket to a cutting board and rest 15–20 minutes. Slice against the grain or shred. Skim excess fat from the braising liquid, then reduce it on the stovetop for a quick pan sauce.